Hyderabadi Chicken Dum Biryani

Name: Hyderabadi Chicken Dum Biryani
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 700 g chicken (bone-in, medium pieces); 1.5 cup basmati rice (soaked for 30 minutes); 0.75 cup yogurt (plain, thick); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 1.5 cup oil for frying (for frying onions); 3 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp cumin seeds; 2 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 6 cup water (for parboiling rice); 0.5 tsp salt (for parboiling rice); 0.5 cup whole wheat flour (for sealing the pot)

RATING

4.6/5(185)

TASTE SCORE

10/10

Fragrant basmati rice and spiced chicken are layered and cooked on dum until every grain turns aromatic and fluffy. This Hyderabadi favorite has tender meat, fresh herbs, saffron milk, and deep flavor in every spoonful.

PREP

30m

COOK

55m

SERVES

1 KATORI

805 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and saffron.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 30 minutes, then drain.
3.Soak the saffron in warm milk and set aside.
mix · ~15 min
Marinate the chicken.
1.Place the chicken in a large bowl.
2.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, 1 tbsp ghee, 1 pinch salt, half of the mint, half of the coriander leaves, 2 slit green chilies, and half of the fried onions once ready.
3.Mix well, cover, and let it rest while you prepare the other parts.
TIPA thick yogurt marinade clings better to the chicken and keeps the biryani base from turning watery.
fry · ~15 min
Fry the onions.
1.Heat the oil for frying in a wide pan over medium heat.
2.Add the sliced onions and fry, stirring often, until deep golden and crisp.
3.Remove the onions and drain them well.
TIPPull the onions out just before they turn dark brown; they continue to deepen in color after draining.
boil · ~10 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, black peppercorns, and 0.5 tsp salt.
3.Add the drained rice and cook until it is about 70 percent done, 5 to 6 minutes.
4.Drain the rice immediately.
TIPThe grains should still have a firm center; overcooked rice will break during dum.
assemble · ~7 min
Layer the biryani.
1.Spread the marinated chicken in a heavy pot in an even layer.
2.Drizzle the remaining 1 tbsp ghee and 0.25 cup water over the chicken.
3.Layer the parboiled rice on top.
4.Scatter the remaining fried onions, mint, coriander leaves, and 1 slit green chili over the rice.
5.Drizzle the saffron milk over the top.
rest · ~5 min
Seal the pot for dum.
Make a soft dough with the whole wheat flour and a little water from your kitchen supply, then use it to seal the rim of the pot. Cover tightly with a lid.
simmer · ~35 min
Cook the biryani on dum.
Set the pot over low heat and cook for 35 minutes. Let the steam finish the rice and gently cook the chicken until tender.
TIPKeep the heat very low so the bottom does not scorch before the chicken cooks through.
rest · ~10 min
Rest the biryani before opening.
Turn off the heat and let the sealed pot rest for 10 minutes. Break the seal and open the lid.
serve
Fluff gently and serve hot.
Use a flat spoon to lift the rice and chicken from the sides and bottom so the layers stay mostly separate. Serve while hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken at least 1 hour if possible so the yogurt and spices penetrate the bone-in pieces better.
2
Fry the onions in batches if needed; crowded onions steam and turn soft instead of crisp birista.
3
Salt the rice-boiling water assertively, since the grains absorb most of their seasoning at the parboil stage.
4
Stop cooking the rice when it still has a chalky core; it must finish on dum without turning mushy.
5
Use a heavy-bottomed pot or place a tawa under the biryani pot to protect the bottom chicken layer from scorching.
6
After dum, rest before opening and fluff with a flat spoon from the sides to keep the long grains intact.
7
Refrigerate leftovers within 2 hours and reheat covered with a spoonful of water to revive the rice.