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Type:

Non-Veg

Serves:

3

Prep. Time:

15 minutes

Cooking Time:

60 minutes

Mutton Dum Biryani

Mutton Dum Biryani is the ultimate indulgence – tender, juicy mutton pieces layered with fragrant basmati rice, fried onions, saffron milk, and slow-cooked on dum (sealed steam). It’s royal, aromatic, and rich – perfect for feasts, weddings, and Eid.

Ingredients:

For Rice:

  • Water (8 Cups)

  • Bay leaf / Tej Patta (2)

  • Star Anise (1)

  • Cinnamon stick (2)

  • Green Cardamom (2)

  • Cloves (½ tsp)

  • Black Pepper (½ tsp)

  • Cumin Seed (1 tsp)

  • Oil (2 tsp)

  • Salt (1 tsp)

  • Basmati rice (2 cups - soaked for 30 minutes)


For Biryani Gravy:

  • Oil (2 tbsp)

  • Ghee (1 tbsp)

  • Bay leaf / Tej Patta (2)

  • Star Anise (1)

  • Cinnamon sticks (2)

  • Green Cardamom (2)

  • Black Cardamom (1)

  • Cumin seeds (1tsp)

  • Cloves (½ tsp)

  • Black Pepper (½ tsp)

  • Fried Onion (¾th cup)

  • Coriander and Mint Leaves (1 cup)

  • Green chili (1 big)

  • Coriander & Cumin Powder (2 tbsp)

  • Garam Masala (1 tsp)

  • Turmeric Powder (1 tsp)

  • Red chilli powder (2 tbsp)

  • Biryani Masala (2 tsp)

  • Ginger garlic paste (2 tsp)

  • Dry coconut powder (¼ cup)

  • Salt (as per taste)

  • Mutton cleaned and washed well (750 gm)

  • Yogurt (½ Cup)

  • Chopped onion (¾th cup - 2 medium size)

  • Saffron mixed with milk (¼ cup)

  • Wheat dough (to seal)

Steps:

Rice preparation:

  • Wash 2 cups of rice and soak them for 30 minutes.

  • Heat 8 cups of water in a cooking bowl and add the following:

    • Bay leaf

    • Star anise

    • Cinnamon stick

    • Green cardamom

    • Cloves

    • Black pepper

    • Cumin seeds

    • Oil

    • Salt

  • Add the rice to water and cook until it is 80% cooked, then drain the water.


Mutton preparation:

  • Marinate the mutton with the following:

    • Salt

    • Turmeric

    • Red chili powder

    • Coriander and cumin powder

    • Garam masala

    • Biryani masala

    • Ginger garlic paste

    • All spices

    • Green chili

    • Yogurt

    • Coriander and mint leaves

    • Fried onion

    • Oil

  • Add oil to a preheated cooking bowl, then add chopped onion and cook until golden brown.

  • Add the marinated mutton and cook for 3 to 4 minutes, stirring regularly.

  • Cover the mixture and cook for about 20 to 25 minutes, then add roasted dry coconut.


The marriage - final biryani takes shape:

  • Add rice to the curry and pour oil and saffron milk on top.

  • Garnish the dish with fried onion, coriander, and mint leaves.

  • Stick wheat dough on the pan's cover border, then cover the pan and cook for 15 minutes on low flame.

  • Remove the lid and dough, and the Mutton/Lamb Biryani is ready.

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