Degi mutton biryani recipe is a fragrant and flavorful rice dish known for its rich history and mouthwatering taste. The name itself tells “Degi” referring to the heavy-bottomed pot traditionally used for slow cooking, and “Mutton” highlighting the succulent lamb or goat meat that forms the heart of the dish. Each bite is a symphony of savory,, sweet, spicy, and aromatic notes, perfectly balanced and leaving you wanting more. The step by step procedure with a detailed video recipe.
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Degi Mutton Biryani is more than just a meal. Each bite is an explosion of textures and flavors, from the succulent mutton to the fluffy rice, all perfectly seasoned with a complex blend of spices. It’s a dish that is sure to tantalize your taste buds and leave you wanting more. This variation of biryani gets its name from the “deg,” a large, thick-bottomed pot traditionally used for slow cooking. The star of the show is tender mutton, slow-cooked in a symphony of aromatic spices, creating a base of flavorful gravy. Fluffy basmati rice is layered on top, absorbing the essence of the meat and spices, resulting in a dish that is both visually stunning and incredibly delicious.
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The Mughals, known for their refined culinary tastes, combined elements of Persian “biryani” and Indian rice dishes to create this iconic masterpiece. The one-pot cooking method in a deg made it convenient for mass preparation, while the combination of rice and meat provided a nutritious and satiating meal for soldiers on the move. Arab traders might have brought these influences north, leading to the evolution of Degi Mutton Biryani.
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Tips for a perfect degi mutto biryani recipe:
- For a richer flavour, use bone-in mutton pieces.
- Use fresh homemade garam masala for a authentic taste and nice aroma
- Dry roast and blend cloves, cardamom, cinnamon, cumin, coriander, pepper and bay leaves.
- Use homemade ginger and garlic paste for a rich flavour.
- Cook until the mutton browns and releases its juices.
- Stir until the gravy thickens don’t dry mutton korma gravy.
- Set aside the korma oil and sprinkle it back during the dum process to enhance the final flavour and texture of the dish
- Soaking the rice for 30 minutes removes excess starch, preventing the grains from becoming sticky and mushy.
- The rice should be cooked only 80% do not overcook.
- Chopped coriander leaves and mint leaves offer a refreshing touch, balancing the richness of the dish and adding a burst of color.
- Adjust the amount of salt and spice according to your preference.
- Sealing the deg tightly with a lid or foil is crucial for the “dum” cooking process.
- This traps steam and allows the flavour to meld perfectly while ensuring the rice cooks evenly
- Cook the assembled biryani over low heat on or place deg on tawa.
- Allow the degi biryani to rest for at least 10 minutes after dum process.
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Degi mutton biryani recipe video:
Degi mutton biryani recipe card:
Degi mutton biryani recipe is a fragrant and flavorful rice dish known for its rich history and mouthwatering taste. The name itself tells “Degi” referring to the heavy-bottomed pot traditionally used for slow cooking, and “Mutton” highlighting the succulent lamb or goat meat that forms the heart of the dish.
- Mutton pieces – 500 g
- Beaten curd – 1 cup
- Ginger and garlic paste – 2 tablespoons
- Green chillies – 4
- Fried onions – 1 cup
- Fresh homemade garam masala powder – 2 tablespoons
- Turmeric powder – 1/4 teaspoon
- Pepper powder – 1/4 teaspoon
- Cumin powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Red chilli powder – 1 tablespoon
- Salt – 1 tablespoon
- Chopped tomatoes – 1 cup
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Oil – 1/4 cup
- Ghee – 2 tablespoons
- Lemon juice – 1 1/2 tablespoon
- Red-orange food colour – 1/4 teaspoon
- Basmati rice – 500 g
- Water – 4 glasses
- Bay leaf – 1
- Cinnamon – 1
- Cumin seeds – 1 teaspoon
- Pepper – 7
- Cloves – 7
- Cardamom – 3
- Mint leaves – 1/4 cup
- Coriander leaves – 1/4 cup
- Lemon juice – 1 tablespoon
- Oil – 1 tablespoon
- Salt – 1 tablespoon as required
- Red orange food color – 1/4 teaspoon
- Water – 1/4 cup
- Mint and coriander leaves – 1/4 cup
- Lemon wedges – 4
- Mint and coriander leaves – few
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In a deg or heavy-bottomed pot add 500 g of cleaned mutton pieces.
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A cup of beaten curd, 2 tablespoons of ginger and garlic paste.
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Add 4 green chilles, crushed fried onions and homemade fresh garam masala powder.
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Add 1/4 teaspoon of turmeric, 1/4 teaspoon of pepper powder, 1 tablespoon of each cumin, coriander and red chilli powder.
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Add a tablespoon of salt, 1 cup of chopped tomatoes, 1 cup of mint leaves and 1 cup of coriander leaves.
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Add 1/4 cup of oil, 2 tablespoons of ghee, 1 1/2 tablespoons of lemon juice and 1/4 teaspoon of red-orange food colour.
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Mix well all the ingredients until the mutton absorbs the masala spices.
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Cover and marinate for at least 30 minutes.
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Place the degi pan on stove fry for 5 minutes over a high flame.
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Cook until the mutton browns and releases its juices. Stir continuously to avoid burning.
-
Allow the tomatoes and spices to release their flavours.
-
Pour a cup of water, simmer until the mutton is tender and the korma gravy thickens.
-
Do not dry korma gravy completely .
-
Set aside the korma oil and sprinkle it back during the dum process to enhance the final flavour and texture of the dish.
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Wash and soak 500 g of basmati rice for 30 minutes.
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In a pan add 4 glasses of water, 1 bay leaf, 1 cinnamon, 1 teaspoon cumin seeds, 7 pepper, 7 cloves and 3 cardamom.
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Add 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 tablespoon of lemon juice, 1 tablespoon of oil, and 1 tablespoon of salt or as required.
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Boil water then drain and add soaked basmati rice, stir well.
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Cook until 80% of rice is done.
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Filter the rice and layer on the mutton korma.
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Mix 1/4 teaspoon of red orange food colour in 1/4 cup of water.
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Sprinkle colour, korma oil, mint and coriander leaves.
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Sprinkle or adjust the salt if necessary.
-
Seal the deg with foil and lid.
-
Dum for 10 minutes over a low flame.
-
This dum cooking allows the flavours to meld and the rice to steam perfectly.
-
Allow the degi biryani to rest for at least 10 minutes after the dum process.
-
This allows the flavors to further develop and the rice to absorb any remaining moisture.
-
Now remove the foil, can smell nice aroma and the degi mutton biryani is ready.
-
Fluff the rice gently with a Badi Kadchhi and Khagbeer.
-
Garnish with lemon wedges, coriander leaves, and mint leaves.
-
Enjoy degi mutton biryani with raita or your favourite accompaniment.
- For a richer flavor, use bone-in mutton pieces.
- Use fresh homemade garam masala for an authentic taste and nice aroma
- Dry roast and blend cloves, cardamom, cinnamon, cumin, coriander, pepper and bay leaves.
- Cook until the mutton browns and releases its juices.
- Stir until the gravy thickens don’t dry mutton korma gravy.
- Soaking the rice for 30 minutes removes excess starch, preventing the grains from becoming sticky and mushy.
- The rice should be cooked at only 80% do not overcook
- Adjust the amount of salt and spice according to your preference.
- Seal the deg tightly with a lid or foil is crucial for the “dum” cooking process.
- Cook the assembled biryani over low heat or place deg on tawa.
- Allow the degi biryani to rest for at least 10 minutes after dum process.
Step by step procedure for degi mutton biryani recipe:
Marinating mutton:
In a deg or heavy-bottomed pot add 500 g of cleaned mutton pieces.
A cup of beaten curd, 2 tablespoons of ginger and garlic paste.
Add 4 green chilles, crushed fried onions and homemade fresh garam masala powder.
Add 1/4 teaspoon of turmeric, 1/4 teaspoon of pepper powder, 1 tablespoon of each cumin, coriander and red chilli powder.
Add a tablespoon of salt, 1 cup of chopped tomatoes, 1 cup of mint leaves and 1 cup of coriander leaves.
Add 1/4 cup of oil, 2 tablespoons of ghee, 1 1/2 tablespoons of lemon juice and 1/4 teaspoon of red-orange food colour.
Mix well all the ingredients until the mutton absorbs the masala spices.
Cover and marinate for at least 30 minutes.
Cooking mutton:
Place the degi pan on stove fry for 5 minutes over a high flame.
Cook until the mutton browns and releases its juices. Stir continuously to avoid burning.
Allow the tomatoes and spices to release their flavours.
Pour a cup of water, simmer until the mutton is tender and the korma gravy thickens.
Do not dry korma gravy completely .
Set aside the korma oil and sprinkle it back during the dum process to enhance the final flavour and texture of the dish.
Boiling rice:
Wash and soak 500 g of basmati rice for 30 minutes.
In a pan add 4 glasses of water, 1 bay leaf, 1 cinnamon, 1 teaspoon cumin seeds, 7 pepper, 7 cloves and 3 cardamom.
Add 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 tablespoon of lemon juice, 1 tablespoon of oil, and 1 tablespoon of salt or as required.
Boil water then drain and add soaked basmati rice, stir well.
Cook until 80% of rice is done.
Degi mutton biryani dum process:
Filter the rice and layer on the mutton korma.
Mix 1/4 teaspoon of red orange food colour in 1/4 cup of water.
Sprinkle colour, korma oil, mint and coriander leaves.
Sprinkle or adjust the salt if necessary.
Seal the deg with foil and lid.
Dum for 10 minutes over a low flame.
This dum cooking allows the flavours to meld and the rice to steam perfectly.
Allow the degi biryani to rest for at least 10 minutes after the dum process.
This allows the flavors to further develop and the rice to absorb any remaining moisture.
Garnish and Serve:
Now remove the foil, can smell nice aroma and the degi mutton biryani is ready.
Fluff the rice gently with a Badi Kadchhi and Khagbeer.
Garnish with lemon wedges, coriander leaves, and mint leaves.
Enjoy degi mutton biryani with raita or your favourite accompaniment.
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