Tips for preparing a delicious Hyderabadi Dum Biryani

Hosting a farm party for 30 people? Hyderabadi Dum Biryani is the perfect crowd-pleaser!
This fragrant, slow-cooked masterpiece will leave your guests raving. Here’s how to prepare
it in bulk while keeping it authentic and delicious.

�� Ingredients (Serves 30)
For the Rice:
 5 kg basmati rice (soaked for 30 mins)
 10 liters water
 5 bay leaves, 10 cloves, 5 cinnamon sticks, 5 star anise, 10 cardamom pods
 2 tbsp salt
For the Marination (Kachchi Biryani Style):
 10 kg chicken/mutton (bone-in pieces)
 2 kg thick yogurt
 1 cup ginger-garlic paste
 2 tbsp turmeric powder
 3 tbsp red chili powder (adjust to taste)
 3 tbsp coriander powder
 2 tbsp garam masala
 1 tsp saffron strands (soaked in 1/2 cup warm milk)
 3 cups fried onions (birista)
 10-12 green chilies, slit
 4 cups fresh coriander & mint leaves
 1/2 cup lemon juice
 Salt to taste
For Layering & Dum Cooking:
 1 cup ghee
 2 cups fried onions (extra for garnish)
 2 cups chopped mint & coriander
 2 tbsp kewra water (optional)
 Wheat flour dough (atta) or foil for sealing

��‍�� Step-by-Step Cooking Method (Large Batch)

1️⃣ Marinate the Meat (Night Before)
 In large containers, mix meat with yogurt, ginger-garlic paste, spices, fried onions,
herbs, lemon juice, and salt.
 Marinate overnight for maximum flavor.
2️⃣ Parboil the Rice (Day of Cooking)
 Use a huge pot (or multiple pots) to boil water with whole spices and salt.
 Add soaked rice and cook until 70% done (grains should have a slight bite).
 Drain immediately and spread on trays to cool.
3️⃣ Layer the Biryani in Bulk
 Use large handis (clay pots) or thick-bottomed aluminum pots for dum cooking.
 Layer 1: Spread ghee at the bottom.
 Layer 2: Add half the marinated meat.
 Layer 3: Spread half the parboiled rice.
 Layer 4: Sprinkle fried onions, mint, coriander, saffron milk, and kewra water.
 Repeat layers and finish with rice on top.
4️⃣ Dum Cooking (Slow & Steady)
 Seal the pot tightly with atta dough or foil to trap steam.
 Cook on low heat for 1.5-2 hours (for mutton) or 45-60 mins (for chicken).
 Rotate the pot occasionally for even cooking.
5️⃣ Serving in Style
 Open the pot at the party for a dramatic aroma release!
 Gently mix layers before serving.
 Garnish with extra fried onions, boiled eggs, and lemon wedges.

�� Pro Tips for Farm Party Success
✔ Prep in Advance – Marinate meat overnight, chop herbs, and fry onions a day before.
✔ Use Multiple Pots – Cook in batches if needed to avoid overcrowding.
✔ Keep Warm – After dum cooking, wrap pots in blankets to retain heat.
✔ Pair with Raita & Salad – Serve with onion-cucumber raita, mirchi ka salan, and
shahi tukda for dessert.
�� “The secret to great biryani? Patience and plenty of love!”