Mutton Dum Biryani Recipe is again a different variation of mutton biryani where the mutton is dum cooked and is almost similar to Hyderabadi Biryani. The dum biryani here is kachhi yakhni style of making biryani which does not require a long time to marinate. It can be quickly made with a short marination time using meat tenderizer such as raw papaya paste.
Related Dum Biryani Recipes:
What is mutton dum biryani?
The recipe follows a method of adding marinated mutton at the base of a cookpot and over the mutton, a layer of half cooked rice is added and the whole set up is placed for dum that is cooked inside steam.
This process takes about 50 minutes to 1 hour for the mutton to cook well inside steam.
The dum is slow cooking process where the rice and the mutton are cooked slowly inside steam which release aromatic flavors into the rice and mutton during the process of cooking.
About the recipe
This biryani recipe is cooked with the help of the dum or steam but here long marination is not required and placed on dum with the pot tightly sealed.
Here I have used raw papaya paste to tenderize the mutton and did not marinate the mutton for a long time. The recipe requires less time as meat tenderizers help in cooking the biryani fast and selection of fresh red meat is very important for perfect biryani and fresh biryani.
In my hyderabadi mutton biryani , I have not used the tenderizer and marinated meat for a longer time but not everybody can wait for such a long time to cook.
So here is the quick recipe that just requires a tenderizer and the biryani is done without any difficulty .
Biryani recipes be it chicken or mutton can be made in various ways and in hyderabad for dum method we say as kachhi yakhni biryani or kachhe gosht ki biryani and if the mutton is cooked before to make biryani then it is called as pakki yakhni biryani.
Yakhni is the mutton marinade or the masala gravy in the biryani.
Biryani is all about spices and flavor and a mix of many ingredients. Biryani making appears to be a long process but I feel making biryani is the easiest and simple once we get hold of the technique in making it.
Important tips to be noted:
This dum biryani recipe which does not require patience and can be cooked quite easily just with the help of a tenderizer that is raw papaya paste.
If tenderizer is not added and directly placing the biryani for dum makes us struggle to tenderize the meat. So while making mutton biryani in dum method there are certain points that should be kept in mind.
- If tenderizer is not added then it is better to follow my hyderabadi mutton biryani recipe procedure which requires longer marination time. If meat tenderizer is added then follow the details mentioned in this dum biryani recipe.
Follow these tips for long grain and flavorful rice:
- Always strain the mutton after washing in order to remove water content in the mutton.
- Straining the mutton well helps in absorption of the masalas well and are well infused with the mutton and give a juicy taste to the mutton pieces during cooking.
- Since meat tenderizer is used marinating it just for 30 minutes is enough.
- Soaking basmati rice is mandatory and soak it for at least 35 to 40 minutes to get long grains while boiling.
- Do not boil the rice for more than 8 to 10 minutes and starin the rice immediately.
FAQ'S FOR THE RECIPE:
How to make papaya paste?
These are available in markets very easily or raw papaya can be peeled, grated and added to the mutton while marinating.
The meat tenderizer makes the mutton so soft that the mutton pieces just melts in your mouth and this is the most similar way of making dum biryani in restaurants and you can buy meat tenderizers from market if raw papaya is not available.
Which meat is best for biryani?
Preferably it is better to go for goat meat with bones such as shoulder meat or leg section with meat and bones. Using boneless is not highly preferred as mutton that has little bones give juicy flavors.
Is meat healthy or unhealthy?
Eating meat in a balanced way and including other kinds or food in balanced diet is essential. Over eating of meat regularly may cause harm to a human body.
Recipe card to make mutton dum biryani:
Recipe
Mutton Dum Biryani Recipe Hyderabadi Style
Ingredients
For The Marination:
- 750 gms mutton cleaned and washed well
- salt - to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ginger garlic paste
- 2-3 cloves (loung)
- 1 large cinnamon stick (dalchini)
- ¼ teaspoon shahi zeera (caraway seeds)
- ¼ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- ¼ tsp cardamom powder
- ½ teaspoon raw papaya paste
- 3 tablespoon freshly chopped coriander leaves (hara dhaniya)
- 7-8 mint leaves (pudina)
- 4-5 teaspoon green chilli paste (paste made by adding 4 green chillies, a pinch of salt and little water)
- 2 large onions, thinly sliced and deep fried
- 2 cups yogurt (6 tablespoon of yogurt)
- 2 tablespoon oil
- 1 tablespoon lemon extracted juice
For The Rice:
- 6 cups basmati rice (750 gms )
- water for boiling rice
- salt - to taste
- ½ teaspoon shahi zeera/ caraway seeds
- 2 cardamoms/ elaichi
- 2 cloves
- 1 medium size cinnamon stick (dalchini)
- 1 teaspoon oil
- 1 teaspoon lemon extract
Other ingredients (Seasoning the Dum):
- a pinch of yellow and orange food color (mixed with some milk)
- 2 tablespoon deep fried onions for garnishing
- 1 tablespoon chopped coriander leaves for garnishing
- 2 tablespoon saffron flavored water (4-5 strands of saffron soaked in little water)
- 1 tablespoon lemon extracted juice
- 1 tablespoon fried onion oil
- 1 tablespoon desi ghee
Instructions
Mutton marination :
- Wash the mutton pieces and strain them well to remove water completely from the pieces.
- Take a mixing bowl, add mutton pieces, salt, red chili powder, turmeric powder, ginger garlic paste.
- Into the marinade add cloves, cinnamon stick, shahi zeera.
- Add black pepper powder, garam masala powder, cardamom powder.
- Add raw papaya paste.
- Add coriander leaves, mint leaves.
- Add green chilli paste into the marination.
- Add crushed deep fried onions into it.
- Add thick yogurt into the marinade.
- Mix the whole mixture well with hands so that the mutton absorbs the masala well.
- Add oil, lemon extract.
- Check for salt and add if required.
- Mix everything well.
- Cover and rest this marinade in refrigerator for about 30 minutes.
For The Rice:
- Wash basmati rice and soak the rice in water for about 40 minutes.
- In a cooking pot, add generous amount of water to boil the rice.
- Add salt into it.
- Add whole spices such as caraway seeds, cardamoms, cloves, cinnamon stick.
- Add oil into the water and add lemon extract as well.
- Bring the water a boil.
- Add the soaked basmati rice into the boiling water.
- Cook the rice until it is 60-70% done.
- Strain the rice completely and place it aside.
For The Dum Procedure:
- Take a cooking pot with a heavy flat bottom.
- Coat the base of the pot with little oil.
- Add the mutton marinade into it and spread it evenly.
- Add the rice over the marinade and spread it evenly.
- Over the rice season it with food color mixed with milk, add some fried onions.
- Add Saffron soaked water.
- Season with coriander/cilantro leaves.
- Add lemon juice all over.
- Smear oil all over.
- Top it with some desi ghee.
- Cover the lid and seal it tightly with aluminium foil.
- Switch on the flame.
- Place a skillet/tawa on the flame.
- Place the cooking pot on the tawa.
- Dum the biryani for about 10 minutes on high flame.
- Reduce the flame to sim and dum the biryani for about 40 to 45 minutes on low heat.
- Switch off the flame.
- Dig the biryani from one side of the corner.
- The biryani should be taken out with a spatula from the bottom to the top.
- Serve the mutton dum biryani with raita!!!
Notes
- Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.
- If raw papaya paste is not available then meat tenderizers are easily available in super markets.
- If the tenderizer is not added to mutton then the mutton does not become soft while giving dum or another trick is to marinate the mutton for at least 4 hours if papaya paste is not used.
- Spices such as nutmeg powder too can be added to the marinade to modify the flavors.
- While boiling rice additional spices such as black pepper corns can be added.
- Placing a tawa below the dum pot prevents the biryani from burning at the bottom.
- Adding oil in every step does not make the biryani dry.
- Desi ghee gives the fragrance to the biryani but is totatly optional.
- Spices added can be increased or reduced according to one's taste.
Nutrition
Uzma
Dum biryani was awesome...yesterday i tired it 4 the first time ...al the measurements everything whr so perfect ...u just need to close ur eyes n just follow the instructions....perfect 100
asiya
Thank you so much...This has been the best feedback so far...Thanks a lot Uzma for trying out the biryani and giving such a wonderful compliment...Indeed its the perfect hyderabadi dum biryani....
azeem
Hi Asiya
I tried the chicken biryani with the procedure you explained. It was so perfect that I had to eat the whole biryani in 2 installments afternoon and night.And the saddest part of all is there is no one to share my biryani at that time else I would have got lot of compliments. I missed them all.
Now I am writing here because I just wanted to prepare mutton biryani in the same way. As the above comment suggests that all the ingredients are so perfect I have to give it a try.
Thank you so much
asiya
Thanks for the lovely appreciation and lovely feedback...Hope you try all our other recipes too...
Haide
Hi.. Don't I need to cook the marinade mutton before mixing with rice? I'm just afraid it will be raw
asiya
Haide we do not need to cook the marinated mutton since we are marinating it for few hours and also in this recipe raw papaya paste acts as a great tenderizer so do not worry about cooking it as it also tenderizes completely during dum...
Annapurna
Hi
don't you have the video for the same
asiya
Hi... Shall try to consider your request...
prashansa
Hi thank you for the recipe! I am just trying it out. I don't have access to raw papaya or meat tenderiser. I have marinated the mutton overnight. Do you think I can still use it raw for the biryani or would it be risky? Thanks a ton!
asiya
You can go ahead with it since you have marinated it overnight and I really hope your biryani turns out yum...
athira s
Hi... did the mutton come out well? Am also trying the overnight marinade without raw papaya
asiya
Yes athira it will come out well as raw papaya acts as a tenderizer...No need of marinating overnight...Just 2 hours marination is enough.
Kantha ruban
Asiya, tried it for the first time and it turned out to be very good, thanks for such nice recipe, I used vinegar to tender the meat since raw papaya was unavailable
asiya
Thanks for your feedback Kantha Ruban, I am glad you tenderized it with vinegar and you can also do it with lemon juice if vinegar is not available but make sure it is marinated for longer time...
Mangala Shetty
Awesome recipes Asiya.. my family is a big fan of yours . They love every dish that I make looking at your recipes.. Thank you so much!
Regards,
Mangala Shetty
Asiya
I feel glad and honoured with your lovely comments... Thank you so much for following my recipes Mangala...
Vishnu
We tried this and it was really perfect.. I have tried dum biryani for first time and couldn't believe it turned out so good.. thanks alot for the wonderful recipe..
Mehar
Mam..ur recipe is just awesome..I never ever thought I could b able to make biryani..but after trying this omg fan ho Gaye mere husband and family mere..mesurement are so perfect..thank you so much mam for this great help..u r the best
Azmeen
Hi, trying this for eid this year. Wanted to know what kind of rice you used for this recipe?
Asiya
mutton biryani always taste good with basmati rice..make sure its an aged rice and not freshly manufactured rice as the rice quickly turns soggy if the rice is new... I would also suggest you to check out my other biryani recipes for eid such as mutton biryani, hyderabadi mutton biryani which have been shared with video and are available on youtube as well...
Ritu
Hi Asiya! I am trying this from Germany. I do not know what kind of meat to buy. Is it one kg boneless or with bone and if so, which part of the animal? Thank you so much in advance.
Asiya
Hi Ritu,
Thanks for visiting my blog... I would suggest to go for mutton with bones and not just boneless.
Mutton with bones gives a good flavor to biryani compared to only boneless one.
Jayant Roy
Awesome!!! Recipe measures were very accurate, did not have to adjust.
Have made mutton as well as chicken hyderabadi biryani many times since 2020, highly appreciated by friends and family. Now we do not order Biryani from outside.
Maybe only Shadab in Hyderabad out does this biryani.
Thanks a lot Asiya!!!
Asiya
Appreciate your kind feedback. Thank you.