Biryani is one of the favorite dish in our family. J is so crazy about it that when ever we plan to visit India, he asks my dad that by the time we reaches home there should be a packet of Paradise Biryani ready for him at home. Paradise is the famous Biryani house in Hyderabad.

They say that visit to Hyderabad is incomplete without a visit to Paradise and tasting the Biryani there. This restaurant was started back in 1953 as a small cafe and slowly developed into a famous restaurant.

So coming to the recipe, this was one of the first dishes I learnt and is loved by everyone at home. It looks like a very long process with a long list of ingredients. But it is very simple to make, if you just follow the steps.


What you Need :
Biryani Masala Powder:
Cloves : 10
Cinnamon : 2 inch
Star Anise : 1
Fennel Seeds/Saunf : 1 Tbsp
Jeera : 1/2 Tbsp
Coriander Seeds : 3 Tbsp
Cardamom : 6
Black Cardamom : 1
Dry Roast and grind to fine powder

Onion Green chili Paste:
Fried Onions : a handful
Green chillies : 3, adjust to taste if required
Blend together to get a coarse paste


For Lamb Marination:
Lamb : 1 Kg, cut into bite sized pieces
Ginger Paste : 1 Tbsp
Garlic Paste : 1 Tbsp
Curd : 250 gms
Turmeric : 1 tsp
Salt : to taste
Lemon juice : squeezed from 2 Lemons
Chili Powder : 2 Tbsp, adjust to taste if required
Coriander and Mint leaves : a handful, chopped
Masala Powder : 2 Tbsp (Recipe Above)
Onion Green chilli Paste : 2 Tbsp (Recipe Above)
Oil : 1/2 cup
Mix all the ingredients well, and let it marinate for 2 to 3 hrs or overnight if possible.

For Rice :
Basmati Rice : 3/4 th Kg
Cloves : 5
Cinnamon : 1 inch
Star Anise : 1
Salt : to taste
Oil : 2 Tbsp
Wash rice 2 to 3 times, till water runs clear.
Soak rice in enough water for 30 mins.
Boil water in a big vessel, add all ingredients from Cloves to Oil.
Drain the rice and add to the boiling water.
Cook till 3/4th done.
Drain and keep aside.

To Assemble:


Marinated Lamb
3/4 th cooked Rice
Cashew Nuts : 1 cup
Fried Onions : 1 cup
Saffron soaked in 1/2 cup milk
Chopped Coriander and Mint Leaves : 1 cup
Ground Masala Powder : 2 Tbsp (Recipe Above)
Ghee/Butter : 1 cup


Take a wide, deep pan/vessel.
Put the marinated meat at the bottom.
Sprinkle some chopped coriander and mint leaves, fried onions and cashews.


Layer half of the rice on the meat.
Now pour half of the ghee evenly on the rice.
Next pour half of the saffron milk evenly all over.
Sprinkle 1 Tbsp of masala powder.
Spread half of cashew nuts, half of fried onions and half of coriander and mint leaves.
On this, layer remaining half of the rice, and repeat the same steps – adding remaining ghee, saffron milk, masala powder, cashews, fried onions and coriander and mint leaves.
Cover the pan with an aluminium foil and place the lid tightly.
Put an even tava on the stove and on this put the pan.
Turn the heat to medium low and cook for 45 mins.
Mix well and serve hot with raita.


8 thoughts on “Lamb Dum Biryani”

  1. you have explained in such a way that even a person who doesn’t know how to make an omlet can easily cook and serve amazing biryani! Congrats.

  2. Loved reading all thru with those photographs , looks yummy , would love to have a mouthfull straightway ๐Ÿ˜‰ very traditional ๐Ÿ™‚

  3. I totally agree with you visit to paradise is not complete when you visit hyd…..Husband is a huge fan of biryani and almost every sunday i make it. Your version is little different to how i make…this sunday will take your recipe.

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