📝 About This Recipe
Experience the crown jewel of Nizami cuisine with this authentic Hyderabadi Dum Biryani. This dish features succulent pieces of goat meat marinated in a rich blend of spices and yogurt, layered with fragrant, long-grain Basmati rice and slow-cooked to perfection using the traditional 'Dum' method. Each bite offers a complex symphony of saffron, caramelized onions, and tender meat that melts in your mouth.
🥗 Ingredients
The Meat Marinade
- 1 kg Mutton (Goat Meat) (bone-in pieces, cleaned and patted dry)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 cup Greek Yogurt (whisked until smooth)
- 1.5 tablespoons Red Chili Powder (Kashmiri variety for color)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 1 tablespoon Garam Masala (authentic Hyderabadi blend if possible)
- 1 tablespoon Raw Papaya Paste (natural tenderizer, skin included)
The Fragrant Rice
- 750 grams Basmati Rice (aged, long-grain variety)
- 1 set Whole Spices (2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, 2-inch cinnamon stick)
- 3 tablespoons Salt (water should taste like the sea)
Layering and Garnish
- 4 large Onions (thinly sliced and deep-fried until golden (Birista))
- 1 cup Fresh Mint Leaves (roughly torn)
- 1 cup Fresh Cilantro (finely chopped)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 4 tablespoons Ghee (Clarified Butter) (melted)
- 5-6 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot (Handi), combine the mutton with ginger-garlic paste, yogurt, papaya paste, chili powder, turmeric, garam masala, shahi jeera, and half of the fried onions. Marinate for at least 4 hours, or ideally overnight in the refrigerator.
-
2
Wash the Basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30-40 minutes.
-
3
Bring a large pot of water to a rolling boil. Add the whole spices (bay leaves, cardamoms, cloves, cinnamon) and the 3 tablespoons of salt.
-
4
Drain the soaked rice and add it to the boiling water. Cook until the rice is exactly 70% done—it should still have a slight bite (al dente). This usually takes 5-7 minutes.
-
5
While the rice boils, take the marinated meat pot and spread the meat evenly at the bottom. Sprinkle half of the fresh mint, cilantro, and slit green chilies over the meat.
-
6
Using a slotted spoon, layer the 70% cooked rice directly over the meat. Do not drain the rice completely; a little bit of starchy water helps create steam.
-
7
Top the rice layer with the remaining fried onions, mint, cilantro, and the saffron-infused milk.
-
8
Drizzle the melted ghee evenly over the top layer of rice to ensure richness and prevent sticking.
-
9
Seal the pot. You can use a tight-fitting lid wrapped in aluminum foil or use the traditional method of applying a dough of flour (Atta) around the edge of the lid to make it airtight.
-
10
Place the pot on high heat for 10 minutes until you see steam trying to escape. Then, place a flat tawa (griddle) under the pot and reduce heat to very low.
-
11
Let it cook on 'Dum' (slow steam) for 45-50 minutes. Turn off the heat and let it rest, unopened, for another 15 minutes.
-
12
Gently open the seal. Using a thin saucer or a flat spatula, scoop from the bottom to the top, ensuring you get a mix of white rice, saffron rice, and the masala-coated meat.
💡 Chef's Tips
Always use aged Basmati rice (at least 2 years) to ensure the grains remain separate and fluffy. The raw papaya paste is crucial for mutton; it breaks down tough fibers so the meat falls off the bone. Never skip the 'resting' time after turning off the heat; it allows the moisture to redistribute perfectly. When frying onions (Birista), remove them when they are light golden as they continue to darken after being pulled from the oil. Ensure the pot used for Dum is heavy-bottomed to prevent the meat at the bottom from burning.
🍽️ Serving Suggestions
Serve hot with Mirchi ka Salan (a spicy peanut and chili curry). Pair with a cool Burani Raita (garlic-infused yogurt) to balance the spices. Include a side of fresh sliced red onions and lemon wedges. Accompany with a glass of sweet lassi or a rose-flavored sharbat. Finish the meal with a traditional dessert like Qubani ka Meetha (apricot compote).