Mutton Dum Biryani Recipe
A non-veg North Indian Recipes recipe with onions - thinly sliced, ginger - chopped, garlic - cloves. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
45 steps- 1
To begin making the Mutton Dum Biryani Recipe, first we will make a paste of the ginger, garlic and green chillies
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)mutton - curry cut(500 grams)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon) - 2
Into a mixer grinder add the chopped ginger, garlic cloves and green chillies
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)cloves (laung)(3)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)cloves (laung)(4)red chilli powder(1 teaspoon)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 3
Blend to make a paste and keep aside
ginger garlic paste(1 tablespoon) - 4
Next step is to marinate the mutton for the Mutton Dum Biryani
mutton - curry cut(500 grams) - 5
Wash mutton thoroughly
mutton - curry cut(500 grams) - 6
Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)basmati rice - washed and soaked for 30 minutes(2 cups)salt - to tastemutton - curry cut(500 grams)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)salt - to tastered chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)salt - to taste - 7
Cover and place the mutton in the refrigerator and marinate it for at least 4 hours
mutton - curry cut(500 grams) - 8
Once we are ready, the next step is to caramelize the onions
onions - thinly sliced(8) - 9
Into a preheated pan add oil and the sliced onions
onions - thinly sliced(8) - 10
Saute the onions on low to medium heat until caramelized
onions - thinly sliced(8) - 11
This process takes time so be patient so as to get the perfect golden brown caramelized onions
onions - thinly sliced(8) - 12
If you brown the onions on high heat then the onions will not caramelize evenly
onions - thinly sliced(8) - 13
Once done keep 1/2 the portion of the caramelized onions for the biryani masala and 1/2 portion for garnishing the Mutton Dum Biryani
onions - thinly sliced(8)mutton - curry cut(500 grams)garam masala powder(1 teaspoon)garam masala powder(1/4 teaspoon) - 14
The next step is to cook the rice until it is 3/4th done
basmati rice - washed and soaked for 30 minutes(2 cups) - 15
Into a saucepan add 4 cups of water, the bay leaf, cardamom pods, cinnamon stick, cloves, salt to taste and the washed basmati rice
garlic - cloves(1/4 cup)cardamom (elaichi) pods/seeds(2)inch cinnamon stick(1)cloves (laung)(3)basmati rice - washed and soaked for 30 minutes(2 cups)salt - to tastesalt - to tasteinch cinnamon stick (dalchini)(2)cloves (laung)(4)salt - to taste - 16
Allow the rice to boil in the water for 3 to 4 minutes
basmati rice - washed and soaked for 30 minutes(2 cups) - 17
Power cook the rice until 3/4th done
basmati rice - washed and soaked for 30 minutes(2 cups) - 18
Once done drain the water from the rice, add a tablespoon of ghee to the rice and mix gently
basmati rice - washed and soaked for 30 minutes(2 cups)ghee(4) - 19
Cover & keep aside
- 20
Next to make the saffron milk; dissolve the saffron strands in warm milk and keep aside
milk(1/2 cup)saffron strands - a few - 21
Next is to make the dough to seal the bowl for dum cooking
- 22
Into a bowl add the wheat flour and add water to make a firm dough
whole wheat flour - for sealing the vessel(2 cups) - 23
Cover and keep aside
- 24
To make the Mutton Dum BiryaniInto a large biryani pan add 2 tablespoons of ghee
mutton - curry cut(500 grams)tablespoons sunflower oil(4)ghee(4) - 25
Once the ghee is hot add bay leaves, cinnamon stick, cloves, mace, pathar ka phool and saute for a few seconds until the aromas come through
garlic - cloves(1/4 cup)bay leaves (tej patta) - torn(1)inch cinnamon stick(1)cloves (laung)(3)bay leaves (tej patta)(2)inch cinnamon stick (dalchini)(2)cloves (laung)(4)mace (javitri)(1)dagad phool (/pathar phool/black stone flower)(4)mint leaves (pudina) - chopped(1/2 cup)ghee(4) - 26
Once done add the rest of the ginger garlic and chilli paste and saute for a minute
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon) - 27
Now add the red chilli powder, garam masala and saute it in the onion garlic paste until the raw smell goes away
garlic - cloves(1/4 cup)green chilli(7)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon) - 28
Add the chopped tomatoes, salt to taste and saute until the tomatoes become soft and mushy
ginger - chopped(1/4 cup)salt - to tastesalt - to tastetomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup)salt - to taste - 29
Once the tomatoes are soft add the caramelized onions and stir well to combine
onions - thinly sliced(8)tomatoes - finely chopped(2) - 30
Add the marinated mutton, the chopped mint leaves and stir for 2 to 3 minutes
ginger - chopped(1/4 cup)bay leaves (tej patta) - torn(1)basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams)bay leaves (tej patta)(2)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 31
Add 1/2 cup of water and cover with a lid
- 32
Reduce the heat and simmer and cook mutton for 40 minutes until the mutton is cooked and the gravy becomes thick
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 33
Once done add the 3/4th cooked rice on top of the mutton gravy
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 34
Spread the rice evenly over the gravy
basmati rice - washed and soaked for 30 minutes(2 cups) - 35
Drizzle the saffron milk over the rice and add some caramelized onions
onions - thinly sliced(8)basmati rice - washed and soaked for 30 minutes(2 cups)milk(1/2 cup)saffron strands - a few - 36
Keep a tablespoon of caramelized onions aside for final garnish
onions - thinly sliced(8) - 37
Finally a small bunch of chopped mint leaves
ginger - chopped(1/4 cup)bay leaves (tej patta) - torn(1)bay leaves (tej patta)(2)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 38
Turn the heat to low
- 39
Cover the pan and seal the lid with the atta dough
- 40
Cook on low heat for 15 minutes and turn off the heat
basmati rice - washed and soaked for 30 minutes(2 cups) - 41
Allow the Mutton Dum Biryani to rest for 10 minutes before opening the pot
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 42
Cut the atta dough and remove the dough
- 43
Open the pot and mix the Mutton Dum Biryani gently and transfer into a serving bowl
mutton - curry cut(500 grams) - 44
Garnish with the remaining caramelized onions and serve
onions - thinly sliced(8) - 45
Serve the Mutton Dum Biryani Recipe is serve along with boondi raita, cucumber and onion raita or mirch ka salan and Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha for a weekend meal or party
mutton - curry cut(500 grams)
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Mutton Dum Biryani Recipe
A non-veg North Indian Recipes recipe with onions - thinly sliced, ginger - chopped, garlic - cloves. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
45 steps- 1
To begin making the Mutton Dum Biryani Recipe, first we will make a paste of the ginger, garlic and green chillies
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)mutton - curry cut(500 grams)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon) - 2
Into a mixer grinder add the chopped ginger, garlic cloves and green chillies
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)cloves (laung)(3)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)cloves (laung)(4)red chilli powder(1 teaspoon)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 3
Blend to make a paste and keep aside
ginger garlic paste(1 tablespoon) - 4
Next step is to marinate the mutton for the Mutton Dum Biryani
mutton - curry cut(500 grams) - 5
Wash mutton thoroughly
mutton - curry cut(500 grams) - 6
Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)basmati rice - washed and soaked for 30 minutes(2 cups)salt - to tastemutton - curry cut(500 grams)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)salt - to tastered chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)salt - to taste - 7
Cover and place the mutton in the refrigerator and marinate it for at least 4 hours
mutton - curry cut(500 grams) - 8
Once we are ready, the next step is to caramelize the onions
onions - thinly sliced(8) - 9
Into a preheated pan add oil and the sliced onions
onions - thinly sliced(8) - 10
Saute the onions on low to medium heat until caramelized
onions - thinly sliced(8) - 11
This process takes time so be patient so as to get the perfect golden brown caramelized onions
onions - thinly sliced(8) - 12
If you brown the onions on high heat then the onions will not caramelize evenly
onions - thinly sliced(8) - 13
Once done keep 1/2 the portion of the caramelized onions for the biryani masala and 1/2 portion for garnishing the Mutton Dum Biryani
onions - thinly sliced(8)mutton - curry cut(500 grams)garam masala powder(1 teaspoon)garam masala powder(1/4 teaspoon) - 14
The next step is to cook the rice until it is 3/4th done
basmati rice - washed and soaked for 30 minutes(2 cups) - 15
Into a saucepan add 4 cups of water, the bay leaf, cardamom pods, cinnamon stick, cloves, salt to taste and the washed basmati rice
garlic - cloves(1/4 cup)cardamom (elaichi) pods/seeds(2)inch cinnamon stick(1)cloves (laung)(3)basmati rice - washed and soaked for 30 minutes(2 cups)salt - to tastesalt - to tasteinch cinnamon stick (dalchini)(2)cloves (laung)(4)salt - to taste - 16
Allow the rice to boil in the water for 3 to 4 minutes
basmati rice - washed and soaked for 30 minutes(2 cups) - 17
Power cook the rice until 3/4th done
basmati rice - washed and soaked for 30 minutes(2 cups) - 18
Once done drain the water from the rice, add a tablespoon of ghee to the rice and mix gently
basmati rice - washed and soaked for 30 minutes(2 cups)ghee(4) - 19
Cover & keep aside
- 20
Next to make the saffron milk; dissolve the saffron strands in warm milk and keep aside
milk(1/2 cup)saffron strands - a few - 21
Next is to make the dough to seal the bowl for dum cooking
- 22
Into a bowl add the wheat flour and add water to make a firm dough
whole wheat flour - for sealing the vessel(2 cups) - 23
Cover and keep aside
- 24
To make the Mutton Dum BiryaniInto a large biryani pan add 2 tablespoons of ghee
mutton - curry cut(500 grams)tablespoons sunflower oil(4)ghee(4) - 25
Once the ghee is hot add bay leaves, cinnamon stick, cloves, mace, pathar ka phool and saute for a few seconds until the aromas come through
garlic - cloves(1/4 cup)bay leaves (tej patta) - torn(1)inch cinnamon stick(1)cloves (laung)(3)bay leaves (tej patta)(2)inch cinnamon stick (dalchini)(2)cloves (laung)(4)mace (javitri)(1)dagad phool (/pathar phool/black stone flower)(4)mint leaves (pudina) - chopped(1/2 cup)ghee(4) - 26
Once done add the rest of the ginger garlic and chilli paste and saute for a minute
ginger - chopped(1/4 cup)garlic - cloves(1/4 cup)green chilli(7)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)red chilli powder(1 teaspoon) - 27
Now add the red chilli powder, garam masala and saute it in the onion garlic paste until the raw smell goes away
garlic - cloves(1/4 cup)green chilli(7)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon) - 28
Add the chopped tomatoes, salt to taste and saute until the tomatoes become soft and mushy
ginger - chopped(1/4 cup)salt - to tastesalt - to tastetomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup)salt - to taste - 29
Once the tomatoes are soft add the caramelized onions and stir well to combine
onions - thinly sliced(8)tomatoes - finely chopped(2) - 30
Add the marinated mutton, the chopped mint leaves and stir for 2 to 3 minutes
ginger - chopped(1/4 cup)bay leaves (tej patta) - torn(1)basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams)bay leaves (tej patta)(2)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 31
Add 1/2 cup of water and cover with a lid
- 32
Reduce the heat and simmer and cook mutton for 40 minutes until the mutton is cooked and the gravy becomes thick
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 33
Once done add the 3/4th cooked rice on top of the mutton gravy
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 34
Spread the rice evenly over the gravy
basmati rice - washed and soaked for 30 minutes(2 cups) - 35
Drizzle the saffron milk over the rice and add some caramelized onions
onions - thinly sliced(8)basmati rice - washed and soaked for 30 minutes(2 cups)milk(1/2 cup)saffron strands - a few - 36
Keep a tablespoon of caramelized onions aside for final garnish
onions - thinly sliced(8) - 37
Finally a small bunch of chopped mint leaves
ginger - chopped(1/4 cup)bay leaves (tej patta) - torn(1)bay leaves (tej patta)(2)tomatoes - finely chopped(2)mint leaves (pudina) - chopped(1/2 cup) - 38
Turn the heat to low
- 39
Cover the pan and seal the lid with the atta dough
- 40
Cook on low heat for 15 minutes and turn off the heat
basmati rice - washed and soaked for 30 minutes(2 cups) - 41
Allow the Mutton Dum Biryani to rest for 10 minutes before opening the pot
basmati rice - washed and soaked for 30 minutes(2 cups)mutton - curry cut(500 grams) - 42
Cut the atta dough and remove the dough
- 43
Open the pot and mix the Mutton Dum Biryani gently and transfer into a serving bowl
mutton - curry cut(500 grams) - 44
Garnish with the remaining caramelized onions and serve
onions - thinly sliced(8) - 45
Serve the Mutton Dum Biryani Recipe is serve along with boondi raita, cucumber and onion raita or mirch ka salan and Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha for a weekend meal or party
mutton - curry cut(500 grams)
Rate this recipe
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