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Dum Style Lamb Biryani


Dum Style Lamb Biryani

Dum Style Lamb Biryani



Recipe Servings


Recipe Cook Time


Cook up a traditional dum-style meat biryani with a side of raita. 'Dum' is the art of slow cooking for long hours to infuse all the lovely flavours.


  • 3 cups basmati rice

    100 gm desi ghee

    2 tsp whole garam masala

    500 gm lamb curry cut

    1 cup brown onion

    3 Tbsp ginger-garlic paste

    3 liter mutton stock (optional, for seasoning)

    1 cup yogurt

    1/2 tsp cinnamon powder

    1/2 tsp mace powder

    1/2 tsp green cardamom powder

    1 tsp yellow chilli powder

    Salt to taste

    Few drops kewra

    Few strands saffron

    4 tsp mint, chopped

    2 tsp green chillies, slit

    4 tsp green coriander, chopped

    70 gm cream

    Refined flour dough (for parda, optional)

    For Raita:

    1 1/2 cups yogurt

    4 Tbsp onion, chopped

    4 Tbsp tomato, chopped

    1/2 tsp roasted cumin


For Raita:

Make raita by mixing yogurt with onion, tomato, roasted jeera powder and salt.

For Biryani:

Parboil rice around 70% with garam masala and 2 tbsp desi ghee. Keep aside.

Bhunnao lamb in remaining ghee in any heavy bottom pan or lagan with brown onion, ginger- garlic paste and whole garam masala.

Cook with mutton stock. When stock is reduced, add curd and powder spices.

Layer the biryani with lamb & rice. Flavour with kewra, saffron, mint, chilli, brown onions, coriander and cream.

Cover the pan, keep it on the hot plate or on tawa, cook till rice is cooked properly

Place the finished biryani in a serving bowl.

Seal the biryani with the dough prepared with refined flour.

Serve hot with raita.

Key Ingredients: basmati rice, onion, tomato, cumin seeds, clarified butter, kewda, yellow chillies, mutton, whole wheat flour, garam masala, lamb meat, ginger, garlic, yogurt, cinnamon, mace, green cardamom, salt, saffron, mint leaves, green chillies, coriander leaves, c