The winding streets of the ‘City of Nizams’ Hyderabad have given the country an immeasurable, invaluable gift – the dish of Dum Biryani! The iconic non-vegetarian Hyderabadi Dum Biryani reminds us of the great Mughal era of cooking. Dum Biryani is made with the ‘Dum style of cooking’, which is undoubtedly a crowd-favourite dish.
This cooking style is essentially a slow cooking process, where the vegetables and meat, such as mutton in this recipe, are cooked over a very low flame in a huge, round-bottomed covered pot with very few spices. Add the wonderful tastes of fried onions, ginger-garlic paste, coriander and mint leaves, tomatoes, lemon juice and yogurt and you get a wonderful blend of spices and taste to arrive at a flavourful Mutton Biryani. The slow cooking Dum method allows the food to slow-cook in its own juices and steam, making it aromatic and highly flavourful.
Some tips for getting your Dum Biryani absolutely perfect are making sure that you have a thick base vessel for cooking and seal it so heat doesn’t escape, use high quality basmati rice and marinate the meat for 2-3 hours so all juices are taken up by the meat properly. Also, do not use too much curd – it will make the meat tasteless and bland.