Yahoo brings Vikas@home: Mutton Dum Biryani

Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. MUTTON DUM BIRYANI INGREDIENTS For Caramelized onion 2 tablespoons vegetable oil or clarified butter 2 onions, thinly sliced 2 green chilies, finely chopped For Mutton marinade 400 gm boneless mutton, cut into large chunks 2 tablespoons yoghurt 1 tablespoon ginger-garlic paste Salt to taste 1 green chili finely chopped For Mutton mixture 2 bay leaves 1 inch stick of cinnamon 3 – 4 cloves 1 tablespoon ginger-garlic paste Salt to taste ½ cup yoghurt, lightly whisked 1 tablespoon fennel seeds, coarsely crushed 1 teaspoon rose water For Rice 1 tablespoon oil 2 cups Basmati rice, soaked for 15 minutes & drained Salt to taste 1 teaspoon saffron strands, soaked in 2 tablespoons warm water Miscellaneous Earthenware Cooking vessel Semi-firm dough made of whole wheat flour METHOD • For caramelized onion, heat oil in a frying pan over medium heat, add onions and toss. Add green chili and sauté till onions turn golden. Remove from flame and keep aside. Reserve 2 tablespoons of caramelized onions in a small bowl for garnish. • In a large mixing bowl, combine all ingredients required for marinade and mix well. Cover and keep aside for 2 to 3 hours. • When mutton is marinated, return pan of caramelized onion to a medium flame. Add marinated mutton with bay leaves, cinnamon, cloves, ginger-garlic paste and salt and sauté for 2 to 3 minutes. Reduce flame and mix in yoghurt with fennel and rose water. Mix well, cover and cook till mutton is ¾ done. • For rice, heat oil in an earthenware vessel on low flame. Add rice and sauté for a minute. Mix in salt and 1 cup water and cook, stirring occasionally till rice is half done and moisture has dried. • Remove half the cooked rice into a bowl. Spread the rice in the vessel in an even layer and top with cooked mutton (with any pan juices). Spread the mutton over rice and cover with a layer of remaining rice. Add 2 cups water and sprinkle over with saffron water. • Shape dough into a long roll and place along the edge of the vessel containing layered biryani. Place lid on the vessel and press firmly to seal into the dough. Cook on low flame for 15 to 20 minutes or till rice and mutton are cooked. (The dough sealing the vessel will also have cooked and solidified to a crust.) • To serve, break open dough seal, garnish with reserved caramelised onions and serve hot. Here are some more simple recipes you can try out at home:

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