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nisar253's picture
  Mutton 1000 Gram (leg and champ)
  Basmati rice 600
  Shahi jeera 2
  Clove 4
  Cinnamon 2
  Green cardamom 6
  Bay leaf 2
  Onion 150 Gram
  Ginger garlic paste 100 Gram
  Salt To Taste
  Curd 100
  Ghee 100
  Yellow chili powder 20 Gram
  Lemon slice 20 Gram
  Ginger 10 Gram, julienned
  Green chili 20 Gram
  Mint leaves 15 Gram
  Saffron 1 Gram
  Water 2 Gram (kewra flavored)
  Sweet attar 2 Gram
  Rose water 2 Gram
  Cream 300 Gram

1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita*.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Slow Cooked
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a "Nawab of Arcot" to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani. Besides the historical facts, the story gets little fuzzy with legends. One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. I don't want to leave this topic without mentioning at least the names of Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni Biryani.
Mutton Biryani

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Average: 3.3 (22 votes)


vikas.kumar's picture
I've never had the patience to cook Biryani at home. I also fear I'll mess it up...though some day, I'll definitely give it a shot. The historical facts and myths that you've stated are very interesting...I've heard the Mumtaz Mahal bit, too. I tried Hyderabadi Dum Biryani at 'Koyla' in Hyderabad...I thought it was awesome...Got some packed for morning breakfast.
nisar253's picture
Thank you for your review. I SUGGEST YOU SHOULD TASTE AWADHI BIRYANI FULL OF FLAVOURS AND LESS SPICY COMPARATIVELY. CHEERS. "If you want happiness for a lifetime,learn to love what you do"
imranRDM's picture
minaxi's picture
I cook dum birayni at home quiet often for parties and most people had appreciated it as well.i cook the same way as u had posted here.if possible can you post the awadhi biryani recipe
Khalidi's picture
I am on of the lover for baryani dishes it one the wounders of indin cooking I can't live without it. You dish look so lovely I think it will take so great too. Good luck
Kshitij Kapoor's picture
awadhi biryani recipe chicken 1.5 kgs basmati rice soaked for 30 mins 800 gms onion 400 gms(made into paste) ginger garlic paste 50 gms sliced and browned onions 50 gms cashewnut and melon seed paste 25 gms yoghurt 300 gms saffron few strands soaked in warm milk cinamon sticks 4 nos green cardmom 4 gms cloves 4 gms bay leaf 2nos. black peppercorns 3 gms kewra water 2 caps mint leaves julienes 10 gms fried cashewnut 5 gms ghee 100 gms turmeric half tea spoon red chilly powder 5 gms coriander powder 2 gms garam masala powder 2 gms jeera powder 3 gms boil water and put a mix of cinamon green cardmom cloves and bay leaf tied in a cloth with little amount of ghee. after the boil put in soaked rice and cook till half done. marinate the chicken with a little yoghurt turmeric red chilly powder, garam masala powder, coriander powder, and jeera powder and keep it for about 2 hrs. in a kadhai heat ghee add whole garam masala and saute till it crackels, add onion paste and fry it till light brown, add ginger garlic paste and saute till ghee seperates out add a little turmeric a good amount of red chilly powder, coriander powder, garam masala powder, and saute til oil seperates, add remainig yoghurt,nd saute till ghee seperates, add marinated chicken nd increase a flame little and saute them till the chicken looses its fats and good red clour is achieved add little water and salt.reduce the heat cover and let it simmer for 25 mins stirring in between add little more water to increase the gravy add cashew and melon paste to thicken the gravy. add a little kewra water. in a thick bottom patila grease it with a little ghee add par boiled rice to form a thin layer. add the chicken pieces 2-3 per layer. add a tea spoon of kesar and milk mixture in round motion add fried cashew and onions add a little thickend gravy in round motion again give a good layer of rice covering the bottom chicken layer continue this alternate layering process finishing the top layer with rice on top add cashew and onion kesar kewra and a litlle thicken gravy also add mint juliens cover patila with the lid and seal on sides with flour dough put a tava on slow flame and keep patila on top of tava for about 30 mins after 30 mins allow the patila to rest for another 5 mins open the seal carefuly as steam may cause blisters on ur skin with a laddle dig out rice from bottom towards up from the sides with light hand ensuring the rice dosnt break. simmer the left over gravy on slow flame adding little water at regular intervals also add 2 whole green chilly in it to give a little spicy effect. for burani raita take a little chach add roasted cumin powder red chilly powder mint juliens black salt and mix thoroughly.
Prakash Raman's picture
I need to try this. Step 7. "7. Add the salt and only par boil rice and remove." - I didn't exactly get what that meant. - Should the cream be missed with the rice or just put on top ? - The kewra water and the attar, are they meant only for aroma or taste as well ? - You said "Add stock", do you mean mutton stock ? -
Anonymous's picture
Step 7 asks you to boil rice, but not fully. And as it is a Gosht biryani, the stock has to be of mutton.
Anonymous's picture
I believe, in step 7, the chef is asking to boil rice, but not fully. Also as the dish is Gosht Biryani, it should be mutton stock.
GOSHT DUM BIRYANI Recipe, Mutton Biryani