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Dum Mutton Biryani

Dum Mutton Biryani
Dum Mutton Biryani
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeMughlai
  • Good for Lunch , Dinner
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About this Recipe

Cooking is like LOVE. You must enter it with abandon or not enter at all. And cooking with LOVE provides food for the soul... Anonymous. The mutton biryani cooked in the classic dum style is a little bland when compared to the spice levels and is nothing like the hot spicy Andhra biryani. Nevertheless is a food for the authentic Indian soul who loves Biryani any way

Ingredients & Quantity
  • Chunky Mutton pieces - 600gms
  • Curd - 1/2 cup
  • Diced tomatoes - 2
  • Sliced onions - 1 large
  • Ginger garlic paste (lot of garlic less of ginger, freshly ground) - 4 tbsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Kashmiri Red Chilli powder - 2 tsp
  • Red Chilli powder - 1tbsp
  • Coriander leaves - 3-4 sprigs
  • Green Chillies Slit : 3
  • Oil for cooking
  • Soaked Basmati rice - 2 cups
  • Bay leaf - 2
  • Elaichi & cloves - 3-4
How to cook?
  1. Chop the Onion, Tomatoes and set aside 
  2. Dum Mutton Biryani
  3. Grind the ginger garlic to a fine paste. Do not use the bottled/packet ones as the taste will vary
  4. Dum Mutton Biryani
  5. Marinate the mutton pieces for 30 mins with the juice of 1 lime 
  6. Dum Mutton Biryani
  7. In a pressure cooker, heat  some oil/ghee and add the Elaichi(Green Cardamon), Cloves and Cinnamon stick 
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  9. Next add the sliced onions & green chillies  and sauté for 3-4 mins 
  10. Dum Mutton Biryani
  11. Add the coriander leaves next 
  12. Dum Mutton Biryani
  13. Finally add the  freshly ground ginger garlic paste . Cook with constantly stirring until the raw smell disappears on a medium flame
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  15. Add the marinated mutton pieces and coat it with all the fried ingredients
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  17. Add the dry spice powders - Chilli powder, Coriander powder, turmeric and salt. And then add the curd and stir all the ingredients
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  19. Next add the diced tomatoes to the mutton spice mixture. Cook until the tomato becomes pulpy and the oil  starts to seperate
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  21. Add in a glass of water and let the mixture pressure cook for 3 whistles . This is how it would look once its off the pressure and you open the lid
  22. Dum Mutton Biryani
  23. Collect the upper layer of the fatty oil of the meat & spice gravy and set aside 
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  25. In another vessel, par boil the soaked basmati rice with turmeric, bay leaves & elaichi . Drain the  excess water once done
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  27. Layer out the mutton mixture and rice and give a gentle stir. Remember  to avoid over stirring as this will break down the basmati grain and reduce its flaky texture. Pour over the excess fatty oil collected in a separate bowl and simmer it for 10mins by covering it with a lid sealed with chapati dough 
  28. Dum Mutton Biryani
  29. Serving suggestion
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