Ingredients
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For the rice
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2 cups Basmati rice
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4 cups water
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3 bay leaves
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4 cloves
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1 cinnamon stick
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3 green cardamoms
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Salt, to taste
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For the meat (Chicken or Mutton)
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500g chicken or mutton (cut into pieces)
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2 large onions, thinly sliced
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2 tomatoes, chopped
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1/2 cup yogurt
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3 green chilies, chopped
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2 tablespoons ginger-garlic paste
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1 teaspoon red chili powder
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1 teaspoon turmeric powder
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1 teaspoon garam masala powder
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1 teaspoon cumin powder
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1 teaspoon coriander powder
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Salt, to taste
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Fresh coriander leaves, chopped
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Fresh mint leaves, chopped
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2 tablespoons ghee or oil
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1/2 cup water
Directions
Pakistani Dum Biryani is a traditional and rich rice dish that combines tender pieces of chicken or mutton with fragrant basmati rice, slow-cooked in a blend of aromatic spices. This flavorful biryani is made by layering the meat and rice, then steaming it on low heat (known as the “dum” method), which helps infuse all the spices and flavors into the dish. The result is a satisfying and aromatic meal that’s perfect for special occasions or family gatherings. Topped with fresh mint and coriander, it’s often served with a side of raita or salad for a complete experience. Whether you’re craving comfort food or looking to impress guests, this Pakistani Dum Biryani delivers a deliciously spicy, savory, and satisfying meal.
Note: Here’s an approximate breakdown of the nutrition for one serving (based on 6 servings) of Pakistani Dum Biryani made with chicken. Please note that the actual nutritional values can vary based on specific ingredients (like the cut of meat or amount of oil/ghee used).
Steps
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1
Done
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Prepare the riceWash the basmati rice under cold water until the water runs clear. Bring 4 cups of water to a boil in a large pot. Add the bay leaves, cloves, cardamoms, cinnamon stick, and a pinch of salt. Add the rice and cook for about 6-7 minutes until the rice is 70% cooked (the grains should still be firm). Drain the rice and set aside. |
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2
Done
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Prepare the meatHeat ghee or oil in a large pot or pressure cooker over medium heat. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant. Add the chopped tomatoes, green chilies, and cook until the tomatoes soften. Add the chicken or mutton pieces and cook until the meat is browned on all sides. Add the yogurt, red chili powder, turmeric, garam masala, cumin, coriander powder, and salt. Mix well. Pour in 1/2 cup of water, cover, and cook for 15-20 minutes (if using a pressure cooker, cook for about 3-4 whistles) until the meat is tender. |
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3
Done
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Layer the biryaniIn a large pot, layer half of the cooked meat mixture at the bottom. Add half of the cooked rice over the meat. Sprinkle half of the chopped coriander and mint leaves. Repeat the layers with the remaining meat, rice, and herbs. Drizzle a little ghee or oil on top of the rice. |
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4
Done
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Steam the biryaniCover the pot tightly with a lid. You can also place a heavy pan under the pot to avoid direct heat. Cook on low heat for about 15-20 minutes to let the flavors meld together. |
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5
Done
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ServeGently fluff the biryani with a fork before serving. Serve hot with raita or a side salad. Enjoy your delicious Pakistani biryani! |
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