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degi mutton biryani recipe | Ramadan eid special mutton degi biryani recipe
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Ingredients for mutton degi biryani:
For marinating mutton:
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
For cooking rice:
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
For dum process:
Red orange food color - 1/4 teaspoon
Water - 1/4 cup
Mint and coriander leaves - 1/4 cup
For garnish:
Lemon wedges - 4
Mint and coriander leaves - few
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.
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.