Hyderabadi chicken dum biryani recipe

 

🌾 Ingredients

For Chicken Marinade:

• Chicken – 1 kg (bone-in, curry cut)

• Yogurt – 1 cup (thick, full-fat)

• Ginger-garlic paste – 2 tbsp

• Red chili powder – 2 tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Coriander powder – 1 tsp

• Garam masala – 1 tsp

• Lemon juice – 2 tbsp

• Green chilies – 3–4 (slit)

• Mint leaves – ½ cup (chopped)

• Coriander leaves – ½ cup (chopped)

• Fried onions – 1 cup (crispy golden brown)

• Salt – to taste

• Oil – 2 tbsp

For Rice:

• Basmati rice – 500 grams (soaked for 30 minutes)

• Whole spices – 2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, 1-inch cinnamon stick, 1 star anise

• Salt – 1 tbsp

• Water – as needed

For Layering:

• Saffron – a pinch (soaked in 3 tbsp warm milk)

• Ghee – 2 tbsp

• Extra fried onions – for garnish

• Fresh mint and coriander – a handful

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🍗 Step-by-Step Instructions

1. Marinate the Chicken (Min 2 hrs, ideally overnight)

• In a large bowl, mix all marinade ingredients.

• Add chicken and coat well. Cover and refrigerate.

2. Cook the Rice (70–80% done)

• Boil water with whole spices and salt.

• Add soaked basmati rice.

• Cook till grains are 70-80% done (firm but not fully cooked).

• Drain and set aside.

3. Layering the Biryani

• In a heavy-bottomed pot (or biryani handi):

  • Spread marinated chicken at the base.

  • Top with the partially cooked rice.

  • Sprinkle saffron milk, ghee, fried onions, mint, and coriander.

4. Dum Cooking (Sealing & Steaming)

Option A: Traditional Dum

• Seal the pot with wheat flour dough around the lid or cover tightly with foil and then the lid.

• Place on low flame for:

  • High for 5 minutes

  • Then very low for 25–30 minutes

• Place a tawa/griddle under the pot if unsure about flame control.

Option B: Oven Dum

• Preheat oven to 180°C (350°F)

• Place sealed pot in oven for 25–30 minutes.

5. Resting & Serving

• Let the biryani rest for 10 minutes before opening.

• Gently mix top to bottom before serving.

• Serve with raita, mirchi ka salan, or boiled eggs.

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✅ Tips

• Use long-grain basmati rice for authentic texture.

• Marination is key — don’t skip or rush.

• Don’t overcook rice — it continues cooking during dum.

• Use a heavy pot to avoid burning at the bottom.