Perfect Mutton Dum Biryani Recipe

by - March 19, 2017

Everyone on the channel showed a good response to our Mutton Curry recipe, and I had been getting good compliments for my mutton biryani from relatives and the like. I just thought- this recipe should be on the channel as well, I had a feeling everyone would like it. So, we decided to release my easy Mutton Dum Biryani recipe!


For marination-
Mutton 1 kg
ginger garlic paste 2 tbsp
red chilli powder 2 tbsp
turmeric 1/2 tsp
salt as per taste
yogurt 2 cups
handful of mint and coriander leaves(each)
2 tbsp biryani masala
2 bay leaves
6-8 cloves
2 black cardamoms
2 cinnamon sticks
1 tsp shahi jeera
half a lemon's juice
3-4 slit green chillies
1 tbsp desi ghee
browned onions 1/2 cup(remaining used later)
Kewra water 1 tbsp/1 tsp(optional)

For cooking step:
Rice 4 cups basmati(approx 850-900 grams)
4-5 onions chopped thin and fried till golden brown
salt to taste
water(for rice)
1 tbsp oil
1 bay leaf
shahi jeera 1 tbsp
3-4 cloves
3-4 green cardamoms
3 tbsp milk
1/2 tsp saffron
2 tbsp water+ few drops of orange food colouring
remaining fried brown onions
handful coriander leaves
handful mint leaves
2 tbsp kewra water
1/2 cup melted desi ghee

Wheat flour dough to cover lid(as per the lid of your pan)


1) soak the onions in water for 20 mins so they are not bitter when eating and doesn't make you tear up while cutting
2) now cut the onions into thin slices
3) heat a pan and deep fry the thin slices of our onions in it, on medium heat till they get golden
4) now take them out on absorbent or tissue paper, same way deep fry the remaining
5) take the washed mutton in a bowl(i'm using the pan straight away)
6) now add ginger garlic paste
7) 2 tbsp red chilli powder, 1/2 tsp turmeric powder, salt to taste
8) add 2 cups of yogurt, handful of mint leaves, handful of coriander leaves(washed)
9) 2 tbsp biryani masala( you can find the link to that recipe here: )
10) mix well
11) add 2 bay leaves, 6-8 cloves, 4-5 green cardamoms, 2 black cardamoms, 2 cinnamon sticks, 1 tsp shahi jeera, half a lemon's juice, 3-4 slit green chillies
12) mix all of these really well
13) add 1 tbsp desi ghee and mix well
14) lastly add your golden brown onions(half of them) and my favourite ingredient: Kewra water which will give a really beautiful aroma to this biryani
15) we'll mix it and keep it to marinate for at least 1 hour but if you have the time You can marinate it for 4-5 hours or overnight
16) I had washed 4 cups of basmati long grain rice and soaked them in water for half an hour, drain them
17) in a large pan let water boil and add salt(if salt isn't adequate here, the biryani won't taste good)
18) add 1 tbsp oil, let it boil again and add rice
19) 1 bay leaf, shahi jeera 1 tbsp, cloves, 3-4 green cardamoms, stir well.
20) when the water boils and the rice are half done, we'll drain out the water
21) add 1/2 tsp saffron strands in 3 tbsp warm milk and set it aside
22) Pour rice on the marinated muton(which was in a pan)
23) Pour the saffron milk, and pour a food colouring mixture of 2 tbsp water+few drops of red/orange food colour. this is optional.
24) Now add in the remaining fried onions, add in 1/2 cup of melted desi ghee
25) to seal the biryani I had a wheat flour's dough which I will rolled out into a cylindrical shape, and cover the pan's lid. you can cover the pan first with a lid then seal it as well if you'd like. The idea is to cover the lid so none of the steam escapes
26) cook on a high flame for 20 minutes
27) after 20 minutes we'll cook it on a low flame for 30 minutes, make sure once again that the lid is sealed off properly and there's no way any steam will escape so that the mutton infuses with aromas and spicy flavours and cooks well
28) switch off the flame after cooking for 30-40 minutes, now open the lid and check!

serve hot and garnish with dry fruits

you can serve it with raita as well- recipe:

Do check out the Mutton Biryani Recipe!

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