Mutton Biryani Recipe- Authentic Dum Style with Papaya & Saffron

Last Updated on 1 month by Neha Deshmukh

Mutton Biryani Recipe- Authentic Dum Style with Papaya & Saffron

Hey everyone! If you’ve ever craved that melt-in-your-mouth, aromatic, and utterly satisfying Mutton Biryani, you’re in the right place. This isn’t just a biryani recipe; it’s the one I’ve perfected over the years, borrowing tips from my grandmother and tweaking it to my own taste. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Mutton Biryani is special. It’s a true ‘dum’ biryani, meaning it’s slow-cooked to perfection, allowing the flavours to meld beautifully. The use of papaya paste tenderizes the mutton incredibly, and the saffron adds a luxurious touch. It’s a bit of a project, yes, but trust me – the results are so worth it. It’s perfect for special occasions, or honestly, just a weekend when you’re feeling like a culinary adventure.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 750 gms mutton, cut into medium-sized pieces
• Salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoons ginger-garlic paste
• 2-3 cloves
• 1 cinnamon stick
• 1 teaspoon shahi jeera (caraway seeds)
• 1 teaspoon black pepper powder
• 1 teaspoon garam masala powder
• 1 teaspoon cardamom powder
• 1 teaspoon raw papaya paste
• 3 tablespoons freshly chopped coriander leaves
• 7-8 mint leaves
• 4-5 teaspoons green chilli paste (adjust to your spice preference!)
• 2 deep fried onions (birista)
• 2 cups yogurt
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 6 cups basmati rice
• 1 teaspoon oil
• 1 teaspoon lemon extract

Ingredient Notes

Let’s talk ingredients! A few things make this biryani sing:

• Papaya Paste: Don’t skip this! It’s a traditional tenderizing agent, and it works wonders on the mutton. It breaks down the fibres, making it incredibly soft.
• Basmati Rice: Use good quality aged basmati rice. The grains should be long and slender. I prefer the ones aged for at least a year – they stay separate and fluffy.
• Saffron: A little saffron goes a long way. It adds a beautiful colour and a subtle, floral aroma. Don’t be tempted to use too much, or it can become bitter.
• Spice Blends: Spice blends can vary regionally. Feel free to adjust the garam masala and chilli powder to your liking. Some people add a pinch of nutmeg or mace for extra warmth.
• Birista (Fried Onions): You can buy these pre-made, but honestly, making your own is so much better! They add a lovely sweetness and crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Mutton: In a large bowl, combine the mutton with salt, red chilli powder, turmeric powder, ginger-garlic paste, cloves, cinnamon stick, shahi jeera, black pepper powder, garam masala powder, cardamom powder, papaya paste, coriander leaves, mint leaves, green chilli paste, fried onions, yogurt, oil, and lemon juice. Mix well, ensuring the mutton is fully coated. Cover and refrigerate for at least 30 minutes – longer is even better!
2. Soak and Parboil the Rice: While the mutton marinates, soak the basmati rice in water for about 40 minutes. This helps it cook evenly. Then, drain the rice and boil fresh water with salt, whole spices (a few cloves and cinnamon), oil, and lemon extract. Add the rice and parboil it until it’s about 70% cooked. It should still have a slight bite. Drain the rice immediately and spread it out on a tray to prevent it from sticking.
3. Layer the Biryani: In a heavy-bottomed pot (a Dutch oven works great!), start with a layer of the marinated mutton at the base. Spread the parboiled rice evenly over the mutton.
4. Add the Finishing Touches: Drizzle saffron water (a pinch of saffron soaked in warm milk), food colour mixed with milk (optional, for a vibrant colour), fried onions, chopped coriander, lemon juice, oil, and ghee over the rice.
5. Dum Cooking (Slow Cooking): This is the magic step! Seal the pot tightly with a lid. You can use dough to seal the edges if you want to be extra sure. Cook on the lowest possible heat for 50-60 minutes. The key is low and slow.
6. Rest and Serve: Once cooked, turn off the heat and let the biryani rest for at least 10 minutes before serving. This allows the flavours to settle and the steam to redistribute. Gently fluff the rice with a fork before serving.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• Use a heavy-bottomed pot. This ensures even heat distribution and prevents the biryani from burning.
• Be patient with the dum cooking. Resist the urge to lift the lid!
• Ghee is your friend. A little ghee adds richness and flavour.

Variations

• Vegan Adaptation: Swap the mutton for plant-based ‘meat’ alternatives and use plant-based yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the green chilli paste or red chilli powder for a milder biryani.
• Eid/Wedding/Festival Adaptations: For larger gatherings, double or triple the recipe. You can also add dried fruits like raisins and apricots for a sweeter flavour. My aunt always adds a handful of fried cashew nuts too!

Serving Suggestions

Mutton Biryani is fantastic on its own, but it’s even better with:

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• A simple onion and tomato salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What cut of mutton is best for biryani?

Shoulder or leg of mutton are excellent choices. They have enough fat to keep the biryani moist and flavourful.

2. Can I use store-bought biryani masala instead of individual spices?

You can, but the flavour won’t be as complex or nuanced. I always recommend using individual spices for the best results.

3. How do I achieve the perfect ‘dum’ (slow cooking) effect without a traditional heavy-bottomed pot?

Use a Dutch oven or a thick-bottomed pot. You can also place a flat griddle or tawa under the pot to distribute the heat more evenly.

4. What is the purpose of adding papaya to the mutton marinade?

Papaya contains enzymes that help tenderize the mutton, making it incredibly soft and succulent.

5. Can I make this biryani ahead of time?

You can marinate the mutton and parboil the rice a day in advance. However, it’s best to assemble and cook the biryani just before serving.

6. How can I adjust the saffron quantity for a more vibrant color?

Start with a pinch of saffron and gradually add more until you achieve your desired colour. Remember, too much saffron can make the biryani bitter.

Enjoy making this biryani! I hope it becomes a family favourite in your home, just like it is in mine. Happy cooking!