‼️how to make Nati SYTLE mutton dum biriyani at home

Ingredients

• 1 kg Mutton (cleaned, cut into medium pieces)
• 2 Tbsp Achar Masala Powder (store‑bought biryani masala or homemade spice blend)
• 1.5 Tbsp Salt (adjust to taste)
• 1 tsp Turmeric Powder
• 3 Tbsp Sunflower Oil (for marinating the meat; any neutral oil works)
• 0.5 kg Basmati Rice (India Gate brand) (rinsed and soaked 30 min)
• 0.5 kg Sona Masoori Rice (rinsed and soaked with basmati)
• 3 Tbsp Oil (for frying the biryani masala)
• 5 Green Chilies (slit lengthwise; adjust for heat)
• 12 Garlic Cloves (minced)
• 2 inch Ginger (peeled and minced)
• 1 small piece Cinnamon Stick (2‑3 cm length)
• 5 Cloves
• 0.5 cup Coriander Leaves (chopped)
• 0.25 cup Mint Leaves (chopped)
• 5 Curry Leaves (optional, torn)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 2 Tbsp Oil (for cooking onion & tomato in the pressure cooker)
• 2 Tbsp Biryani Spice Mix (store‑bought or homemade)
• 50 g Ghee (Clarified Butter) (adds richness)
• 1 liter Hot Water (boiled)

Instructions

1. Marinate the Mutton

   Place the cleaned mutton pieces in a large mixing bowl. Add achar masala powder, salt, turmeric, and 3 Tbsp sunflower oil. Mix thoroughly and let rest for 10 minutes.

   Time: PT10M

2. Wash and Soak the Rice

   Rinse the basmati and sona masoori rice together until the water runs clear. Soak in a large pot of water for at least 30 minutes, then drain.

   Time: PT10M

3. Prepare the Biryani Masala

   Heat 3 Tbsp oil in a frying pan over medium heat. Add sliced green chilies, minced garlic, minced ginger, cinnamon stick, cloves, curry leaves, chopped coriander and mint. Fry for 5‑10 minutes until the raw aroma disappears and the mixture turns fragrant.

   Time: PT10M

   Temperature: Medium heat

4. Sauté Onion and Tomato

   In the pressure cooker add 2 Tbsp oil, then toss in the sliced onions. Cook until golden brown, about 4 minutes, then add chopped tomatoes and cook another 2 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Cook the Marinated Mutton

   Add the marinated mutton to the cooker, stir for a minute, then pour in 1 liter hot water. Close the pressure cooker (or cover the pot) and cook until the meat is about 90 % done – roughly 30 minutes on medium‑high pressure or 35 minutes simmering uncovered.

   Time: PT30M

   Temperature: Medium‑high

6. Layer the Biryani

   In the large biryani pot heat 100 g oil and 50 g ghee. Add the fried biryani masala from step 3 and stir for 1 minute. Gently spread the partially cooked mutton over the masala, then evenly layer the soaked rice on top. Sprinkle additional chopped coriander and mint, then pour the remaining hot water (enough to just cover the rice). Add salt to taste.

   Time: PT10M

   Temperature: Medium heat

7. Dum (Seal and Cook)

   Cover the pot with a tight‑fitting lid. Seal the edges with a strip of dough or aluminum foil, then place a heavy pan or tawa on top and set the flame to low. Cook for 15 minutes, allowing the steam to finish cooking the rice and infuse the meat with aroma.

   Time: PT15M

   Temperature: Low flame

8. Rest and Serve

   Turn off the heat and let the biryani rest, still covered, for 5 minutes. Gently fluff the rice before serving.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

2 g