Mutton Dum Biryani
Savor Mutton Dum Biryani: tender mutton, aromatic spices, and basmati rice slow-cooked to perfection. A flavorful, hearty dish perfect for food lovers craving authentic Indian cuisine.
Why You’ll Love This Recipe:
- Layers of Perfection: Juicy, spice-marinated mutton, nestled between fragrant, saffron-infused basmati rice—each bite is a burst of royal flavors.
- Aromatic Symphony: From earthy cumin to warm cinnamon and luxurious saffron, this biryani fills your home with an irresistible, mouthwatering fragrance.
- Dum-Cooked to Perfection: Sealed and slow-cooked for hours, ensuring the mutton melts in your mouth while the rice soaks up every ounce of flavor.
- A Feast Fit for Royalty: Whether for a grand celebration or a weekend indulgence, this dish transforms any meal into a special occasion.
- Easy Yet Exquisite: Master the art of biryani with simple steps, foolproof layering, and the magic of dum cooking—your homemade biryani will rival restaurant versions!
One bite, and you’ll know—this isn’t just food, it’s an experience. 🍛🔥 Try it today and let the magic unfold! ✨
Mutton Dum Biryani
Course: MainCuisine: IndianDifficulty: Medium6
servings30
minutes40
minutes300
kcalMutton Dum Biryani is a fragrant and flavorful rice dish where marinated mutton is slow-cooked with aromatic basmati rice and rich spices, sealed to perfection using the traditional dum method.
Ingredients
- For Marination:
750g mutton (bone-in)
1 cup thick curd (yogurt)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chili powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
3 tbsp mustard or refined oil
- For Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups water
2 bay leaves
4-5 cloves
2-3 green cardamoms
1 black cardamom
1-inch cinnamon stick
Salt to taste
- For Biryani Layering:
2 large onions (sliced & fried until golden brown)
½ cup chopped coriander leaves
½ cup chopped mint leaves
¼ cup warm milk with saffron strands
3 tbsp ghee
Instructions
- Marinate the Mutton: Mix all marination ingredients in a bowl, coat the mutton well, and refrigerate for at least 2-4 hours (overnight is best).
- Cook the Rice: Boil water with whole spices, add soaked rice, and cook until 70% done. Drain and set aside.
- Layering the Biryani:
1. In a heavy-bottomed pan, spread marinated
mutton at the bottom.
2. Add a layer of partially cooked rice.
3. Sprinkle fried onions, coriander, mint, saffron milk,
and ghee
4. Repeat layers if needed.
- Dum Cooking (Steaming): Cover the pan with a tight lid or seal with dough. Cook on low heat for 40-45 minutes.
- Serve Hot: Gently mix and serve with raita or salan.
Notes
- For 2-3 people: Use 400g mutton and 1 cup rice. Adjust spices accordingly.
- For 8-10 people: Use 1.5 kg mutton and 4 cups rice. Double all ingredients proportionally.
