Briyani is always a feast food among us and that too non vegetarian briyani are always a crowd pleaser in any parties. The Briyani which I shared below is my family recipe, which was followed for more than 3 decades. I still remember my childhood days where Muslim bhai cooked there briyani on earthen stove on Triplicane / Icehouse road. Even if you go there you can smell aromatic briyani shops every sides of the road. This briyani is also known as dakhni Briyani. Try this recipe and you will sure feel being in Muslim wedding.
Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani
Preparation time: 30 minutes
Cooking time: 1 1/2 hours ~ 2 hours
Yield: 8 ~ 9 persons
235 ml/ 1 cup cooking oil
1/2 cup /
6 ~ 8 pods cardamom
2 ~ 4 cinnamon stick
1 tbsp funnel seeds
1 tbsp cumin
1/ 2 tsp Nutmeg
1/4 tsp mace
2 bay leaves
500 grams / 4 ~ 5 big onion, sliced thinly
1 kg / 2 pound mutton, cut into big chunk pieces
3 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tbsp red chili powder or to taste
1 tbsp coriander powder or as needed
1 tsp garam masala
200 grams/ 1 cup of fresh yogurt
6 ~ 7 green chilies, slit into two
400 grams / 3 ~ 4 big tomatoes, cut into chunks
2 medium size bunch of cilantro yield 1 1/2 cup ( cup which you use to measure rice)
1 1/2 cup of mint leaves( use cup which you used to measure rice)
1 kg basmati rice or seeraga sambha rice
6 ~ 7 Saffron strings soaked in warm milk
13 ~ 15 cups of water or water as needed
Salt to taste
1/2 cup melted ghee or more depends on your preference
2 tsp orange food coloring, mixed with water( if you don't have saffron, use yellow food color)
2 tbsp lemon juice
1. Clean and wash mutton, cut it in to big chunks and keep it aside.
2. Wash and peel onions. Clean and wash cilantro, and mint. Cut onions, tomatoes, green chilies as needed or as mention in ingredients list.
3. Wash basmati rice for 3 ~ 4 times and soak with enough water for 30 minutes.
4. In a heavy bottom pan or pressure pan, ( if you are going to cook in open fire / mun adduppu no need for pressure pan) add oil. When oil gets hot add seasoning ingredients one by one by allowing it to splutter.
5. Throw in sliced onions, Cover and continue to cook for 10 ~ 15 minutes in medium heat till it turns transparent brownish colour. Saute in between.
6. Add in mutton pieces and saute for few minutes say for 10 ~ 15 minutes. Then add ginger garlic paste. Mix and continue to cook till raw smell disappear and make sure mixture don't stick to the pan bottom.
7. When mutton pieces become pale, add turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix and cook the mixture for 7 ~ 10 minutes in medium heat.
8. When oil starts to separates, add curd and mix again, Now the mixture will comes to semi gravy consistency. lower the heat and continue to cook for few minutes.
9. Throw in cubed tomatoes and green chilies. Mix and cover the pan, Continue to cook in medium low heat until mutton pieces are soft and cooked completely. This may take 30 ~ 45 minutes in open fire in open pot. But pressure cooker make it simple, Cover the pressure pan with lid and place a weight and cook it for 4 ~ 5 whistle till mutton pieces become soft or till needed depends on the mutton age. ( younger mutton will cook sooner than aged one). Turn off the heat and allow the pressure to drop.
10. After pressure drop, Open the pressure pan and transfer to, another open wide pan ( if you are cooking in open pot, no need to transfer the mixture). Throw in cilantro and mint leaves and continue to cook in low heat.
11. Meantime, In a another separate big pan, boil water. Drain water from soaked rice and add to boiling water along with salt ( if needed you can add whole spices like cloves, cardamom, cinnamon which I personally wont prefer due to my family preference) Mix and cook it for halfway say for 80 %.
12. Drain ( reserve the water used for cooking rice) the half cooked rice and spread evenly inside the pan. Add melted ghee, and drizzle entire saffron milk or food color. Cover the pan with moist cheese cloth or with foil paper. Then cover the pan with flat plate which fit the pan and closes tightly, Place a big pan full of cooked hot water over the pan for dum ( usually charcoal from earthen stove is kept over the plate for dum).
13. Continue to cook in low heat for 10 ~ 15 minutes ( for earthen stove / man aduppu, reduce the heat by drizzling water over the charcoal). Turn off the heat or transfer the pan from the heat.
14. Open the pan and add squeezed lemon juice. Mix the rice and mutton mixture gently. Serve hot with boiled eggs, onion raitha and with Muslim Briyani kathirikai.
Linking to Savitha and Geetha Aachal's Friendship 5 series ~ Briyani series