Mutton Dum Biryani Recipe | How to make Mutton Dum Biryani

Mutton Dum Biryani Recipe (NON-VEG RECIPE)

Mutton Dum Biryani Recipe is a biryani recipe that is packed with flavors of the caramelized onions and spices. In this biryani, the mutton is cooked and then layered with half-cooked basmati rice, caramelized onions, saffron milk, and fresh mint leaves. A must-try recipe that can be served for weekend special dinners and parties.

The Mutton Dum Biryani Recipe is a lip-smacking biryani that is packed with flavors from spices, caramelized onions, and saffron. It is a hearty dish that is made during festivals like Id and or when there are special occasions in the family. The dum cooking technique which we have used in this recipe brings in the deep flavors from the mutton masala to get combined with the Basmati Rice. 

Ingredients:

• 500 gm mutton

• 2 tablespoon refined oil

• 1 tablespoon garlic paste

• 3/4 cup sliced onion

• 1/2 cup yogurt (curd)

• 1/4 cup mint leaves

• 1 tablespoon milk

• 1/2 teaspoon star anise

• 1/2 teaspoon clove

• 1 tablespoon ginger paste

• 4 cups water

• 3 cup soaked basmati rice

• 5 green chili

• 1/4 cup coriander leaves

• 1 pinch saffron

• 1/2 teaspoon kasoori methi

• 1/2 teaspoon black cardamom

• 1/2 teaspoon bay leaf

For Marination

• 4 teaspoon salt

• 2 teaspoon red chili powder

• 1 teaspoon turmeric powder
  

• 2 teaspoon coriander powder

• 1 teaspoon garam masala powder

• 2 teaspoon lemon juice

Recipe:

• Step 1

           To prepare this easy recipe, first, you need to prepare the marinade. For the same, take a small bowl and mix together salt, red chili powder, garam masala powder, coriander powder, turmeric, lemon juice, and a teaspoon of oil. Massage the mutton and let it marinate for an hour. Afterward, prepare saffron milk by mixing together saffron and milk in a small bowl and keep aside till required.

• Step 2

           After an hour, add marinated mutton along with a cup of water to a pressure cooker. Mix once to dilute the marinade and close the lid, cook for 4 whistles on medium flame.

• Step 3

           Now, boil 4 cups of water for rice in a deep-bottomed pan along with one teaspoon of oil, a teaspoon of salt, and whole garam masala - star anise, bay leaf, clove, and black cardamom (leave a little for sauteing). Then, add 3 cups of soaked basmati rice in the pan and cook till 80 percent is done, then strain the extra water.

• Step 4

          Put a different pan on medium flame and heat oil in it. Once the oil is hot enough, add sliced onions in it along with the remaining whole spices, and ginger-garlic paste. Saute for a minute or two and then add cooked mutton to it along with green chilies and yogurt.

• Step 5

          Then, add coriander leaves, mint leaves, and kasoori methi in the pan. Add boiled rice over this and a few drops of saffron milk. Next, add a few coriander and mint leaves on top and cook (dum method) on low flame by covering with a heavy lid for 40 minutes. Once done, switch off the burner and serve hot!

The recipe follows a method of adding marinated mutton at the base of a cookpot and over the mutton, a layer of half-cooked rice is added and the whole set up is placed for dum that is cooked inside steam.