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Mutton Dum Biryani
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5 from 3 votes

Mutton Dum Biryani

Mutton Dum Biryani is a layered biryani made with cooked basmati rice in a rich mutton gravy with saffron and herbs. This version is a complete meal by itself and makes a wonderful meal for weekend.
Course Main Dish - Rice
Cuisine South Indian
Keyword Mutton Biryani
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Author Srivalli

Ingredients

Whole Spices used

  • 1 tsp Shah Jeera
  • 3 no Bay Leaf
  • 1 Star Anise
  • 7 no Cloves
  • 5 no Cardamom
  • 2 Mace / Javatri
  • 2 to 3 inch Cinnamon
  • 2 Marti Moggu

For the Paste

For the Rice

  • 3 big Green Chilies
  • 1/2 cup Onion slices
  • 3.5 cups Basmati Rice
  • 4.5 cups Water
  • 2 tbsp Cooking Oil
  • 3 tbsp Ghee

For Mutton Gravy

  • 500 gms Mutton
  • 2 tbsp Cooking Oil
  • A Pinch Turmeric powder
  • 2 tsp Red Chili powder
  • 2 tsp Coriander Powder

For Assembling

  • 2 tbsp Mint Leaves
  • 2 tbsp Coriander Leaves
  • 1/4 cup Milk
  • Few Strands Saffron
  • 1 tsp Lemon juice
  • 1 tsp Ghee

Instructions

Prep Work

  • Wash and Soak the rice for 20 to 30 mins.
  • Wash and cut the mutton pieces to bite size.
  • Heat the milk and add saffron to the hot milk to dissolve.

For the Paste

  • Grind onions along with herbs and 3 green chilies to a smooth paste and keep it aside.

Cooking Mutton

  • Wash and take the mutton in a pressure cooker with salt, turmeric powder and cook for 2 to 3 whistles. Save the water for making gravy.

For the Rice

  • Heat a wide pan with 2 tbsp ghee. When the ghee melts, add all the whole spices. Saute well.
  • Add the 1/2 cup Onions, slit green chilies, and cook till onion browns.
  • Add the drained rice and saute well. Add water and cook till 90% done. Remove and keep it covered.

For the Gravy

  • Heat a wide kadai with oil. Add ground paste, saute for couple of minutes on high till the mix is cooked. Add ginger garlic paste.
  • Drain the mutton pieces and add to the kadai and saute on high.
  • Add the red chili powder, coriander powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
  • Add the mutton stock and continue cooking till the gravy thickens. Switch off once the gravy is thick

Assembling the Biryani for Dum

  • Grease a wide nonstick pan with ghee, divide the rice into three parts, with first and final layer of rice.
  • Divide gravy to two parts,
  • Each layer has saffron milk, herbs to be added before adding the next layer.
  • First layer is done with Rice.
  • Second layer with the mutton gravy, sprinkle chopped herbs, 1/4 cup saffron milk, 1 tsp ghee
  • Third layer with rice, followed by another serving of mutton gravy.
  • Add the some more of the herb and saffron milk ghee.
  • Add the final layer of rice.
  • Complete the process by adding the remaining herbs, ghee and saffron milk.
  • Cover with a tight lid and place on a hot tawa. Simmer for 10 to 15 mins and cook on low flame.
  • Once you open the lid, fluff well and serve hot.
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