Hyderabadi Dum Biryani (Kachchi Style)

🧂 Ingredients

• 500 g Basmati rice(High-quality, aged Basmati rice is recommended for best results.)
• 600 g Lamb or Mutton(Cut into 1.5-inch pieces. Bone-in pieces add more flavor.)
• 200 g Full-fat yogurt(Whisked until smooth.)
• 1 cup Fried onions (Birista)(Store-bought or homemade. Ensure they are crispy and not burnt.)
• 0.5 g Saffron threads(Soaked in 1/4 cup warm milk for at least 30 minutes.)
• 100 g Ghee(Melted. Plus extra for greasing.)
• 2 tbsp Hyderabadi Biryani Masala(Use a good quality store-bought mix or homemade.)
• 2 tbsp Ginger-garlic paste
• 2-3 pieces Green chilies(Slit or finely chopped, adjust to taste.)
• 1/4 cup Fresh mint leaves(Chopped.)
• 1/4 cup Fresh cilantro leaves(Chopped.)
• 1 tbsp Lemon juice
• 1 tbsp Whole spices for rice(e.g., bay leaves, cardamom pods, cloves, black peppercorns, cinnamon stick.)
• to taste Salt
• 1 ball Dough for sealing(Made from whole wheat flour and water.)

👨‍🍳 Instructions

1. 1

   Marinate the meat: In a large bowl, combine the lamb pieces with yogurt, biryani masala, ginger-garlic paste, green chilies, chopped mint, chopped cilantro, lemon juice, half of the fried onions, and salt to taste. Mix thoroughly, ensuring each piece of meat is coated. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for maximum flavor infusion.

   ⏱️ 4-12 hours (marinating)
2. 2

   Prepare the rice: Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Meanwhile, bring a large pot of water to a rolling boil. Add the whole spices and salt (ensure it's well-salted, like seawater). Drain the soaked rice and add it to the boiling water. Cook for about 5-7 minutes, until the rice is about 70% cooked (al dente). It should still have a slight bite. Drain the rice immediately and set aside.

   ⏱️ 40 minutes (including soaking and cooking)
3. 3

   Layer the biryani: Grease a heavy-bottomed pot or Dutch oven with a little ghee. Spread the marinated meat evenly at the bottom of the pot. Layer the par-boiled rice over the meat. Drizzle the saffron-infused milk evenly over the rice. Scatter the remaining fried onions on top.

   ⏱️ 15 minutes
4. 4

   Seal and cook on 'dum': Prepare a simple dough by mixing whole wheat flour with water to form a firm dough. Roll it into a rope and press it around the rim of the pot. Place the lid tightly over the pot, pressing down on the dough seal to ensure no steam escapes. Cook on medium-high heat for the first 5-7 minutes to build up steam. Then, reduce the heat to very low (use a tawa or heat diffuser if needed) and cook for 45-55 minutes. The meat will cook through in the steam, and the rice will absorb all the flavors.

   ⏱️ 50-60 minutes
5. 5

   Rest and serve: Once cooked, turn off the heat and let the biryani rest, still sealed, for at least 15-20 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Carefully break the dough seal and gently fluff the biryani with a fork or flat spoon, mixing the layers slightly from the bottom up. Serve hot with raita or a salad.

   ⏱️ 20 minutes (resting)

💡 Pro Tips

• ✓Kachchi biryani relies on raw meat cooking through steam, hence the long marination and 'dum' cooking are crucial.
• ✓'Dum' cooking is a traditional slow-cooking method using sealed pots to trap steam, ensuring moisture and flavor retention.
• ✓A tight seal is essential for effective 'dum' cooking. If the dough seal breaks, you can use aluminum foil or a tight-fitting lid.
• ✓For a richer flavor, you can add a few tablespoons of melted ghee over the rice just before sealing.

🔄 Variations

• Pakki Biryani: Uses pre-cooked meat, significantly reducing cooking time.
• Chicken Biryani: Substitute lamb with chicken pieces (reduce marination and cooking time).
• Vegetable Biryani: Layer with mixed vegetables and paneer instead of meat.

🥗 Nutrition

Per serving