Hyderabadi Biryani Recipe | Dum Style | Ready in 40 mins | Serves 4

Hyderabadi Dum Biryani is the benchmark. Long-grain Basmati, marinated meat, saffron, caramelised onions, and a slow dum cook that lets everything come together without rushing. The problem? Achieving that exact spice balance from scratch takes time and experience. Spicy South Hyderabadi Biryani Paste handles the hard part: the kachchi marinade base that gives the meat its depth. You handle the layering and the dum.

What You Need

• 1 pack Spicy South Hyderabadi Biryani Paste
• 500g chicken (bone-in, curry cut) or mutton
• 2 cups aged Basmati rice, soaked 30 mins
• ½ cup plain curd (yogurt)
• 2 large onions, thinly sliced and fried until crispy (birista)
• Small handful of fresh mint and coriander
• A pinch of saffron soaked in 2 tbsp warm milk
• 3 tbsp ghee + 2 tbsp oil
• Salt to taste

How to Cook

1. Marinate the meat: Mix chicken or mutton with the Spicy South Hyderabadi Biryani Paste, curd, and half the fried onions. Marinate for at least 20 minutes (overnight for deeper flavour).
2. Cook the marinade base: Heat oil in a heavy-bottomed pot. Add the marinated meat along with all marinade. Cook covered on medium heat for 12-15 minutes (chicken) or 25-30 mins (mutton) until about 80% cooked.
3. Parboil rice: In a separate pot, bring salted water to a boil. Add soaked Basmati rice. Cook until 70% done — grains should still have a slight bite. Drain thoroughly.
4. Layer: Spread the parboiled rice evenly over the cooked meat. Add fresh mint, coriander, remaining fried onions. Drizzle saffron milk and ghee over the top.
5. Dum cook: Seal the pot tightly. Cook on the lowest flame possible for 15 minutes. A tawa placed under the pot helps distribute heat evenly.
6. Rest: Switch off, rest for 5-7 minutes before opening. Gently mix from the bottom and serve.

Tips

• Longer marination = better flavour. 20 minutes minimum, overnight is ideal.
• The birista (crispy fried onions) is what separates Hyderabadi biryani from everything else — don't skip it.
• Serve with mirchi ka salan and Hyderabadi dahi chutney.
• A tawa (griddle) under the pot during dum prevents the bottom from burning.