Hyderabadi Dum Biryani Recipe

Hyderabadi Dum Biryani Recipe

This Hyderabadi Dum Biryani Recipes a special rice delicacy made with mutton and rice. It does not require endurance and can be cooked pretty much without difficulty simply with the help of a tenderizer.

Course Main Course
Cuisine Asian, Hyderabadi, Indian, Pakistani, Punjabi
Keyword hyderabadi dum biryani, Mutton Biryani
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people
Calories 348 kcal
Author Ranjeeta Nath Ghai


For The Marination:

  • 1 kg mutton cleaned and washed well
  • salt - to taste
  • 1 tbsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp FoodAllTime Multipurpose Healthy Green Paste
  • 1 cinnamon stick
  • 2 tsp FoodAllTime Garam Masala
  • 1 bunch freshly chopped coriander leaves
  • 1 bunch freshly chopped mint leaves
  • 1 tsp raw papaya paste
  • 1 cup of deep fried onions
  • 2 cups of yoghurt
  • 30-60 ml Rum
  • 1 tbsp lemon extracted juice
  • 2 tsp oil

For The Rice:

  • 2 cups of rice
  • 1 cinnamon stick
  • salt - to taste
  • 1 tsp olive oil/ghee

Other ingredients(Seasoning the Dum):

  • 2 tsp desi ghee
  • ¼ cup saffron flavoured milk saffron mixed with the milk
  • 1 tbsp chopped coriander leaves for garnishing
  • 1 tbsp chopped mint leaves for garnishing
  • 1 cup deep fried onions for garnishing


Preparing the marinade

  1. Firstly, in a large vessel, add washed mutton pieces, beaten yoghurt, salt, red chilli powder, turmeric powder, 2 tbsp FoodAllTime Multipurpose Healthy Green Paste, add FoodAllTime Garam Masala, mint leaves, coriander leaves, and raw papaya paste mix well. Rest this marinade overnight (min 12 hrs) in your fridge.

For The Rice:

  1. Wash basmati rice and soak the rice in water for about 40 minutes.
  2. In a cooking pot, add 2 cups of water, salt, whole spices that are cinnamon, cardamoms, caraway seeds, cloves and black peppercorns.

  3. Mix it well and cook the rice till done. Since water is less they’ll be only partially cooked.

The Dum Procedure:

  1. Heat the oil. Add onions and sauté them till golden and almost crisp. Keep half of it aside for garnishing.
  2. Add mutton marinade into it and cook well till half done. Add the remaining mutton stalk and 2 cups water.
  3. Add the rice over the mutton and spread it evenly and add crushed onions all over the rice.

  4. Season it with saffron flavoured milk, mint leaves, coriander leaves.
  5. Cover the lid and seal it tightly with dough or put a heavy weight on the lid. Switch on the flame, place a skillet/tawa on the flame and place the cooking pot on the heated tawa.

  6. Dum the biryani for about 45 minutes on low flame.
  7. Switch off the flame.
  8. Cut out the dough. Dig the biryani from one side of the corner.
  9. The biryani should be taken out with a spatula from the bottom to the top.
  10. Serve the mutton dum biryani with raita :-)