A quintessential Hyderabadi masterpiece, this Chicken Dum Biryani features layers of fragrant, long-grain basmati rice and succulent, marinated chicken, slow-cooked to perfection in a sealed pot. The 'dum' technique locks in all the aromas and flavors, creating a truly festive and unforgettable meal.
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Dum Biryani, Mirchi ka Salan and Cucumber Raita
Aromatic Chicken Biryani with tangy salan & cool raita – a flavorful, soul-satisfying comfort!
This indian dish is perfect for lunch. With 1215.94 calories and 52.510000000000005g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Biryani Masala
1.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Salt (For the chicken marinade)
0.125 tsp Saffron (A generous pinch)
3 tbsp Warm Milk (For soaking saffron)
2 pcs Bay Leaf
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
0.5 cup Atta (For sealing the pot)
0.25 cup Water (As needed for making dough)
Instructions
1
Marinate the Chicken (Minimum 2 hours)
In a large mixing bowl, combine the chicken pieces, curd, ginger garlic paste, half of the fried onions, half of the mint leaves, half of the coriander leaves, slit green chilies, and lemon juice.
Add the biryani masala, red chili powder, turmeric powder, and 1.5 tsp of salt for the marinade.
Mix everything thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for the most tender and flavorful results.
2
Prepare the Rice (15 minutes)
Gently wash the basmati rice in cold water 3-4 times until the water runs clear. Soak the rice in ample water for 30 minutes.
In a large, deep pot, bring 10 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 2 tsp of salt.
Drain the soaked rice completely and add it to the boiling water. Cook for 5-7 minutes, stirring occasionally, until the rice is exactly 70% cooked. It should still have a firm bite (al dente).
Immediately drain the rice in a colander to stop the cooking process. You can spread it on a large plate to cool slightly.
3
Layer the Biryani (5 minutes)
In a small bowl, soak the saffron strands in 3 tbsp of warm milk. Set aside to infuse.
Select a heavy-bottomed pot (handi). Spread 2 tbsp of ghee evenly on the bottom to prevent sticking.
Transfer the entire marinated chicken mixture into the pot, spreading it in a single, even layer.
Gently spoon the 70% cooked rice over the chicken layer, spreading it evenly.
Garnish the top of the rice with the remaining fried onions, mint leaves, and coriander leaves.
Drizzle the remaining 2 tbsp of ghee and the saffron-infused milk all over the rice.
4
Seal and Cook on 'Dum' (35 minutes)
Prepare a firm dough using the atta and a little water. Roll it into a long, thick rope.
Apply the dough rope along the entire rim of the pot. Place the lid on top and press down firmly to create a perfect airtight seal.
Place the pot on the stove over high heat for the first 5 minutes. This helps build up steam quickly inside.
Reduce the heat to the absolute lowest setting. For best results, place a flat iron tawa (griddle) under the pot to ensure gentle, even heat distribution and prevent burning.
Cook on this low 'dum' heat for 25-30 minutes. The chicken and rice will finish cooking in the trapped steam and aromas.
5
Rest and Serve (20 minutes)
Turn off the heat and let the biryani rest, still sealed, for a minimum of 15-20 minutes. This step is crucial for the flavors to meld and the rice to settle.
Carefully break the dough seal with a knife and open the lid, tilting it away from you to avoid the hot steam.
Use a fork or a thin spatula to gently fluff the biryani from the sides of the pot, mixing the rice and chicken carefully to keep the long grains intact.
Serve hot, ensuring each portion gets both the aromatic rice and the succulent chicken from the bottom. It pairs wonderfully with Mirchi ka Salan or a simple Raita.
339cal
6gprotein
21gcarbs
28gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
