Hyderabadi Chicken Dum Biryani
5/5
Hyderabadi Chicken Dum Biryani is a flavorful and aromatic rice dish that originated in the city of Hyderabad, India. It is made with basmati rice, tender chicken pieces, and a blend of aromatic spices. The biryani is cooked in the traditional dum style, where the rice and chicken are layered together and cooked on low heat to allow the flavors to meld together. The result is a rich and indulgent dish that is perfect for special occasions or weekend meals.
INGREDIENTS
For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf
- 2 green cardamom pods
- 1-inch cinnamon stick
- 4-6 whole cloves
For the chicken:
- 500 grams chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
For the biryani:
- 2 large onions, thinly sliced
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- Saffron strands soaked in milk (optional)
- Fried onions for garnish (optional)
INSTRUCTIONS
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with salt, bay leaf, cardamom pods, cinnamon stick, and cloves. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.
- In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Add the chicken pieces to the marinade and let it marinate for at least 30 minutes or overnight in the refrigerator.
- In a separate large pan, heat ghee or oil over medium heat. Add the sliced onions and cook until they are golden brown and caramelized. Remove half of the fried onions and set aside for garnish.
- Add cumin seeds and slit green chilies to the pan with the remaining fried onions. Cook for a minute until the spices release their aroma.
- Add the marinated chicken pieces to the pan and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
- In a large, heavy-bottomed pot or biryani pot, layer the partially cooked rice and cooked chicken. Sprinkle half of the chopped mint leaves and coriander leaves on top.
- Repeat the layering process with the remaining rice, mint leaves, and coriander leaves. Drizzle saffron milk on top for added color and flavor (optional).
- Cover the pot with a tight-fitting lid and cook the biryani on low heat for 25-30 minutes, or until the rice is fully cooked and the flavors have melded together.
- Remove the pot from heat and let it sit, covered, for 10-15 minutes to allow the flavors to further develop.
- Garnish the Hyderabadi Chicken Dum Biryani with the reserved fried onions. Serve hot with raita or any desired side dish.
TIPS
- Use good quality basmati rice for the best results. The long-grain rice adds a fragrant aroma and fluffy texture to the biryani.
- You can substitute chicken with lamb or vegetables for a vegetarian version of the biryani.
- Adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder.
- Soaking the rice before cooking helps to remove excess starch and ensures even cooking.
- If you don’t have a biryani pot, you can use a heavy-bottomed pot with a tight-fitting lid.
- Ensure that the heat is low while cooking the biryani to prevent the bottom from burning.
- The saffron strands soaked in milk can be added to give the biryani a vibrant color and aroma. However, it is optional.
- Serve the Hyderabadi Chicken Dum Biryani with raita, salad, or pickle for a complete and satisfying meal.
- Leftover biryani can be stored in the refrigerator for up to 2 days and reheated before serving.
- Enjoy this delicious and flavorful Hyderabadi specialty with family and friends!
NUTRITION VALUE
- Calories: Approximately 400-500 calories
- Protein: Around 25-30 grams
- Carbohydrates: Approximately 40-50 grams
- Fat: Around 10-15 grams
- Fiber: Approximately 2-4 grams
