Hyderabadi Dum Biryani
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A traditional, flavorful rice dish made with tender lamb and aromatic spices, cooked in a dum style, which is a slow cooking method that seals all the flavors inside. This dish is a staple of Hyderabadi cuisine, known for its rich taste and aromatic presence.
00:45:00 total
Serves 6
medium
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Ingredients
- tender lamb - watch the video to see (get the tenderest possible)
- green papaya paste - watch the video to see (for tenderizing the meat)
- ginger-garlic paste - watch the video to see
- red chili powder - watch the video to see
- cumin seed powder - watch the video to see
- coriander seed powder - watch the video to see
- garam masala powder - watch the video to see
- whole spices (bay leaf, cloves, aniseed, cinnamon, shy jeera, mace, cardamom, biryani flower) - watch the video to see
- salt - to taste
- oil - 4 teaspoons or as needed (extra for tenderizing if meat is tough)
- curd - watch the video to see
- mint leaves - watch the video to see
- chopped coriander - watch the video to see
- brown onions - watch the video to see
- green chillies - watch the video to see
- peppercorns - watch the video to see
- basmati rice - watch the video to see
- Kewra water - watch the video to see (for aroma)
- rose essence - watch the video to see
- saffron water - watch the video to see (for color and aroma)
- ghee - watch the video to see (for richness)
Instructions
- Marinate the Meat: Apply green papaya paste to the lamb to tenderize. Then add ginger-garlic paste, red chili powder, cumin seed powder, coriander seed powder, garam masala powder, whole spices, and salt. Mix well and set aside.
- Add Oil and Curd: If the meat is tough, add extra oil for tenderizing. Mix in curd thoroughly.
- Prepare Rice: Cook basmati rice with a teaspoon of oil and salt until it's 70-80% done.
- Layering: Layer the marinated meat at the bottom of a cooking vessel. Carefully spread the semi-cooked rice over the meat. Add brown onions, mint leaves, chopped coriander, saffron water, Kewra water, rose essence, and ghee.
- Seal and Cook: Seal the vessel with dough to trap the steam. Cook on high flame for 10 minutes, then medium flame for 15 minutes, and finally on a slow flame for 20 minutes.
- Serve: Carefully open the seal, fluff the rice, and serve hot with raita.
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