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Prep Time: 20 mins
Cook Time: 45–60 mins
Serves: 4
Difficulty: Medium to Advanced
Product Used: Mahaa Avanti Cooking Pot (Large Variant)
Ingredients
For Marination:
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500 g Mutton (with bone)
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¾ cup Thick Curd
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1½ tbsp Ginger-Garlic Paste
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1 tsp Red Chilli Powder
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½ tsp Turmeric
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1 tsp Garam Masala
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Salt to taste
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Lemon Juice
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Chopped Mint & Coriander
For Biryani:
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1½ cups Basmati Rice (soaked)
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2 Onions (sliced)
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1 Tomato (chopped)
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1 tsp Biryani Masala (optional)
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2 tbsp Oil + 1 tbsp Ghee
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Whole Spices (Bay Leaf, Cardamom, Clove, Cinnamon)
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2¼ cups Water or Mutton Stock
Instructions
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Pressure Cook Mutton (Optional Step):
For softer texture, pressure cook marinated mutton for 2 whistles before layering.
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Cook Base:
Heat Avanti Pot with oil and ghee. Sauté whole spices, then onions till crisp golden. Add tomatoes and sauté well.
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Add Mutton:
Add marinated mutton and cook until lightly browned. Add little water and cook covered for 20–30 mins (if not pressure cooked).
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Layer & Cook Dum:
Spread rice on top. Add stock or hot water. Drizzle saffron milk (optional). Seal lid tightly.
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Low Flame Dum:
Cook 10 mins on medium, then 25–30 mins on low heat till rice is cooked and aroma is deep.
🍽️ Mahaa Tip:
Use a griddle or tawa under the pot for long dum cooking to protect the pot base and maintain gentle, uniform heat.
