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Mutton Dum Biryani is a fragrant and regal rice dish. Tender mutton pieces are slow-cooked with aromatic spices. These mutton pieces are then layered with long-grain basmati rice. Each grain absorbs the deep flavors of saffron, fried onions, and whole spices. This process creates a harmony of taste. The texture and irresistible aroma are remarkable. This classic biryani is the perfect balance of heat, richness, and warmth—comforting yet festive, simple yet indulgent.

Every bite delivers melt-in-the-mouth mutton. It is wrapped in layers of fluffy, spice-infused rice. This combination offers a sensory experience that feels like a celebration. Mutton Dum biryani is made for family gatherings, weekend feasts, or special occasions. It stands out as a dish that brings people together. Its slow dum-cooking method locks in flavor, ensuring each spoonful is luxurious, flavorful, and deeply satisfying.

This traditional biryani captures the essence of South Asian cuisine. It blends patience, technique, and bold spices to create a dish with soul. From the roasted masala to the caramelized onions and the buttery undertones of ghee, every element adds depth. Served warm with raita, salads, or boiled eggs, it transforms an ordinary meal into something unforgettable.

Step into a world of rich aromas and vibrant flavors with my Mutton Biryani recipe! This beloved dish is a staple in many South Asian households. It’s not just a meal; it’s an experience that brings family and friends together.

What You’ll Need for Mutton Dum Biryani

For the Biryani:

For Dum (Steaming):

  • 2 tbsp Milk
  • A pinch Yellow food color (saffron)
  • A pinch Orange food color
  • 1 bunch Fresh cilantro (chopped)
  • Fried Onion

For Boiling Water:

How to Make Perfect Mutton Dum Biryani – Step-by-Step Guide

Step 1: Soak the Rice

  1. Take the Basmati rice and rinse it thoroughly under cold running water. This helps remove excess starch and prevents the rice from becoming sticky.
  2. After rinsing, soak the rice in enough water for about an hour. This helps the rice grains cook evenly later on.

Step 2: Prepare the Mutton

  1. In a large, heavy-bottomed pot, heat oil over medium heat.
  2. Thinly slice some onions and add them to the hot oil. Fry the onions until they turn golden brown and crispy.
  3. In the same pot, add ginger garlic paste to the onions. Sauté for a few minutes, or until the raw smell disappears and the mixture becomes fragrant.
  4. Add mutton pieces to the pot. Cook the mutton, stirring occasionally, until it changes color.
  5. Season the meat with salt, cumin powder, coriander powder, garam masala, red chili powder, and turmeric. Stir well to coat the meat in the spices and cook for a couple of minutes.
  6. Add chopped tomatoes to the pot. Cook until the tomatoes become soft and start to break down.
  7. Pour in some water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the mutton cook until it is tender. Stir occasionally to avoid sticking. If needed, add a little more water during cooking.
  8. Once the mutton is tender, add whisked yogurt and stir it in. Make sure to add the yogurt on a low flame, otherwise it will curdle in the gravy. Afterward, add dried plums to the pot. Cook until the gravy thickens to your desired consistency. Stir occasionally.

Step 3: Boil the Rice

  1. In a large pot, bring enough water to a rolling boil. Add spices like lemon slices, slit green chilies, and cinnamon sticks. Also include bay leaves, cumin seeds, and star anise. Then add green cardamom, cloves, and black peppercorns to the boiling water.
  2. After the water is boiling, carefully add the soaked and drained rice to the pot. Cook the rice until it is about 80% cooked (it should still have a slight bite).
  3. Once the rice is cooked to the desired doneness, drain it in a colander and set it aside.

Step 4: Layer the Biryani

In the pot with the mutton, start layering the ingredients:

  1. – First, add a layer of the partially boiled rice at the bottom.
  2. – Next, add the cooked mutton mixture evenly over the rice.
  3. – Sprinkle a generous amount of chopped fresh coriander and mint on top of the mutton.
  4. – Add another layer of the boiled rice on top of the mutton.
  5. In a small bowl, mix some food color into milk. Add kewra water and rose water to the milk mixture. Drizzle this colored milk mixture evenly over the top layer of rice. For added flavor, place some extra lemon slices, slit green chilies, and more chopped mint and coriander leaves on top.

Step 5: Dum Cooking

  1. Cover the pot tightly with a tea towel and then place the lid on top to create a seal. This will trap steam and help the flavors meld together.
  2. Cook the biryani on low heat for about 25 minutes. This slow cooking allows the spices and herbs to infuse the rice and meat with flavor.

Step 6: Serve

  1. Once the biryani is done, gently mix the layers of rice and meat. Do this before serving to guarantee the flavors are evenly distributed.
  2. Serve the delicious layered rice biryani hot, garnished with the reserved fried onions, and enjoy it with raita and salad.

Serving Suggestions: Mutton Dum Biryani

  • Raita: Serve with cooling yogurt-based raita, like cucumber, mint, or boondi raita, to balance the spices.
  • Salad: Serve with a fresh onion, cucumber, and tomato salad for a refreshing crunch.
  • Boiled Eggs: Halved boiled eggs on top add extra richness and visual appeal.
  • Pickles & Chutneys: Indian-style mango pickle, lime pickle, or mint-coriander chutney complement the biryani flavors.
  • Papad: Crispy papads make a perfect crunchy side.
  • Garnish: Top with fried onions, chopped fresh coriander, and a few saffron strands for an elegant finish.
  • Beverages: Pair with lassi, sweet lime soda, or chilled buttermilk to balance the richness of the biryani.
  • Accompaniments for Special Occasions: Serve with a side of gravy. You can also serve curry like Mirchi ka Salan for an authentic Hyderabad experience.

Notes & Tips for Mutton Dum Biryani

  • Use aged basmati rice for the best texture—long, separate grains that stay fluffy after cooking.
  • Marinate the mutton overnight with yogurt, spices, and lemon juice to soften the meat and deepen the flavor.
  • Slow-cook (dum) on low heat to allow the aromas and spices to infuse fully into the rice and meat.
  • Fry onions until deep golden brown, not light brown—this gives biryani its signature sweetness and color.
  • Add warm milk infused with saffron or a pinch of turmeric to achieve a natural biryani hue and fragrant finish.
  • Do not over-stir the rice after layering; gently fluff when serving to keep grains intact.
  • Choose bone-in mutton for juicier meat and richer flavor in the masala.
  • Adjust spice level by increasing or reducing green chilies rather than chili powder to keep the flavor balanced.
  • Add rose water or kewra water sparingly—just a few drops enhance aroma without overpowering.
  • Rest the biryani for 10 minutes after dum-cooking before opening the lid to lock in aroma and moisture.

Video

Frequently Asking Questions (FAQs): Mutton Dum Biryani

1. What cut of mutton is best for biryani?
Bone-in pieces from the leg or shoulder are ideal. They stay tender during slow cooking. They release rich flavor into the rice.

2. Can I use boneless mutton for biryani?
Yes, but bone-in pieces give a deeper flavor. If using boneless, reduce cooking time slightly to prevent the meat from drying out.

3. How do I make the rice fluffy, not sticky?
Use aged basmati rice, rinse thoroughly, and soak for 30 minutes before cooking. Cook partially before layering with mutton for dum.

4. Can I make biryani without saffron?
Yes, saffron adds aroma and color. You can substitute with a pinch of turmeric for visual appeal. Alternatively, use food-grade yellow coloring.

5. How long should I marinate the mutton?
For best results, marinate for at least 2–3 hours. Overnight marination gives the meat utmost tenderness and flavor.

6. Can I make biryani in an Instant Pot or pressure cooker?
Yes, you can. Cook the marinated mutton under pressure first, then layer with partially cooked rice and finish on low heat for dum.

7. What can I serve with mutton biryani?
Traditionally served with raita, sliced onions, boiled eggs, or a fresh salad. A squeeze of lemon enhances the flavor.

8. How do I store leftover biryani?
Cool completely, store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to restore moisture.

MUTTON Dum BIRYANI

Yield: 10
Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 1 hour
Total Time: 3 hours 5 minutes

Mutton Biryani is a fragrant and regal rice dish. Tender mutton pieces are slow-cooked with aromatic spices. These mutton pieces are then layered with long-grain basmati rice. Each grain absorbs the deep flavors of saffron, fried onions, and whole spices. This process creates a harmony of taste. The texture and irresistible aroma are remarkable. This classic biryani is the perfect balance of heat, richness, and warmth—comforting yet festive, simple yet indulgent.

Ingredients

For the Biryani:

  • 1 kg Basmati rice
  • 1 kg 1.5 Lamb/Mutton (cut into pieces)
  • 2 medium Onions
  • 2 tbsp Ginger Garlic paste
  • 3 medium Tomatoes (chopped)
  • 1 cup Yogurt (whisked)
  • 1 cup Water
  • 1 bunch Fresh cilantro (chopped)
  • 1 bunch Fresh mint (chopped)
  • 1 tsp 1.5 Salt (adjust to taste)
  • 1 tbsp Paprika powder
  • 1 tbsp Kashmiri chili powder
  • 1 tsp Crushed chilies
  • 1 tsp Turmeric powder
  • 1 tbsp Cumin powder
  • 1 tbsp Garam masala
  • 2 Mace
  • 1 cup [Olive oil] (or any cooking oil)(https://hrcookery.ca/recommends/olive-oil/){nofollow="false"}
  • 6 pieces 6-7 [Dried plums] (Aloo bhukara)(https://hrcookery.ca/recommends/paprika){nofollow="false"}

For Dum (Steaming):

  • 2 tbsp Milk
  • A pinch yellow food color (saffron)
  • A pinch Orange food color
  • 1 bunch Fresh cilantro (chopped)
  • Fried Onion

For Boiling Water:

Instructions

Step 1: Soak the Rice

  1. Take the Basmati rice and rinse it thoroughly under cold running water. This helps remove excess starch and prevents the rice from becoming sticky.
  2. After rinsing, soak the rice in enough water for about an hour. This helps the rice grains cook evenly later on.

Step 2: Prepare the Mutton

  1. In a large, heavy-bottomed pot, heat oil over medium heat.
  2. Thinly slice some onions and add them to the hot oil. Fry the onions until they turn golden brown and crispy.
  3. In the same pot, add ginger garlic paste to the onions. Sauté for a few minutes, or until the raw smell disappears and the mixture becomes fragrant.
  4. Add mutton pieces to the pot. Cook the mutton, stirring occasionally, until it changes color.
  5. Season the meat with salt, cumin powder, coriander powder, garam masala, red chili powder, and turmeric. Stir well to coat the meat in the spices and cook for a couple of minutes.
  6. Add chopped tomatoes to the pot. Cook until the tomatoes become soft and start to break down.
  7. Pour in some water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the mutton cook until it is tender. Stir occasionally to avoid sticking. If needed, add a little more water during cooking.
  8. Once the mutton is tender, add whisked yogurt and stir it in. Make sure to add the yogurt on a low flame, otherwise it will curdle in the gravy. Afterward, add dried plums to the pot. Cook until the gravy thickens to your desired consistency. Stir occasionally.

Step 3: Boil the Rice

  1. In a large pot, bring enough water to a rolling boil. Add spices like lemon slices, slit green chilies, and cinnamon sticks. Also include bay leaves, cumin seeds, and star anise. Then add green cardamom, cloves, and black peppercorns to the boiling water.
  2. After the water is boiling, carefully add the soaked and drained rice to the pot. Cook the rice until it is about 80% cooked (it should still have a slight bite).
  3. Once the rice is cooked to the desired doneness, drain it in a colander and set it aside.

Step 4: Layer the Biryani

In the pot with the mutton, start layering the ingredients:

  1. - First, add a layer of the partially boiled rice at the bottom.
  2. - Next, add the cooked mutton mixture evenly over the rice.
  3. - Sprinkle a generous amount of chopped fresh coriander and mint on top of the mutton.
  4. - Add another layer of the boiled rice on top of the mutton.
  5. In a small bowl, mix some food color into milk. Add kewra water and rose water to the milk mixture. Drizzle this colored milk mixture evenly over the top layer of rice. For added flavor, place some extra lemon slices, slit green chilies, and more chopped mint and coriander leaves on top.

Step 5: Dum Cooking

  1. Cover the pot tightly with a tea towel and then place the lid on top to create a seal. This will trap steam and help the flavors meld together.
  2. Cook the biryani on low heat for about 25 minutes. This slow cooking allows the spices and herbs to infuse the rice and meat with flavor.

Step 6: Serve

  1. Once the biryani is done, gently mix the layers of rice and meat. Do this before serving to ensure the flavors are evenly distributed.
  2. Serve the delicious, layered rice biryani hot, garnished with the reserved fried onions, and enjoy it with raita and salad.

Notes

  • Use aged basmati rice for the best texture—long, separate grains that stay fluffy after cooking.
  • Marinate the mutton overnight with yogurt, spices, and lemon juice to soften the meat and deepen the flavor.
  • Slow cook (Dum) on low heat to allow the aromas and spices to infuse fully into the rice and meat.
  • Fry onions until deep golden brown, not light brown—this gives biryani its signature sweetness and color.
  • Add warm milk infused with saffron or a pinch of turmeric to achieve a natural biryani hue and fragrant finish.
  • Do not over-stir the rice after layering; gently fluff when serving to keep grains intact.
  • Choose bone-in mutton for juicier meat and richer flavor in the masala.
  • Adjust spice level by increasing or reducing green chilies rather than chili powder to keep the flavor balanced.
  • Add rose water or kewra water sparingly—just a few drops enhance aroma without overpowering.
  • Rest the biryani for 10 minutes after dum-cooking before opening the lid to lock in aroma and moisture.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 758Total Fat: 39gSaturated Fat: 14gUnsaturated Fat: 25gCholesterol: 140mgSodium: 1304mgCarbohydrates: 55gFiber: 5gSugar: 7gProtein: 45g

**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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Cuisine: Indian, Pakistani / Category: lunch