Why Everybody Loves Mutton Dum Biryani | How You Can Make Easily At Home 3

What is Mutton Dum Biryani?

Mutton Dum Biryani is a slow-cooked rice and meat dish that originates from the royal kitchens of Hyderabad, India. “Dum” refers to the cooking method where marinated meat and partially cooked rice are layered and sealed in a pot, allowing the flavors to infuse over low heat. The result? Juicy, tender mutton and fluffy, aromatic rice bursting with layers of spice and flavor.

You can check it out about chipotle burrito recipe i shared earlier.

Ingredients for Mutton Dum Biryani

For the Mutton Marinade:

• 500g mutton (bone-in pieces preferred)
• 1 cup thick yogurt (curd)
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp lemon juice
• Salt to taste
• Handful of chopped mint leaves
• Handful of chopped coriander leaves
• 2 medium onions – thinly sliced and fried till golden (birista)

For the Rice:

• 2 cups basmati rice (aged, long-grain)
• 4 cups water
• 1 bay leaf
• 4 cloves
• 3 green cardamoms
• 1-inch cinnamon stick
• 1 tsp ghee
• Salt to taste

For Arranging:

• A few strands of saffron soaked in 2 tbsp warm milk
• 2 tbsp ghee or clarified butter
• 1 tbsp rose water (optional)
• 1 tbsp kewra water (optional)
• Additional mint and coriander leaves
• Fried onions (reserved from earlier)

Step-by-Step Method to Make Mutton Dum Biryani

Step 1: Marinate the Mutton

Marination is key for soft and flavorful mutton.

1. Wash and clean the mutton pieces thoroughly.
2. In a large bowl, add yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, salt, fried onions, mint, and coriander leaves.
3. Mix well and coat the mutton pieces evenly.
4. Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.

Step 2: Parboil the Rice

The rice should be about 70% cooked before layering.

1. Rinse the basmati rice 2–3 times and soak it in water for 30 minutes.
2. Boil 4 cups of water in a large pot with bay leaf, cloves, cardamom, cinnamon, and salt.
3. Add soaked rice and cook until 70% done – the grains should break with a firm center.
4. Drain the rice and set aside.

Step 3: Prepare Fried Onions (Birista)

These onions add sweetness and richness to the biryani.

1. Heat oil in a pan and fry thinly sliced onions on medium heat until golden brown and crispy.
2. Remove and drain on paper towels. These can be stored in an airtight container if making ahead.

Step 4: Layering the Biryani

1. Choose a heavy-bottomed handi or deep pan with a tight-fitting lid.
2. Spread the marinated mutton evenly at the bottom of the pot.
3. Layer the partially cooked rice on top of the mutton.
4. Drizzle saffron milk, ghee, rose water, kewra water, and sprinkle remaining mint, coriander, and fried onions.
5. Seal the pot with foil or dough, and place the lid tightly.

Step 5: Dum Cooking the Biryani

1. Place the sealed pot on a tawa (griddle) and cook on low flame for 45–60 minutes. This indirect heat ensures slow cooking without burning.
2. Alternatively, if using an oven, bake the layered biryani at 180°C (350°F) for 40 minutes.

After cooking, allow the biryani to rest for 10 minutes before opening the seal. Gently fluff the rice with a flat spoon to mix without breaking the grains.

Serving Suggestions

Serve hot with:

• Raita (onion, cucumber, or boondi)
• Mirchi ka salan (Hyderabadi chili curry)
• Sliced onions with lemon wedges

Tips for the Perfect Mutton Dum Biryani

1. Use quality mutton: Bone-in cuts from the shoulder or leg work best.
2. Don’t skip the marination time: This helps tenderize the meat and absorb flavors.
3. Soak the rice before cooking to ensure long, fluffy grains.
4. Fry onions in batches to avoid burning and ensure even browning.
5. Use the dum method to retain moisture and develop a deeper flavor profile.
6. Let it rest before serving so the flavors can settle.

FAQs About Mutton Dum Biryani

Q: Can I use pressure cooker mutton?

Yes, if you’re short on time, you can pressure cook the marinated mutton for 2–3 whistles before layering. Just ensure there’s minimal moisture left.

Q: How to avoid soggy rice in biryani?

Do not overcook the rice during parboiling. Cooking to 70% ensures it finishes perfectly during dum.

Q: What’s the difference between pakki and kacchi biryani?

In kacchi biryani, raw marinated meat is layered with rice and cooked together. In pakki biryani, the meat is cooked beforehand. This recipe uses the kacchi method for authentic flavor.