Hyderabadi Dum Biryani Recipe – Indian Special
Hyderabadi Dum Biryani is a rich, aromatic, and royal dish where long-grain basmati rice and marinated meat cook together using the traditional dum method. Layered with saffron, fried onions, fresh herbs, and classic biryani spices, this Hyderabad-style biryani delivers unmatched depth and fragrance. Perfect for festivals, family gatherings, or anyone craving authentic Indian Mughlai flavors, this dish stands as a true icon of Hyderabadi cuisine.
- Prep Time30 min
- Cook Time45 min
- Perform Time2 hr
- Total Time3 hr 15 min
For the Meat Marinade:
- 800g chicken or mutton pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2–3 green chilies, slit
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp biryani masala
- 1 handful mint leaves
- 1 handful coriander leaves
- 2 tbsp lemon juice
- 1 cup fried onions (birista)
- 2–3 tbsp oil or ghee
- Salt to taste
For the Rice:
- 2 cups basmati rice (long-grain, soaked 30 mins)
- 4–5 cloves
- 3 cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- Salt for boiling
For Layering:
- Extra fried onions
- Saffron strands soaked in warm milk
- 2 tbsp ghee
- Mint and coriander
Optional:
- kewra or rose water
How to Make Hyderabadi Dum Biryani:
Marinate meat with yogurt, spices, herbs, fried onions, lemon juice, and ghee. Let it rest 1–2 hours.
Boil basmati rice with whole spices until 70% cooked. Drain and set aside.
Spread marinated meat at the bottom of a thick heavy pot.
Add a layer of partially cooked rice on top.
Sprinkle fried onions, saffron milk, ghee, mint, and coriander.
Seal the pot with foil or dough and place the lid on tightly.
Cook on medium heat for 10 minutes, then on low heat for 35–40 minutes (dum cooking).
Let it rest for 10 minutes before opening the lid.
Gently fluff and serve without mixing too harshly.
Recipe Notes :
Use long-grain basmati rice for fluffier biryani and better dum cooking results.
Marinate the meat overnight for deeper flavor and softer texture.
Add saffron milk or kewra water for that signature Hyderabadi aroma.
Keep the flame low during dum cooking to prevent burning.
Pair this biryani with raita, salad, or mirchi ka salan for a complete Mughlai meal.
