World Flavors Cookbook

Hyderabadi Dum Biryani

India's crown jewel of rice cookery — layers of fragrant basmati rice and spiced lamb sealed and slow-cooked (dum) to perfection.

Cuisine: India

Ingredients

• 500g basmati rice, soaked 30 minutes
• 750g lamb, on the bone
• 2 onions, thinly sliced and fried golden
• 1 cup yogurt
• 2 tbsp biryani masala
• 1 tsp saffron in 3 tbsp warm milk
• Whole spices: cardamom, cinnamon, cloves, bay leaves
• Mint, cilantro, green chilies
• 3 tbsp ghee
• Dough for sealing (atta)

Instructions

1. Marinate lamb in yogurt, biryani masala, half the fried onions, mint, and cilantro for 2 hours.
2. Par-boil rice with whole spices until 70% cooked. Drain.
3. Layer: marinated lamb on bottom, then rice. Repeat.
4. Top with saffron milk, remaining fried onions, ghee, and fresh herbs.
5. Seal pot with dough. Cook on high heat 5 minutes, then very low heat 45 minutes.
6. Break the seal at the table. Gently mix layers and serve with raita.