Mutton Biryani Recipe – Authentic Indian Dum Style with Cashews & Raisins

Last Updated on 6 months ago by Neha Deshmukh

Mutton Biryani Recipe – Authentic Indian Dum Style with Cashews & Raisins

Hey everyone! If you’ve ever craved that incredibly flavorful, melt-in-your-mouth Mutton Biryani you get at special celebrations, you’re in the right place. I remember the first time I attempted this – it felt a little daunting, but the aroma that filled my kitchen was so worth it. This recipe is my go-to, and I’m excited to share it with you. It’s a bit of a process, but trust me, the result is pure magic.

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a proper dum biryani, meaning it’s slow-cooked to perfection, allowing all the flavors to meld beautifully. The combination of tender mutton, fragrant rice, crunchy fried onions, sweet raisins, and warm spices is simply irresistible. It’s perfect for a weekend feast, a special occasion, or when you just want to treat yourself to something truly delicious. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 500 gm mutton
• 1 tbsp ghee (plus ½ cup for frying)
• 2 large onions
• 3 green chillies
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 large tomato
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp garam masala powder (plus 1 tsp for layering)
• 0.5 lime
• 2 cups basmati rice
• 1 large onion (for frying)
• 10 cashews
• 1 handful raisins

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Basmati Rice: Seriously, don’t skimp here. Aged basmati rice (at least a year old) is best – it stays fluffy and separate. I usually get mine from a local Indian grocery store.
• Mutton: I prefer using mutton shoulder or leg, cut into 1-inch pieces. They have a good amount of fat which adds to the flavour.
• Garam Masala: This spice blend varies regionally! Some are warmer, some are more floral. Feel free to use your favourite brand or even make your own. My grandmother always added a pinch of stone flower (pathar ka phool) to hers – it gives a unique earthy flavour.
• Ghee: Ghee is traditional and adds a richness you just can’t replicate with oil. But if you prefer, you can use a neutral oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp ghee in a pressure cooker. Sauté sliced onions and green chillies until they soften and turn translucent.
2. Add ginger-garlic paste and cook until fragrant – about a minute. Then, stir in chopped tomatoes and cook until they become mushy and the oil starts to separate.
3. Now, add the mutton, turmeric powder, and red chilli powder. Mix well, ensuring the mutton is coated in the spice mixture. Pressure cook for 2 whistles. Let the pressure release naturally – this is crucial for tender mutton.
4. Once the pressure is released, add ½ tsp garam masala powder and squeeze in the juice of half a lime. Give it a good mix and set the mutton aside.
5. In a separate pot, boil the basmati rice with enough water until it’s about 80% cooked. It should still have a slight bite to it. Drain the rice and set it aside.
6. Time for the fried toppings! Heat ½ cup ghee in a pan. Fry sliced onions, cashews, and raisins until the onions are golden brown and crispy, and the cashews and raisins are plump. Set these aside – they’re the stars of the layering.
7. Now for the layering! In a heavy-bottomed pot (a Dutch oven works great), start with a layer of the mutton masala. Then, add half of the fried onions, cashews, and raisins. Next, spread the partially cooked rice evenly over the toppings. Finally, top with the remaining mutton masala and the rest of the fried toppings. Sprinkle 1 tsp garam masala powder over everything.
8. Seal the pot tightly with a layer of foil, followed by the lid. This is important to trap the steam. Dum cook on the lowest possible heat for 20 minutes.
9. Turn off the heat and let the biryani rest for another 10 minutes before fluffing it gently with a fork.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• Using a heavy-bottomed pot is essential to prevent sticking and ensure even cooking.
• Be patient with the dum cooking – low and slow is the key to flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the mutton with jackfruit or soy chunks. Use plant-based ghee or oil instead of dairy ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of green chillies and the amount of red chilli powder to your liking. I usually add an extra chilli when I’m feeling brave.
• Festival Adaptations: For Eid or weddings, you can add a few drops of rose water or kewra water to the rice for a more fragrant biryani. My aunt always adds a pinch of saffron soaked in warm milk for a beautiful colour and aroma.

Serving Suggestions

Mutton Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip) – a cooling contrast to the spicy biryani.
• Pickle – a tangy kick.
• Salad – a fresh side.

Storage Instructions

Leftover biryani? Lucky you! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What cut of mutton is best for biryani?

Mutton shoulder or leg are ideal, as they have a good amount of fat and become incredibly tender during the slow cooking process.

What is ‘dum’ cooking and why is it important?

‘Dum’ cooking is a slow cooking technique where the food is sealed and cooked in its own steam. It’s essential for biryani because it allows the flavours to meld together and the mutton to become incredibly tender.

Can I make biryani without a pressure cooker?

Yes, you can! You’ll need to cook the mutton in a pot until it’s very tender – this will take longer, about 1.5-2 hours.

How do I prevent the rice from sticking to the bottom of the pot during dum cooking?

Using a heavy-bottomed pot and ensuring the heat is on the lowest setting are key. You can also place a flat griddle or tawa under the pot to distribute the heat more evenly.

What is the best way to serve biryani for a large gathering?

Serve it in a large serving dish or individual bowls. Garnish with fresh coriander leaves and lemon wedges.

Can I freeze leftover biryani?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!