Mutton Dum Biryani / Lamb Biryani

For kachi Method meat must be marinated for at least 4-5 hours or overnight in a refrigerator and layered with half cooked rice

For pakki style Meat is marinated for about half an hour and cooked till the piece become soft and then layered with 80% cooked rice on cooked mutton gravy

MUTTON DUM BIRYANI:

Ingredients:

For Marination:

• mutton - 1/2 Kg
• fried onions - 1 cup
• red chili powder - 5-6 tbsp
• Green chilli paste - 2 tsp
• biryani masala powder - 1tsp
• ginger garlic paste - 1tbsp
• turmeric powder -1/4tsp
• fresh yogurt -1/2cup
• fresh lemon juice - 2tbsp
• Oil - 2tbsp
• Salt - to taste

Wash mutton and drain water thoroughly and marinate with all the above mentioned ingredients and keep aside for at least 4 hours. Overnight marination is better option to get perfect biryani, if you want marinate overnight put it in refrigerator

Other ingredients:

• sliced onions  - 1/2 cup
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• green chilies - 4-6 slices
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• chopped coriander leaves 1/2 cup
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• Mint Leaves - 1/2 cup
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• saffron soaked in 2 tbsp of hot milk

For Biryani Masala powder:

• Coriander seeds - 4 tablespoons
• Cloves - 4
• Cardamom - 2
• Cinnamon sticks - 2
• Nutmeg - 1/2
• Pepper corn - 1/2 tablespoon
• Shah jeera - 1/2 tablespoon
• Star Anise -2
• Bay leaves - 2
• Heat all spices on low flame till they become crisp. Blend them into fine powder.

For Rice Preparation: 

•  basmathi rice - 2cups
• water   - 5 cups
• bay leaf -2
• shahi jeera -1/4 tbsp
• cloves -2-4
• cinnamon stick - 1 small
• green cardamom -1or2

Wash rice and soak for about 30 minutes. Drain it completely and set aside. Take a large vessel to cook rice, bring water to boil and add spices and salt, when water is boiled then add the drained rice and let it cook until 80% done.

Drain the water and set cooked rice aside

Biryani preparation:

Mutton Gravy:

• Heat a heavy bottom pan or vessel with oil
•  add the dry spices, green chillies, onion slices and fry them till they become golden brown

• put the stove in low flame and add the marinated meat. 
• Add some coriander leaves and mint leaves 
• saute it for about 5 minutes

• Let it cook in low flame till meat become soft and oil should come on to the top.

• and then Switch off the stove. 

• Add curd, coriander & mint leaves, Fried onions to that gravy

Layering:

• Layer the rice evenly over the cooked lamb meat. 

• Sprinkle some fried onions, coriander and mint leaves and tbsp of ghee. And pour saffron milk over the rice evenly.

• Cover the vessel or pot with a moist thick clean cloth or foil. ( or seal it with maida/ all purpose floor

• Place a heavy lid on it. 
• And place a bowl filled with hot water over the lid. 

• Heat a tawa until it become very hot. 

• Place this biryani vessel over the hot tawa and cook on a low flame for 15 -20 minutes.

• The switch off the flame and rest it for at least 10minutes

Chicken Dum Biryani (Hyderabadi)

Hyderabad Dum Biryani World's famous recepe. 

Methods: 

• Kachi style
• Pakki Style

Kachi style:

Raw chicken marinated with all spices over night and layered with half boiled rice. It is a slow cooking process

Pakki Style:

Chicken is cooked before being layered with half boiled riced

Ingredients:

Chicken - 1 kg 

Basmati rice - 3 cups

Water - 5 cups

Curd - 2 cups

Onions - 2 finely chopped & Fried

Ginger & garlic paste - 1 tablespoon

Chillies - 8

Chilli powder - 1 tablespoon

Coriander powder - 1 tablespoon

Mint leaves -  1/2 cup

Coriander leaves - 1 cup

Turmeric powder - 2 tablespoons

Cinnamon - 2-3 stick

Cloves - 6

Cardamom - 6

star anise - 2

Bay leaves - 4

Lemon - 1

Shah jeera

Nutmeg - 1/2

Pepper corn - 1 tablespoon

Ghee

Oil

Milk (optional)

Saffron ( optional)

salt

yellow food color ( optional)

For Rice Preparation:

Basmathi Rice - 3 cups

Cloves - 3

Cardamom - 2

Cinnamon - 1 stick

Shah jeera - 1/4 table spoon

Salt to taste

Oil

Wash rice and soak them in water for about one hour. For cooking rice add some water, cloves, cardamom,cinnamon, salt and oil ( Coriander leaves & Mint leaves optional). Cook rice till it is half cooked. Drain the rice and keep aside.

For Biryani Masala powder:

Coriander seeds - 4 tablespoons

Cloves - 4

Cardamom - 2

Cinnamon sticks - 2

Nutmeg - 1/2

Pepper corn - 1/2 tablespoon

Shah jeera - 1/2 tablespoon

Star Anise -2

Bay leaves - 2

Heat all spices on low flame till they become crisp. Blend them into fine powder.

Kachi style preparation Method:

• Marinate chicken with curd, Green chilly paste, turmeric powder, Biryani masala, chilli powder, oil, salt, lemon juice, fried onions, finely chopped mint leaves & coriander leaves for at least 4 hours ( or marinate overnight by put it in refrigerator)

• Add oil to a Vessel or Handi and add the marinated chicken and spread evenly.

• Add the cooked rice on the top of the chicken.

• Add Fried onions, green chilly slices, coriander leaves, Mint leaves and spread evenly

• Add a pinch of saffron to 1 tablespoon milk and 2 tabble spoons of ghee spread evenly on rice

• Cover the lid with a cloth or sheet and place on the top of the pan.

• Cook for 40 minutes under high flame for first 5minutes, medium flame for next 15 minutes and slow flame on another 25 minutes 

• Now the delicious chicken biryani is ready.

Pakki style preparation Method:

• Put a large vessel on stove and add some oil and ghee

• Heat the oil and add 2 cloves, 2 cardamom, cinnamon, 2 bay leaves, ginger garlic paste, green chilly slices 

• Then put chicken pieces and add some salt, cover the lid for 2minutes

• Add  chilly powder, biryani masala, turmeric and saute it for 10 minutes

• put the stove in slow flame and add curd

• Stir it well and let it cook for few minutes until oil is floating on the top

• Add mint leaves, coriander leaves and lime juice

• layer the rice evenly over the chicken

• Cover the lid with a cloth or sheet and place on the top of the pan.

• Cook it for about 15- 20 minutes on medium flame

• Switch off the flame and serve it to your family

This is very easy to prepare and very delicious dish