Mutton Dum Biryani

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I am yet to come across someone who doesnt love Biriyani or Biryani.I have been wanting to post this long back. I usually cook with the One pot method. This time I tried layering it to get the Dum Biryani taste. If you’ll ask me if its the Dum (the Hyderabadi style) or the One pot Mixture (Tamil Nad Style)  I will  vote for the One pot Biryani and not the layering method.Its just a personal perference to be honest :). I tried this Biriyani over the weekend and been wanting to put it here. The process may seem a little elaborate but worth it.Its a Biryani after all. There was this discussion going on in our Old Schoolies group and Shameem who is a good cook shared her method of cooking this Rice. Although I haven’t stuck to the entire recipe I have chosen to adapt the methodology to get the end result. I have used less spices in this recipe. You could add more according to your spice levels.AND not to mention Biryani tastes better the next day. Have you tried that? It’s something about the richer fuller flavors absorbed by the rice.






Mutton : 550 gms

Oil : 60 ml, you could use more if needed

Onion : 3 Medium, thinly sliced

Tomato : 2 Medium, sliced

Red Chilli powder : 1.5 Tbsp

Coriander Powder : 1 Tbsp

Turmeric : 1/2 tsp

Curd : 2-3 tbsp (not too sour)

Lemon juice : 1/2 lime

Ginger : 60 gm, ground (about 2.5 inch)

Garlic : 30 gms, ground (about 5 large cloves)

Coriander and Mint leaves : a handful each


For the Rice :

Rice : 450 gms , Basmati ( Soaked for about 30-45 mins)

Oil : 1 tbsp

Whole Spices :

Cardamom : 2

Cinnamon : 2 x 1 inch piece

Cloves : 3-4 

Bayleaf : 2

Fennel Seeds : 1 tsp

Green Chillies : 2 -3 Slit across

Water : 3 Litres for the rice

Coriander and Mint leaves : a handful each

Cashews : 7 (optional)

Raisins : 10 (optional)



Marinate the mutton with about 1.5 tsp Chilli powder, turmeric and 1.5 tsp Coriander powder and some whole spices like Cinnamon (1) Cardamom (2) and 2 Cloves,  and  I marinated overnight in the fridge

Heat a pressure cooker, add the oil, add about 2 tablespoon of the sliced onion and fry till they turn brown. Remove and keep aside. I added a few cashew nuts and Raisins. Keep aside.

To the same oil add the onion and Saute till they turn soft. Now Add the ginger Garlic paste and fry till the raw smell disappears. Add the remaining powders. Saute for about a minute.

Now add the curd and fry again for about 2 mins

To this add the mutton and Saute for a good 4 mins

Add the tomatoes and Fry for another 2 minutes. Add about 3/4th Cup water.

Pressure cook  for about 15 mins. 

In the meantime prepare the Rice

Lightly crush the spices

In a large pan add about a tbsp oil and the spices mentioned under Rice, when you get the aroma, add the Water and bring it to a boil. When it boils add the soaked and drained Basmati Rice. Cook till the rice is 3/4th cooked. Drain.

Take a broad heavy bottomed pan, layer the mutton from the Cooker. Layer with rice add the onion and the cashews.

Add one more layer of the mutton and the rest of the juices.

Top with rice, remaining browned onion and cashews.

Cover with Aluminium foil so as to not to allow any steam to escape. Place a plate and a pan with water for the weight.

Take a Dosa tawa or a cast iron pan used here, and keep the vessel on top and the weight on top.

Keep it on low heat for about 35-45 mins

Remove from heat, fluff the rice with fork so as to not to break the rice.

Serve with mint Raita. Enjoy. 


Local Picks :

Mutton/Goat meat in Adelaide : Afghan Super market on Prospect.

Mutton/Goat meat in Adelaide : Aryas Afghan Supermarket, Henley Beach Road

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