Hyderabadi Dum Biryani
Kachchi biryani: raw marinated mutton layered under rice and sealed from the start
Start the day before. The marinating alone is 6 hr, against 110 min of actual work.
Allergens in Hyderabadi Dum Biryani: milk, gluten.
Ingredients
Quantities for 6.
- 1kg on the bone Mutton
- 3 cups, soaked 30 min Basmati Rice
- 1.5 cups, thick Yogurt
- 4, sliced and fried to birista Onion
- 2 tbsp paste Ginger
- 2 tbsp paste Garlic
- 2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 2 tsp Garam Masala
- 1 cup Mint
- 1 cup Coriander Leaves
- a pinch in warm milk Saffron
- 2 Lemon
- 6 Cardamom
- 2 pieces Cinnamon
- 6 Cloves
- 2 Bay Leafoptional
- 6 tbsp Ghee
- for sealing Attaonly seals the lid and is discarded, so the dish stays gluten-freeoptional
- to taste Salt
Cookware
stovetop, oven
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kachchi means raw: the mutton goes in uncooked and must finish in the same time as the rice. That only works with a long marination and a tender cut.
- Marinate at least 6 hours, ideally overnight. This is the single biggest determinant of success.
Method
- Marinate the mutton with yogurt, ginger, garlic, chilli, turmeric, garam masala, half the birista, half the herbs, lemon juice and salt. Refrigerate 6 hours or overnight.
- Bring the marinated meat to room temperature for 30 minutes, then spread it in a heavy pot with 3 tbsp ghee.
- Boil the rice in well-salted water with the whole spices until 70% done, then drain immediately.A firm core in the grain. It finishes on dum.
- Layer the rice over the raw meat. Top with the remaining birista, herbs, saffron milk and ghee.
- Seal with a dough rope or tight foil. Cook on high for 5 minutes to build steam, then on the lowest heat for 45 minutes.Before you rest it, check the meat is cooked through and tender and the juices run clear. If it is not there, reseal and give it another 10 to 15 minutes on low.
- Rest 15 minutes before opening. Serve with mirchi ka salan and dahi chutney.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat covered with a splash of water. The rice suffers in the freezer.
Nutrition Low estimate
One serving of Hyderabadi Dum Biryani (429 g) is about 721 calories, or 168 calories per 100 g.
High protein: 45 g a serving, 25% of the calories
| Per serving429 g | Per 100 g | |
|---|---|---|
| Calories | 721 kcal | 168 kcal |
| Protein | 44.8 g | 10 g |
| Carbohydrate | 88.6 g | 21 g |
| of which sugars | 6.4 g | 2 g |
| Fibre | 3.9 g | 1 g |
| Fat | 19.6 g | 5 g |
| of which saturated | 10.7 g | 2 g |
| of which unsaturated | 7.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.