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Mutton Dum Biryani

Mutton Dum Biryani



    • For spice paste

    • For Marinating the Mutton-

    • For Cooking Rice

    • For Layering



    Hey fellow food lovers, Eid al-Fitr Mubarak . As it’s Meethi Eid tomorrow and we have already shared the Sevai recipes let’s complete it with a perfect Biryani dish. This special Mutton Dum Biryani is going to remind you of Mom’s food . Try out our version of this fragrant and Delicious Mutton Dum Biryani and share your thoughts with us.

    Step 1
    Mark as Complete

    Marinating the Mutton

    Start with adding all the Ingredients listed under "Marination list" into the Mutton and mix thoroughly. Now keep it aside for 1 Hour. You can start making it instantly in case you don't have enough time .

    Step 2
    Mark as Complete

    Cook the Mutton

    Now in a pressure cooker start cooking the Mutton by stirring occasionally for 15 Minutes. Put on the Pressure cooker lid and cook till 4 to 5 Whistles. Switch off the gas stove and let the pressure cool down.

    Step 3
    Mark as Complete

    Roast the Mutton

    Now again switch on the gas stove and roast the Mutton till the leftover water evaporates and Mutton gets tender. Switch off the gas stove and keep it aside.

    Step 4
    Mark as Complete

    To cook the Rice start boiling the water in a deep conditioner. Add Cooking Oil , Salt , and all the "Whole Garam Masalas" into it . As the water boils add the Washed and soaked Rice into the water as well and cook till it's 90 % done . Drain the water and keep the Rice aside.

    Step 5
    Mark as Complete

    Time to Layer the Biryani

    Its time to Layer the Mutton and Rice in order to get it ready for Slow cooking (Dum ). For that in a deep container spread all the cooked Mutton pieces at the bottom then Top it up with half of fried Onions, coriander and Mint Leaves Green Chilies, and Desi Ghee . Now Spread the Basmati Rice all over it and again top it up with rest of the fried onions, coriander leaves, mint leaves and Desi Ghee . Also add the saffron infused milk and Kevda water .

    Step 6
    Mark as Complete

    Preparing for "Dum"

    Now make a long Rope of the Dough and slick it on the sides of the utensil . Then Cover it with a lid and press properly so that it locks properly.Make sure that the utensil is airtight before putting it on the gas stove.

    Step 7
    Mark as Complete

    Time to give "Dum" to the Biryani

    Now cook it on a high flame for first 5 Minutes then reduce the flame to low and let it cook for another 15 minutes . Place a Griddle or a pan underneath the Biryani Utensil while Slow cooking it. Switch off the gas stove and let it rest for 10-15 minutes.

    Step 8
    Mark as Complete

    Mutton Dum Biryani Ready to be served

    Time to enjoy this Delicious and Flavorful Mutton Biryani with your loved ones. Hope this recipe comes out great for all of you.

    Curries To Custard

    Here at “Curries to Custard “we have a team of passionate food lovers from different parts of India. We are not only passionate about Our geographical cuisines but have a bag full of International delicacies.

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    • 1 Hour 5 Mniutes
    • Serves 4
    • Medium

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    Adjust Servings:
    1 Kg Mutton
    For spice paste
    2 Inches Ginger
    20 Cloves Garlic
    1 Teaspoon Cumin Seeds
    10 whole black pepper
    2 Black cardamom
    4 Green Cardamom
    1 Mace
    1 Star Anise
    1/2 Nutmeg
    For Marinating the Mutton-
    5 Tablespoons Cooking Oil
    5 to 6 Tablespoon Fried Onions (Barista)
    4 to 5 Tablespoons "Spice Paste" Ingredient list mentioned above
    5 Tablespoons Mint & Coriander Paste
    100 gms Yogurt or thick curd
    1 Teaspoon Turmeric
    2 Tablespoons Red chilly powder
    4 Tablespoons Coriander Powder
    2 Tablespoons Lemon Juice
    To Taste Salt
    For Cooking Rice
    500 gms Basmati Rice
    1 Tablespoon Cooking Oil
    1 Tablespoon Salt
    5 to 6 Cups Water
    (Bay Leaves- 3 to 4 , Cumin seeds- 3 Teaspoons, Black pepper- 10 , Star Anise- 2, Black Cardamom - 2, Green Cardamom - 3 to 4) Whole garam masala
    For Layering
    2 Tablespoons Desi Ghee (Clarified Butter)
    6 to 7 Tablespoons Fried Onions (Barista)
    100 gms Mint Leaves
    75 gms Coriander Leaves
    5 to 6 Green Chili
    4 Tablespoons Saffron soaked in hot Milk
    1 Tablespoon Kevda water
    100 gms Whole Wheat Dough for Slow cooking ( Dum)

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    Spicy Chole is ready to be served
    Spicy Chole (White Chickpeas)
    Chill in the Fridge
    Pineapple and Pomegranate Raita