Bengaluru Eid spl Mutton Dum Biryani l Muslim Style Mutton Biryani | Authentic Mutton Dum Biryani

Описание: 🌙 EID KA DAWAT! | Bangalore Muslim Style Biryani | Authentic Dum Recipe

Eid celebrations are incomplete without a royal biryani!
Today I’m sharing my Bangalore Muslim Style Biryani — rich, aromatic, dum-cooked, and full of authentic festive flavors.

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📝 Ingredients & Method

🍚 Step 1: Prepare the Rice
• 2 cups basmati rice (soaked in water for 3 hours)

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🍖 Step 2: Boil the Mutton

Ingredients:
• 500 g mutton (curry cut)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp red chilli powder
• 1 star anise
• 1 black cardamom
• 2 green cardamoms
• 4 cloves
• 8–10 black peppercorns
• Salt to taste
• ½ tsp turmeric powder
• Water as required

Pressure cook until tender. Reserve the stock.

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🌶 Step 3: Prepare the Biryani Masala

Whole Spices:
• 2 tbsp oil
• 1 tbsp ghee
• 1 bay leaf
• 1 small cinnamon stick
• 6–8 black peppercorns
• 2 green cardamoms
• 1 black cardamom
• 3–4 cloves
• Small piece of mace
• 1 tsp fennel seeds

Other Ingredients:
• 1 tsp red chilli powder
• 1 tbsp ginger-garlic paste
• 2–3 green chillies (slit)
• 2 large onions (thinly sliced)
• 2 tbsp tomato paste
• ½ cup curd
• Fresh mint leaves
• Fresh coriander leaves

Cook until masala thickens and oil separates. Add boiled mutton with some stock and cook well.

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🍚 Step 4: Layering
• Parboil soaked basmati rice separately with salt.
• Spread the prepared mutton masala at the bottom.
• Add 1–2 teaspoons vinegar over the masala for slight tang (Bangalore style touch).
• Layer rice evenly on top.
• Sprinkle a few drops of kewra water over the rice for aroma.

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✨ Step 5: Flavoring

On top add:
• Green cardamom powder
• Fresh cream
• Warm milk infused with saffron
• A pinch of saffron color

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🔥 Step 6: Dum

Seal tightly and cook on low flame (dum) for 30 minutes.
Rest for 10 minutes before serving.

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Now it’s fully authentic Bangalore Muslim Style balance — slight tang + floral aroma 👌🔥

Professional Chef Tips (Important for Perfect Biryani)

🔸 Rice Quality Matters
Always use aged premium basmati rice. Aged rice gives better grain separation and aroma.

🔸 Soaking Time
Minimum 3 hours soaking ensures long, fluffy grains after dum.

🔸 Do Not Overcook Rice
Parboil rice only till 70% cooked. It will finish cooking during dum.

🔸 Control the Moisture
Your masala should be thick before layering. Too much gravy makes biryani soggy.

🔸 Balance the Tang
Vinegar should be subtle — just 1–2 teaspoons. It enhances flavor without overpowering.

🔸 Kewra Water Technique
Always sprinkle, never pour directly in one spot. Even distribution gives balanced aroma.

🔸 Stock Usage
Add mutton stock gradually. Too much liquid will break rice texture.

🔸 Seal Properly for Dum
Use tight lid or dough seal to trap steam. Steam is what cooks the biryani evenly.

🔸 Low Flame is Key
Keep dum on very low flame for 30 minutes. High heat burns the bottom layer.

🔸 Rest Before Serving
Let biryani rest 10 minutes after dum. This allows flavors to settle and grains to firm up.

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