Hyderabadi Dum Biryani Recipe | How to make Hyderabadi Biryani (2024)

FAQs

What is the secret ingredient in Hyderabadi biryani? ›

The real Hyderabadi wedding biryani, made by traditional chefs, uses more meat than rice. They marinate the meat with various spices and ingredients like cumin, cinnamon, cloves, and more for several hours, which restaurants can't always do because they serve large crowds quickly.

Dum is a way of cooking Biryani wherein you place layers of under-cooked rice on a bed of marinated meat and seal it. Dum means sealing. On the other hand “Hyderabadi” is the variety of biryani that originated in Hyderabad. All Hyderabadi biryanis are Dum biryanis.

Basmati rice is extra-long grain and its non-sticky texture make this rice ideal for all types of biryani.

The main spices used in Hyderabad biryani include cumin, coriander, cinnamon, cloves, cardamom, bay leaves, and saffron. These spices are typically roasted and ground fresh, which enhances their aroma and flavor.

Hyderabadi Biryani is said to be more spicy and savoury. It is made in the form of Dum and has a lot of Zaffron. Combining basmati rice and chicken makes Hyderabadi biryani distinguishable from others. The presentation and the pungent spices are the hallmarks of Hyderabadi Biryani.

Hyderabadi dum biryani is quintessentially the best variant that you cannot skip savouring. It is most cooked with mutton or chicken, where tender and marinated pieces of meat are layered with fragrant basmati rice and slowly cooked along with fried onions, aromatic spices, fresh herbs, and saffron.

Given that biryani contains rice, oil and red meat, people often consider it to be carb-rich and unhealthy. But let us tell you, it is not actually so. In fact, a study, published in the African Journal of Food Science and Technology, finds that a hearty plate of Hyderabadi biryani may be beneficial for your health.

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough.

To achieve a juicy biryani, consider these tips: 1> Rice Cooking Method: Parboil the rice until it's about 70% cooked. This prevents overcooking during the final dum phase. 2> Marinate Well: Marinate your meat (or vegetables) with yogurt and spices for several hours or overnight.

Zafrani biryani: One of the links to the biryani with royalty remains is that of saffron-infused milk or ghee added to the layers of rice to bring oomph and separate the dish from plebeian food.

Is there potato in Hyderabadi biryani? ›

Potatoes are not about included in acceptable Hyderabadi craven biryani. However, there are abounding variations of biryani, and altered regions and households may accept their own different recipes that accommodate potatoes or added ingredients.

What I love about this dish is that unlike most other Biryanis wherein onion, tomatoes or yogurt are used for gravy, this recipe has spinach, coriander and mint in the gravy giving it luscious green colour and it also boosts the nutrition of the dish.

A pakki biryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as khyma or jeerakasala. The dum method of preparation (sealing the lid with dough [maida] or cloth and placing red-hot charcoal above the lid) is applied here to avoid scorched rice.

Hyderabadi Biryani Flavour gives the taste of perfect blend of all the spices, All this leads to unique taste of biryani.By adding Hyderabadi Biryani Flavour When it comes to describing taste of Biryani, it gets limited to few words like delicious, lip smacking, awesome, spicy, mouthwatering, moist, dry, succulent etc.

Cumin Seeds: This earthy spice is an essential ingredient in Biryani masala. Cumin seeds are rich in antioxidants and have anti-inflammatory properties, making them beneficial for overall gut health. Bay Leaves: These aromatic leaves add a subtle, woody flavor to Biryani.

Biryani's authentic flavour experience is derived from a blend of essential biryani spices, which typically include cinnamon, green and black cardamom, cloves, coriander seeds, cumin seeds, bay leaves, nutmeg, mace, and star anise, among others.

Add Extra Moisture but Don't Overdo

Once you're done with layering rice over the meat or vegetables, make sure to add extra moisture. For this, you can use ghee or butter, milk, meat stock, rose water, edible fragrance, kewda, etc. Using any of these ingredients as moisture will add to the shine and flavor.