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Authentic Hyderabadi Lamb Dum Biryani

Embrace the royal legacy of Indian cuisine with a healthy twist. Our Hyderabadi Lamb Dum Biryani recipe brings you the authentic taste from the kitchens of the Nizams. Made with lean cuts of lamb, fragrant basmati rice, and a medley of freshly ground spices, this Biryani is not just a treat for your taste buds but also a protein-packed, nutritious meal for your family.


For the Lamb Marinade:

  • 500g Yarramundi Lamb Biryani
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1 teaspoon red chili powder
  • Salt to taste

For the Biryani Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 3-4 cloves
  • 2-3 cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • Salt to taste

For Layering:

  • 2 large onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • Saffron strands soaked in 1/4 cup warm milk
  • 2 tablespoons ghee or clarified butter


  1. Begin by marinating the lamb. Mix the ginger-garlic paste, turmeric powder, garam masala, red chili powder, and salt into the yogurt. Coat the lamb chunks thoroughly with this mixture. Let it marinate for at least 2 hours, or overnight for best results.
  2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
  3. In a large pot, bring the water to a boil with cloves, cardamom, bay leaf, cinnamon, and salt. Add the soaked rice and cook until it's 70% done. Drain and set aside.
  4. For the layering, fry the sliced onions in a skillet over medium heat with a little ghee until golden brown. Set aside.
  5. In a heavy-bottomed pot, layer half of the marinated lamb at the bottom. Top it with half of the rice, sprinkle half of the fried onions, cilantro, and mint. Repeat these layers one more time, ending with a top layer of rice.
  6. Drizzle the saffron-infused milk over the top rice layer and dot with ghee.
  7. Seal the pot with a tight-fitting lid or seal it using dough to trap the steam (Dum).
  8. Cook on a low flame for about 40-45 minutes until the lamb is tender and the rice is fully cooked.
  9. Let the Biryani rest for 10 minutes before opening the lid. Gently fluff and serve.