Tandoor Smoked Mutton Dum Biryani 1/2 Kg | Sizzle & Chop

Welcome to our Food Channel! Today, we’re sharing an authentic Mutton Dum Biryani recipe, smoked with tandoor flavors for that rich and aromatic experience. This biryani combines tender mutton with flavorful spices and layers of basmati rice, making it the perfect dish for any celebration or special meal!

Ingredients:

For Biryani Base:

Oil
3 cinnamon sticks
3 cardamom pods
2 cloves
1 mace
1 star anise
2 bay leaves
9 onions (sliced)
Salt (to taste)
1/2 kg mutton (marinated)
2 & 1/2 tsp ginger garlic paste
1 tsp salt (for mutton)
1/2 tsp turmeric powder
5 green chillies
5 tomatoes (chopped)
2 tbsp red chilli powder
1/2 tsp coriander powder
Fresh mint leaves
Fresh coriander leaves
5 tbsp curd
Juice of 1/2 lemon

For Rice:

1/2 kg basmati rice (washed and soaked for 1 hour)
1 litre water (for boiling rice)
3 tsp salt (for boiling water)
Oil

For Dum and Finishing:

Saffron in warm milk
Food color in milk (optional)
Charcoal embers
1 tsp ghee

Instructions:

1. Prepare the Rice:

Wash and soak 1/2 kg basmati rice for 1 hour. In a separate pot, bring 1 litre of water to a boil. Add salt and a little oil, and cook the rice until it’s 50% done. Drain and set aside.

2. Prepare the Mutton Gravy:

Heat oil in a large biryani handi/pot. Add cinnamon, cardamom, clove, mace, star anise, and bay leaves. Sauté for 2-3 minutes until aromatic.
Add onions and a pinch of salt, and sauté until golden brown.
In a bowl, marinate the mutton with ginger garlic paste, salt, and turmeric powder. Add the marinated mutton to the handi, stir well, and cook for 15 minutes, stirring every 5 minutes.
Add green chillies, additional salt if needed, chopped tomatoes, red chilli powder, and coriander powder. Cook for 5 more minutes.
Add mint leaves, coriander leaves, curd, and lemon juice. Stir and cover. Cook on high flame until steam appears, then reduce to low flame and cook for 20-25 minutes.

3. Layer the Biryani:

Reserve 1/4 of the mutton gravy for layering.
Spread the partially cooked rice over the mutton gravy and gently mix. Add the reserved mutton gravy over the rice layer.

4. Dum Process (Finishing Touch):

Place a saucepan beneath the handi for indirect heat.
Add saffron-infused milk and food-colored milk (optional) over the rice.
Heat charcoal until it’s red hot, place it in a small bowl on top of the biryani, drizzle ghee over the embers, and cover the handi to infuse the smoky flavor.
Cook on high flame for 3 minutes, then reduce to a simmer and cook for 15-20 minutes.
Enjoy this Tandoor Smoked Mutton Dum Biryani with a side of raita or your favorite chutney!

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