Hyderabadi Mutton Dum Biryani

By Executive Chef Bhasker Kargeti

• Blanch the mutton pieces
• Heat oil in a pan, add garam masala and crackle it
• Add sliced onion and cook until golden brown
• Add ginger garlic paste
• Add curd and yellow chilli powder
• Add mutton pieces and cook for 5 minutes
• Add mace and cardamom powder
• Boil the mutton till soft and tender
• Boil the rice separately till 70% cooked along with ginger-garlic paste and lemon
• Arrange the mutton gravy in a large vessel and layer it with the rice. Pour saffron milk over it
• Sprinkle mace and cardamom powder, fried onions, mint leaves, coriander leaves, kewra and ghee
• Close the lid of the vessel and seal it with wheat dough on the edges. Cook for 15 min
• Serve with pickled onions, papadand raita