• Preparation time: 2 hours
  • Cooking time: 60 minutes
  • Servings: 4 people


Dum Biryani is based on basmati rice and goat meat along with so many exotic  spices,yogurt, and lemon.There are so many variations in biryani’s such as pakki  biryani (in which mutton is already cooked with all the spices, and mixed with rice in layers), kache gosh ki biryani (in which raw mutton is mixed with all the spices and allow it to marinate overnight and next day this meat is allowed to  cook with half done rice over it) in both the cases the biryani is covered and sealed and cooked on low flame.You can make biryani with mutton ,chicken, beef, shrimps, and also with vegetable . Biryani can be eaten with Mirchi ka Salan, raita, tomato chutney ,papad.



  • Mutton ( boiled goat meat)1 kg
  • Basmati rice 1 kg
  • Onion (thin sliced ) 3 cups
  • Tomatoes(finely chopped)3 cups
  • Ginger (cut into small pieces) 1/2 cup
  • Garlic 1/2 cup
  • Coriander leaves 1 cup
  • Green chili 7 to 8
  • Yogurt 2 cups
  • Turmeric powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Mint leaves 1 cup
  • Bay leaf 2
  • Lemon juice 1 cup
  • Cooking oil 4 tablespoon
  • Red chili powder 2 teaspoon
  • Kasuri methi 2 teaspoon
  • Ghee  4 teaspoon (for greasing and layering)
  • Orange food color 1 teaspoon
  • Salt to taste.


  1. Soak the basmati rice in water for at least 30 minutes drain  and set aside.
  2. Cook rice in salted five cups of boiling water till rice is 60% cooked, Drain and keep aside.
  3. Make fine paste of ginger, garlic ,coriander leaves and green chili in a grinder and set aside.
  4. Heat sufficient oil in a kadai and fry the sliced onions till brown and crisp, remove 1/4th of fried onions drain and keep onto an absorbent paper for garnishing.
  5. Now add mint leaves and garam masala powder , bay leaf and saute for few minutes.
  6. Next add grinded paste of ginger garlic, coriander and green chili  and mix well.
  7. Now add red chili  powder , kasuri methi and mix well .
  8. Then add finely chopped tomatoes and allow it cook for few minutes until tomatoes are become soft.
  9. Next add yogurt mix well.
  10. Then add lemon juice mix well.
  11. Finally add boiled mutton pieces mix well and allow it to cook covered for about 5 to 8 minutes.
  12. Layering:Spread first layer with mutton gravy  in an thick-bottomed pan followed by cooked rice on top of the mutton.
  13. Spread the remaining amount of mutton gravy  followed by rice repeat the process for rest of mutton gravy and rice.
  14. Layering should be done in a such a way that the first layer is mutton gravy and last layer should be rice.
  15. On top layer of rice sprinkle orange food color, coriander leaves, fried onions , mint leaves and ghee.
  16. Cover and sealed with help of dough and cook on medium heat for about 35 to 40 minutes.
  17. Open the seal only at the time of serving.
  18. Serve hot with mirchi ka salan raita, tomato chutney and papad
  19. Enjoy!!!
Suggestions and comments are welcome.


Hyderabadi Dum Biryani

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