Beef Dom Biryani

    Dom biryani is unique because it is cooked with the lid on, especially with a dough binder that ensures that the steam inside does not escape the cooking pot. It is rich and delicious, and cooked on special occasions. Serve hot with borhani and raita.


    Dhaka, Bangladesh
    1 person made this


    • 2 kg of beef
    • salt as needed
    • 3 tablespoons of ginger paste
    • 1.5 tablespoons of garlic paste
    • 4 tablespoons of onion paste
    • 1 tablespoon of cumin paste
    • 1 teaspoon of red chili powder
    • 1 cup of water regular water
    • 1 tablespoon of postodana bata (poppy seed paste)
    • 1 tablespoon of pesta and kaju badam paste ( pistachio and cashew nut paste)
    • 1 cup of tok doi ( Greek yoghurt)
    • 1/2 cup of sweet doi ( sweet yoghurt)
    • 6 cinnamon sticks
    • 4 big cardamoms
    • 8 cloves
    • 4 bay leaves
    • 500 g of potatoes, boiled and pealed
    • 1/2 cup of ghee
    • 1 kg of basmati rice
    • 1/2 teaspoon of jafran
    • 2 tablespoons of kewra
    • 8 aloo Bokhara
    • 10-12 green chilies
    • 1 teaspoon of white pepper powder
    • 1 tablespoon of raisins
    • 1/2 cup of mawa
    • 1/2 cup of peyaj beresta or fried onions
    • 1/2 cup of mustard oil
    • 6 cups of hot water
    • 1 cup of thickened milk


    1. flour dough (enough to cover the circumference of the cooking pot)
    2. Cut the beef into small pieces. Wash the mix with salt. Set aside for 30 minutes.
    3. Drain the water out.
    4. In a bowl, mix the ginger, garlic, onion and cumin with 1 cup of water. Also mix in the red chili powder. Sieve this mixture and collect the extract in a bowl.
    5. Mix the extract with the meat. Also mix in the postadana and nut pastes, yoghurts, cinnamon sticks, cardamoms, cloves and bay leaves. . Set aside for 3-4 hours.
    6. Cut the potatoes into medium sized slices. Cover with salt.
    7. Heat a pan with ghee and fry the potatoes. Set aside.
    8. Wash the rice and soak in water for 30 minutes. Set aside and drain.
    9. Mix in jafran with kewra water in a separate bowl. Set aside.
    10. Pour the marinated meat in a saucepan or a big cooking pot where the biryani will be cooked. Layer with aloo Bokhara, fried potatoes, rice, green chilies, white pepper powder, salt, raisins, mawa, kewra-jafran mixture, peyaj beresta and mustard oil. Mix and add the hot water and thickened milk. Stir and mix well.
    11. Make a dough so that it can cover the circumference of the cooking pot. This will help in preventing any air from leaving the pot. Cover it with the lid in such a way so that the dough does not stick to the lid.
    12. Cook for 10 minutes on medium heat with lid on. Then cook for 30 minutes on low heat with lid on.
    13. Serve hot with borhani and salad.

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