Hyderabadi Chicken Dum Biryani
ID: f382690c...
A world-famous Hyderabadi classic featuring marinated chicken cooked to perfection, layered with fragrant basmati rice, and slow-cooked under 'dum' to lock in rich, aromatic flavors.
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🍳 Cooking Flow
Grind whole spices to make the fresh biryani masala powder. → Marinate the chicken with yogurt, spices, herbs, fried onions, and ghee for 1 hour. → Cook the chicken until 80% tender, drying up excess gravy. → Boil soaked Basmati rice with whole spices until 70-80% cooked, then strain. → Layer the rice and chicken in a pot, garnish, and cook on low heat under 'dum' for 30 minutes.
Cooking Steps
Brief Cooking Order
Grind whole spices to make the fresh biryani masala powder. → Marinate the chicken with yogurt, spices, herbs, fried onions, and ghee for 1 hour. → Cook the chicken until 80% tender, drying up excess gravy. → Boil soaked Basmati rice with whole spices until 70-80% cooked, then strain. → Layer the rice and chicken in a pot, garnish, and cook on low heat under 'dum' for 30 minutes.
Introduction
A world-famous Hyderabadi classic featuring marinated chicken cooked to perfection, layered with fragrant basmati rice, and slow-cooked under 'dum' to lock in rich, aromatic flavors.
Step 1
Prepare the special garam masala spice powder by grinding coriander seeds, fennel seeds, caraway seeds, black peppercorns, bay leaves, star anise, green cardamom, black cardamom, cloves, cinnamon sticks, nutmeg, and mace in a blender into a fine powder.
Step 2
In a large pan with the chicken pieces, add ginger-garlic paste, 1 tsp of the prepared spice powder, lemon juice, cardamom powder, red chili powder, turmeric powder, yogurt, salt, crushed fried onions, fresh mint, coriander, ground green chilies, and 1 tbsp of ghee. Mix well and marinate for 1 hour.
Step 3
Wash the Basmati rice 2-3 times to remove starch. Soak the rice in clean water for 1 hour.
Step 4
Heat 5 tbsp of onion-frying oil in a pot. Add the marinated chicken and roast on high heat for 10-15 minutes. Cover and cook on low heat for 20-25 minutes until 80% tender. Turn heat to high briefly to dry out excess water until oil separates.
Step 5
Boil 3-4 liters of water in a large vessel with salt, 1 tbsp oil, caraway seeds, cinnamon sticks, green cardamoms, and cloves. Add the soaked rice and boil on high heat until it is 70-80% cooked. Drain the rice.
Ingredients List
Important Notes
Using freshly ground garam masala powder gives the biryani a much superior aroma compared to store-bought powder.
Wash the rice thoroughly to remove excess starch, which prevents the rice from getting sticky.
Using the same oil used for frying onions to cook the chicken adds a rich flavor to the gravy.
Do not stir the biryani immediately after opening the lid; let it rest for 15 minutes so the rice grains firm up and do not break.
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