Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Mutton Dum Biryani

Whenever I make it, be it for my husband or for a party, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me.

Preparation Time : 90 minutes
No of servings : 3-4

Spice Level : 3 out of 5

IngredientsYogurt,oil, and coriander leavesChicken piecesFrying onions with ginger and garlic pasteStep2 : Adding chicken in to itStep 3 : Mixing chicken with ginger garlic pasteStep 4 : All masalas and yogurtStep 5 : Adding TomatoesStep 6 : Adding Coriander leavesStep 7 :  Initial consistency of kormaStep 8: Final Conistency of kormaStep 9 : Final most consistency of kormaStep 10 : Steamed 3/4 cooked riceStep 11 : Layered Rice and GravyStep 12 : Gravy layer covered with riceStep 13 :Dum Chicken briyani


  • Mutton or chicken : 1 kg
  • Rice : 4cups (Rice cooker cup)
  • Oil : 250 g (or) 1 cup (Rice cooker cup)
  • Butter : 1/4 piece (or) Ghee : 3 tblsp
  • Onion : 250g (chopped)
  • Tomato : 250g (chopped)
  • Ginger paste : 3tbsp
  • Garlic paste : 2tbsp
  • Curd : 1cup
  • salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
  • Red chili powder : 1 1/2tsp
  • Turmeric : a pinch for color
  • Green chilli : 3 (cut into lengthwise)
  • Cilantro : 1/2 bunch
  • Clove : 2
  • Cinnamon : 2
  • Cardamom : 2

Method of Preparation:

  1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.
  2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.
  3. Add curd, red chili powder, green chili, turmeric mix well.
  4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.
  5. Allow it to cook till the meat is tender.
  6. When it is done add the remaining cilantro.
  7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).
  8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

  1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
  2. In the mean time wash and soak the rice for 20 minutes.
  3. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water).
  4. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.
  5. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil.
  6. Preheat the oven for 350’F .
  7. And put the tray in preheated oven for 30 minutes.
  8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break.

Serve hot with Raitha.

Credit : Kathija

Last Updated : Sep 21, 2012


  1. I love biryani but don’t know how to cook it so have to depend on hotels and dhabas. From the recipe of the biryani as shown above is not what I get here and it taste great. I agree that yours will taste good too. I wish i could get that biryani recipe which I get here in hotels.

  2. Hi

    I have tried this recipe for more than two times, the taste and consistency is excellent. I wish that you if you could post more items on lamb meat.

  3. The recipe was an instant HIT at my place… MY husband loved the biryani. I just followed the your recipe step by step and it went great. I will definitely use this recipe again n again. I have tried cooking biryani before but this recipe did not let me down. Had friends visiting and they loved it too ๐Ÿ™‚
    Thanks for the great recipe.

    • Anna, I am really glad that you tried it and came out good. It is a lovely recipe. I never get bored of this recipe. Thanks !!!!

  4. Hey Shriya, One quick question. If i replace chicken to lamb wont it take longer to cook the meat. Since chicken does not take long to cook I would think that open cooking mutton wudnt be easy. Since I normally pressure cook lamb, can you suggest wat would be the alternative method to cook the meat easier.

  5. Hi Shriya,

    I noticed that there is no coriander powder included in this recipe. I always thought that coriander powder is a must for biryani.

    You don’t need it, is it?

    Thank you very much for sharing this recipe. I’m going to try it this week.


    • Hi victoria,
      You don’t need coriander powder for this recipe. Lemme know how it turned out.

      • i too tried it and it turned out to be gr88888…tanx shriya

  6. ๐Ÿ™‚ Pengalley…. super ayittundu keyttoh biryani… churukkam time to prepare.. & so yummy… i also added some nuts & raisins.. Ovenill veykkathey thanney it was super…Thanks a lot from my heart.. ๐Ÿ™‚

    • Thank u Nithya and Sherry.

      • Shriya , how to do this receipe without using oven. because we dont have oven in our home.

  7. great recipe willl try that soon. thanx.

  8. The spinach chicken really turned out lot of compliments for it..eager to try some more receipes.w
    Shall keep you posted.Thanx.

  9. How long do we need to preheat the oven?

  10. will try it

  11. Shriya-another absolute hit from your recipe box! I have made good biryani but never great biryani which is what I was able to do with this recipe. My husband was licking his fingers! Thanks Lady.


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