Ingredients

  • For the Mutton:
  • 1 kg mutton pieces (bone-in)
  • 1/2 cup yogurt
  • 3 tbsp ginger-garlic, green chilli paste
  • 3 tbsp biryani masala
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp nutmeg powder
  • Salt to taste
  • 3 tbsp vegetable oil
  • For the Rice:
  • 1 kg basmati rice, soaked for 40 minutes
  • 4 cloves
  • 2 black cardamoms
  • 1 bay leaf
  • 2,3 cinnamon stick
  • 4 green cardamoms
  • 3 chopped green chilli
  • 3-star anise
  • Salt to taste
  • 2 tbsp oil
  • 1/2 cup chopped coriander leaves
  • Kewra water (optional)
  • orange food color (optional)

Celebrate Eid ul Adha with this delicious and tender Mutton Dum Biryani. Layers of flavorful basmati rice are cooked with juicy mutton pieces marinated in aromatic spices, making it a perfect centrepiece for your festive meal.

1 kg muton briyani
1 kg rice mutton briyani
mutton dum briyani

Cooking Steps

  • 1
    1. Marinate the Mutton In a large bowl, mix yoghurt, ginger-garlic, green chilli paste, biryani masala, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, nutmeg powder, mace powder, and salt.
  • 2
    Add the mutton small pieces and coat them well with the marinade.
  • 3
    Cover for at least 1 hour, preferably overnight, for a deeper taste.
  • 4
    2. Cook the Rice
  • 5
    Heat a large pot of water until it boils. 
  • 6
    Add the cloves, bay leaf, cinnamon sticks, green cardamoms, black cardamoms, and star anise.
  • 7
    Stir in the oil, salt, and soaked basmati rice. 
  • 8
    Cook until the rice is 80% done, about 5 to 7 minutes. After draining, leave the rice aside.
  • 9
    3. Cooking the Mutton
  • 10
    Heat oil in a heavy-bottomed pot.
  • 11
    Sauté chopped onions until they turn golden brown.
  • 12
    Add sliced tomatoes and cook up until they soften.
  • 13
    Cook the marinated mutton over medium heat until it becomes tender.
  • 14
    The meat is tender, and the oil starts to separate from the gravy.
  • 15
    4. Layering the Biryani
  • 16
    In a large, heavy-bottomed pot, start layering the biryani.
  • 17
    Begin with a layer of cooked mutton, followed by a layer of partially cooked rice.
  • 18
    Sprinkle some food color, fresh coriander, mint leaves, and fried onions over the rice.
  • 19
    Once all of the rice and mutton have been used, keep stacking and top with one more layer of rice.
  • 20
    5. Dum Cooking
  • 21
    Put a tight-fitting cover on the pot and seal the edges with dough or a damp cloth.
  • 22
    Cook over low heat for 10-20 minutes or until the spices have combined and the rice is done.
  • 23
    6. Serve
  • 24
    Once done, carefully mix the biryani without breaking the rice grains.
  • 25
    Serve hot, garnished with additional fried onions, fresh coriander, mint leaves and ratia or your favourite Eid ul Adha accompaniments.

Tips

A few drops of rose water and kewra essence will give the biryani a fragrant and celebratory flavour, adding an original Eid ul Adha touch.

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