There are so many ways a Biryani is cooked in India.  In this post, I am sharing my version of Mutton Biryani recipe cooked in Dum.  The beautifully spiced and fragrant layers of biryani rice centered with juicy, tender meat and spices is pure bliss.

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Recipe:

Ingredients:

  • Basmati Rice – 750 gms.  Soaked in water for at least an hour.
  • Mutton (Goat Meat) – One and Half kg. Washed and cleaned.
  • Pudhina (Mint Leaves) – One cup.
  • Dhaniya (Coriander leaves) – One and half cup.  Finely chopped.
  • Cooking Oil – 5 tbs.
  • Ginger & Garlic paste –  5 to 6 tbs. – Ginger is half the quantity of Garlic.
  • Tej Patta (Bay leaves) – 3 medium size.
  • Kesar (Saffron) – Pinch of Saffron soaked in water.
  • Lime Juice – 2 tbs.
  • Ghee (Clarified Butter) – 3 tbs each in two bowls.
  • Kismis (Raisins) – One cup.
  • Kaju (Cashew Nuts) – One cup.
  • Dahi (Yoghurt) – 500 gms.  Whisked.
  • Onion – 5 medium size. Sliced.
  • Tomato – 3 small size. Finely chopped.
  • Dal Chini (Cinnamon Stick) – One inch.
  • Chakri Phool (Star Anise) – 3 pieces.
  • Peepli (Long Pepper) – 2 pieces.
  • Dhaniya (Coriander) powder – 3 tbs.
  • Dagad Phool (Stone Flower) – One tbs.
  • Choti Elaichi (Green Cardamom) – 5 pieces.
  • Badi Elaichi (Black Cardamom) – 2 pieces.
  • Kali Miri (Black Pepper) – One and Half tsp.
  • Jeera (Cumin seeds) – One tsp.
  • Lawang (Cloves) – One and Half tsp.
  • Javitri (Mace) – One and half tsp.
  • Salt to taste.
  • Garam Masala powder – 2 tsp.
  • Kashmiri Red Chili powder – 2 tsp.
  • Jeera (Cumin) powder – One and Half tsp.
  • Hot Red Chili powder – One and Half tsp.
  • Kasuri Methi (Dried Fenugreek Leaves) – One and Half tsp.
  • Gulab Jal (Rose Water) – 4 drops.
  • Kewda Water – 4 drops.
  • Haldi (Tumeric) powder – One tsp.
  • Hari Mirch (Green Chili) – 4 medium size. Slit from middle.
  • Fried Onion (Barista) – One and Half cup.

Method –

The method of cooking this dish is in three stages:

Stage One – Cooking Mutton:

  • Take a flat pan and add cooking oil to it.  Heat it up.  Add all the dry whole spices in hot oil and allow it to crackle. Remove the pan from the flame and strain the flavored aromatic Oil in to a large deep Kadai.
  • Heat up the Kadai having aromatic cooking oil.  Add slit green chili and sliced onions.  Stir and Fry the onions until it become translucent.
  • Add Mutton in to the Kadai and mix it well.  Add 1 tbs of salt and again mix it properly.  Fry the Mutton on high flame and continuously keep stirring it and prevent it from burning.
  • Add ginger & garlic paste and mix it well.  Fry it along with mutton on high flame until the Mutton turns brown.  Add little water to deglaze the Kadai and prevent ingredients from burning.
  • Take a small bowl and add powdered masala powders, salt, kasuri methi.  Add water and make it into a thick paste.  Add this powdered masala paste in to the Kadai and mix it well.
  • Fry Mutton along with masala paste on high flame until the masala is cooked properly.  Keep adding water if required to prevent the masalas from burning.
  • Add chopped tomato and mix properly.  Fry the tomatoes on high flame until the tomato is cooked perfectly.
  • Add Dahi in to the kadai and mix properly.  Fry the Dahi with Mutton on high flame until the Dahi reduces and almost dried up.
  • Add 2 cups of water and mix properly with Mutton.  Cover the Kadai with a lid and cook the Mutton on medium flame, until Mutton is cooked. 
  • Turn off the flame and keep the Kadai aside.

Stage Two – Cooking Rice:

  • Take a large utensil and 3 liters of water.  Boil it.  Take a muslin or cotton cloth and add 6 choti elaichi, 8 kali miri and 6 lawang in the middle and tie the cloth.  Dip the cloth into the hot water. 
  • Add 2 to 3 tbs of salt and 1 tbs of lime juice in boiling water.
  • Add soaked basmati rice in to the boiling water.  Mix it properly and cook the rice on high flame, until it is 60% to 70% done.
  • Turn off the flame and remove the cloth from rice. 
  • Take another large utensil and place a strainer on it.  Strain the boiled rice.  Discard the rice water.
  • Keep the cooked Rice aside.

Stage Three – Assembling Mutton Biryani:

  • Take a large thick bottom utensil.  Add a layer of cooked Rice first and spread it evenly.
  • Add cooked Mutton pieces and spread it evenly on the Rice.
  • Add fresh Mint Leaves on the Mutton layer.  Break the Mint leave using fingers.
  • Add chopped fresh coriander leaves and spread evenly on Mutton.
  • Add kaju and kismis on it evenly.
  • Add Barista and spread evenly.
  • Add Kesar water on it and sprinkle it evenly.
  • Add few drops of lime juice.
  • Add couple of tbs of ghee.
  • Sprinkle some garam masala evenly. 
  • Add another layer of cooked Rice and spread evenly.
  • Add Mutton gravy on the Rice layer and spread evenly.
  • Add fresh Mint Leaves on the Mutton layer.  Break the Mint leave using fingers.
  • Add chopped fresh coriander leaves and spread evenly on Mutton.
  • Add kaju and kismis on it evenly.
  • Add Barista and spread evenly.
  • Add Kesar water on it and sprinkle it evenly.
  • Add few drops of lime juice.
  • Add couple of tbs of ghee.
  • Sprinkle some garam masala evenly. 
  • Add 2 tbs of Kesar water and Kesar on remaining cooked rice and mix it well.  Add this Kesar (Saffron) rice on the top and spread it evenly. Add remaining Mutton gravy.
  • Add fresh Mint Leaves and Coriander leaves on this layer.
  • Add remaining Lime juice and Ghee, Garam Masala powder, kaju, kismis, and barista on top.
  • Add Rose water and Kewda water on top.
  • Prepare a wheat flour dough and make thin long roll of it.  Place this wheat dough on the edges of Mutton Biryani Utensil.
  • Add half a cup of water in to the Biryani Utensil.
  • Cover the Biryani Utensil with a tight lid and press it gently on the wheat flour dough.
  • Take a flat Tawa and heat it up.
  • Place the Mutton Biryani Utensil on the hot Tawa.
  • Cook the Mutton Biryani on Dum for 30 minutes on low to medium flame.
  • Turn off the heat and leave the Biryani Utensil as it is for another 15 minutes before opening.
  • Mutton Biryani is ready.
  • Open the Mutton Biryani Utensil lid and serve the Mutton Biryani in a serving bowl.
  • Serve hot Mutton Biryani and garnish it with onion rings and lime or raita.
  • Happy Eating.