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  • Mutton Dum Biryani Recipes Easy Authentic Handi Style - mutton dum biryani recipes - Buy Online at TAJ HOTEL

Mutton Dum Biryani Recipes Easy Authentic Handi Style

Mutton biryani is a flavorful dish of marinated mutton, spices, and basmati rice. It's often cooked in a clay pot called a handi, sealed with dough, and cooked in a "dum" style.


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This collection of mutton dum biryani recipes is crafted for home cooks who love rich, layered flavours and slow-cooked perfection in every serving. Each recipe guides you from marinating the mutton to layering rice, sealing the handi, and achieving authentic dum aroma. Ideal for family dinners, festive occasions, or weekend specials, these recipes balance tradition with easy-to-follow steps and clear timings. Whether you’re a beginner or an experienced cook, you’ll learn how to get tender meat, fragrant rice, and perfectly spiced masala every time. Inspired by regional tastes, including CANAL ROADKALESWARARAO MARKETVIJAYAWADA CANAL ROAD, these recipes help you recreate restaurant-style biryani in your own kitchen with confidence and consistency.

Step-by-step dum cooking guidance for beginners
Perfect spice balance for authentic biryani flavour
Tips for tender, juicy mutton every time
Handi and pressure cooker methods explained clearly
Fool-proof rice texture, never mushy or undercooked

Choose your preferred mutton dum biryani recipe. Gather all listed ingredients. Marinate the mutton as directed and rest for recommended time. Parboil basmati rice, then layer rice and mutton in a heavy-bottomed handi or pot. Seal the lid with dough or foil. Cook on low flame for the suggested dum time. Rest 10 minutes, gently fluff, and serve hot with raita and salad.

To make mutton dum biryani, first marinate mutton with yogurt, spices, and fried onions, then rest it. Parboil basmati rice with whole spices. Layer marinated mutton and rice in a heavy pot, top with ghee, saffron milk, and herbs. Seal the pot and cook on low dum until meat is tender and rice is fluffy.

For mutton dum biryani recipes, the best cut is medium-sized pieces from the shoulder or leg with some bone and fat. These cuts stay juicy during slow dum cooking, release flavour into the rice, and become tender without falling apart, giving you rich taste and perfect texture in every bite.

For flavourful mutton dum biryani, marinate the meat for at least 2–3 hours, but overnight in the fridge is ideal. A longer marination with yogurt, spices, and lemon helps tenderize the mutton, infuse deep flavour, and ensures it cooks faster and more evenly during the dum process.

To avoid mushy rice in mutton dum biryani recipes, always rinse and soak basmati rice, then cook it only 70–80% before layering. Use a large pot, avoid excess water, and do not stir vigorously after parboiling. During dum, keep heat low and allow the rice to steam gently without overcooking.

Yes, you can make mutton dum biryani without a traditional handi. Use a heavy-bottomed pan, Dutch oven, or even a thick non-stick pot with a tight lid. Layer mutton and rice as usual, seal the edges with dough or foil, and cook on low heat or over a tawa for controlled dum cooking.
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