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Andhra Mutton Dum Biryani

Published: | LAST UPDATED ON: Jul 1, 2023 by lubnakarim06

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.

Mutton Biryani

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….

Mutton Dum Biryani

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.

Andhra Wedding Mutton 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.

Muslim Wedding Biryani Recipe

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.

Best Mutton Biryani Recipe

Recipe Notes

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,

Ambada-Gosht | Guntur Gongura Mutton

Ambadae ki Bhaji | Gongura Chutney

Mutton Dalcha | Kaddu Gosht ka Dalcha

Mirchi ka Salan

Bagare Baingan

Bagare Tamatar

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.

Mouthwatering Mutton Biryani Recipe

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Yield: 6

Mutton Dum Biryani

Mutton Biryani

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.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 15 minutes
Total Time 2 hours

Ingredients

For Marination

  • 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

To Grind

  • 1 medium Onion, sliced
  • 2 Green chilies, chopped
  • 3 sprigs Coriander leaves

For Rice

  • 1 kg. Basmati rice
  • 1 tbsp. Ginger-Garlic paste
  • 4 Cardamom, 4 Cloves and 1 2’ inch pieces of Cinnamon
  • 2 Bay leaves
  • Salt

To Soak

  • ½ tbsp. Saffron
  • 3 tbsp. lukewarm Milk

Other Ingredients

  • 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

Instructions

How To Make Mutton Dum Biryani

Step By Step Recipe

MAKING BIRISTA:

  • 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.

MARINATION:

  • 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.

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.

SERVING:

  • 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.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1
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.

Tried this recipe?

Did you make this recipe? Tag @lubnakarim06 on Instagram or hashtag it #yummyfoodlubna

© Lubna Karim
Cuisine: Indian / Category: Rice Recipes

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!

Comments

  3. Famidha says

    Andhra style mutton biryani or anything for that matter is sure to win my tastebuds…just saying the names if their dish I salivate Used to get my andhra good fix from anjappar…. delicious looking biryani and All your readers will be doing a happy dance

    Reply

  5. Fatima says

    Biryani is one of my favourites and this one you’ve cooked looks so tempting and delicious! Would love to have some right now!

    Reply

  7. Haya says

    Yum yum! May be I should try this for Eid. But I’ll have to cut down number of chillies used. This would affect the fragrance.

    Umm.. will settle for less spices chillies.

    Reply

  9. MyNinjaNaan says

    Lubna, your photography is immaculate, mashAllah!
    So in Pakistani cuisine, biryani is served on its own (obviously raita is served on the side). The first time I saw biryani being served with a gravy on the side was when we were eating at a Indian restaurant here in The States. I mentioned this in Rafaela’s post as well, but again, I am blown away by how one dish can have so many variations! SubhanAllah!

    Reply

  12. Iman says

    This looks SO good mashaAllah! Biryani is such a labour of love – I love your photographs – they’re stunning mashaAllah!

    Reply

  13. Shanaz Rafiq says

    I am always on a look out for different varieties of biryani and here I find the recipe of one of my favorite andra style biryani. I love the way it has been presented with beautiful photography.

    Reply

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