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I make dum biryani often these days. And i have a hyderabadi mutton biryani recipe already in this blog. But i want to share a simple dum biryani recipe and here it is..Dont judge by the word easy and simple, it taste really close to a perfect dum biryani. This recipe has become my favourite..

In this biryani, there are no spice powders and other stuffs. The main flavouring is the whole spices, ghee, brown onions, herbs and mutton and ofcourse the rice. So use the best basmati rice for this, i always use india gate classic for my biryani recipes and it work perfectly.


Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 2 to 3

Ingredients:

Basmati Rice – 250 grams
Oil / Ghee –  5 tblspn
Onions – 2 large sliced thinly
Green Chillies – 5 to 6
Ginger Garlic Paste – 1 tblspn
Mint Leaves – ½ cup chopped
Coriander Leaves – ½ cup chopped
Saffron a pinch
Yellow Food Colour a pinch (optional)
Warm Milk – 3 tblspn

For Mutton:
Mutton – 250 grams
Water – 1 cup
Curd / Yogurt – ½ cup
Salt to taste
Green Chillies – 2 to 3


Whole Spices:
Fennel Seeds /  Sombu / Saunf – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon / Pattai – 2 cm piece
Cardamom / Yelakai – 3
Cloves / Krambu – 3
Bay Leaf –  1
Black Stone Flower / Kal Paasi -1 piece
Star Anise – 1

Method:

Take mutton and all the ingredients given for cooking mutton in a pressure cooker and cook for 5 whistle. Simmer for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and check whether the mutton is done. Now set aside.

Take saffron and milk in a bowl and let it steep. If it didn’t get good colour, add little yellow food colour.

Wash and soak rice for 30 mins. Drain it and cook by this method. Drain and set aside.

Now heat oil or ghee in a kadai. Add in whole spices and let them sizzle for 1 mins.

Add in onions, salt and chillies. Cook till it gets golden brown.

Add in ginger garlic paste and saute for a min till raw smell leaves from it.

Now drain the cooked mutton and add the mutton pieces alone in the kadai. Saute it for 5 to 8 mins till it gets nice colour.

Now add in the drained stock and reduce it till it gets thick.

Add in mint and coriander leaves reserve little for topping.

Now lay the cooked rice and top with the coriander and mint leaves, pour the saffron milk and cover with a tight lid.

Place this kadai over a heavy bottom tawa and put the flame to the lowest as possible.

Cook  on dum for 15 mins. Turn off the heat and let it stay for 10 mins.

Open the lid and give a gentle mix.

biriyani dum biriyani hyderabad

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