Mutton Dum Biryani is a luxurious celebration of flavours that will make your taste buds dance with joy. This iconic dish, deeply rooted in the regal Mughlai tradition, is a labour of love that rewards you with every bite.
About the Recipe
If you’re craving a truly indulgent experience, look no further than this Mutton Dum Biryani recipe. It’s a symphony of flavours that hits all the right notes – succulent mutton, fragrant basmati rice, and a masterful blend of spices that will transport you to a world of pure indulgence.
Why You’ll Love This Recipe
Imagine biting into tender, juicy mutton that’s been slow-cooked to perfection, perfectly complemented by fluffy, aromatic rice infused with the essence of whole spices. Each mouthful is a delightful explosion of flavours that will leave you craving more. And the best part? It’s a one-pot wonder that’s surprisingly easy to make at home.
Mutton Dum Biryani
Cooking Tips
For the ultimate Mutton Dum Biryani, it’s all about patience and layering the flavours. Take your time to cook the mutton until it’s fall-off-the-bone tender, and let the rice steam gently, absorbing all those incredible aromas and spices.
Serving and Storing Suggestions
This Mutton Dum Biryani is best served hot, straight from the pot, with a side of raita (yogurt sauce) to balance the rich flavors. One portion should satisfy even the heartiest appetite, but we won’t judge if you go back for seconds. Leftovers can be refrigerated for up to 3 days and reheated gently. Total prep + cooking time: Approx. 2 hours.
Similar Recipes
- Chicken Biryani
- Shahi Paneer
- Butter Chicken
- Nihari Gosht
- Keema Curry
Nutrient Benefits
Not only is Mutton Dum Biryani a feast for your taste buds, but it also packs a nutritional punch. The tender mutton is an excellent source of protein, while the aromatic spices like cinnamon, cloves, and coriander offer powerful antioxidant and anti-inflammatory benefits.
Mutton Dum Biryani
Ingredients
- 1 kg Basmati Rice
- 1 kg Mutton (chopped into bite sized pieces)
- 6 Onions (finely chopped)
- 4 Tomatoes (finely chopped)
- 100 gms Ginger Garlic Paste
- Mint Leaves (finely chopped)
- Coriander Leaves (finely chopped)
- 1 cup Curd
- 2 Cinnamon
- 2 Bay Leaf
- 2 Cloves
- 4 Green Chillies (slit)
- 3 tsp Red Chilli Powder
- 4 tsp Coriander Powder
- Lemon Juice (little)
- Salt as per taste
- Oil as required
Instructions
- Add the mutton pieces to a large bowl and pour the curd over.
- Gently mix well until evenly coated and keep aside for a few minutes.
- Heat oil in a large pan.
- Add the cinnamon, cloves, bay leaf and fry for 30 seconds.
- Add half of the mint leaves, half of the coriander leaves, onions, tomatoes, green chillies, ginger garlic paste and saute well.
- Add the mutton pieces and stir well.
- Add red chilli powder, coriander powder and 1 cup of water.
- Cover with a tight fitting lid and cook for 30 minutes or low flame.
- When the rice is cooked and mutton pieces are tender, remove from flame and gently fluff up the rice using a fork.
- Serve hot.
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Frequently Asked Questions
Can I use boneless mutton for this recipe?
Surely. While bone-in mutton adds extra flavor, boneless works just as well. Just adjust the cooking time as needed until the meat is tender.
Is this recipe spicy?
This recipe has a moderate level of spice from the chili powder and green chilies. Feel free to adjust the amount to suit your taste preferences.
Can I use store-bought biryani masala instead?
For the authentic taste, we recommend using the individual spices listed. However, if you’re short on time, you can use a good-quality biryani masala blend, just be mindful of the salt content.
How do I get perfectly cooked, fluffy rice?
The key is using good-quality, aged basmati rice and allowing it to steam gently with the meat and spices. Follow the cooking instructions carefully, and you’ll be rewarded with heavenly biryani rice.
Can I make this vegetarian?
Without a doubt. merely omit the mutton and substitute with your favorite veggies like potatoes, cauliflower, or paneer. The aromatic rice and spices will still make it a flavor bomb.
