Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Dum Mutton Biryani

 
One serving costs about $4.84 One serving costs about $4.84

$4.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 healthy lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:88%

Spoonacular Score: 88%

 

The recipe Dum Mutton Biryani could satisfy your Indian craving in approximately 45 minutes. For $4.73 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 1006 calories, 27g of protein, and 39g of fat. It works well as a main course. 1 person has made this recipe and would make it again. A mixture of pressure cooker, wholes chillies[adjust to taste], bay leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the spices you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. Try qabooli biryani or qubooli biryani | chana dal biryani, Biryani Rice | Biryani Chawal |Restaurant style, and andhra chicken biryani – quick biryani using yogurt for similar recipes.

Sparkling rosé, Gruener Veltliner, and Riesling are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Ruffino Sparkling rosé ( Split). It has 4.6 out of 5 stars and a bottle costs about 8 dollars.

Ruffino Sparkling Rose ( Split)

Ruffino Sparkling Rosé is fresh and fragrant with notes of strawberry and slight hints of rose petals. On the palate this wine has elegant bubbles and refreshing acidity, offering alluring flavors of delicate red berries and white fruits that linger through the finish. Ruffino Sparkling Rosé is enjoyable on its own as an aperitif, but also as a food companion, pairing well with a variety of dishes including grilled fish, roasted chicken, and mixed greens salads.

» Get this wine on Wine.com

Ingredients

Servings:
some
some almonds
almonds
1.25 cups
1.25 cups basmati rice
basmati rice
3
3  bay leaves
bay leaves
2
2  green cardamom pods
green cardamom pods
2 tsps
2 tsps red chilli powder
red chilli powder
8
8  dry red chillies
dry red chillies
1
1  cinnamon
cinnamon
1 tsp
1 tsp dry coriander powder
dry coriander powder
1 tsp
1 tsp coriander seeds
coriander seeds
1 tsp
1 tsp cumin seeds
cumin seeds
some
some flat iron steak
flat iron steak
1 leaf
1 leaf fresh cilantro leaves
fresh cilantro leaves
some
some fried onions
fried onions
2
2  mace
mace
0.25 Tbsps
0.25 Tbsps milk
milk
0.5 tsps
0.5 tsps nutmeg
nutmeg
1 large
1 large onion
onion
10
10  black peppers
black peppers
some
some salt
salt
some
some dry spices
dry spices
4 Tbsps
4 Tbsps canned sunflower oil
canned sunflower oil
3 cups
3 cups water
water
some
some wide egg noodles
wide egg noodles
1 lb
1 lb mutton[boneless
mutton[boneless
some
some pressure cooker
pressure cooker
some almonds
some
almonds
1.25 cups basmati rice
1.25 cups
basmati rice
3  bay leaves
3
bay leaves
2  green cardamom pods
2
green cardamom pods
2 tsps red chilli powder
2 tsps
red chilli powder
8  dry red chillies
8
dry red chillies
1  cinnamon
1
cinnamon
1 tsp dry coriander powder
1 tsp
dry coriander powder
1 tsp coriander seeds
1 tsp
coriander seeds
1 tsp cumin seeds
1 tsp
cumin seeds
some flat iron steak
some
flat iron steak
1 leaf fresh cilantro leaves
1 leaf
fresh cilantro leaves
some fried onions
some
fried onions
2  mace
2
mace
0.25 Tbsps milk
0.25 Tbsps
milk
0.5 tsps nutmeg
0.5 tsps
nutmeg
1 large onion
1 large
onion
10  black peppers
10
black peppers
some salt
some
salt
some dry spices
some
dry spices
4 Tbsps canned sunflower oil
4 Tbsps
canned sunflower oil
3 cups water
3 cups
water
some wide egg noodles
some
wide egg noodles
1 lb mutton[boneless
1 lb
mutton[boneless
some pressure cooker
some
pressure cooker

Equipment

pressure cooker
pressure cooker
bowl
bowl
frying pan
frying pan
pressure cooker
pressure cooker
bowl
bowl
frying pan
frying pan


Instructions

  1. N a pressure cooker,on medium high heat add mutton ,dry spices and 1 tsp salt to 2 cups water.Close the lid and let it pressure cook until the meat is 80%% cooked.This can be tested by opening the lid and squeezing the mutton pieces with fingers, it should be just tender & and not falling apart or soft.
  2. Once cooked, reserve the stock from pressure cooker into a bowl, separate the mutton from spices and set aside the mutton pieces to cool.Throw away the collected spices.
  3. Meanwhile,wash the rice thoroughly and set aside.
  4. In a pan , heat the oil till ripples are formed on the surface.Stir-fry the cooled mutton pieces in this oil for about 1-2 minutes.Take the mutton out and in the same oil on medium heat ,add the onions and stir fry them untill golden brown.Once the onions are done, add the cumin seeds, red chilli powder[if using] , dry coriander powder and saute for about 2 minutes.
  5. Next, add the washed rice to the pan and saute for about 3 minutes.This gives the rice a nutty flavor.
  6. After the rice is sauted, switch off the heat and add the mutton pieces, salt and about 2.5 cups of reserved stock to the pan.Let the rice soak for about 20 minutes.
  7. To the soaked rice, add the saffron -milk ,cover with lid and let the rice cook on low- medium heat.The amount of rice I used took around 15 minutes to cook at low heat.You can adjust stock/water as per your rice variety.
  8. While the rice is cooking,let the tava/girdle heat up on high heat.Switch off the heat once the rice is done and transfer the pan to the top of heated tava.Seal the edges of the pan and lid with kneaded dough on all sides so that no steam can escape .This process is called dum cooking wherein the dish is slowly cooked on very low heat, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices andso thatthe aromas of spices are absorbed within the dish. You can read more about it here and here.
  9. After cooking on dum for about 8-10 minutes remove the pan from tava and let it rest for about 10 minutes.
  10. Thereafter, break the dough seal , transfer to a serving vessel and garnish with cilantro leaves ,fried onions & nuts [if using] .
  11. Serve with raita and salad.
  12. Notes:
  13. Seasoning the water in which the rice will cook is very important else the biryani will be tasteless.
  14. Be patient while the biryani cooks.Avoid opening the lid again and again and stirring while the rice cooks.
  15. After dum cooking, it is mandatory to let the biryani rest for some time.Do not skip this step.
  16. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.84
Ingredient
some almonds
1.25 cups basmati rice
3 bay leaves
2 green cardamom pods
2 teaspoons red chilli powder
8 dry red chillies
1 cinnamon
1 teaspoon dry coriander powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
some flat iron steak
1 leave fresh cilantro leaves
some fried onions
2 mace
½ teaspoons nutmeg
1 large onion
10 black peppers
some dry spices
4 tablespoons canned sunflower oil
some wide egg noodles
Price
$1.61
$1.73
$0.06
$0.22
$0.17
$3.19
$0.14
$0.12
$0.31
$0.26
$0.04
$0.03
$0.07
$0.42
$0.07
$0.33
$3.65
$0.60
$0.76
$0.72
$14.52

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.

Disclaimer

Nutritional Information

Quickview
1016 Calories
27g Protein
39g Total Fat
146g Carbs
79% Health Score
Limit These
Calories
1016
51%

Fat
39g
61%

  Saturated Fat
4g
29%

Carbohydrates
146g
49%

  Sugar
20g
23%

Cholesterol
47mg
16%

Sodium
281mg
12%

Get Enough Of These
Protein
27g
54%

Vitamin C
496mg
602%

Manganese
3mg
181%

Vitamin E
18mg
125%

Vitamin B6
1mg
95%

Selenium
58µg
84%

Fiber
18g
74%

Vitamin A
3092IU
62%

Copper
1mg
59%

Magnesium
223mg
56%

Phosphorus
535mg
54%

Vitamin K
50µg
48%

Potassium
1683mg
48%

Iron
7mg
39%

Vitamin B2
0.65mg
38%

Vitamin B1
0.57mg
38%

Vitamin B3
7mg
36%

Folate
116µg
29%

Zinc
4mg
28%

Calcium
244mg
24%

Vitamin B5
2mg
22%

Vitamin B12
0.22µg
4%

Vitamin D
0.18µg
1%

covered percent of daily need

Related Recipes