Aromatic basmati rice and tender chicken, slow-cooked in layers with fragrant spices. This classic Hyderabadi dum biryani is a one-pot meal perfect for celebrations or a special weekend dinner.
Prep30 min
Cook45 min
Soak90 min
Servings4
Serving size: 1.5 cups
1039cal
43gprotein
117gcarbs
Ingredients
500 g Chicken (Bone-in, biryani cut pieces)
2 cup Basmati Rice (Long-grain and aged)
1 cup Curd (Thick, preferably hung yogurt)
2 tbsp Ginger Garlic Paste
1 cup Birista (Crispy fried onions)
3 tbsp Ghee (Melted)
3 tbsp Vegetable Oil (For the marinade)
0.25 cup Coriander Leaves (Chopped, plus more for layering)
0.25 cup Mint Leaves (Chopped, plus more for layering)
A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
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.
This hyderabadi dish is perfect for dinner. With 1407.5100000000002 calories and 52.68g of protein per serving, it's a nutritious choice for your meal plan.
44gfat
4 pc Green Chili (Slit lengthwise)
2 tbsp Lemon Juice
2 tbsp Biryani Masala
1.5 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Salt (For the marinade)
1 pinch Saffron
0.25 cup Milk (Warmed)
8 cup Water (For boiling rice)
1 tsp Shahi Jeera (For boiling rice)
4 pc Green Cardamom (For boiling rice)
4 pc Cloves (For boiling rice)
1 inch Cinnamon Stick (For boiling rice)
1 pc Bay Leaf (For boiling rice)
0.5 cup Atta (Optional, for sealing the pot)
Instructions
1
Preparation and Marination
Gently wash the basmati rice until the water runs clear, then soak it in ample water for 30 minutes. Drain completely before cooking.
In a small bowl, soak the saffron strands in 1/4 cup of warm milk. Set aside for the flavors to infuse.
In a large mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, 3/4 cup of birista, chopped coriander, chopped mint, and slit green chilies.
Add the biryani masala, red chili powder, turmeric powder, 1.5 tsp salt, lemon juice, and 3 tbsp of vegetable oil.
Mix thoroughly to ensure the chicken is evenly coated. Cover and marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator for maximum flavor and tenderness.
2
Par-boil the Rice
In a large pot, bring 8 cups of water to a vigorous boil. Add 2 tbsp of salt and the whole spices: shahi jeera, green cardamoms, cloves, cinnamon stick, and bay leaf.
Add the soaked and drained rice to the boiling water. Stir gently once.
Cook for 5-7 minutes, or until the rice is exactly 70% cooked. The grain should break when pressed but still have a firm, raw core. Timing is critical here.
Immediately drain the rice through a colander, discarding the water and whole spices.
3
Layer the Biryani
In a heavy-bottomed pot or 'handi', spread the marinated chicken mixture evenly to form the base layer.
Gently spread the 70% cooked rice over the chicken layer. Do not press down; keep it light and airy.
Sprinkle the remaining 1/4 cup of birista, a handful of fresh mint, and coriander leaves over the rice.
Drizzle the saffron-infused milk and the melted ghee evenly over the top layer of rice.
4
Cook on 'Dum'
Seal the pot tightly to trap the steam. You can use a tight-fitting lid, seal the edges with a simple dough made from atta and water, or cover the pot with a layer of aluminum foil before placing the lid on top.
Place the pot on the stove and cook on high heat for the first 5 minutes. This helps build up steam inside.
Reduce the heat to the lowest possible setting. For better heat distribution and to prevent burning, place a flat tawa (griddle) under the pot.
Let it cook on this low heat ('dum') for 25-30 minutes. The chicken will cook in its own juices and the steam generated inside the pot.
5
Rest and Serve
Turn off the heat and let the biryani rest, still sealed, for at least 15-20 minutes. This step is crucial as it allows the flavors to meld together and the rice to finish cooking perfectly.
Carefully open the pot. Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the top white grains with the masala-coated rice and chicken from the bottom.
Serve the hot and aromatic Hyderabadi Chicken Biryani with a side of Mirchi ka Salan or a simple Raita.
4
Serving size: 1 cup
279cal
5gprotein
17gcarbs
23gfat
Ingredients
250 g Baby Eggplants (About 8-10 pieces)
3 tbsp Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds (White)
2 tbsp Dry Coconut (Grated or desiccated)
4 tbsp Vegetable Oil (For frying and gravy)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tbsp Tamarind Paste
1 tsp Jaggery Powder (Or grated jaggery)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Warm)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Dry Roast & Make Masala Paste
In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
Allow all roasted ingredients to cool completely to room temperature.
Transfer the cooled ingredients to a blender and grind into a fine powder.
Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2
Prepare & Fry Eggplants
Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
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.
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
4
Cook the Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the prepared ground masala paste. Cook on low heat, stirring frequently, for 7-8 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
Stir in the tamarind paste and jaggery powder, mixing them well into the masala.
Gradually pour in 1.5 cups of warm water while stirring continuously to create a smooth, lump-free gravy. Add the salt and mix well.
Bring the gravy to a gentle simmer over medium-low heat.
5
Simmer & Finish
Gently place the fried eggplants into the simmering gravy, ensuring they are well-coated.
Cover the pan and let it cook on low heat for 10-12 minutes, or until the eggplants are fully tender and the gravy has thickened.
Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.
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.
