Mutton Dum Biryani Recipe



Everybody loves Mutton Dum Biryani so here is simple Recipe of it hope you like it.

All you need is

Oil – for frying onions
Onions – 4 ( thinly sliced )
Ghee – four tbsp
Cloves – eight-10
Black peppercorns – eight-10
Black cardamom – 3-four
Cinnamon stick – 2 inch piece
Ginger garlic paste – 2 tsp
Yogurt – 1 cup
crimson chili powder – 1 tsp
Turmeric powder – half tsp
Coriander powder – 2 tsp
Garam masala powder – half of tsp
Roasted cumin powder – half tsp
Lemon juice – 2 tbsp
Mint leaves – 2 tbsp ( chopped )
Saffron – a very good pinch
Milk – 1/4 cup ( warm )
lengthy grain basmati rice – 2 cups ( washed and soaked in water for 12 an hour )
Water – 4 cups
Kewda essence – 6-8 drops
Salt to taste
Coriander – 2 tbsp ( chopped )
Yellow food coloring – a small pinch
Cashew nuts – 6-8 ( chopped and fried till brown )
Mutton pieces – 500 gm



warmness oil in a pan and fry onions until golden brown at medium warmness.
take away from oil in a kitchen tissue covered plate.
maintain aside.

warmth 2 tbsp ghee in a pan or a pressure cooker.
while the ghee is hot, upload 3-4 cloves, three-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon.
add ginger garlic paste and yogurt and fry for a minute.
add mutton and fry on high warmth for two-3 minutes.
add pink chili powder, turmeric powder, coriander powder, garam masala powder and roasted cumin powder.
upload a cup of water and cook dinner till mutton is completed.
upload half of the fried onions, mint leaves and lemon juice to the mutton.
cook till all the water has evaporated and mutton is dry.

warmth closing 2 tbsp ghee in a pan.
upload 3-four cloves, three-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon.
upload rice and 4 cups of water.
upload salt and kewda essence.
cowl and prepare dinner until the rice is eighty% achieved.

Take a heavy backside pan with a lid.
Layer half of of the rice in the pan.
pinnacle with mutton.
Sprinkle half of the closing fried onions, coriander and saffron milk.
top with the remaining rice.
Sprinkle the remaining fried onions, coriander and saffron milk.
Sprinkle yellow food coloration and fried cashew nuts on pinnacle.
cover the lid and seal it with atta dough.
maintain the pan on low heat for 15-20 minutes.
put off the dough while ready to eat the biryani.
experience with a facet of raita


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