Royal Hyderabadi Dum Biryani
Fragrant basmati rice layered with spiced marinated meat, slow-cooked in traditional dum
Recipe Overview
Ingredients Checklist
Check off items as you prep your mis-en-place.
Step-by-Step Cooking Method
Step 1
~15 minsMarinate the meat with curd, Hyderabadi Biryani Masala, ginger-garlic paste, mint, fried onions, and 1 tbsp ghee for minimum 2 hours.
Step 2
~10 minsSoak saffron strands in 4 tbsp warm milk. In a heavy bottom vessel, boil 3 litres water with cardamom, cinnamon, cloves, and salt until bubbling aromatically.
Step 3
~8 minsBoil soaked basmati rice until 70% cooked (grains should bend without snapping). Drain immediately.
Step 4
~7 minsLayer marinated meat at the base of a heavy handi. Spread 70% cooked rice over it. Drizzle saffron milk, remaining ghee, fried onions, and chopped mint.
Step 5
~40 minsSeal lid tightly with wheat flour dough or heavy foil. Cook on medium flame for 10 minutes, then place on a hot iron tawa on low flame for 30 minutes for gentle dum.
Never Overheat Ground Aromatics
Whole spices (like cumin, mustard, cardamom) thrive in sizzling oil to crackle their essential oil vesicles. Stone-ground powders should be added only after onions/tomatoes are softened, or mixed with a dash of water to avoid scorching the delicate volatile flavour compounds.
