RECIPES

Dum Mutton Biryani

TOTAL TIME 2 Hours
SERVES 6
Dum Mutton Biryani
JUMP TO RECIPE

Love biryani but dread the long prep? This one’s a total game-changer.


If there’s one dish that brings everyone to the table with eager hearts and hungry stomachs, it’s Dum Mutton Biryani. Aromatic basmati rice, tender spiced mutton, and the rich, ghee-kissed warmth of perfectly layered masalas, this isn’t just food, it’s celebration on a plate.


The best part? You don’t need hours to make it. Thanks to HeriMore’s ultra-flavourful Biryani Masala, this showstopper dish comes together in under an hour, without compromising on depth, aroma, or authenticity.


Handcrafted with premium whole spices and blended for a bold, balanced punch, this masala mix brings you the royal richness of traditional dum biryani, minus the fuss. Whether it’s Sunday lunch, a festive dinner, or a special family gathering, this one’s a guaranteed crowd-pleaser.


Not a fan of reading recipes?
Watch our step-by-step video and follow along visually to get the perfect texture, colour, and aroma.

Ingredients

For Marination:

For Rice:

  • 1 Kg Basmati Rice
  • 1 Tsp Salt
  • 1 Tbsp Ghee

For Cooking Masala Base:

For Dum Layering:

  • 2 Tbsp Ghee
  • Whole spices: Cinnamon Stick, 2–3 Elaichi/Green Cardamoms, 3-4 Cloves, 1 Bay Leaf, 1 Tsp Jeera/Cumin
  • Fried Onions (for layering)
  • 2–3 Tbsp Ghee (for finishing)
  • Atta Dough (for sealing the pot)

Method

Step 1: Soak & Prep the Mutton

In a bowl, soak 500g mutton in warm salted turmeric water for 20–25 minutes. This helps remove any raw smell, tenderises the meat, and is a traditional method used to cleanse and prep the meat before marination.

Step 2: Marinate for Richness

In a mixing bowl, combine the soaked mutton with 1 cup dahi, 2 tbsp HeriMore Biryani Masala, 2 tbsp ginger garlic paste, 1 tbsp turmeric powder, salt, and chopped coriander. Mix thoroughly and let it marinate for at least 20 minutes.

Step 3: Parboil the Rice

Rinse 1 kg basmati rice and cook it in boiling water with 1 tsp salt and 1 tbsp ghee until 70–80% done. Drain and set aside.

Step 4: Sauté the Masala Base

In a pressure cooker, heat 2 tbsp ghee. Add whole spices (cardamom, cloves, black pepper, cinnamon, bay leaf). Once they crackle, add sliced onions and sauté until deep golden brown.

Step 5: Build the Masala

Add 1 tbsp HeriMore Biryani Masala and 1 tbsp red chilli powder. Stir well. For extra punch, you can add 1 tbsp ginger garlic paste. Let everything roast together for a few minutes.

Step 6: Cook the Mutton

Add the marinated mutton to the masala. Mix well so it coats evenly. Add a splash of water and salt to taste. Pressure cook for 2 whistles until tender and juicy. (Refer to our video for ideal colour and texture.)

Step 7: Layer the Biryani (Dum Time)

In a matka/clay or thick-bottomed pot, heat 2 tbsp ghee. Add cinnamon, cardamom, bay leaf, jeera, and let them sizzle.

Now layer:

– A layer of half-cooked rice

– A generous layer of mutton

– Sprinkle fried onions.

Repeat until all the rice and mutton is used up.

Step 8: Seal and Dum Cook

Drizzle 2–3 tbsp ghee around the edges. Cover with a lid and seal with atta dough. Cook on low flame for 10–15 minutes for the flavours to infuse.

Step 9: Serve & Celebrate

Remove the seal, gently mix, and serve hot with raita or chutney. Every spoonful is rich, spicy, and layered with love.

Pro Tip: Soaking mutton in warm salted turmeric water isn’t just tradition, it softens the meat, draws out impurities, and helps lock in the spices during marination. Trust us, it makes a noticeable difference in flavour and texture.

This isn’t your everyday biryani. It’s juicy, smoky, bursting with ghee and masala, and shockingly simple thanks to HeriMore’s Biryani Masala. The kind of meal that makes you feel like a master chef, even if it’s your first time trying dum.

Try it once and your guests won’t stop asking for seconds.

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This Recipe Features

Biryani Masala – 100% Natural & Jain-Friendly | No Onion, No Garlic | Dry Spice Blend | 50 G

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