Mutton Biryani Recipe👌ఇంట్లో అందరికీ నచ్చే ఈజీ సూపర్ ఫాస్ట్ మటన్ దమ్ బిర్యానీ😋 Mutton Dum Biryani

Ingredients

• 500 g Mutton (bone‑in, cut into 2‑inch pieces) (Prefer shoulder or leg for tenderness)
• 2 cups Basmati Rice (Rinsed and soaked for 30 minutes)
• 1 cup Plain Yogurt (Full‑fat, at room temperature)
• 2 tablespoons Ginger‑Garlic Paste (Freshly made or store‑bought)
• 2 large Onions (Thinly sliced; half for frying (birista), half for cooking)
• 2 medium Tomatoes (Chopped)
• 4 Green Chilies (Slit lengthwise)
• 2 tablespoons Biryani Masala Powder (Store‑bought or homemade blend)
• 1 teaspoon Red Chili Powder (Adjust to heat preference)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• ¼ cup Fresh Mint Leaves (Chopped)
• ¼ cup Fresh Coriander Leaves (Chopped)
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 3 tablespoons Ghee (Clarified butter)
• 3 tablespoons Cooking Oil (Neutral oil (e.g., sunflower or canola))
• ½ cup Fried Onions (Birista) (Crispy, golden brown)
• a pinch Saffron Threads (Soaked in 2 tbsp warm milk)
• 2 tablespoons Milk (Warm, for saffron infusion)
• to taste Salt

Instructions

1. Marinate the Mutton

   In a mixing bowl combine mutton pieces, yogurt, ginger‑garlic paste, half of the biryani masala, red chili powder, turmeric, salt, and lemon juice. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

   Time: PT30M

2. Prepare the Rice

   Rinse basmati rice until water runs clear. Soak in water for 30 minutes, then drain using a fine mesh sieve.

   Time: PT30M

3. Fry the Onions (Birista)

   Heat 2 tbsp oil and 1 tbsp ghee in a pan over medium heat. Add thinly sliced onions and fry, stirring occasionally, until deep golden brown and crisp. Remove with a slotted spoon onto paper towels; set aside.

   Time: PT15M

   Temperature: Medium heat

4. Cook the Mutton

   In the same pot, add remaining oil and ghee. Add the remaining sliced onions and sauté until translucent (≈5 min). Add chopped tomatoes, green chilies, and the remaining biryani masala; cook until tomatoes soften (≈5 min). Add the marinated mutton, stir to coat, then add 1 cup water. Cover and simmer on low heat for 20 minutes until the meat is about 70% done.

   Time: PT30M

   Temperature: Low heat

5. Par‑Cook the Rice

   In a separate large saucepan bring 4 cups water to a rolling boil, add salt and a few drops of oil. Add the soaked basmati rice and cook until 70% done (the grains should still have a slight bite, about 6‑7 minutes). Drain and set aside.

   Time: PT10M

   Temperature: High heat

6. Layer the Biryani

   In the pot with the partially cooked mutton, spread half of the rice evenly over the meat. Sprinkle half of the fried onions, chopped mint, coriander, and half of the saffron‑milk mixture. Add the remaining rice as a second layer, then top with the rest of the fried onions, herbs, and saffron‑milk. Dot the top with the remaining ghee.

   Time: PT5M

7. Seal and Dum Cook

   Cover the pot with its lid and seal the edges with a kitchen towel or dough to trap steam. Place the sealed pot on a low flame (or a heat diffuser) and cook for 20 minutes.

   Time: PT20M

   Temperature: Low heat

8. Rest and Fluff

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff the rice with a wide‑toothed fork, mixing the layers slightly before serving.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g