🇮🇳 Indian Cuisine

Hyderabadi Dum Biryani

Hyderabadi Layered Rice and Meat

Prep Time 2 hours
Servings 6
Difficulty hard
Calories 500 kcal

The crown jewel of Hyderabadi cuisine: layers of basmati rice and marinated meat slow-cooked together in a sealed pot (dum). The kacchi (raw) style layers raw marinated meat under partially cooked rice.

Ingredients

Instructions

  1. 1 Marinate meat with yogurt, ginger-garlic paste, biryani masala, half the fried onions, mint, and lemon juice for 2+ hours.
  2. 2 Par-boil rice with whole spices until 70% cooked. Drain.
  3. 3 Layer marinated meat in the bottom of a heavy pot. Top with par-boiled rice.
  4. 4 Add saffron milk, remaining fried onions, ghee, and mint on top.
  5. 5 Seal pot tightly with dough or foil. Cook on very low heat (dum) for 45 minutes. Do not open during cooking. Serve with raita.

Did You Know?

There are exactly two schools of Hyderabadi Biryani: kacchi (raw meat layered under rice) and pakki (pre-cooked meat). Purists accept only the kacchi style.