Royal Mughlai Mutton Dum Biryani
An opulent imperial feast. Succulent bone-in mutton slow-braised with caramelized onions, royal spices, and rich yogurt, layered with saffron-infused basmati rice, toasted cashews, and pure desi ghee.
Tools & Equipment
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Royal Mughlai Mutton Dum Biryani Ingredients
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Step-by-Step Directions
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Tenderize & Marinate Mutton
Marinate bone-in mutton with raw green papaya paste, thick yogurt, ginger-garlic paste, Kashmiri chili, Mughlai garam masala, and roasted crushed coriander seeds for 2-3 hours.
Slow Braise Mutton Korma
In your handi, melt desi ghee and slow-braise the marinated mutton with caramelized sliced onions until rich, fragrant, and fork-tender (about 35 minutes).
Parboil Basmati Rice
Cook soaked aged basmati in salted rolling water with black cardamom, cinnamon, and mace for 7 minutes until 70% done. Drain well.
Layer Mutton, Saffron & Nuts
Keep the succulent mutton and its rich gravy at the bottom of the handi. Cover with the fluffy basmati rice. Drizzle warm saffron milk, pure desi ghee, golden fried cashews, and raisins.
Dum Cook on Low Flame for 25 Mins
Tightly crimp foil around the rim and cover with a heavy lid. Place on a heavy tawa and cook on the lowest heat setting for 25 minutes. Rest 10 minutes before serving with thick burani raita.