Dum biryani recipe

Recipe by
Total Time:
5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • For rice:
  • 2 cup - Long grain rice
  • 2-3 Bay leaf
  • 2-3 Cardamoms pods (bruised)
  • 2-3 Cloves
  • 1 tsp - Ghee
  • 1/2 cup - mint leaves
  • 1 star anise
  • 1-2 cinnamon small piece
  • water as required
  • salt according to taste
  • For chicken/lamb:
  • 600g - Meat of choice chicken/ lamb
  • 2 Onion (thin slices)
  • 2 Tomatoes (chopped)
  • 1 tbsp - Oil
  • 2 tbsp - Ghee (optional)
  • 2 Cloves
  • 2 Cardamom
  • 2 Cinnamon sticks (small pieces)
  • salt- according to taste
  • 1/4 tsp - sugar
  • 2 tbsp - Biryani masala store bought or make at home: Roast and grind to powder 4-5 cloves, small piece cinnamon stick, 3-4 cardamom, 1 tsp shahi jeera, 12 to 14 peppercorns.
  • For meat marinade: Salt, according to taste
  • 2 tbsp - Red chilli powder-
  • 2 tbsp - Coriander powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - Garam masala
  • 1 cup - Curd
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 2 Green chilli (slit and deseeded)
  • 1/4 cup - Milk
  • Saffron strands- 5-6 (add it to the milk)
  • 1/2 cup - Pudina/ mint
  • 2 tbsp - Lemon juice
  • Salt according to taste
  • For layering: Browned onions
  • Fried garlic
  • Saffron soaked in milk (1/ cup)
  • Chopped coriander
  • Ghee- 1/2 cup
  • Garnish: Fresh sliced tomatoes
  • Caramelized onions & garlic
  • Roasted dry fruits
  • Pomegranate seeds
  • Accompaniments: Raita
  • Chicken curry
  • Brinjal thokku

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.