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South Indian Style Mutton Dum Biryani | Mutton Dum Biryani Recipe

Mutton Recipes | nonvegetarian

  • Prep Time 30 Mins
  • Cook Time 45 Mins
  • Resting Time 30 Mins
  • Servings 6

Ingredients

  • 1/4 cup Oil
  • 1/4 cup Ghee
  • 7-8 Green Cardamoms
  • 8-10 Cloves
  • 3 inch Cinnamon Stick
  • 1 Star Anise
  • 2 tbsp Stone Flower
  • 3-4 Bay Leaves
  • 1.5 tbsp Shahi Jeera
  • 2 Onions (sliced)
  • 3 Green Chillies (do not slit)
  • 50 gms Mutton Fat
  • 2 tbsp Fresh Ginger-Garlic Paste
  • Salt (to taste)
  • 1/2 kg Medium-Cut Mutton Cubes
  • 1/8 tsp Nutmeg Powder
  • 2 Tomatoes (cubed)
  • 1 cup Curd
  • 2.5 tbsp Chilli Powder
  • 1/2 tbsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Roasted Cumin Powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Biryani Masala Powder
  • Coriander and Mint Leaves (A small handful)
  • 1 litre Hot Water
  • 1/4 cup Milk
  • Juice of 1.5-2 Lemons
  • 1/2 kg Basmati Rice
  • 1/4 cup Ghee (for finishing)

Instructions

  1. Prepare the Masala Base: 1). Heat oil and ghee in a heavy-bottomed handi. 2). Add green cardamoms, cloves, cinnamon, star anise, stone flower, bay leaves, and shahi jeera. Fry for 10 seconds until aromatic. 3). Add sliced onions and green chillies. Fry until the onions turn light golden. 4). Add mutton fat and fry for 3-4 minutes. 5). Stir in ginger-garlic paste and salt. Fry well until the raw aroma disappears.
  2. Cook the Mutton: 1). Add mutton cubes and nutmeg powder. Fry until the mutton turns light golden. 2). Add tomatoes and cook until they soften. 3). Cook the mutton to 80% doneness (about 25 minutes) or pressure cook until soft. If using a pressure cooker, transfer the cooked mutton back to the handi.
  3. Spice and Flavour: 1). Add curd, chilli powder, coriander powder, turmeric powder, roasted cumin powder, garam masala, and biryani masala. Mix well. 2). Add coriander and mint leaves.
  4. Prepare the Biryani Base: 1). Pour hot water into the handi and boil on high flame for 5-6 minutes to extract all flavours into the water. 2). Add milk and lemon juice. Stir well. 3). Add soaked basmati rice and gently mix. Cook on high flame for 12 minutes and low flame for 10 minutes, rotating the handi to evenly distribute heat.
  5. Finish and Serve: 1). Turn off the flame and pour ghee over the biryani. 2). Cover and let the biryani rest for 30 minutes. 3). Serve hot with chilled raita and brinjal curry.