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The Radiant Muse

Dum Gosht Biryani

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Prep Time 15 minutes
Cook Time 44 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 556
Ingredients Method Notes

Ingredients
  

For Mutton Marination
  • 1 kg Mutton (with bones)
  • 225 gms Curd (beaten)
  • 100 gms Fried onions
  • 25 gms Salt
  • 75 gms Ginger Garlic paste
  • 2-3 tbsp Fried onion oil
  • 3 nos. Green chilies (less spicy & slit into half)
  • 1 no. Green chili (spicy & slit into half)
  • 15 gms Degi red chili powder
  • 15 gms Coriander powder
  • 3 gms Caraway seeds
  • 2-3 tbsp Tender Coriander stems (roughly chopped)
  • 10 gms fresh Mint leaves
For Biryani Masala
  • 10 gms Coriander seeds
  • 5 gms Cumin seeds
  • 15 gms Black peppercorns
  • 2 gms Mace
  • 2 gms Green cardamom
  • 1 gm Black cardamom
  • 1 gm Cloves
  • 1 gm Cinnamon stick
  • 4-5 nos. Bay leaf
  • Salt to taste
For Cooking Mutton
  • 2-3 tbsp Fried onion oil
  • 1 tbsp Ghee
  • ½ inch Cinnamon stick
  • 1-2 nos. Mace
  • 2 nos. Green cardamom
  • 2 nos. Black cardamom
  • 3 nos. Cloves
  • 2 nos. Bay leaf
  • 1 kg Marinated mutton
  • 1 ½ tsp Prepared Biryani Masala
For Curry Mix
  • 2 nos. Green chilies (less spicy & slit into half)
  • 1 no. Green chili (spicy & slit into half)
  • 2 tbsp fresh Mint leaves
  • 1 tsp Prepared Biryani Masala
  • ¼ cup Fried onion
  • 2 tbsp Coriander leaves
  • ¼ cup Excess oil
  • 2-3 tbsp Fresh cream
  • 1 ½ tsp Kewra water
  • Salt to taste
For Cooking Rice
  • Water
  • Salt to taste
  • 1 no. Bay leaf
  • ½ inch Cinnamon stick
  • 2 nos. Black cardamom
  • 2 nos. Green cardamom
  • 1 kg Sella basmati rice (soaked for 30 minutes
For Layering
  • Cooked Mutton
  • Half Cooked rice
  • Prepared Curry Mix
  • 1 tsp Prepared Biryani Masala
  • fresh Mint leaves
  • few Fried onions
  • Coriander leaves
  • 2-3 tbsp Saffron water
  • 2-3 nos. Green chilies
Other Ingredients
  • Dough (for sealing)
  • Coal

Method
 

Marinate the Mutton
  1. In a large bowl, combine mutton with curd, fried onions, salt, ginger-garlic paste, fried onion oil, green chillies, degi red chilli powder, coriander powder, caraway seeds, chopped coriander stems, and fresh mint leaves.
  2. Mix well to coat the mutton evenly.
  3. Cover and set aside to marinate.
Biryani Masala Preparation
  1. In a pan over medium heat, dry roast coriander seeds, cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, and a pinch of salt.
  2. Roast until aromatic, then transfer to a plate to cool.
  3. Grind the roasted spices into a fine powder using a mixer grinder.
  4. Set aside for later use.
Cooking the Mutton
  1. In a deg or large handi, heat fried onion oil and ghee.
  2. Add whole spices: cinnamon stick, mace, green cardamom, black cardamom, cloves, and bay leaf. Let them splutter.
  3. Add the marinated mutton and sauté on medium heat for 10–15 minutes until the meat is about 80% cooked.
  4. Remove and reserve excess oil from the pot.
  5. Sprinkle prepared biryani masala over the mutton.
  6. Cover and cook for another 5–6 minutes.
  7. Turn off the flame and keep aside.
Preparing the Curry Mix
  1. In a mixing bowl, add green chillies, fresh mint leaves, prepared biryani masala, fried onions, chopped coriander leaves, reserved oil from mutton, fresh cream, salt to taste, and kewra water.
  2. Mix well and set aside for layering.
Cooking the Rice
  1. Bring a large pot of water to a roaring boil.
  2. Add salt, bay leaf, cinnamon stick, black cardamom, green cardamom, and rinsed sella basmati rice.
  3. Cover and cook on high flame for 4–5 minutes until the rice is 60% cooked.
  4. Strain the rice and spread on trays to cool.
  5. Divide the rice into two equal parts for layering.
Layering the Biryani
  1. In the same deg or handi spread the first layer of half the cooked rice.
  2. Spoon over half of the prepared curry mix and sprinkle biryani masala.
  3. Add the second layer of rice, followed by the remaining curry mix and biryani masala.
  4. Top with fresh mint leaves, fried onions, chopped coriander leaves, saffron water, and whole green chillies.
  5. Cover the pot with a lid and seal the edges with dough.
  6. Place hot coal on top of the lid.
  7. Cook on high flame for 2–3 minutes, then reduce to low flame and cook for 20–30 minutes.
  8. Turn off the heat and let it rest for 10–12 minutes.
Serving
  1. Gently fluff the biryani using a flat spoon or fork to avoid breaking the rice grains.
  2. Transfer to a serving dish and garnish with fresh mint and coriander sprigs.
  3. Serve hot with raita or your choice of salan.

Notes

  • Type of Rice: Use aged sella basmati rice or long-grain basmati rice for best texture and aroma. Soaking the rice for 30–45 minutes before cooking helps it fluff up nicely.
  • Mutton Cut Tip: Prefer bone-in mutton (like shoulder or leg pieces) for richer flavor and tenderness. Boneless mutton cooks faster but lacks the same depth of flavor.
  • Fried Onions (Birista): Fry onions until golden brown and crispy. They play a crucial role in adding sweetness and a deep umami flavor to both the marinade and the jhol.
  • Marination Time: For best results, marinate the mutton for at least 2–3 hours, or overnight in the refrigerator. It helps tenderize the meat and infuse spices deeply.
  • Spice Control: Adjust green chillies and red chili powder based on your spice preference. Degi mirch adds color without too much heat.
  • Biryani Masala: Homemade biryani masala brings freshness and aroma. You can prepare it in bulk and store it in an airtight container for later use.
  • Curry Mix: This flavorful mix keeps the biryani moist and aromatic after dum cooking. Be generous but balanced—too much can make the rice soggy.
  • Dum Cooking Tip: Always seal the pot well to trap the steam. Placing a heavy lid or a hot pan/coal on top helps in even cooking and infusing smoky flavors.
  • Resting Time: After dum, resting the biryani for 10–12 minutes before serving allows the flavors to settle and enhances the overall taste.
  • Serving Suggestions: Serve hot with boondi raita, onion-tomato salad, or a light mirch ka salan for a complete meal.
  • Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on a stovetop or microwave with a sprinkle of water to retain moisture.