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The Best Hyderabadi Dum Biryani Recipe

We set this down on the dinner table and it was gone before we could blink!


Fried onions:

½ cup cooking oil

1 large onion; 400 gm finely sliced

Mutton Marination:

1¼ kg mutton, shoulder

1¼ tsp salt, to taste

1 tbsp garlic paste

1 tbsp ginger paste

1½ tbsp papaya paste

3 tbsp plain yoghurt

2 small cinnamon

4 cloves

mace, 1 blade

8-10 pepper

1 tsp roasted cumin

1 tsp coriander

1 tsp red chili

¼ tsp cardamom powder ½ tsp garam masala 2 tbsp cooking oil (fried onions oil)

2 tbsp chopped mint

3 tbsp chopped coriander

6 green chili

Rice :

3 tbsp cooking oil (fried onions oil)

2 tsp salt

1 bay leaf

1 cinnamon

3 cardamom

½ tsp shahi jeera

4 cloves

3 cups basmati rice; soaked for 30 minutes


kewra water few drops

rose water few drops

1 tbsp chopped mint

1 tbsp chopped coriander

orange food colouring (optional)

1 tbsp ghee


1. Firstly, in a pan add in cooking oil, followed by finely sliced onions - fry until golden brown, then take out and leave aside.

2. Next, in a bowl put in the mutton meat, followed by salt. garlic and ginger paste, papaya paste, plain yoghurt and cinnamon.

3. Then put in the cloves, mace, peppers, roasted cumin, coriander, red chili powder, cardamom powder, garam masala and cooking oil.

4. After all of these ingredients have been put in, with your hands, mix all together well and thoroughly.

5. Add in the previously made fried onions into the bowl and mix - allow this to marinate overnight.

6. After letting this marinate overnight, in a pan add in the mutton.

7. Sprinkle fried onions, mint, coriander and green chili on top - make sure this is all evenly distributed across the pan, and then add 3 tbsp of cooking oil.

8. Next, in a separate pan add in boiling water, followed by a drizzle of oil.

9. Then, add in a bay leaf, cinnamon, cardamom, shahi jeera and cloves - stir and steep for 5 minutes.

10. Using a siv, take out all the solid ingredients (i.e. cardamom) and put in 3 cups of soaked basmati rice - cook for 5 to 6 minutes.

11. After the rice has cooked 80%, use a siv to scoop the rice out and put it into the pan containing the mutton meat - making sure it's evenly distributed.

12. Next, sprinkle a few drops of kewra and rose water, followed by chopped mint and coriander.

13. Also, add in some orange food colouring if you would like to (this step is optional).

14. Drizzle a little ghee over the top and then use kitchen foil to seal the top of the pan.

15. Place the lid of the pan on, and then allow the biryani to cook for 10 minutes on high heat + 50 minutes on low heat.

16. After an hour, your Hyderabadi biryani is now ready to eat and enjoy!



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