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Photo of Mughlai Dum Biryani by Divya Nandakumar at BetterButter

Mughlai Dum Biryani

Divya Nandakumar
20 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Mughlai Dum Biryani RECIPE

A mild,yet flavourful layer Biryani. This is one heck of a tasty Biryani filled with a wonderful aroma! The trick is to get enough gravy to give out as much flavour as much possible to the rice. Enjoy this Biryani with a simple onion tomato raita and my day is done! The efforts I put in give me a sense of satisfaction and the happiness I get in watching my family relish it,all give me serendipity :) hope it does the same for you,do give it a try!

Recipe Tags

  • Veg
  • Medium
  • Mughlai
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. For the Gravy :
  2. Onion-2 large sliced lengthwise
  3. Tomatoes-2 large sized
  4. Cauliflower-1 small sized
  5. Carrot-1
  6. Beans-20 nos.
  7. Potato-1
  8. Green peas-1 cup
  9. Ginger-1 inch piece roughly ground
  10. Garlic-10 cloves roughly ground
  11. Cinnamon-1 inch stick
  12. cardamom-4
  13. Clove-3
  14. bay leaf-1
  15. Jeera-1 tablespoon
  16. Ghee-1 tablespoon (plus 2 tablespoons used for layering)
  17. Oil-2 tablespoons
  18. Green chili-1 slit
  19. turmeric powder-1 teaspoon
  20. Red chilli powder-2 tablespoons
  21. Salt-as required
  22. Curd-1 cup
  23. Coconut-1/2 cup grated
  24. Cashews-10 soaked in warm water
  25. For the rice :
  26. Basmati rice-2 cups
  27. For layering :
  28. coriander leaves-1 handful chopped
  29. mint leaves-1 handful chopped
  30. Fried onions-1 cup
  31. Fried raisins-20
  32. Fried cashews-15
  33. rose essence-2 spoons
  34. saffron strands-3 or 4 soaked in half a cup of milk
  35. Water-6 to 7 cups


  1. Wash the basmati rice and drain the water and keep it for half an hour.Take this in a pressure cooker an add 4 cups of water and salt.Cook till 1 whistle and lower the flame to sim and cook till 5 minutes and turn off the flame.
  2. Once the pressure is released,fluff the rice immediately and set aside.
  3. For the gravy,add 1 spoon of ghee and the oil and add the whole spices.After 30 seconds,add in jeera and let it splutter.Add the ground ginger garlic and saute for a minute.Add the onions and fry well till they turn slightly brown.
  4. Next add the tomatoes and cook for a few minutes till they turn soft and add all the vegetables.Add the green chilli, turmeric powder, chilli powder and salt.Cover and cook till 10 minutes.Keep stirring occasionally till they are 75% done.
  5. Meanwhile make a runny paste of the coconut and cashews and add it to the gravy along with the curd.Mix well and add 2 cups of water or more keeping the gravy a bit watery.Simmer and cook for 7 minutes and gravy is done.
  6. For the layering,take a pressure cooker and add a layer of the gravy and top it with a layer of the rice.Add the fried onions, fried raisins cashews and coriander leaves and mint leaves.
  7. Repeat this step again with the gravy,rice and remaining layering ingredients and add the saffron milk,ghee and rose water.Close it with the lid and the whistle.
  8. For Dum,take an iron tawa and place the cooker on it and add water on the tawa surrounding the cooker.Keep it on Dum for atleast 10 minutes and keep adding water as it evaporates.
  9. After 10 to 15 minutes,it is done.Serve hot with onion tomato raita. Enjoy!

Reviews (3)  

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SriGanesh S
SriGanesh S   Jan-28-2019

Yummy birhano

Murugesh Parameswaran
Murugesh Parameswaran   Jan-28-2019

Tasty and yummy... A good alternative for vegetarians...

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