Ingredients: Onions - thinly sliced, cup Ginger - chopped, cup Garlic - cloves, Green Chillies, Bay leaves (tej patta) - torn, Cardamom (Elaichi) Pods/Seeds, inch Cinnamon stick, Cloves (Laung), cups Basmati rice - washed and soaked for 30 minutes, - to taste, grams Mutton - curry cut, cup Hung Curd (Greek Yogurt), tablespoon Ginger Garlic Paste, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, - to taste, Bay leaves (tej patta), inch Cinnamon Stick (Dalchini), Cloves (Laung), Mace (Javitri), Dagad phool (/pathar phool/black stone flower), teaspoon Red Chilli powder, teaspoon Garam masala powder, Tomatoes - finely chopped, cup Mint Leaves (Pudina) - chopped, - to taste, cup Milk, strands - a few, tablespoons Sunflower Oil, Ghee, cups Whole Wheat Flour - for sealing the vessel, Non Vegeterian diet
Instructions: To begin making the Mutton Dum Biryani Recipe, first we will make a paste of the ginger, garlic and green chillies.Into a mixer grinder add the chopped ginger, garlic cloves and green chillies. Blend to make a paste and keep aside.Next step is to marinate the mutton for the Mutton Dum Biryani.Wash mutton thoroughly. Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste. Cover and place the  mutton in the refrigerator and marinate it for at least 4 hours.Once we are ready, the next step is to caramelize the onions.Into a preheated pan add oil and the sliced onions. Saute the onions on low to medium heat until caramelized. This process takes time so be patient so as to get the perfect golden brown caramelized onions.If you brown the onions on high heat then the onions will not caramelize evenly.Once done keep 1/2 the portion of the caramelized onions for the biryani masala and 1/2 portion for garnishing the Mutton Dum Biryani.The next step is to cook the rice until it is 3/4th done. Into a saucepan add 4 cups of water, the bay leaf, cardamom pods, cinnamon stick, cloves, salt to taste and the washed basmati rice. Allow the rice to boil in the water for 3 to 4 minutes.Power cook the rice until 3/4th done. Once done drain the water from the rice, add a tablespoon of ghee to the rice and mix gently. Cover & keep aside.Next to make the saffron milk; dissolve the saffron strands in warm milk and keep aside.Next is to make the dough to seal the bowl for dum cooking. Into a bowl add the wheat flour and add water to make a firm dough. Cover and keep aside.To make the Mutton Dum BiryaniInto a large biryani pan add 2 tablespoons of ghee. Once the ghee is hot add bay leaves, cinnamon stick, cloves, mace, pathar ka phool and saute for a few seconds until the aromas come through.Once done add the rest of the ginger garlic and chilli paste and saute for a minute. Now add the red chilli powder, garam masala and saute it in the onion garlic paste until the raw smell goes away.Add the chopped tomatoes, salt to taste and saute until the tomatoes become soft and mushy.Once the tomatoes are soft add the caramelized onions and stir well to combine.Add the marinated mutton, the chopped mint leaves and stir for 2 to 3 minutes. Add 1/2 cup of water and cover with a lid. Reduce the heat and simmer and cook mutton for 40 minutes until the mutton is cooked and the gravy becomes thick. Once done add the 3/4th cooked rice on top of the mutton gravy. Spread the rice evenly over the gravy. Drizzle the saffron milk over the rice and add some caramelized onions. Keep a tablespoon of caramelized onions aside for final garnish. Finally a small bunch of chopped mint leaves. Turn the heat to low. Cover the pan and seal the lid with the atta dough.Cook on low heat for 15 minutes and turn off the heat. Allow the Mutton Dum Biryani to rest for 10 minutes before opening the pot. Cut the atta dough and remove the dough. Open the pot and mix the Mutton Dum Biryani gently and transfer into a serving bowl. Garnish with the remaining caramelized onions and serve. Serve the Mutton Dum Biryani Recipe is serve along with boondi raita, cucumber and onion raita or mirch ka salan and Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha for a weekend meal or party.