Dum Biryani

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

240 calories, 9 grams fat

Course: Main Recipe
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.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.