Dum Cooked Mutton Biryani

Dum Cooked Mutton Biryani
Dum Cooked Mutton Biryani

Whenever we have a family get together at our home, the go-to recipe is mutton biryani. My mother is an expert on it and all my cousins love to have my mom’s handmade mutton biryani. Being with my mom, I also became an expert on it and today I’m going to share the recipe with you all.

Whenever we have a family get together at our home, the go-to recipe is mutton biryani.

Dum Cooked Mutton Biryani
Prep Time
10 hrs
Cook Time
6 hrs
Total Time
16 hrs
 
Whenever we have a family get together at our home, the go-to recipe is mutton biryani. My mother is an expert on it and all my cousins love to have my mom’s handmade mutton biryani. Being with my mom, I also became an expert on it and today I’m going to share the recipe with you all.
Course: Main Courses, Meats
Cuisine: Indian
Servings: 4 people
Calories: 350 kcal
Ingredients
FOR THE MUTTON
  • 1.1 lb (½ kg) Mutton cut into big pieces; preferably front leg part
  • 4 tablespoon Hung card
  • 1 tablespoon Garam masala powder
  • 3 Onions chopped
  • 3 teaspoon Ginger garlic paste
  • 2 Green cardamoms
  • 1 Ground cardamom
  • 2 tablespoon Turmeric powder
  • 3 tablespoon Papaya paste
  • ½ teaspoon Black pepper
  • 3 Cloves
  • 1 Small nutmeg
  • Small pinch Mace
  • 1 teaspoon Coriander powder
  • 2 teaspoon Red chili powder
  • 2 to 3 Bay leaves
  • Salt to taste
  • 1 inch Cinnamon stick
  • 1 cup Ghee (clarified butter)
FOR THE RICE
  • 1.1 lb (½ kg mutton) Long grain rice
  • 2 Brown cardamom
  • 2 to 3 Green cardamoms
  • 3 Bay leaves
  • 3 to 4 Cloves
  • 2 teaspoon Ghee (clarified butter)
  • 1 teaspoon Cumin seeds
  • 1 inch Cinnamon stick
FOR THE DOUGH
  • 1 cup Wheat flour
  • Water as required
OTHER INGREDIENTS
  • ¼ cup Warm milk
  • Ghee (clarified butter)
  • Few Saffron strands
  • 2 teaspoon Rosewater
  • 1 tablespoon Kewra water
  • Pinch of Food color optional
Instructions
  1. In a large vessel, add the washed mutton pieces, chili powder, salt, turmeric powder and ginger garlic paste.

  2. Then add the cinnamon stick, cardamom, cloves, black peppercorn, mace powder, nutmeg powder and combine it well.

  3. Then add the green chili paste, crushed deep fried onion and mix the whole mixture very well with your hand.

  4. Then add the raw papaya paste.

  5. Add oil and mix them well.

  6. Rest this marinated mutton aside for 4 hours or overnight.

  7. After marination, add the hung card, Garam Masala Powder and keep it aside after mixing it well.

  8. NOTE

    Wash the basmati rice and soak the rice in water for 40 minutes.

  9. Now in a cooking pot, add 10 to 12 cups water or more if required.

  10. Add salt to it.

  11. Then add the whole spices, cinnamon, cardamom cloves and black peppercorn.

  12. Add oil, lemon juice into it and mix it well.

  13. Bring the water to a boil.

  14. Now add the soaked rice to the boiling water and steam the rice until it is 60% to 70% done.

  15. Then drain the water by straining the rice completely and keep it aside.

MEANWHILE, LET’S PREPARE THE DOUGH FOR SEALING THE LID
  1.  In a bowl, pour wheat and water.

  2. Knead it well to form a dough.

  3. NOTE

    Add adequate water to make the dough be sticky in texture rather than dry.

FOR MAKING THE BERESTA
  1. Slice two onions very thinly and separate the slices.

  2. Then in a pan, add ghee, a pinch of sugar and let it get heated.

  3. Add the sliced onions and fry them till they are slightly browned.

  4. NOTE

    Take care that they do not burn.

  5. Fry them in batches making sure that all the onion slices are dipped in oil.

  6. Keep stirring continuously for an even brown color.

  7. When it is done take the fried onions on a paper towel-lined plate.

  8. NOTE

    This process will keep the onion as onion crispy and it is known as beresta.

FOR THE DUM PROCEDURE
  1. Take a cooking pot, brass metal preferred.

  2. Take a cooking pot, brass metal preferred.

  3. Coat the inside part of the pot with ghee.

  4. Now add the marinated mutton pieces into it and spread it evenly.

  5. Then add the rice over marinated mutton and spread it evenly.

  6. Over the rice season it with fried onions, saffron flavored milk, kawra essence, and rose water.

  7. Add lemon juice all over.

  8. Again, add the fried onions all over the rice and top it with some ghee.

  9. Now smear ghee all over.

  10. Cover the lid and fill it tightly with a dough and put coal pieces on the lid and switch on the flame.

  11. NOTE

    It is preferred to be done over clay stove with wood and coal as a source of the fire.

  12. Now place the cooking pot on the flame and dum the biryani for about 15 minutes on high flame.
  13. Then reduce the flame to simmer and dum the biryani for about 45 minutes.
  14. NOTE

    The time may vary. It may take 1 hour also depending on the mutton quality and pieces.

  15. When it is done, turn off the flame and give some resting time, for about 15 minutes.
  16. Now dig the biryani from the one side of the corner.
  17. Take the biryani out with a spatula from bottom to the top.

SERVE
  1. Serve the hot, steamy, delicious mutton biryani with Salad and Raita.

OUR DINE TABLE
  1. It is a royal classic dish. It is treated as a wholesome meal containing rice mixed with mutton and lots of spices. The traditional style of making biryani is by keeping on dum which means slow cook under pressure. Try this famous main course dish and feel like a queen.
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Nutrition Details

CategoryAmount
Calorie 350
Protein 30 g
Carbohydrate 29 g
Fat 35.5 g
Diatery Fiber 10 g
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Article Categories:
Main Courses · Meats

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