A fragrant and layered rice dish where marinated chicken and partially cooked basmati rice are slow-cooked in a sealed pot. This iconic Hyderabadi specialty is a true feast for the senses.
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 Hyderabadi Chicken Dum Biryani, Mirchi ka Salan and Cucumber Raita
Aromatic, soul-satisfying Hyderabadi Chicken Biryani with creamy raita. Pure comfort food perfection!
This andhra and hyderabadi dish is perfect for lunch or dinner. With 1282.1 calories and 65.56g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
0.25 cup Mint Leaves (Freshly chopped)
4 pcs Green Chili (Slit lengthwise)
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Ghee (Melted)
0.25 tsp Saffron (Strands)
0.25 cup Milk (Warm)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 tsp Shahi Jeera (Caraway seeds)
1.5 tsp Salt (For chicken marinade)
0.5 cup Vegetable Oil (For frying onions)
0.5 cup Whole Wheat Flour (For sealing the pot)
0.25 cup Water (To make dough for sealing)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
In a small bowl, gently warm the milk and add the saffron strands. Set aside to let the color and aroma infuse.
2
Make Fried Onions (Birista)
Heat oil in a wide, heavy-bottomed pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally. After 8-10 minutes, they will start to turn light brown.
Stir continuously for the next 3-5 minutes until they are evenly golden brown and crisp. Do not let them burn.
Quickly remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. They will become crispier as they cool.
3
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked yogurt, ginger garlic paste, red chili powder, turmeric powder, biryani masala, and 1.5 tsp of salt.
Crush half of the fried onions (birista) with your hands and add them to the bowl along with half of the chopped coriander, half of the mint leaves, slit green chilies, and lemon juice.
Mix everything thoroughly to ensure the chicken is well-coated. Cover and marinate for at least 2 hours in the refrigerator. For best results, marinate overnight.
4
Par-boil the Rice
In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, green cardamoms, cloves, shahi jeera, and the remaining 1.5 tsp of salt.
Add the drained, soaked rice to the boiling water. Stir gently once.
Cook for exactly 4-5 minutes, or until the rice is 70% cooked. A grain should break easily when pressed but still have a firm, raw core.
Immediately drain the rice through a colander and let it stand for a few minutes.
5
Layer the Biryani
In a heavy-bottomed pot or handi, spread the entire marinated chicken mixture in an even layer at the bottom.
Gently spread the par-boiled rice over the chicken layer. Do not press down.
Sprinkle the remaining fried onions, chopped coriander, and mint leaves over the rice.
Drizzle the melted ghee and the saffron-infused milk evenly over the top layer of rice.
6
Seal and Cook on 'Dum'
Prepare a stiff dough using the whole wheat flour and water. Roll it into a long rope and press it firmly along the entire rim of the pot.
Cover the pot with a tight-fitting lid, pressing down to create an airtight seal with the dough. Alternatively, seal tightly with a double layer of aluminum foil.
Place the pot on high heat for the first 5-7 minutes to build up steam inside.
Then, reduce the heat to the absolute lowest setting. Cook on 'dum' for 25-30 minutes. You can place a flat tawa (griddle) below the pot for more even heat distribution.
Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
7
Serve
Carefully break the dough seal and open the lid. Be cautious of the hot steam.
Use a fork or a flat spatula to gently fluff the biryani from the sides, bringing the chicken from the bottom to the top. This mixes the layers without breaking the delicate rice grains.
Serve hot with traditional accompaniments like 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.
