Muttan Dum Biriyani Recipe

I make dum biryani frequently nowadays. Also, I have a hyderabadi sheep biryani formula as of now in this blog. Be that as it may, I need to share a basic dum biryani formula and here it is..Dont judge by the word simple and straightforward, it taste extremely near a flawless dum biryani. This formula has turned into my top choice.
Look at my accumulations of biryani recipes here..

Comparable Recipe,
Hyderabadi Mutton Dum Biryani

Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Chicken White Rice
White Chicken Biryani
Dark colored Rice Egg Biryani

Chicken Dum Biryani

In this biryani, there are no flavor powders and different stuffs. The fundamental enhancing is the entire flavors, ghee, darker onions, herbs and sheep and ofcourse the rice. So utilize the best basmati rice for this, I generally utilize india entryway exemplary for my biryani formulas and it work impeccably.

Expectation you will try this out and let me know how it turns out for you..
Planning Time : 10 mins
Cooking Time : 60 minutes
Serves : 2 to 3

Fixings:

Basmati Rice – 250 grams
Oil/Ghee – 5 tblspn
Onions – 2 substantial cut daintily
Green Chillies – 5 to 6
Ginger Garlic Paste – 1 tblspn
Mint Leaves – 1/2 container cleaved
Coriander Leaves – 1/2 container cleaved
Saffron a squeeze
Yellow Food Color a squeeze (discretionary)
Warm Milk – 3 tblspn

For Mutton:

Lamb – 250 grams
Water – 1 container
Curd/Yogurt – 1/2 container
Salt to taste
Green Chillies – 2 to 3

Entire Spices:

Fennel Seeds/ Sombu/Saunf – 1 tsp
Cumin Seeds/Jeerakam – 1 tsp
Cinnamon/Pattai – 2 cm piece
Cardamom/Yelakai – 3
Cloves/Krambu – 3
Sound Leaf – 1
Dark Stone Flower/Kal Paasi - 1 piece
Star Anise – 1

Strategy:

Take lamb and every one of the fixings given for cooking sheep in a weight cooker and cook for 5 shriek. Stew for 10 mins. Kill the warmth and let the steam go independent from anyone else. Open the cooker and check whether the lamb is finished. Presently put aside.
Take saffron and drain in a bowl and let it soak. On the off chance that it didn't get great shading, include minimal yellow sustenance shading.
Wash and douse rice for 30 mins. Deplete it and cook by this technique. Deplete and put aside.

Presently warm oil or ghee in a kadai. Include entire flavors and let them sizzle for 1 mins.
Include onions, salt and chillies. Cook till it gets brilliant darker.

Include ginger garlic glue and saute for a min till crude notice leaves from it.
Presently deplete the cooked lamb and include the sheep pieces alone in the kadai. Saute it for 5 to 8 mins till it gets pleasant shading.

Presently include the depleted stock and lessen it till it gets thick.
Include mint and coriander leaves save little to top.
Presently lay the cooked rice and best with the coriander and mint leaves, pour the saffron drain and cover with a tight top.
Place this kadai over a substantial base tawa and put the fire to the most minimal as could be expected under the circumstances.
Cook on dum for 15 mins. Kill the warmth and let it remain for 10 mins.
Open the top and give a delicate blend.