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Savor the delicious taste and fragrant spices of Hyderabadi Dum Biryani. This classic Indian meal, filled with juicy meat and aromatic basmati rice, offers a unique flavor experience.
Hyderabadi Dum Biryani isn’t just a dish, it’s a legend. It has roots in the royal kitchens of India and combines rich flavors and spices, making every bite feel like a taste of history. People love it for its tender meat, aromatic rice, and the way it brings everyone together around the table. Whether you’re cooking it for a special occasion or just because, this Hyderabadi Dum Biryani is more than food; it’s a celebration of love, culture, and flavors that have stood the test of time. Plus, it’s a great way to impress your friends with your cooking skills!
Hyderabadi Dum Biryani
- Prep Time: 40 minutes
- Marinate Time: 12 hours
- Total Time: 12 hours 40 minutes
- Yield: 6 servings depending on size
- Category: Dinner
- Method: Easy
- Cuisine: Indian
Description
Hyderabadi Dum Biryani isn’t just a dish, it’s a legend. It has roots in the royal kitchens of India and combines rich flavors and spices, making every bite feel like a taste of history. People love it for its tender meat, aromatic rice, and the way it brings everyone together around the table. Whether you’re cooking it for a special occasion or just because, this Hyderabadi Dum Biryani is more than food; it’s a celebration of love, culture, and flavors that have stood the test of time. Plus, it’s a great way to impress your friends with your cooking skills!
Ingredients
- 1kg biryani rice
- 1 packet Hyderabadi biryani spice
- 3 large onions
- Ready-made fried onions
- 8 potatoes
- 8 boiled eggs
- 1.5kg lamb meat
- 1 cup buttermilk
- 1 tablespoon garlic and ginger paste
- 1 tablespoon mother-in-law spice (or your favorite curry spice)
- 125g butter
- 30ml oil
Instructions
- Wash and trim the lamb.
- Mix it with the Hyderabadi spice (or your homemade blend: 1 tbsp jeera, coriander, garam masala, and mother-in-law spice), garlic and ginger paste, buttermilk, bay leaves, and 1 tsp biryani mix (star anise, cardamom, cloves, peppercorns, cinnamon).
- Let it marinate in the fridge overnight. This step makes all the difference!
- Cook the biryani rice, then wash and drain it. Set it aside for now.
- Slice the onions and braise them in oil until golden.
- Add the marinated meat and some water.
- Let it cook until the meat is tender and juicy. You want a little sauce here, not too dry.
- Boil the potatoes in salted water, drain, and then pan-fry them until golden.
- Same with the eggs: boil for 9 minutes, then give them a quick golden fry too.
- Mix some of the ready-made fried onions into the cooked rice.
- In a big pot, melt some butter and add half the rice.
- Layer the cooked meat on top of that, then cover it with the remaining rice.
- Dot some butter pieces over the top, cover with greaseproof paper, and steam it on low heat until all the sauce from the meat is absorbed into the rice.
- Plate it up with those crispy potatoes and golden eggs on the side. It’s biryani, there’s no way you’re not going to enjoy this!
Notes
Created, prepared, tried, and tested by Feriel from SA Tasty Recipes, Saffas Daily Recipes,
Nutrition
- Serving Size: 1 serving
- Calories: 1039
- Sugar: 12.3 g
- Sodium: 386.3 mg
- Fat: 43.4 g
- Saturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 92.4 g
- Fiber: 14.7 g
- Protein: 70.3 g
- Cholesterol: 459.8 mg
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Love the “mother-in-law” spice!
Thanks for popping in, Leslie. Enjoy should you make it at home