Dum Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Biryani Recipes from Bawarchi.com 

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.

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  • 1/2 kg basmati rice
  • 1/2 kg mutton
  • 200g yogurt
  • 175g ghee
  • 150g ginger garlic paste
  • 4 onions
  • 4 tomatoes
  • mint leaves, a handful
  • 2 handfuls coriander leaves
  • 1.5 tsp chilli powder
  • salt to taste
  • juice of half a lemon
  • 6 cardamoms
  • 1 inch cinnamon
  • 6 cloves

How to Make Dum Biryani

  • Wash and clean the mutton. Keep it aside.
  • Heat ghee and add the whole spices.
  • When they splutter, add half the onion and saute till it turns a light brown.
  • Add half of the ginger-garlic paste and fry well
  • Add mutton. Stir well.
  • After 5 minutes, add the remaining onion, ginger-garlic paste, chilli powder, salt, mint and coriander leaves.
  • Add the tomatoes and fry till the oil separates.
  • Add yogurt.
  • Next, add water (for 1 cup of rice add 1.75 cups of water).
  • When the water boils, add lemon juice and then the rice.
  • Keep flame on high.
  • When water is absorbed, reduce flame and cover with a lid for 10 minutes.
  • Serve with onion raita.