Monday, 16 February 2015

Kacche Gosht ki Dum Biryani

Now this one is all time favorite of everyone who loves his/her non-veg! But then why do I call it Kacche Gosht ki Dum Biryani?

Gosht Dum Biryani
Gosht Dum Biryani

It is called so not because it has raw meat, LOL! But because mutton is not cooked separately but with the rice. Normally in other Biryanis, mutton/chicken would be prepared separately and then mixed with rice and cooked further.

Dum Biryani
The rice and mutton are sealed like this and cooked on Dum.
But let me also tell you, cooking Biryani is a tough task. It is a long process and you just cannot perfect it the first time. But, the result would be worth the effort.

The first time I cooked it, my house was filled with such aroma and fragrance I had never felt before. My brother-in-law whom I invited for dinner mentioned to me at the door itself that it's fragrance is filled to the staircase. I could imagine my neighbors enjoying it too!

Anyways, lets get to the Dum Gosht Biryani recipe:

Gosht Dum Biryani


Rice cooked in it's own Dum (steam) in indian spices along with marinated meat.

Prep time:
Cook time:
Total time:
Yield: Serves 4

750 grams Mutton with bone
Basmati Rice 600 grams
4 tablespoons Desi Ghee or clarified butter
1 tablespoon Jeera or Cumin Seeds
1 tablespoon Ginger Garlic Paste
Salt to Taste
1 tablespoon Red Chilli Powder
1 tablespoon Garam Masala
1 teaspoon of Turmeric Powder
1 tablespoon of Dhaniya powder or Coriandar Powder
1 teaspoon of Nutmeg Powder
1 cup of Hung Curd
flour Dough to seal the pan
1 Onion, sliced, deep fried and browned
4 tablespoons Kewda Water
4 tablespoons Rose Water
Pinch of Saffron mixed in i small cup of milk
Chopped Coriandar

  1. We will marinade the mutton in the patila that we are gonna cook the Biryani in. Refer to picture above, I had used aluminium patila with thick base which is very important as it will save your mutton from burning.
  2. Put the mutton and hung Curd in and add all masalas in point # 5 in ingredients list except nutmeg powder.
  3. Add some ghee and ginger garlic paste.
  4. Mix well ensuring marinade covers all the mutton completely.
  5. Do taste the marinade as after this you will not be able to alter the taste. I wanted my Biryani to be spicy so I ensured that marinade was very spicy because this will also mix with rice. So, if your marinade doesn't have the spice, your Biryani will turn bland. Same with the salt.
  6. Leave it to marinade for at least 2 hours.

  1. This we will start once mutton has been marinated for at least 2 hours.
  2. Wash rice nicely and put it on boil in a pan. Add jeera.
  3. Now, we will make a Potli Ka Masala. Why? Because what we want is to get all the flavors of whole masalas but not the whole shells in our mouth when enjoying Biryani.
  4. For this, take a muslin cloth and make a tight knot with all the whole masalas as mentioned in Ingredient # 6.
  5. Put it in the rice.
  6. We need to cook rice only till half way as rest of the process will be with mutton.
  7. Now using a ladle, start making a layer of rice over mutton in the patila. It's okay to have little water coming along as it will keep the Biryani nice and moist.
  8. Don't put all the rice as we will make 2 layers. Once one layer is done, sprinkle garam masala, nutmeg powder, browed onions, kewada water, Gulab Jal and kesar mixed in little milk. Also, add desi ghee on the layer.
  9. Add another layer of rice and add same ingredients again.
  10. If you have more rice, make one more layer.
  11. Now melt some desi ghee, a good amount actually and pour it on the inner walls of patila. Pls be generous as ghee needs to go deep down to help cook mutton and make the Biryani moist. No kanjoosi here!!!
  12. After layering, seal the patila nice and proper with the dough with the lid on as you can see in the picture above. Ensure there is no space for steam to come out when it's cooking.
  13. Once sealed, first cook it on high for 10 minutes and then cook it for around 1 hour on low. This sealed system will cook the mutton and rice in its own steam (DUM).
  14. Once done, cut open the seal, mix the Biryani well.
  15. Your Biryani is ready. Garnish it with coriander and serve it with Jeera Raita or Mirchi Ka Salan.

This is one traditional Biryani that everyone has to cook. Also, you would need to cook it a lot of times to be perfect at it. :-)

Anyway, now I want you to leave your comments below and subscribe to my blog via email to get more out of  the world recipes like this.



  1. Biryani looks yummmy...i love al ur recipes!!

    1. Thanks Ketz. I hope you liked the site and easy navigation. BTW, did you subscribe to my blog via email?


  2. Hi.. looks mouthwatering! when and where do we use hung curd?

    1. Hi Gunmeher. My bad, thanks for pointing it out and I completely missed it out. The hung Curd will go in the marinade. I have updated the recipe now. Thanks again


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