How to make a delicious Mutton Dum Biryani – Mumbai Style

Mutton Dum Biryani

Those who are passionate about Food, will always find excuse to enter the Kitchen to cook their favourite dish. For me, mutton dum biryani is one of my favourite food and I try my best to cook myself. Now, I will write down its recipe and instructions on how to cook it. 

Ingredients :

Part 1 – Mutton Preparation (for Pressure cooker cooking)

  • ½ KG LAMB or Mutton small-medium pieces 
  • 4 to 5 green cardamom (Elaichi)
  • 7 Cloves 
  • 3 medium-size bay leaf 
  • 1 black Cardomom 
  • Salt to taste (1 teaspoon or less as preferred )
  • Cinamon sticks (small piece of dalchini – 1 piece 2-inch size approx. ) 
  • Corriander full seeds 3 teaspoons or 1 tablespoon powdered coriander seed
  • 10 / 15 pepper seeds 
  • 1 tablespoon oil 
  • 2 medium-size finely chopped onion (do not use fried onion here)
  • 2 small size garlic head (full not chopped) 
  • ½ cup water only (do not add more water)

Part 2 – For Rice Preparation

  • 2 cup basmati rice (soaked for 15 minutes) 
  • 4 times water. 8 cups of water (to be boiled with spices into it)
  • 1 to 2 bay leaf 
  • 4 Cloves 
  • 4 green Cardamom 
  • Salt to taste 

Part 3 – For Gravy Preparation 

  • Fried Onions 1 ½  cups (check how to fry onions 400 gms. onion)
  • 200 gms curd 
  • 2 teaspoon red chilli powder 
  • 1 teaspoon Haldi
  • 1 teaspoon coriander powder
  • 1 ½ garam masala powder 
  • 2 ½ teaspoon ginger garlic 
  • 1 teaspoon pickle 
  • 3 medium-size tomato finely chopped 
  • 5 to 6 strands Corriander leaves finely chopped, 5 green chillies & 5 to 6 mint leaves
  • ¼ teaspoon salt (use this if u prefer)

Part 4 – For Garnish 

  • 1 tablespoon of pure ghee 
  • ½ cup Fried onions
  • Corriander and pudina leaves finely chopped ½ cup 

How to Cook 

Step 1 

Mix (Part 1) Ingredients all together into a medium size pressure cooker and cook on a medium flame, after 1 whistle cook for 20 minutes on very low flame. 

Step 2 

While Mutton is getting cooked, bring water to boil and add (Part 2) all spices for rice preparation into it. While water is boiling add the drained rice to it and cook rice till it is 90 % done. Do not overcook the rice. 

Step 3

Take a big Vessel (big enough to accommodate rice & mutton) and keep on very low flame, add ½ cup of oil into it. You can also use the leftover oil of fried onions.  Empty the pressure cooker, and add all mutton cooked along with gravy into the vessel. Now add the gravy spices (part 3) into it while constantly stirring. Thick gravy will develop, keep stirring and allow it to cook for 10minutes while stirring. If you see excess oil, remove small portion into a bowl. Now, add the layer of rice into the vessel over the thick gravy. Now the oil removed can be added over the rice from sides. Close the lid of the vessel and apply atta or wet flour (if required) to conceal the vessel lid so that steam does not escape and you get perfect dum style biryani. Cook on a very low flame for 20 minutes. Keep a Tawa  between the gas flame and your vessel so that heat is controlled and you avoid overcooking & mutton getting hard. 

After 20 minutes of cooking, switch off the flame, and then garnish the layer of rice with fried onions, coriander and mint leaves and close the lid and keep it for 5 minutes. The rich biryani with the spicy aroma is ready to serve. 

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