• for 1 – 2 hours at least.
• Ingredients:
• 3 cups mutton/lamb (1 kg, ~ 2lb)
• 2 cups yogurt
• 1 1/2 cup fried onions *(see note below)
• 1/4 cup green chilies, cut (these were not that spicy,so use according to preference)
• 3/4 cup mint leaves, chopped
• 3/4 cup cilantro/coriander, chopped
• 1 tsp pepper corns
• 1 tsp cumin seeds
• 1 tsp caraway seeds (shahi jeera)
• 3 black cardamoms
• 10 green cardamoms
• 12 cloves
• 5 mace (javitri)
• 4 bay leaves
• 4 in cinnamon stick, broken
• 1 1/2 tsp chili powder
• 3 tsp coriander powder
• 2 tsp cumin powder
• 1/2 tsp turmeric
• 1 tbsp lemon juice
• 1 1/2 tbsp ginger paste
• 1 1/2 tbsp garlic paste
• 3 tbsp oil
• salt to taste
• Step C: Preparing the final Dum Biryani:
• Marinated mutton from Step A
• Half cooked rice from Step B
• 1/4 cup mint leaves, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup fried onions
• 1 tsp garam masala powder
• pinch of saffron mixed in a tbsp of water or milk
• 2 –3 tbsp ghee/clarified butter
• Step B: Preparing the rice: While the mutton is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn''t become mushy. Ingredients:
• 3 cups basmati rice
• 3 tsp oil
• some whole garam masala (3 cardamoms, 1/2 tsp cumin seeds, 2 cloves)
• salt to taste

Boil water with required amount of salt and any masala if you prefer.

Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.

In a heavy bottom pan, add the marinated mutton

Layer it with half cooked rice

Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.

Keep on high heat till you see the steam vapors, close the lid and lower the heat.

Let it cook on low heat for at least 40 – 50 minutes and biryani is ready!!(make sure the meat is cooked)

by Pak101.com (few years ago!) / 1823 views