Hyderabadi Chicken Dum Biryani
A regal and aromatic one-pot dish from Hyderabad, featuring marinated chicken and fragrant basmati rice layered and slow-cooked together in traditional 'dum' style, infused with warm spices and fresh herbs.
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Ingredients
- 2 cupsBasmati rice
preferably aged
- 800 gramsChicken
cut into medium pieces, skinless
- 1 cupYogurt
thick, whisked
- 2 largeOnion
thinly sliced
- 4 piecesGreen chilies
slit lengthwise
- 2 tablespoonsGinger-garlic paste
- 1 cupFresh coriander leaves
chopped
- 1 cupFresh mint leaves
chopped
- 2 tablespoonsLemon juice
- 4 tablespoonsCooking oil
- 3 tablespoonsGhee
- 3 cupsWater
- 2 teaspoonsSalt
adjust to taste
- 1 setWhole spices for rice boiling
2 bay leaves, 4 green cardamoms, 4 cloves, 1-inch cinnamon stick, 1 black cardamom
- 1 setWhole spices for chicken
1 bay leaf, 3 green cardamoms, 4 cloves, 1-inch cinnamon stick, 1 star anise
- 1 teaspoonSaffron strands
soaked in 3 tablespoons warm milk
- 1 cupFried onions (Birista)
Instructions
Wash basmati rice thoroughly until water runs clear. Soak the rice in water for 30 minutes, then drain.
Heat 2 tablespoons of oil in a large pan. Add whole spices for rice boiling, sauté for 30 seconds until aromatic.
Add soaked and drained rice. Stir for 2 minutes to coat the rice with the spices.
Add 3 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until the rice is 70% cooked (about 6 to 7 minutes). Drain and set aside.
In a separate bowl, combine chicken pieces, yogurt, ginger-garlic paste, green chilies, half of the chopped coriander and mint, lemon juice, 1 teaspoon salt, and whole spices for chicken. Mix thoroughly and marinate for at least 30 minutes.
Heat remaining 2 tablespoons of oil and 3 tablespoons of ghee in a heavy-bottomed pan or pressure cooker without the lid. Fry sliced onions on medium heat until golden brown and crisp. Remove half for garnishing.
Add marinated chicken to the pan with the onions. Cook on medium heat until the chicken is tender and oil begins to separate, about 15-20 minutes.
Reduce the heat to low. Layer the partially cooked rice evenly over the chicken in the pan.
Scatter the reserved fried onions, remaining coriander and mint leaves, and drizzle saffron milk over the top.
Seal the pan tightly with a heavy lid or dough to trap the steam (dum process). Cook on very low heat for 25-30 minutes to allow flavors to meld.
Turn off heat and let the biryani rest for 10 minutes before gently fluffing up with a fork and serving.
