YAKHNI DUM BIRYANI

INGREDIENTS

Basmati rice-1 kg
Mutton-1-1/4 kg
Onions -10
Oil
Tomatoes-3
Ginger garlic paste-3-1/2 tsp
Curd-400gms
Turmeric powder-1/4 tsp
Red chilly powder-2-1/2 tsp
Coriander powder-1/2 tsp
Green chillies-8
Lemon-2
Cloves-8
Mace – 2
Cardamom-8
Cinnamon-3 sticks
Bayleaf-3
Star anise - 2
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch
Mint leaves- a bunch
Salt-to taste

METHOD

1. Slice the onions finely. Fry 3 onions till golden brown and keep aside.
2. Heat oil in a dekchi, add half of above ingredients of bayleaf, cardamom, mace, cloves, cinnamon and staranise, sauté for a minute.
3. Add rest of the onions and sauté till done.
4. Add ginger garlic paste along with all the green chillies, few mint and coriander leaves.
5. Add mutton, sauté for about 5 minutes, then add chilly powder, turmeric powder, coriander powder, sauté for a minute, mix in well, add whisked curd.
6. Let the mutton cook well for about 30 minutes.
7. Once the gravy starts to thicken and the mutton is almost tender, add sliced tomatoes, juice of one lemon and some coriander and mint leaves.
8. Cook till the gravy thickens and the oil floats on top.
9. Remove the oil in a bowl, add one lemon juice to it and keep aside.
10. In another bowl, add saffron to half a cup of milk and keep aside.
11. In another big vessel, boil the water and soak the rice for about 20 minutes.
12. Add rice to the boiling water along with salt, little oil and the remaining bayleaf, cardamom, mace, cloves, cinnamon and staranise and cook till 50 % is done.
13. Strain the rice in a colander.
14. In a dekchi, first put a layer of rice, add some gravy in a layer form, repeat the same for another layer of rice and masala.
15. Finally cover the last portion with rice, layered with fried onions, some coriander and mint leaves, oil, saffron dissolved milk, cover it with a damp cloth, close the lid tightly and keep a heavy item (pref stone) on the top.
16. Keep the dekchi on the stove on a tawa in medium heat,
17. Leave it for about 40 minutes.