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 refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Hyderabadi Chicken Biryani, Dahi ki Chutney and Kachumber Salad
Protein-packed chicken biryani, perfectly spiced and energy-giving. A true taste delight!
This hyderabadi dish is perfect for lunch. With 1152.3500000000001 calories and 50.58g 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.
66cal
6gprotein
4gcarbs
3gfat
Ingredients
1 cup Thick Curd (Use hung curd or Greek yogurt for best results. Ensure it's not sour.)
0.5 cup Mint Leaves (Fresh pudina leaves, tightly packed.)
0.5 cup Coriander Leaves (Fresh dhaniya leaves with tender stems, tightly packed.)
2 pcs Green Chilli (Adjust quantity based on your spice preference.)
0.5 inch Ginger (Roughly chopped.)
0.5 tsp Roasted Cumin Powder (Also known as bhuna jeera powder.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
2 tbsp Water (As needed for blending.)
Instructions
1
Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.
2
In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.
3
Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.
4
Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.
5
Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.