Mutton Dum Biryani
A celebration in a pot: tender goat or lamb slow-cooked in a rich, spiced masala, then layered with saffron basmati, fried onions and mint and sealed to finish on 'dum'.
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Start your free weekContinue with free accessMarinate
Marinate the mutton with the yogurt, ginger-garlic paste, chili, biryani masala, half the fried onions and 2 tsp salt for at least 3 hours.
Cook the mutton
Heat 3 tbsp ghee in a heavy pot, add the tomatoes and cook 3 minutes, then add the marinated mutton. Cook covered on low heat for 60–75 minutes, stirring occasionally, until tender, leaving a thick gravy.
Par-boil the rice
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Layer and seal
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Dum and serve
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Marinate
Marinate the mutton with the yogurt, ginger-garlic paste, chili, biryani masala, half the fried onions and 2 tsp salt for at least 3 hours.
Cook the mutton
Heat 3 tbsp ghee in a heavy pot, add the tomatoes and cook 3 minutes, then add the marinated mutton. Cook covered on low heat for 60–75 minutes, stirring occasionally, until tender, leaving a thick gravy.
Par-boil the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and seal
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dum and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mutton biryani in the 'pakki' style — where the meat is cooked first and then layered with rice — is the tradition of Lucknow's Awadhi kitchens, known for subtle, fragrant biryanis.
In India 'mutton' usually means goat, whose rich flavour stands up beautifully to the long cooking.
⭐ Why It's Famous
For Eid, weddings and big family gatherings, mutton biryani is the dish everyone waits for.
💡 Fun Fact
Lucknow cooks traditionally seal the biryani pot with a rope of dough so not a wisp of steam escapes during dum.
Hyderabad & Lucknow
26.85°N, 80.95°E
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