Hyderabadi Chicken Dum Biryani
A flavorful and aromatic rice dish made with marinated chicken, basmati rice, and a blend of spices, cooked to perfection using the traditional 'dum' method.
Ingredients
For the Chicken Marinade
- 1kgchicken, cut into pieces
- 1 1/2cupsplain yogurt
- 3tbspginger-garlic paste
- 3tbspred chili powder
- 1 1/2tspturmeric powder
- 2tspgaram masala
- 1cupmint leaves, chopped
- 1cupcilantro (coriander leaves), chopped
- 1piecelemon, juiced
- 1pinchsalt
For the Rice
- 3cupsbasmati rice
- 6cupswater
- 5piecegreen cardamom pods
- 8piececloves
- 2piecebay leaves
- 2piececinnamon sticks
- 1tspSalt
For Layering and Dum Cooking
- 4piecelarge onions, thinly sliced
- 4tbspghee or oil
- 1/2cupmilk
- 1pinchsaffron strands (optional)
- 1bundleadditional mint and cilantro for garnishing
How to make Hyderabadi Chicken Dum Biryani
Marinate the Chicken
In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, mint, cilantro, and lemon juice.
Add chicken pieces, coat well, cover, and refrigerate for at least 2 hours.
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear.
In a large pot, bring water to a boil. Add cardamom pods, cloves, bay leaves, cinnamon sticks, and salt.
Add rice and cook until 50% cooked. Drain and set aside.
Prepare the Onions
Heat ghee or oil in a pan over medium heat.
Fry onions until golden brown and crisp. Reserve half for garnishing.
Layer the Biryani
In a heavy-bottomed pan, spread the marinated chicken.
Add the rice on top.
Garnish with the reserved fried onions, mint, and cilantro.
Dum Cooking
Mix saffron with warm milk (if using) and drizzle over the rice.
Cover the pan tightly. You can seal the edges with dough to ensure no steam escapes.
Cook on high heat for 10 minutes, then on low heat for 25-35 minutes.
Serve
Gently fluff the biryani before serving.
Serve hot with raita or a side salad.
Tips & Tricks
For best results, marinate the chicken overnight.
Use high-quality basmati rice for a more aromatic biryani.
Ensure the rice is only 50% cooked before layering to avoid mushy biryani.
