Love mutton biryani? But, elaborate recipe, tricky instructions and long list of ingredients scaring you? Then, here comes an easy to follow biryani recipe which turns delicious every time, you make it. Andhra Mutton Dum Biryani, Gosht ki Biryani is a royal feast and staple at Muslim Weddings. Aromatic, flavorful and extremely delicious mutton dum biryani is a hug on a plate.
Are you a biryani fan like me? Then here are some more delicious biryani recipes you can try – Afghani Chicken Biryani, Mutton Kofta Biryani, Paneer Dum Biryani, Egg Dum Biryani, Meal Maker Biryani and Kacchi Chicken Dum Biryani.
About This Recipe
Mutton Dum Biryani is heart of Muslim Wedding Meal. Even though there is a lavish 5-course meal in any wedding, biryani will always be a star of the menu.
No Eid or any happy occasion is left without relishing biryani. The recipe I am going to share with you today is my family favourite Andhra Style Mutton Dum Biryani. Coming from the land of hot chili, our Guntur Biryani is much spicier and more tastier.
For me, it is a tough choice, to choose between Hyderabadi Chicken Dum Biryani and Andhra Style Mutton Biryani. It is like choosing between two eyes. HAHAHAA….
Difference Between Andhra and Telangana Biryani
Hyderabadi Mutton or Chicken Biryani calls for many spices like nutmeg, caraway (shahi jeera), maze, badi elaichi (black cardamom), star anise, etc. But Andhra biryani is simple in spices and uses only cardamom, clove and cinnamon.
Even though, we use only three spices in making biryani, Andhra style biryani is more flavorsome and spicy.
Another difference in Andhra and Hyderabadi Biryani is, we use vanaspati (dalda) in Andhra biryani. Whereas, in Hyderabadi biryani we use pure desi ghee.
The heat in the recipe is from the spicy green chilies we use in the recipe. In Hyderabadi weddings and restaurants, biryani is served with mirchi ka salan and in Andhra, biryani is served with mutton dalcha and ambade ki bhaji. In Andhra weddings, ambada-gosht is a popular side dish with biryani.
Mutton Dum Biryani Main Ingredients
Mutton – I prefer using biryani cut mutton pieces. Please note that, biryani cut pieces are big and handful. If you are using curry cut, then do not pressure cook. Upon pressure cooking, curry cut mutton pieces will turn extra soft and the meat will fall off the bone when we leave it on dum.
Basmati – Use fragrant, long grain basmati rice. I normally use India Gate basmati rice. But these days, I am using loose basmati rice from a rice mart near my shop. You can see in pics, how long and firm the grains are.
Garam Masala – Very important ingredient in biryani. Aromatic and flavorful garam masala cuts down the smell of meat and adds taste.
Ginger-Garlic Paste – Yet another important ingredient in making biryani. I prefer using homemade ginger-garlic paste. Ginger-garlic paste tenders the meat and brings an unique flavour and taste. Most of the people grind ginger and garlic paste with skin, which adds bitter taste to the recipe.
Green Chilies – Use spicy green chilies. These add heat and spice.
Curd – Use fresh thick curd. I always leave the curd on a fine mesh strainer for 10-15 minutes and then use it for marination.
Tips and Tricks
Even though biryani is elaborate recipe with lots of ingredients, these simple and easy tips and tricks will guide you in making biryani like a pro.
Before starting to make biryani, always check for the ingredients. If all the ingredients are available at home, then read the recipe thoroughly.
Prepare garam masala and ginger-garlic paste a day ahead.
If possible marinate the meat a day ahead or at least for 8-10 hours. This will help in tenderizing the meat and also helps in cooking the meat fast.
Soaking rice for 30-45 minutes will speed up the process of cooking rice.
What Is The Secret Ingredient For Biryani?
For any biryani recipe, the right amount of salt and spices enhance the flavor and taste. As we are cooking rice and meat separately, I request you to check for salt before layering.
How To Make Biryani Better?
Use high quality ingredients. Do not comprise on meat. Use best spices and masalas. A good biryani is well spiced, full of aroma and lots of flavor.
What Is The Secret Of Biryani Aroma?
Biryani is knowns for its aroma, flavour and taste. These three come from the spices and also from the fragrant basmati rice.
What Is The Most Important Thing In Biryani?
Cooking of rice and fried onion play a very important role in making biryani. Upon cooking the basmati rice grains should be fragrant, long, and discrete.
Crispy golden brown color onions add taste, flavour and aroma. These help in giving rich and creamy gravy base in the biryani masala curry.
Serving Mutton Dum Biryani
Andhra mutton dum biryani is a hearty meal in itself. But, in weddings or in restaurants or during Eid and celebrations we usually serve biryani with,
Raita | Buryani | Dahi ki Chutney
A typical Andhra Muslim Wedding Food Menu includes Mutton Biryani, Ambade ki Bhaji, Kaddu Gosht ka Dalcha, Riata and Double ka Meetha.
- ¾ kg. Mutton, (I used shoulder of the lamb on bone cut into 2’ inch piece each)
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1½ tbsp. Garam masala
- 2 tbsp. Ginger-Garlic paste
- 3 Green chilies cut length-wise
- ½ tbsp. Coriander powder
- 150 g Curd, beaten
- Salt, as per taste
- 1 medium Onion, sliced
- 2 Green chilies, chopped
- 3 sprigs Coriander leaves
- 1 kg. Basmati rice
- 1 tbsp. Ginger-Garlic paste
- 4 Cardamom, 4 Cloves and 1 2’ inch pieces of Cinnamon
- 2 Bay leaves
- ½ tbsp. Saffron
- 3 tbsp. lukewarm Milk
- 4 tbsp. minced Coriander leaves
- 10 Mint leaves
- 4 tbsp. fresh Lemon juice
- 1 tbsp. Garam Masala
- 2 drops Orange food color mixed in 2 tbsp. water, optional
For Birista (Crispy Fried Onions)
- ½ cup Ghee + ¼ cup Oil (I use Sunflower oil)
- 2 big Onions, sliced finely
- 1 green Cardamom, 1 Clove and 1 1’inch piece of Cinnamon
- pinch Salt, optional
- pinch Sugar, optional
How To Make Mutton Dum Biryani
Step By Step Recipe
- Add oil and ghee, mentioned under ‘Birista’ to a pan and drop in cardamom, clove and cinnamon.
- When the spices start to release their flavor in oil, add sliced onions and fry on medium heat by continuously stirring.
NOTE: Adding pinch of salt will fasten up frying of sliced onions and adding pinch of sugar will bring nice caramel color to the sliced onions.
- Once the onions start to change color, grab a kitchen plate and line it with tissue and be ready.
- When the sliced onions turn nice golden brown, turn off the flame and using a slotted spoon, remove the fried onions.
- Be careful. Don’t burn the onions. This is our Birista. Collect the oil/ghee in a stainless steel bowl and set aside.
- Grind the ingredients mentioned under ‘To Grind’ and make a smooth paste.
- To this add beaten curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder and salt.
- Mix well and add mutton pieces along with green chilies. Using your fingers, gently rub the marinade over the mutton pieces.
- Add half of the barista (from above) by crushing lightly using your fingers along with 3 tbsp. of hot ghee oil/ghee (which we used for frying onions above).
- Cover and set aside for 1-2 hours or more depending on time you have. Overnight or 5-6 hours of marination tenders and flavors the mutton pieces.
PREPARING MUTTON MASALA
PRESSURE COOKER METHOD:
- To reduce the cooking time, I sometimes use pressure cooker to cook marinated mutton pieces.
- So if you are doing it in pressure cooker, then empty the contents of the bowl in which we marinated mutton pieces in to a pressure cooker and stir on high flame for 5 minutes.
- Add 1 cup of water and close the lid. Pressure cook for 6-7 whistles or until the mutton pieces turn tender.
- When the pressure settles, open the lid and when if there is any excess water, on high flame by stirring gently cook till the gravy thickens. Turn off the flame and set aside.
STOVE TOP METHOD:
- If you are doing stove top method, then place the marinated mutton pieces in a skillet and fry on high flame for 5 minutes. When the mutton pieces start to change color, add 1-2 cups of water and cook covered on low flame for 45-50 minutes.
- Stir in between to avoid sticking of the mutton pieces to the bottom of the vessel. Cook till mutton pieces turn tender and gravy thickens. Set this aside.
Cooking Rice For Biryani
- In the meantime wash and soak basmati rice in enough water. In a small bowl soak saffron in lukewarm milk and set aside.
- When the mutton is half done, start cooking rice by adding 4-5 liters of water to a heavy bottom cooking vessel (used for cooking rice) along with salt, ginger-garlic paste, 4 cardamoms, 4 cloves, 1 stick cinnamon and bay leaves.
- Bring this to boil and add soaked basmati rice (by draining water from it). Cook till rice is ¾ th done.
- Carefully drain the water using a sieve. Now start layering.
- Grease the same vessel which we used for cooking rice with the oil/ghee (which we used for frying onions).
- Add half of cooked rice. Spread evenly
- On top of it sprinkle 1 tbsp. of fried onions and evenly spread.
- On top of it evenly spread cooked mutton pieces. Add remaining cooked rice on top of it and spread evenly.
- Sprinkle garam masala, remaining barista (fried onions), lemon juice, food color (mixed in water), saffron milk, fresh coriander and mint leaves.
- Close with a lid and seal with dough or foil.
- Place the vessel on medium high flame for 5 minutes by putting a heavy weight on top of the lid of the vessel.
- Reduce the flame and cook on low for another 30-40 minutes.
- Turn off the flame and leave the vessel on stove for another 15 minutes.
- Carefully remove the lid and using a fork or spoon gently fluff the rice. Do not over do it.
- Remove in a serving bowl and garnish with fresh minced coriander and mint leaves. You can even sprinkle 1-2 tbsp. of fried onion.
- Serve hot with raita and any of your favorite side dish recipes.
As we have used salt while cooking mutton pieces and while cooking rice, I recommend you to check for salt in between and adjust accordingly.
Amount Per Serving: Calories: 967Total Fat: 58gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 169mgSodium: 548mgCarbohydrates: 73gFiber: 8gSugar: 11gProtein: 40g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nothing can beat the taste of homemade biryani. Do try this recipe and let me know in comments. This recipe is also going to be part of #MFB Challenge 9, where the theme for the month is Meat based recipes. If you are looking out for delicious recipes to make for Eid-ul-Adha, then do check out the linky tool below. Happy Cooking!