Hi friends, welcome back to my blog. Today, I am going to share a traditional recipe of Mutton Dum Biryani/ Dum Gosht Biryani that I learnt from my mother. Mutton Dum Biryani is flavorful, delicious and spicy Biryani in which Mutton gravy and rice are layered in a large pan and sealed to create a "Dum" so that the aroma and flavor of the Biryani does not escape and you get a delicious and flavorful Biryani.

Biryani is one of the most popular and delicious recipes in India and across the world. I have shared several recipes of Biryani in my blog and some how I forgot to share this mouth watering Indian Mutton Biryani recipe as I often make this only during Festivals and Special occasions. I get so occupied in making other dishes like Chicken fryChicken gravyKhatte Baingan/ Sour brinjal gravy, onion raita, and sweets during those times that I forget to take pictures and share the recipe.

My friend Sony had been asking me to share the recipe of Mutton Dum Biryani the way I make at home and so especially for her, and also for all my readers who wish to learn how to make traditional Muslim style Mutton Dum Biryani, I am sharing the recipe here.

For making Mutton Dum Biryani, we cook the mutton gravy first, then cook the rice and finally layer the two together in a wide pan over an old tava and seal with a dough to get a "Dum" effect. Cooking Biryani with Dum enhances the flavor of the Biryani as the rice is able to expand fully and absorb all the flavors and taste from the Mutton gravy. Once the Mutton Biryani is cooked, we gently mix the rice and masalas together and transfer the hot Mutton Dum Biryani into serving bowl.

Please try to use fresh ginger garlic paste for making Mutton Biryani. Store bought ginger garlic pastes might not give that awesome taste. In case you have to go with store bought pastes, try using Mother's brand as it tastes a lot similar to home made pastes. Also add garlic paste first and only then add ginger paste. Adding the two together will not give the same taste. 

Also, in making this traditional special Mutton Dum Biryani, we are not using ghee or Saffron. Even without these, the Biryani comes out delicious and flavorful. This Mutton Dum Biryani can be prepared by anybody using ingredients that are available in most Indian kitchens.

Here I have used long grain Basmati rice for the recipe. You can use any brand for the recipe, but I think India gate and special Hyderabadi long grained rice is better. Always soak the Basmati rice for at least 30 minutes to get longer and perfectly cooked rice while making any Biryani or rice variety. Further the cooking time for each rice is different. So you have to be careful while cooking the rice. So when you are boiling Basmati rice in water, take a small grain and check. You have to cook till the Basmati rice is 90 % cooked. That means the rice is a bit hard but cooked and breaks when you apply pressure. At this stage, you can quickly drain the water using a steamer. Place a wide pan below the steamer so that you can collect the rice stock. We will use the pan with rice stock while creating a Dum.

Please try out the recipe of Mutton Dum Biryani and let me know how it turned out for you. 


1/2 kg/ 4 cups Basmati rice
1/2 kg mutton cut into large pieces
3/4 cup oil
1 bay leaf, 3 cardamoms, 3 cinnamon, 3 cloves
2 onions (1 onion has to be fried)
3 tbsp garlic paste
3 tbsp ginger paste
2 tsp + 2 tsp salt (or to taste)
2 and 3/4 tsp red chilli powder (or to taste)
5 tomatoes deseeded and pureed
4 tbsp curd
handful of coriander and mint leaves
3 green chillies
juice of 3 small lemons

For the dough

1 cup wheat flour
water as needed

For frying the onions

1 cup oil


  • Wash and soak Basmati rice in water for at least 30 minutes.
  • Clean and wash Mutton pieces and keep ready.
  • Heat oil in a pressure cooker, add 1 sliced onion, bay leaf, cardamoms, cinnamon, cloves and saute for some time till the onions turn golden.
  • Next add garlic paste and saute for a minute till the raw smell goes.
  • Next add ginger paste and again saute for a minute.
  • Then add salt, red chill powder and mix well.
  • Add tomato puree and cook for 5 minutes while stirring in between till oil starts separating.
  • Add curd, coriander and mint leaves, green chillies and mix well.
  • Finally add the mutton pieces and mix well.
  • Cook for about 5 minutes so that the mutton absorbs the masalas.
  • Add 2 cups water and close the lid of the pressure cooker.
  • Pressure cook for 4 whistles or till the mutton is cooked.
  • Meanwhile heat oil in a frying pan and fry the sliced onions till they turn dark brown. Transfer to an absorbent paper and keep ready. 
  • After the steam has escaped from the cooker, open the lid and add lime juice and bring the mutton gravy to a boil. 
  • switch off the gas and keep ready.
  • Now we will start cooking the rice. For this heat sufficient water in a large pan, add 2 tsp salt (or to taste), some coriander and mint leaves and close a lid.
  • Keep a wide pan in your sink for collecting the rice stock. (We will use this pan while creating Dum.) Place a stand over the pan and then place a steamer to collect the Basmati rice
  • While the water is boiling, take flour in a bowl, add water and knead to make a soft dough. We will use this dough as a seal.
  • When you see fumes coming, open the lid. The water has started boiling. Drain away the water from the soaked basmati rice and keep ready.
  • Reduce flame to low and carefully add the Basmati rice to the water.
  • Increase flame and close a lid, leaving a small opening so that water does not over flow when cooking with rice.
  • When the rice starts boiling, open the lid and check. Take a rice grain and carefully using your fingers check if the rice is 90% cooked. The rice has to be cooked, but a bit hard and break when you apply pressure.
  • At this stage, quickly drain the rice through a steamer and keep ready.
  • Transfer the mutton gravy from the pressure cooker to the pan in which you had cooked rice and bring it to a boil.
  • Now remove it from flame, place an old tava/ slkillet and place the pan over it.
  • Add the basmati rice and spread evenly.
  • Add half of the fried onions and close the lid. 
  • Make an thin oblong shape from the dough and seal the lid. Place the wide pan with rice stock over the lid and let the Biryani cook for 15 to 20 minutes in medium flame.
  • Once done, switch off the gas, remove the pan over the lid and the dough seal. Open the lid.
  • Gently mix the rice with the masalas, add some fried onions and coriander and mint leaves and again close the lid. Let it stay for 2 minutes.
  • Transfer to a serving bowl and serve hot with Chicken fry, Chicken gravy, Khatte Baingan/ Sour brinjal gravy, onion raita, or any other side dish of your choice.

This delicious Mutton Dum Biryani is often prepared with Basmati rice and served during Muslim Weddings in my native place Ambur, which is in the North Arcot district of Tamil Nadu, India. Also Ambur is very popular for Ambur Mutton and Chicken Biryani. The special Ambur Biryani is made with a special rice called Jeera Samba rice. Will post a recipe of making Ambur Mutton Biryani shortly.

Do try out this recipe of Gosht Dum Biryani and let me know how the Mutton Dum Biryani came out in the comments below.

You can also check out the Mutton Dum Biryani video below to see how you can make Restaurant style, delicious Mutton Biryani at home. Please Subscribe to my channel and press the bell icon so that you do not miss any of my videos. Thanks for watching.

More Biryani recipes

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1 comment:

  1. loved all the biriyanis lined up..looks super tempting and delicious !!


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