Dum Ghosht Biryani

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A year ago I joined this group called Chef At Large that has had a huge impact in my life.

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I slowly developed an interest in cooking, a curiosity in experimenting, a passion for food and a new found talent in food photography. I blossomed under the praise, appreciation and encouragement showered on me and even went into business with home catering.


I overcame my fear of baking thanks to friends I met here. I have tried some dishes that I wouldn’t have never imagined attempting before. I started my blog too because of friends who nagged and encouraged and helped me to do it.


I made such amazing friends here who not only encourage me but stand next to me whenever I have needed them.


I know this is a senti post but I am grateful to this platform for the positive changes it has brought in my life. Happy anniversary to me and Eid wishes to everyone celebrating this wonderful festival.



3/4 kg mutton

2 finely sliced onions

2 tsp ginger garlic paste

1 ½ tsp salt

¾ tsp red chilli powder

juice of 1 lemon

1 cup dahi

Whole spices for mutton (coarsely powdered – 6 choti illaich, 6 laung,

1 tsp ajwain, 1/2” dalchini, ½ saboot kali mirch)

5 tbsp oil

1 tbsp melted ghee

¼ cup chopped coriander

¼ cup chopped pudina

2 chopped green chillies

¼ tsp kesar soaked 15 mins in 2 tbsp milk

2 cups basmati rice

1 tbsp ghee

6 choti illaichi

8 laung,

2 tej patta

1” dalchini


  1. Wash mutton and pat dry.
  2. Heat oil for deep-frying and fry onions till brown. Cool and grind in a grinder. Keep brown onion paste aside
  3. Marinate mutton with ginger-garlic paste, red chilli, salt, lemon juice, brown onion paste, dahi, coarsely powdered whole spices. Mix well. Marinate overnight
  4. In a pressure cooker heat 5 tbsp oil, add the marinated mutton with the marinade. Bhuno the mutton for 5-7 mins till brown and dry. Add little water and pressure cook for 7 mins on high and then 5 mins on low flame. Remove from fire and when the pressure drops, check if the meat is tender. Cook more accordingly else dry on fire to get a thick masala.
  5. Wash rice and soak for 30 mins. Boil 8 cups water with 1 tbsp ghee, choti illaichi, laung, tej patta, dalchini and 3 tsp salt
  6. Add rice. Cook till rice 90% done. Drain & spread rice on a tray
  7. Take a heavy bottomed pan, grease bottom with 1 tbsp ghee
  8. Put a layer of boiled rice, sprinkle dhania, pudina, chillies. Add ½ mutton, then add another layer of rice, top with dhania, pudina and chillies add then add remaining mutton.
  9. Top with rice layer. Sprinkle the remaing dhania, pudina and chillies. Sprinkle soaked kesar and 1 tbsp melted ghee.
  10. Cover tightly and cook over slow fire. (I put the handi/pan on a tawa and kept a heavy vessel on the lid to seal it or you can seal it with chapati dough). Cook for 10-15 mins on dum or till the rice is cooked and shut the gas. Do not open for another 15 mins as it will cook in the steam.