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Smoked Mutton Dum Biryani

Smoked Mutton Dum Biryani


Cooking Time

Preparation Time : 120

Cook Time : 45

Total Time : 165


Serves 3

  • mutton with bones 600 gms

  • salt or to taste 1 tsp

  • turmeric powder 1 tsp

  • red chili powder 1 tbsp

  • garam masala powder 1 tsp

  • lime juice 1-2 tsp

  • yoghurt 1 cups

  • coriander powder 1 tbsp

  • cumin powder 1 tsp

  • ghee 2 tbsp

  • oil 2 tbsp

  • rice, soaked for an hour 1 cups

  • green chilies, chopped 2 nos

  • chopped coriander leaves 2 tbsp

  • chopped mint leaves 2 tbsp

  • fried onions 2-3 tbsp

  • roasted cashewnuts 8-10 nos

  • pinch of saffron soaked in milk 2-3 tbsp

  • rose water 1 tsp


  • 01

    Marinate mutton with salt, turmeric powder, red chili powder, garam masala powder and lime juice for an hour.

  • 02

    Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.

  • 03

    Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle.

  • 04

    In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.

  • 05

    Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more.

  • 06

    For the smoked flavour - place a foil / small steel container in the centre and place a live charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes.

  • 07

    Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.



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