Mutton Dum Biryani – In India, we can find many cities which prepare biryani in different ways. One of those cooking styles of Biryani is Dum Biryani. This recipe is a layered recipe of Biryani which is cooked on low heat till every element in the vessel combines together.
Dum cooking is cooking in a heavy bottom pan by sealing the top of the vessel with flour dough. This allows the aromatic flavors of the every element of biryani to combine with each other and when you unseal the vessel, even your neighbors will know that there is Biryani cooked in your house.
What does this go well with Mutton Biryani
Well, you can add a boiled egg as a side accompaniment. When biryani is served, it is accompanied with Raita or Masala Papad or Salad or Sherva
Variations
Well, there are many variations to Biryani which are named after cities or towns, also, there is variation of Veg or Non Veg to it, like you can find Egg Biryani, Veg Biryani, Chicken Biryani and so on. We will put other variations soon. Stay Connected!!
Nutrition Facts
Home cooked food is filled with Nutrition. If you are keen on knowing the nutrition that goes in your body with every food you consume, we have picked some facts for you. Source is Google.
Goat Meat is a good alternative to beef, chicken or pork. Goat Meat is commonly known as Mutton. It is the leanest of meat. Mutton is high in proteins. It also promotes hemoglobin production.
Recipe in a page
Mutton Dum Biryani
Mutton Dum Biryani is a deliciously flavorful biryani in which mutton is marinated with curd, paste of greens and spices. Both rice and mutton are separately 3/4th cooked and is layered and sealed with dough for Dum.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 6
Ingredients
For Biryani Layering
- 6-7 tbsp Ghee
- Coriander leaves for Biryani layering
- Mint leaves for Biryani layering
For Brown Onions
- 10 Big Onions sliced for deep fry for Biryani Layering
- Oil for deep fry
- 2 Onions sliced and deep fried to add to the Marination
For Greens Paste
- Pudina Handful
- 2-3 Green Chillies
- Coriander leaves Handful
For Mutton Marination
- 1 kg Mutton
- 1 Cup Curd
- 1 1/2 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- 1 1/2 tsp Chili powder
- 1 tsp Fennel seeds
- Salt to taste
For Cashew Paste
- 50 gms Cashews (Kaju) for paste
- Water for Cashew paste
For Bagara Rice
- 3 Cups Basmati Rice or long grain aromatic rice
- 2-3 inch Cinnamon
- 3-4 Cardamom
- 5-6 Cloves
- 2 Star Anise
- 7-8 Pepper Corns
- 3 Bay leaves
- Mint leaves handful
- 2 tsp Ghee
- 10 Cups Water
- Salt to taste
- 1 big Turmeric leaf optional
For Sealing the Biryani heavy bottom pan
- 1 Cup Wheat Flour for dough
- Water for dough
For cooking Mutton
- 3 tbsp Oil
- 3 tbsp Ghee
- 4 Cloves
- 2 Bay leaves
- 3 Cardamon pods
Instructions
How to prepare Mutton Biryani
For Marination follow the below steps
- Make paste of Coriander leaves, mint leaves and Green Chilies.
- Make paste of Cashew using water.
- Marinate Mutton with all the above ingredients mentioned in marination section, to this add Cashew paste and green paste and brown onions of 2 onions, keep the marinade for atleast 45 mins- 1 hr.
- Meanwhile deep fry Onions for biryani layering and keep aside.
To prepare Bagara Rice - follow the below steps
- Soak Basmati rice for 15 mins in water.
- In a Big vessel, add water and let it boil.
- Add whole spices into it.
- Add Salt.
- Add soaked Basmati rice into the vessel.
- Add Pudina.
- Boil until the rice is 3/4th done. Drain the remaining water from the rice and keep aside. Else the rice will become soggy
For 3/4th cooked Mutton
- After 1 hour of mutton marination, add some Oil and ghee in a Pressure cooker , Add whole spices and add marinated mutton and water.
- Cook Mutton until 3/4th done.
- Once the mutton and rice is 3/4th done, You can use some mutton gravy as accompaniment to the Biryani.
For Biryani Layering
- To start making Dum Biryani, Take a separate vessel and add some mutton gravy and mutton and level it in the vessel.
- For Second Layer, add 3/4th done Rice.
- Add half of the total quantity of deep fried Onions.
- Add chopped Pudina and coriander leaves.
- Add a tbsp of Ghee and then repeat the same above layering for a double layer of biryani and top it up with Ghee
- Now close the lid and seal it with flour dough.
- Keep it for Dum on medium flame for 35 mins and turn off the fire. Keep it closed for another 10 mins before removing the sealed biryani.
- Mutton Dum Biryani is ready to serve.
- Serve hot and garnish with coriander leaves.
Notes
Tip: This Mutton Dum Biryani recipe is less spicy. You can add more green chillies paste or red chilli powder during marination if you want to have spicy Mutton Dum biryani.
After the Basmati Rice is 3/4th cooked, Do not forget to drain off the water, the rice will become soggy if, the water is not drained off completely.
Mutton Dum Biryani on Video
Step by step directions to make Mutton Biryani
| Step 1 |
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Make paste of Coriander leaves, mint leaves and Green Chilies.(I have shown the mint separately for clarity, you can add everything in one go and make a paste)
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| Step 2 |
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Make paste of Cashew using water.
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| Step 3 |
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Marinate Mutton with all the above ingredients mentioned in marination section, to this add Cashew paste and green paste and brown onions of 2 onions, keep the marinade for atleast 45 mins- 1 hr.
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| Step 4 |
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Meanwhile deep fry Onions for biryani layering and keep aside.
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| Step 5 |
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Soak Basmati rice for 15 mins in water.
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| Step 6 |
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To 3/4th cook the rice – In a Big vessel, add water and let it boil.
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| Step 7 |
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Add whole spices into it.
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| Step 8 |
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Add Salt.
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| Step 9 |
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Add soaked Basmati rice into the vessel.
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| Step 10 |
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Add Pudina.
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| Step 11 |
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Boil until the rice is 3/4th done. Drain the remaining water from the rice and keep aside. Else the rice will become soggy
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| Step 12 |
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After 1 hour of mutton marination, add some Oil and ghee in a Pressure cooker , Add whole spices and add marinated mutton and water.
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| Step 13 |
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Cook Mutton until 3/4th done.
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| Step 14 |
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Once the mutton and rice is 3/4th done, You can use some mutton gravy as accompaniment to the Biryani.
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| Step 15 |
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To start making Dum Biryani, Take a separate vessel and add some mutton gravy and mutton and level it in the vessel.
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| Step 16 |
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For Second Layer, add 3/4th done Rice.
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| Step 17 |
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Add half of the total quantity of deep fried Onions.
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| Step 18 |
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Add chopped Pudina and coriander leaves.
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| Step 19 |
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Add a tbsp of Ghee and then repeat the same above layering for a double layer of biryani and top it up with Ghee
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| Step 20 |
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Now close the lid and seal it with flour dough.
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| Step 21 |
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Keep it for Dum on medium flame for 35 mins(Do not keep it on direct heat, keep the heavy bottom pan on a tawa, as shown below) and turn off the fire. Keep it closed for another 10 mins before removing the sealed biryani.
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| Step 22 |
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Mutton Dum Biryani is ready to serve.
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| Step 23 |
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Serve hot and garnish with coriander leaves.
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![Make a paste of Mint leaves](/wp-content/uploads/2019/05/IMG_20190310_123311310-1024x900.jpg")
