Smoked Mutton Dum Biryani Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it marinate for at least 2 hours.
• STEP 2.Heat ghee in a large pan and add whole spices like cinnamon, cardamom, cloves, and bay leaves. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.
• STEP 4.Add the marinated mutton to the pan and cook until it is browned and tender. Add water if needed.
• STEP 5.In a separate pot, parboil the basmati rice with whole spices and salt. Drain the rice and set aside.
• STEP 6.Layer the cooked mutton, caramelized onions, and drained rice in a large pot. Sprinkle saffron-infused milk on top.
• STEP 7.Seal the pot with dough to trap the steam. Cook on low heat for about 30-40 minutes until the rice is fully cooked and flavors are infused.
• STEP 8.Garnish with the reserved caramelized onions and serve hot with raita or salan.

Cooking Tips

• Use good quality basmati rice for the best results.
• Ensure the mutton is cooked until tender before layering with rice.
• You can also add fried cashews and raisins for extra flavor and texture.
• For a smoky flavor, you can place a piece of charcoal on top of the rice before sealing the pot. Heat the charcoal until red hot, then place it in a small bowl on top of the rice. Drizzle some ghee on the charcoal and quickly cover the pot with the lid. Let it sit for 10-15 minutes to infuse the smoky flavor.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the smoked mutton dum biryani hot with raita, salan, or a side of yogurt.