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Mutton Dum Biryani
For 4 people
Ingredients:
For Marination:
Mutton pieces 500 gram
Ginger garlic paste 2tbs
Salt
Red chili powder 2tsp
Turmeric powder 1tsp
Dhaniya (coriander) powder2 tsp
Biryani Masala 2tsp
Curd (yogurt) 200 gram
Chopped coriander and mint leaves
Oil
Fried onions, crushed
Lemon juice
Whole spices: cloves, green cardamom (elaichi), black cardamom (big elaichi), cumin seeds (jeera), bay leaves, star anise, javatri
For Rice:
Basmati rice
Water
Salt
Whole spices: cloves, green cardamom (elaichi), black cardamom (big elaichi), cumin seeds (jeera), bay leaves, star anise
For Layering:
Lemon slices
Fried onions
Chopped coriander leaves
Ghee (clarified butter)
kesar milk

Additional:
Aluminum foil or dough (for sealing)
Heavy object (for weight, optional)
Tawa (if needed for indirect heating)
Detailed Process:
1. Prepare Fried Onions:
Slice the onions and deep fry them until they are light golden. Set them aside to cool.
2. Marinate the Mutton:
In a bowl, combine mutton pieces, ginger garlic paste, salt, red chili powder, turmeric powder, dhaniya powder, Biryani masala, curd, chopped coriander, mint, and onion oil.
Crush the fried onions and add them to the bowl along with some lemon juice.
Add whole spices: cloves, green cardamom, black cardamom, cumin seeds, bay leaves, and star anise.
Mix everything thoroughly and let it marinate for at least 2 hours.
3. Prepare the Rice:
Wash the basmati rice and soak it for 15 minutes.
In a large pot, bring water to a boil with salt and the same whole spices used in the marination.
Once the water is boiling, add the soaked rice and cook until it's 60%, 70%, and 90% done for different layers.

4. Assemble the Biryani:
In a large, heavy-bottomed vessel (or use a tawa underneath for indirect heating), spread a layer of oil at the bottom.
Add the marinated mutton as the first layer.
Layer the partially cooked rice in stages: first a layer of 60% cooked rice, then 70%, and finally 90% cooked rice.
On the top, sprinkle lemon slices, more fried onions, chopped coriander, dollops of ghee, and red food color mixed with water.
5. Dum Cooking:
Seal the vessel with aluminum foil or seal the edges with dough to trap the steam inside.
You can place a heavy object on top of the lid as an optional step.
Cook on a medium flame for about 45 minutes to 1 hour. If using a thin-bottomed vessel, place it on a tawa to avoid direct heat and prevent burning.
6. Serving:
Once cooked, let the biryani sit for a few minutes before opening.
Gently mix the biryani before serving to combine all the layers.
Your Mutton Dum Biryani is now ready to be served.
This rich and flavorful dish is a classic Indian favorite, perfect for special occasions or a family feast. Enjoy the layers of spiced mutton and fragrant rice!