⏱ 90 min 👥 6 servings
The legendary Hyderabadi Dum Biryani — layers of perfectly spiced meat and Shansley Basmati Rice slow-cooked together over a flame, creating an explosion of aroma and flavor.
1Soak Shansley Basmati Rice in cold water for 30 minutes. Drain and set aside.
2Brown the sliced onions in hot ghee until golden and crispy. Remove half and set aside for garnish.
3In the same pan, add ginger-garlic paste and cook for 2 minutes. Add meat and sear until browned on all sides.
4Add biryani masala, yogurt, green chillies, and Shansley Pink Salt. Cook on medium heat for 20–25 minutes until meat is 70% done. Set aside.
5Boil 8 cups water with whole spices and Shansley Pink Salt. Add soaked rice and cook until 70% done (al dente). Drain.
6In a heavy-bottomed pot, layer the meat curry, then rice, then mint & coriander, then crispy onions. Repeat layers. Drizzle saffron milk on top.
7Seal the pot tightly with dough or aluminum foil. Cook on high heat for 5 minutes, then reduce to very low heat for 25–30 minutes (dum).
8Open the seal carefully, gently mix from the edges, and serve hot with raita and salad.
