Hyderabadi Dum Biryani (Lamb or Goat)
Fragrant basmati rice layered with marinated meat, saffron, mint, and fried onions, slow-cooked in a sealed pot. Served with raita and salan.
14 ingredients
7 steps
Ingredients
- 1600g bone-in lamb or goat, cut into pieces
- 2400g aged basmati rice, soaked 30 minutes
- 3200g fried onions (birista)
- 4150g plain yogurt
- 52 tbsp ginger-garlic paste
- 61 tsp biryani masala
- 71 tsp red chilli powder
- 8Generous pinch of saffron soaked in 4 tbsp warm milk
- 9Large handful fresh mint leaves
- 10Large handful fresh coriander
- 114 tbsp ghee
- 12Salt to taste
- 13Dough rope (atta dough for sealing the pot)
- 14Raita and mirchi ka salan to serve
Instructions
- 1Marinate lamb with yogurt, ginger-garlic paste, biryani masala, chilli powder, half the fried onions, salt, and half the mint. Marinate for at least 4 hours.
- 2Parboil the soaked basmati rice with whole spices (bay leaves, cardamom, star anise) and salt until 70% cooked. Drain.
- 3In a heavy-bottomed pot, spread the marinated meat evenly as the base layer.
- 4Cover meat with a layer of parboiled rice. Sprinkle with saffron milk, remaining fried onions, mint, coriander, and ghee.
- 5Seal the pot with dough rope and lid, or cover tightly with foil then lid.
- 6Cook on high heat for 5 minutes, then reduce to very low (dum) for 35–40 minutes.
- 7Break the seal at the table for dramatic effect. Serve with raita and mirchi ka salan.