Mughal Biriyani / Royal biriyani is very delicious & aromatic. This can be prepared with mutton, chicken and also with vegetables and the other main ingredients are rice, ginger garlic paste, yogurt, spices and the very known ingredient in royal cuisines ‘Almonds’. This mughal biryani is prepared by cooking rice and meat separately till they are nearly done and then finally assembling them in layers before being put on ‘Dum’.
Marination Time : 30 minutes / overnight
Cooking Time : 30 – 45 minutes
Recipes Cuisine : North India
Mutton (thigh with bone) – 500gms
Lemon juice – 1 tbsp
Oil – 2 – 3 tbsp
Ghee / butter – 1 tbsp
Ginger garlic paste – 1 tbsp
Curd / yogurt – 1 ½ cup (thick)
Dry grapes / raisins – 1 tbsp (ghee fried)
Cashew nuts – 1 tbsp (ghee fried)
Turmeric powder – 1 tsp
Red chili powder – 2 tsp
Coriander powder – 1 tsp
Mace / javintri powder – ½ tsp
Nutmeg powder – ½ tsp
Salt to taste
Whole garam masala:
Cinnamon – 1 stick
Cardamom – 6 nos.
Cloves -5 nos.
Star anise – 1 no.
Black pepper corns – 1 tsp
Shahi jeera – 1 tsp
Anise seeds – 1 tsp
Grind it into paste ;
Red onion – 1 no. chopped
Almonds ( soaked & skin removed) – ¼ cup
Cashew nuts (soaked) – ¼ cup
Basmathi Rice – 500 gms
Salt – ½ tsp
Shahi jeera – ½ tsp
sombu / anise seed – ½ tsp
Cardamom – 3 nos.
Cinnamon – 1 small stick
Cloves – 4 nos
Bay leaves – 1 nos
Ingredient for layering & Garnishing:
Saffron – pinch (mixed in milk)
Cilantro & mint leaves – handful
Fried onions – 1 cup (homemade)
Ghee / Unsalted butter – 1 tbsp
- Add 1 tbsp of oil to the pressure cooker / pan, fry the thinly sliced onions, remove the extra oil & keep aside.
- After that add mutton, sauté until it changes color & remove it from the pan.
- In same pressure cooker, add another 2 tbsp of oil, whole garam masalas, ginger garlic paste & saute it for 2 minutes.
- Add the grounded paste (almonds, onion & cashew nuts), red chili powder, coriander powder, turmeric, mace, nutmeg powder& cook it for 3 minutes.
- Now add the fried mutton, saute for 5 minutes on high flame.
- And then add curd, ½ cup water, cover the the lid, cook it for 5 whistle on medium flame, switch off & keep aside.
- Soak the basmathi rice for 30 minutes with enough water.
- Boil the water in a large pot, add shahi jeera, cloves, cardamom, cinnamon & salt.
- Now drain the water from the soaked rice & add to the boiling water.
- Turn off the flame, when the rice half cooked ; drain water & wash the rice in the cool water for a minute (prevents rice from over cooking)
Layering the Dum Biriyani:
- In a heavy bottom pan / nonstick, add 1 tbsp of ghee & first layered by half of the mutton gravy.
- Second layered with half cooked rice & pour saffron mixture over the top.
- Final layer with remaining gravy, boiled egg, handful of cilantro & mint leaves, fried onions, fried cashew, raisins and cover it with tight lid.
- Cook it on high flame for first 5 – 8 minutes.
- After that cook it on dum, for another 15 – 20 minutes on very low flame.
- Serve it hot & enjoy with onion raitha & curries.
For dum biriyani use heavy bottomed utensil / nonstick.
Don’t worry if you are not having tight lid, cover the pan with news paper / muslin cloth & close it with lid [or] keep heavy vessel over top of the lid (this helps for perfect dum, without releasing pressure).