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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.
For 4 servings
Prepare Rice and Saffron
Make Fried Onions (Birista)
Marinate the Chicken
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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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.
This hyderabadi recipe takes 120 minutes to prepare and yields 4 servings. At 853.28 calories per serving with 54.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Par-boil the Rice
Layer the Biryani
Seal and Cook on 'Dum'
Serve
Replace chicken with bone-in mutton pieces to make Hyderabadi Mutton Biryani. Increase the marination time to at least 6 hours (or overnight) and the 'dum' cooking time to 45-50 minutes.
For a Vegetable Dum Biryani, replace the chicken with a mix of hearty vegetables like potatoes, carrots, cauliflower, and green beans. Marinate the vegetables for 30-60 minutes.
To make it spicier, increase the number of green chilies or add a teaspoon of black pepper powder to the marinade.
This recipe is for 'Kacchi' biryani (raw meat). A variation is 'Pakki' biryani, where the meat is cooked separately before being layered with the rice.
The chicken provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Spices like turmeric, ginger, and garlic have anti-inflammatory and digestive properties, while cloves and cardamom are rich in antioxidants.
The use of yogurt in the marinade provides beneficial probiotics that support gut health and improve digestion.
'Dum' is a slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (handi) on low heat. The steam trapped inside cooks the ingredients in their own juices, making the dish intensely aromatic and flavorful.
Mushy rice is usually caused by overcooking it during the par-boiling stage. The rice should only be 70% cooked before layering, as it continues to cook in the steam. Also, ensure you use aged basmati rice, which is less starchy.
Hyderabadi Biryani can be part of a balanced diet when eaten in moderation. It provides a good balance of protein from chicken, carbohydrates from rice, and healthy fats from ghee and yogurt. However, it is a calorie-dense dish, so portion control is key.
A typical serving (around 525g) of Hyderabadi Chicken Dum Biryani contains approximately 700-850 calories, depending on the amount of oil/ghee used and the specific cuts of chicken.
While traditional biryani is made in a handi, you can adapt it for a pressure cooker. Layer as instructed, close the lid, and cook on low heat for 15-20 minutes without the whistle. Let the pressure release naturally. The result will be slightly different but still delicious.
Hyderabadi Biryani is traditionally served with Mirchi ka Salan (a tangy chili curry) and Raita (a yogurt-based side dish with cucumber, onion, or mint).