Mutton Dum Biryani

Ingredients

• 1 kg Mutton (bone‑in pieces) (cut into bite‑size pieces)
• 225 g Plain Yogurt (curd) (full‑fat, at room temperature)
• 100 g Fried Onions (golden, crisp; reserve oil for later)
• 30 g Salt (adjust to taste)
• 75 g Ginger‑Garlic Paste (freshly ground)
• 4 pieces Green Chillies (slit) (medium size, slit lengthwise)
• 15 g Deggi Red Chilli Powder (mild to medium heat)
• 15 g Coriander Powder (ground)
• 3 g Caraway Seeds (whole)
• 20 g Fresh Coriander Leaves (stalks) (roughly chopped)
• 10 g Fresh Mint Leaves (chopped)
• 30 g Clarified Butter (ghee) (for cooking mutton and jhol)
• 1 kg Basmati Rice (long grain, rinsed and soaked 30 min)
• 10 g Coriander Seeds (for biryani masala)
• 5 g Cumin Seeds (for biryani masala)
• 15 g Black Peppercorns (for biryani masala)
• 2 g Mace (ground or whole pieces)
• 2 g Green Cardamom Pods (whole)
• 2 pieces Black Cardamom Pods (whole)
• 1 g Cloves (whole)
• 1 g Cinnamon Stick (broken into pieces)
• 4 pieces Bay Leaves (about 3 g)
• 1 g Dried Rose Petals (optional) (for biryani masala, optional)
• 5 ml Kewra Water (adds Lucknowi aroma)
• 0.1 g Saffron Threads (soaked in warm milk)

Instructions

1. Marinate the Mutton

   Weigh 1 kg mutton pieces. Add 225 g yogurt, 100 g fried onions (with their oil), 30 g salt, 75 g ginger‑garlic paste, 4 slit green chillies, 15 g degi red chilli powder, 15 g coriander powder, 3 g caraway seeds, 20 g chopped coriander leaves, and 10 g chopped mint leaves. Mix thoroughly until the meat is evenly coated.

   Time: PT15M

2. Prepare Biryani Masala

   In a dry pan, toast 10 g coriander seeds, 5 g cumin seeds, 15 g black peppercorns, 2 g mace, 2 g green cardamom, 2 black cardamom pods, 1 g cloves, 1 g broken cinnamon stick, and 4‑5 bay leaves. Roast on medium heat until fragrant (about 5 min) then immediately grind to a fine powder. Optional: add 1 g dried rose petals before grinding.

   Time: PT10M

   Temperature: Medium heat

3. Soak the Rice

   Rinse 1 kg basmati rice until water runs clear. Soak in water for 30 minutes, then drain. This prevents the grains from breaking during the final dum cooking.

   Time: PT30M

4. Cook the Marinated Mutton

   Heat the heavy‑bottomed pot, add a splash of the reserved fried‑onion oil and 30 g ghee. Add whole spices (mace, green & black cardamom, cloves, cinnamon, bay leaves) and sauté briefly. Add the marinated mutton, stir gently to coat with spices and oil. Cover with a lid and cook on low flame until the meat is about 90 % done (≈30 min). Do not over‑roast; the meat should stay tender.

   Time: PT30M

   Temperature: Low flame

5. Partially Cook the Rice

   Bring a large pot of water to a rolling boil. Add a pinch of salt and the drained rice. Cook until the grains are about 70‑80 % done (≈15 min). Drain and set aside.

   Time: PT15M

   Temperature: Boiling

6. Prepare the Jhol (flavored oil)

   In a small bowl combine a spoonful of the ghee‑infused oil from the cooked mutton, a slit green chilli, chopped coriander leaves, a pinch of biryani masala, and 5 ml kewra water. Mix well; this will coat the rice and prevent sticking.

   Time: PT5M

7. Layer the Biryani

   In the pot with the cooked mutton, spread a thin layer of the partially cooked rice (bottom layer). Sprinkle a little of the prepared biryani masala, fresh mint leaves, fried onions, coriander leaves, and a drizzle of saffron‑milk. Repeat layers, ending with a rice layer topped with the remaining masala, herbs, fried onions, and saffron water. Ensure rice grains are separate and not overly compacted.

   Time: PT10M

8. Dum Cooking (Steam‑Cook)

   Place a heavy lid upside down on the pot (or seal with dough). Cook on the lowest flame for 20‑30 minutes, allowing steam to circulate and finish cooking the rice and meat together. Optionally, place a heat‑proof pan underneath to prevent direct contact with flame.

   Time: PT25M

   Temperature: Low flame

9. Rest and Serve

   Turn off the heat and let the biryani rest, covered, for 5 minutes. Gently fluff the rice before serving. Serve hot, preferably with a side of raita or salad if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Plain Yogurt (curd): Greek yogurt (unsweetened)
• Instead of Green Chillies (slit): Jalapeño
• Instead of Deggi Red Chilli Powder: Kashmiri chilli powder
• Instead of Caraway Seeds: Cumin seeds (use less)
• Instead of Clarified Butter (ghee): unsalted butter
• Instead of Basmati Rice: Jasmine rice (different texture)

Equipment Needed

• Digital Kitchen Scale
• Heavy‑Bottomed Pot (Haandi)
• Spice Grinder or Mortar & Pestle
• Fine Mesh Sieve (optional)
• Mixing Bowl
• Wooden Spoon or Spatula
• Lid (upside‑down placement)
• Cloth or Kitchen Towel (optional)
• Small Bowl for Jhol
• Stove (gas or induction)
• Plate for Layering (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Weigh all ingredients accurately using a digital scale
• Do not over‑roast whole spices – stop as soon as they become aromatic
• Layer the rice and meat correctly, ensuring the bottom rice is partially cooked and most flavorful
• Cook the dum with the lid placed upside down to allow proper steam circulation
• Do not stir the biryani after the final layering; let it steam undisturbed

Chef Tips from the Video

• Use the oil left from frying the onions – it carries caramelized flavor
• Add a pinch of saffron‑infused milk for color and aroma
• Place the lid upside down to create a natural steam vent and prevent condensation

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze portions in freezer‑safe bags for up to 1 month; thaw before reheating

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the mutton overnight for deeper flavor
• Grind the biryani masala a day ahead and store in an airtight jar
• Soak the rice while the mutton is cooking to save time

Frequently Asked Questions