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    Home » Rice Recipes » Mutton Biryani | Mutton Dum Biryani ~ Indian Non Veg Thali | Step by Step Recipe

    Mutton Biryani | Mutton Dum Biryani ~ Indian Non Veg Thali | Step by Step Recipe

    Published: Apr 8, 2012 · Modified: Sep 23, 2020 by Srivalli · 8 Comments

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    When I announced the Indian Thali Mela, I insisted that there should be a picture showcasing the Indian Thali. During a recent party that we hosted, though we had prepared a handful of new dishes, because of the time and other constraints, I couldn't take time out to present in a thali style. I am still going ahead making an exception to my own rule because this Mutton Dum Biryani is something that I wanted to share on this occasion.
    Given a chance again I might cook all of these and present in a thali for sure. Indian Thali ideally represents what's offered in a plate showcasing a state or culture-specific. This Non Veg thali typically represents the Andhra food at its best, with traditional chicken kura and roast plus the biryani. Of course, we couldn't manage a sweet that will be more appropriate, but a fruit custard makes it all even I suppose.
    For the next couple of weeks, you will be presented with different thalis that I have cooked up. Mostly nonveg as the Vegetarian thalis will feature in Spice your Life! blog. I hope you will stay back and enjoy it!

    Step by Step Picture Recipe

    Saffron soaked in warm milk

    For making the Dum

    Mutton Dum Biryani

    Serves - 6 -7 persons

    Ingredients Needed:

    For the Rice

    Basmati rice - 750 gms / 5 cups
    Cloves - 2
    Cinnamon - 2"
    Tej patta - 2
    Cumin Seeds - 1/2 tsp
    Cardamon - 2
    Salt to taste
    Ghee - 2 tsp
    Water - 7 & 1/2 cups

    For the Marinade

    Mutton - 750 gms
    Curds / Yogurt - 2 tbsp
    Red Chili powder - 1 tsp
    Ginger Garlic paste - 3/4 tsp
    Turmeric a pinch
    Salt to taste

    For the Gravy

    Onion - 1 medium
    Ginger Garlic paste - 1/2 tsp
    Red chili powder - 1/2 tsp
    Clove - 1
    Cinnamon - 1
    Bay leaf - 1
    Oil - 2 tsp

    Spice powder

    Coriander seeds - 2 tsp
    Cumin Seeds - 1 tsp
    Fennel - 3/4 tsp roast

    Dry roast and grind to a fine powder.

    For the Dum

    Butter - 1 tsp
    Coriander leaves - 1/2 cup, finely chopped
    Saffron - 5 -6 strands
    Milk - 1/2 cup
    Kesari food colour

    How to make Mutton dum Biryani

    For the marinade

    Wash and cut the mutton into bite size pieces. Drain to make sure the water is completely removed. Then take the mutton in a bowl, mix in curds, chili powder, ginger garlic paste, salt and turmeric powder. Mix well and let it marinate for 2 hrs.

    For the spice powder,

    Heat a pan and dry roast all the ingredients one by one, allow to cool and grind to a fine powder. Keep it aside.

    For making the Rice

    Wash the basmati rice and soak for 15 mins in the same water that you are going to cook.

    In a non stick pan, heat ghee, add the whole spices, saute well. then add the rice and saute for couple of mins. Then add water, cover with lid and bring to boil. Simmer once the water starts to boil. Continue to cook with the lid covered and cook for 10 mins. Once done, fluff the rice and keep it covered.

    For making the Mutton Gravy:

    In a kadai, heat oil. Add the whole spices, saute for a min, then add onions, saute till it turns colour, then add ginger garlic paste, saute well. Add the remaining chili powder, the marinated mutton pieces and cook on high till the mutton is roasted well. Cook for 5 mins, Then add a cup of water and pressure cook till done.

    Once the pressure is off, make sure the moisture is all evaporated. The gravy has to be almost thick liquid. Then finally add the ground spice powder and simmer for couple of minutes.

    For making the Dum

    In a heavy bottom pan, grease the bottom with ghee. Layer first with rice, then layer with mutton gravy. Sprinkle the finely chopped coriander leaves, then layer again with rice. Again layer with the remaining mutton gravy. Cover finally with rice, sprinkle the saffron soaked milk, add butter over it. And cover with lid.

    Place a tawa over the flame, and on the top place the pressure cooker. Simmer for 30 mins without the whistle.

    Once done, remove the cover, sprinkle the kesari colour in a design and fluff. The idea is to get some rice grains coloured and not all.

    If required cover it again for couple of mins, else it's ready to serve.

    Print Pin
    4 from 1 vote

    Mutton Biryani | Mutton Dum Biryani ~ Indian Non Veg Thali | Step by Step Recipe

    Course Main Dish - Rice
    By Diet Non Vegetarian
    Dish Type Mutton Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. notyet100 says

      April 08, 2012 at 2:29 pm

      Biryani Looks delicious,.:)

      Reply
    2. Mona says

      April 08, 2012 at 3:47 pm

      Looks yumm!

      Reply
    3. Loveforfood says

      April 08, 2012 at 5:07 pm

      The photos and recipes are amazing!

      Reply
    4. Reshmi says

      April 08, 2012 at 7:02 pm

      delicious looking biryani
      Noel collections

      Reply
    5. Rahin says

      April 08, 2012 at 5:05 pm

      delicious !! the weather here is perfect to dig in a warm plate of biryani, now I wanna make some 🙂

      Reply
    6. radha says

      April 08, 2012 at 6:11 pm

      Lovely. I never get the different grains coloured like you have. Need to get that technique right.

      Reply
    7. San says

      April 09, 2012 at 12:36 am

      Yummylicious mutton biryani, it's been a while since i had it. You have made it perfectly well.

      Reply
    8. Priya says

      April 09, 2012 at 2:55 pm

      OMG,makes me hungry..

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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