Dum biryani recipe

Recipe by
Total Time:
5 hours
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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How to Make Dum biryani recipe

  • Step 1:
  • In a bowl, add all the marinade ingredients and make a smooth paste.
  • Apply this paste all over the meat.
  • Cling wrap the meat and let it sit in the refrigerator for 3 to 4 hours or overnight.
  • Step 2:
  • While the marinated meat is in the fridge, prepare the long grain rice.
  • Pre-soak the basmati rice in water for 10 to 15 minutes or follow the instructions mentioned on the cover.
  • Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside giving a gentle stir ensuring it is only parboiled.
  • Step 3:
  • In a heavy bottom wok, add ghee and oil, and heat.
  • Add the onions and fry till brown. Caramelize with the sugar.
  • Add the cloves, cinnamon, and cardamom, and continue to fry with onions.
  • Add chopped tomato and fry till mashed.
  • Reduce heat completely and add milk. Add the spice powders and stir well ensuring the milk is not curdled.
  • Add the marinated meat to this masala.
  • Give a good stir to ensure the masala is incorporated well.
  • Add the biryani masala an important ingredient for biryani.
  • Cover and let it simmer.
  • Ensure the meat is not completely cooked.
  • Once half done, remove from flame and keep aside.
  • Step 4:
  • The final stage of dum biryani is the most important. It's all about layering.
  • Take a broad-mouthed vessel with a heavy base to prepare biryani
  • Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk. Top it with the cooked meat.
  • Repeat the process till all the rice and meat is well-placed.
  • Cover the vessel with a heavy lid or place a heavy object over the lid.
  • Knead some dough just like you'd do for roti.
  • Take a bigger ball of dough based on the breadth of your vessel; roll it in a tubular form and wrap it around the edges of the lid and vessel, sealing off the openings completely.
  • Since the food is half-cooked already, let it cook on high heat for 2 to 3 minutes. Remove and place a tawa and let it heat.
  • Once hot, place the biryani vessel over the tawa and let it cook for 20 to 25 minutes over medium heat.
  • Once done, remove from heat, but do not open the lid for at least 10 minutes.
  • Break off the seal, and gradually fold the rice ensuring you don't break the long grains.
  • Garnish and serve with yogurt and accompaniments of your choice.