Pairs well with Hyderabadi Dum Biryani

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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

Meat Main Course

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Ingredients

  1. tender lamb - watch the video to see (get the tenderest possible)
  2. green papaya paste - watch the video to see (for tenderizing the meat)
  3. ginger-garlic paste - watch the video to see
  4. red chili powder - watch the video to see
  5. cumin seed powder - watch the video to see
  6. coriander seed powder - watch the video to see
  7. garam masala powder - watch the video to see
  8. whole spices (bay leaf, cloves, aniseed, cinnamon, shy jeera, mace, cardamom, biryani flower) - watch the video to see
  9. salt - to taste
  10. oil - 4 teaspoons or as needed (extra for tenderizing if meat is tough)
  11. curd - watch the video to see
  12. mint leaves - watch the video to see
  13. chopped coriander - watch the video to see
  14. brown onions - watch the video to see
  15. green chillies - watch the video to see
  16. peppercorns - watch the video to see
  17. basmati rice - watch the video to see
  18. Kewra water - watch the video to see (for aroma)
  19. rose essence - watch the video to see
  20. saffron water - watch the video to see (for color and aroma)
  21. ghee - watch the video to see (for richness)

Instructions

  1. 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.
  2. Add Oil and Curd: If the meat is tough, add extra oil for tenderizing. Mix in curd thoroughly.
  3. Prepare Rice: Cook basmati rice with a teaspoon of oil and salt until it's 70-80% done.
  4. 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.
  5. 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.
  6. Serve: Carefully open the seal, fluff the rice, and serve hot with raita.

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