Mutton Dum Biryani recipe – Mutton Dum Biryani (lamb biryani) Â is not just a dish; it’s a royal feast that has been cherished for centuries. Originating from the Mughal kitchens and perfected in the royal courts of Hyderabad and Lucknow, this culinary masterpiece has become a symbol of celebration, indulgence, and the rich cultural heritage of India. The dish is a harmonious blend of succulent mutton, fragrant Basmati rice, and a medley of spices, all slow-cooked together to create a symphony of flavors that is as much about the experience as it is about the taste.
The essence of Mutton Dum Biryani (lamb biryani) lies in its unique cooking technique, known as “dum.” This traditional method involves layering marinated mutton and partially cooked rice in a heavy-bottomed pot, which is then sealed and slow-cooked over a low flame. The “dum” technique allows the steam to build up inside the sealed pot, infusing the rice with the rich flavors of the mutton and spices while ensuring that the meat remains tender and juicy. The result is a dish where every grain of rice is imbued with the aromatic essence of the spices, and the mutton is cooked to perfection, melting in your mouth with every bite.
Mutton Dum Biryani is more than just a meal; it’s a cultural ritual. The process of preparing this biryani is an art form that requires patience, skill, and a deep understanding of flavors. Each region in India has its variation of the dish, with subtle differences in spices and cooking methods, but the core principles of “dum” cooking remain the same. In Hyderabad, the biryani is known for its bold flavors, with the use of saffron, fried onions, and fresh herbs adding to its richness. In Lucknow, the biryani tends to be more delicate, with a focus on the subtle interplay of spices.
The dish is often reserved for special occasions, festivals, and family gatherings, where it serves as the centerpiece of the meal. The preparation of Mutton Dum Biryani is a labor of love, with each step designed to enhance the flavor and texture of the final dish. From the careful selection of spices to the meticulous layering of ingredients, every detail matters in creating the perfect biryani.
In today’s fast-paced world, while modern adaptations like cooking in a pressure cooker have made it more accessible, the traditional method of slow-cooking in a sealed pot remains the gold standard for achieving the authentic taste of Mutton Dum Biryani. This dish continues to be a favorite among food lovers, not just in India but around the world, symbolizing the rich culinary heritage and the timeless appeal of Indian cuisine.
Mutton Dum Biryani (lamb biryani) is a dish that brings people together, creating memories that last a lifetime. It’s a dish that transcends the boundaries of taste, becoming a celebration of tradition, culture, and the joy of sharing a meal with loved ones. Whether you’re savoring it at a festive occasion or enjoying it as a special treat at home, Mutton Dum Biryani is a dish that never fails to impress, offering a taste of royal indulgence in every bite.
Cooking time Breakdown-Mutton Dum Biryani Recipe
Preparation Time- 20 minutes
Cooking Time-1 hour
Total time – 1hr 20 minutes
No of servings – 4 Persons
Ingredients for Mutton Dum Biryani Recipe
For Marination:
500 grams mutton, bone-in
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon lemon juice
Salt to taste
For the Rice:
2 cups Basmati rice, soaked for 30 minutes
4-5 cloves
2-3 green cardamoms
1 bay leaf
1 Star Anise
1 teaspoon shahi jeera (caraway seeds)
Salt to taste
For the Biryani:
3 tablespoons ghee or oil
2 large onions, thinly sliced
2-3 green chilies, slit
1 large tomato, chopped
10-12 mint leaves, chopped
10-12 coriander leaves, chopped
1/4 cup fried onions (birista) for garnish
1/4 teaspoon saffron soaked in 2 tablespoons warm milk
1 tablespoon kewra water (optional)
1 tablespoon rose water (optional)
Salt to taste
Cooking Instructions for Mutton Dum Biryani
1. Marinate the Mutton:
In a large mixing bowl, combine the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, lemon juice, and salt.
Mix well to coat the mutton pieces evenly.
Cover and marinate for at least 2 hours, or preferably overnight in the refrigerator.
2. Prepare the Rice:
Bring 6-7 cups of water to a boil in a large pot.
Add the soaked and drained Basmati rice, cloves,Star Anise, cardamoms, bay leaf, cinnamon stick, shahi jeera, and salt.
Cook until the rice is 70-80% done (it should still have a slight bite to it). Drain the rice and set it aside.
3. Cook the Mutton:
Heat ghee or oil in a heavy-bottomed pan over medium heat.
Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnish.
Add the chopped tomatoes and green chilies to the remaining onions in the pan. Cook until the tomatoes soften.
Add the marinated mutton and cook on medium heat until the mutton starts to brown and releases its juices.
Stir in the chopped mint and coriander leaves. Cook for another 10 minutes until the mutton is tender and cooked through.
4. Layer the Biryani:
In a heavy-bottomed pot or handi, start by layering half of the cooked mutton at the bottom.
Add half of the partially cooked rice over the mutton layer.
Drizzle half of the saffron milk, kewra water, and rose water over the rice. Sprinkle some of the reserved fried onions.
Repeat the layers with the remaining mutton, rice, saffron milk, kewra water, rose water, and fried onions.
Drizzle some ghee over the top layer.
5. Dum Cooking (Sealing the Pot):
Seal the pot tightly with aluminum foil or a lid. If using a traditional handi, you can seal the edges with dough to trap the steam inside.
Place the sealed pot on low heat (you can place the pot on a tawa or griddle to avoid direct heat contact) and cook for 30-40 minutes.
6. Final Resting:
Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid. This helps the flavors to meld and settle.
7. Serve the Mutton Dum Biryani
Gently fluff the biryani with a fork, making sure not to break the rice grains.
Serve hot, garnished with fried onions, and accompanied by raita, salad, or a boiled egg.
Enjoy your delicious and aromatic Mutton Dum Biryani, a dish that combines the richness of Indian spices with the tenderness of marinated mutton, all enveloped in the fragrant embrace of Basmati rice!
FAQs for Mutton Dum Biryani Recipe
1. What is the “dum” cooking method in this Mutton Dum Biryani recipe?
“Dum” is a traditional slow-cooking method where the biryani pot is sealed and cooked over low heat. This technique allows the steam to remain trapped inside, which helps in evenly cooking the rice and mutton while infusing the flavors of the spices and herbs throughout the dish.
2. How long should I marinate the mutton for this recipe of mutton Dum Biryani?
For the best results, marinate the mutton for at least 2 hours. However, marinating it overnight in the refrigerator is ideal, as it allows the spices and yogurt to tenderize the meat and enhance its flavor.
3. Can I use boneless mutton for this recipe of mutton Dum Biryani?
Yes, you can use boneless mutton, but bone-in mutton is often preferred as it adds more flavor to the biryani. The bones release their juices during the cooking process, enriching the overall taste of the dish.
4. How do I prevent the rice from becoming mushy in this recipe of mutton Dum Biryani?
To prevent the rice from becoming mushy, cook the rice until it is 70-80% done before layering it with the mutton. The rice should be firm to the bite (al dente) and will finish cooking during the dum process. Also, ensure that the rice is well-drained after parboiling.
5. What kind of pot should I use for dum cooking?
A heavy-bottomed pot or a traditional handi is ideal for dum cooking, as it distributes heat evenly and prevents the biryani from burning. You can also use a Dutch oven or any thick-bottomed pan with a tight-fitting lid to ensure that the steam doesn’t escape.
6. How do I seal the pot for dum cooking for this mutton dum biryani recipe?
To seal the pot, you can use dough made from flour and water to cover the edges of the lid, effectively trapping the steam inside. Alternatively, you can tightly cover the pot with aluminum foil and then place the lid on top. This helps in maintaining the steam pressure, which is essential for dum cooking.
7. How long should I cook the biryani on “dum”?
The biryani should be cooked on dum for about 30-40 minutes on low heat. If you’re unsure about the heat, place a tawa (griddle) between the pot and the flame to prevent direct contact and reduce the risk of burning the biryani.
8. Can I make this recipe of Mutton Dum Biryani in a pressure cooker?
Yes, you can make a version of Mutton Dum Biryani in a pressure cooker for a quicker alternative. However, the traditional dum method in a sealed pot is preferred for achieving the authentic taste and texture of the dish.
9. What is the best way to layer the mutton and rice in this recipe of mutton dum biryani?
Start by placing a layer of marinated mutton at the bottom of the pot, followed by a layer of partially cooked rice. Repeat these layers as needed, finishing with a top layer of rice. Each layer can be sprinkled with fried onions, saffron milk, mint, and coriander leaves to enhance the flavor.
10. How do I know when the biryani is done?
You can check if the biryani is done by carefully lifting the lid and checking if the rice is fully cooked and the mutton is tender. The aroma will also be a good indicator—the biryani should have a rich, fragrant smell when ready. If using the dough-sealed method, you can listen for a hissing sound, indicating that the steam has built up inside.
11. How do I serve Mutton Dum Biryani?
Mutton Dum Biryani (lamb biryani) is traditionally served with raita (a yogurt-based side dish), boiled eggs, salad, or a side of pickles. Garnish with fried onions, fresh mint, and coriander leaves before serving.
12. For this recipe, Can I reheat Mutton Dum Biryani?
Yes, you can reheat Mutton Dum Biryani (lamb biryani) . To retain moisture, sprinkle a little water over the biryani before reheating it in a covered pan on low heat or in the microwave. Reheat only the portion you plan to consume to maintain the freshness of the dish.
Mutton Dum Biryani Recipe
Ingredients for Mutton Dum Biryani Recipe
For Marination:
For the Rice:
For the Biryani:
Cooking Instructions for Mutton Dum Biryani
1. Marinate the Mutton:
- In a large mixing bowl, combine the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, lemon juice, and salt.
- Mix well to coat the mutton pieces evenly.
- Cover and marinate for at least 2 hours, or preferably overnight in the refrigerator.
2. Prepare the Rice:
- Bring 6-7 cups of water to a boil in a large pot.
- Add the soaked and drained Basmati rice, cloves,Star Anise, cardamoms, bay leaf, cinnamon stick, shahi jeera, and salt.
- Cook until the rice is 70-80% done (it should still have a slight bite to it). Drain the rice and set it aside.
3. Cook the Mutton:
- Heat ghee or oil in a heavy-bottomed pan over medium heat.
- Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnish.
- Add the chopped tomatoes and green chilies to the remaining onions in the pan. Cook until the tomatoes soften.
- Add the marinated mutton and cook on medium heat until the mutton starts to brown and releases its juices.
- Stir in the chopped mint and coriander leaves. Cook for another 10 minutes until the mutton is tender and cooked through.
4. Layer the Biryani:
- In a heavy-bottomed pot or handi, start by layering half of the cooked mutton at the bottom.
- Add half of the partially cooked rice over the mutton layer.
- Drizzle half of the saffron milk, kewra water, and rose water over the rice. Sprinkle some of the reserved fried onions.
- Repeat the layers with the remaining mutton, rice, saffron milk, kewra water, rose water, and fried onions.
- Drizzle some ghee over the top layer.
5. Dum Cooking (Sealing the Pot):
- Seal the pot tightly with aluminum foil or a lid. If using a traditional handi, you can seal the edges with dough to trap the steam inside.
- Place the sealed pot on low heat (you can place the pot on a tawa or griddle to avoid direct heat contact) and cook for 30-40 minutes.
6. Final Resting:
- Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid. This helps the flavors to meld and settle.
7. Serve the Mutton Dum Biryani
- Gently fluff the biryani with a fork, making sure not to break the rice grains.
- Serve hot, garnished with fried onions, and accompanied by raita, salad, or a boiled egg.
