HYDERABADI DUM BIRIYANI


By Foodie Moodie • Jump to Recipe • Print Recipe

Hyderabadi Dum Biryani

A royal and aromatic rice dish made with marinated goat/mutton, fragrant basmati rice, and authentic Hyderabadi dum cooking style. Perfect for festive occasions or a grand family dinner.

⏱️ Prep: 20 min (plus marination) • 🔥 Cook: 90 min • 🕒 Total: ~2 hrs • 👨‍👩‍👧‍👦 Servings: 6–8

💖 Why You’ll Love This Recipe

  • ✅ Authentic Hyderabadi flavor with slow dum cooking
  • ✅ Perfectly spiced & aromatic layers of rice and meat
  • ✅ Feels like a royal feast at home
  • ✅ Can be paired with raita, salad, or salan

💡 Cooking Tips

  • Marinate meat overnight for the best flavor & tenderness.
  • Use basmati rice for long, fluffy grains.
  • Cook rice only 70% before layering to avoid mushiness.
  • Always place the pot over a flat tawa to prevent burning.

🍴 Serving Suggestions

  • Serve with cooling raita or cucumber salad.
  • Pair with mirchi ka salan for traditional taste.
  • Top with boiled eggs for a restaurant-style presentation.

❄️ Storage & Reheating

  • Store leftovers in an airtight container in the fridge up to 2 days.
  • Reheat in a microwave or pan with a splash of water/ghee.
  • Not recommended for freezing (rice may lose texture).

🔄 Variations

  • Swap goat meat with chicken for quicker cooking.
  • Add boiled eggs or fried potatoes for a Hyderabadi touch.
  • Make it vegetarian with paneer & veggies instead of meat.

❓ FAQs

Can I use chicken instead of mutton? Yes, reduce cooking time since chicken cooks faster.

Why cook rice only 70%? Because it finishes cooking during the dum process with meat.

Do I need saffron? Optional, but saffron milk adds royal aroma & color.

📝 Ingredients

For Meat Marinade

  • 3 lbs fresh goat/mutton pieces
  • 2 tbsp ginger–garlic paste
  • Salt to taste
  • 2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 medium onion (blended with 1 tbsp yogurt into a paste)
  • 1 cup thick yogurt
  • Juice of 1 large lemon
  • 1 cup golden fried onions
  • 1 cup chopped coriander & mint (combined)
  • ¾ cup oil (preferably from fried onions)
  • 1 tbsp garam masala powder

For Rice

  • 3 cups basmati rice (soaked 20–30 min)
  • 8 cups water
  • 1 tsp caraway seeds (shah jeera)
  • 4–5 cloves
  • 4–5 green cardamoms
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt to taste
  • 1 chicken stock cube (optional)

For Final Layering (Dum)

  • Extra fried onions
  • Extra coriander & mint leaves
  • Saffron milk or biryani color
  • 2–3 tbsp ghee
  • ½ cup water (from marinade bowl)

👨‍🍳 Instructions

  1. Marinate the Meat: Mix goat meat with all marinade ingredients. Rest at least 2 hrs (overnight preferred).
  2. Cook Rice: Boil water with spices & chicken cube. Add soaked rice, cook till 70% done. Drain.
  3. Layering: In a heavy pot on tawa, spread marinated meat, then half-cooked rice. Add fried onions, herbs, saffron milk, ghee, and marinade water.
  4. Dum Cooking: Seal pot with foil & heavy lid. Cook 15 min high heat, then 1–1.5 hrs on low.
  5. Rest & Serve: Switch off flame, rest 20 min. Fluff gently and serve hot with sides.

📊 Nutrition (per serving)

Calories: ~480 | Protein: 28 g | Carbs: 52 g | Fat: 18 g

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