World Flavors Cookbook

Hyderabadi Dum Biryani

Layered basmati rice and marinated lamb sealed and slow-cooked in the dum style — Hyderabad's most celebrated dish.

Cuisine: India

Ingredients

• 500g basmati rice, soaked
• 700g lamb, marinated in yogurt, spices, and saffron overnight
• 3 onions, fried crispy
• 3 tbsp ghee
• Whole spices: cardamom, cloves, bay leaves, mace
• Saffron in warm milk
• Fresh mint and cilantro
• Dough for sealing (optional)

Instructions

1. Parboil rice 70% cooked. Drain.
2. Layer half the rice in a heavy pot.
3. Add lamb marinade and marinated meat.
4. Cover with remaining rice.
5. Top with fried onions, saffron milk, mint, cilantro, and ghee.
6. Seal lid tightly (with dough or foil).
7. Cook on high 5 minutes, then very low 35-40 minutes (dum).