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Hyderabadi Dum Biryani
The world's most iconic biryani — half-cooked rice layered over marinated mutton, sealed with dough and slow-cooked on dum.
60 mins
60 mins
6 people
Hyderabadi
Mutton or lamb
Bone-in, cut into pieces
1kg
Basmati rice
Soaked 30 mins, parboiled 70%
500g
Whole milk yogurt
250g
Onions
Thinly sliced, deep-fried to birista
4 large
Mint leaves
large bunch
Coriander leaves
large bunch
Saffron
In warm milk
1/4 tsp
Ghee
6 tbsp
Green chilies
6
Ginger-garlic paste
4 tbsp
Biryani masala
2 tbsp
Lemon juice
2 tbsp
Whole spices
Bay leaves, cardamom, cloves, cinnamon
for cooking
🍽️ Sealed dum vessel
→ Heavy pot with dough seal or tight-fitting lid + foil
Creates the trapped steam environment for dum cooking
Deep fry sliced onions to deep golden birista. This is labor-intensive but essential.
💡 Pro Tip: Birista is the hardest part — stir constantly on medium-low heat. It takes 30-40 minutes and determines flavor.
Marinate mutton in yogurt, ginger-garlic paste, spices, half the birista, mint, and coriander for 2+ hours.
💡 Pro Tip: Overnight marination develops deeper flavor. Minimum 2 hours.
Parboil rice to 70% done in spiced water (whole spices + salt). Drain.
💡 Pro Tip: 70% cooked: rice should be flexible but still slightly opaque in center.
Layer: marinated mutton → half rice → saffron milk → remaining rice → ghee → birista and herbs.
💡 Pro Tip: Even layers — each portion should get every element when served.
Seal pot with dough or tight foil. Cook on high 5 mins, then lowest heat for 45-50 mins.
💡 Pro Tip: The dum (steam) cooks everything from inside. Keep sealed — opening releases the steam.
- ✓Birista (crispy fried onions) defines Hyderabadi biryani
- ✓Rice at exactly 70% — undercooking and overcooking both ruin it
- ✓Never open the seal during dum cooking
- ✓Serve the rice layered — don't stir when serving
- →With raita and mirchi ka salan
- →With salan (spicy peanut sauce)
- →With sliced onions and lime