Name: Hyderabadi Chicken Dum Biryani
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Indian (Hyderabadi)
Ingredients: 1 kg chicken, bone-in; 300 g (1¼ cups) thick yoghurt; 3 tbsp fried onions, crushed; 2 tbsp ginger–garlic paste; 2 tsp red chilli powder; ½ tsp turmeric; 1 tbsp biryani masala; 4 green chillies, chopped; Handful of mint and coriander; Juice of 1 lemon; 4 tbsp oil; Salt to taste; 500 g (2½ cups) basmati rice; 2.5 litres water; 2 tbsp salt; 1 cinnamon stick, 4 cloves, 4 cardamom, 1 bay leaf, 1 tsp caraway (shahi zeera); ½ tsp saffron in 4 tbsp warm milk; 4 tbsp fried onions; 3 tbsp ghee; 2 tbsp kewra or rose water; Extra mint and coriander

Method

Tick a step to mark it done.

Step 1: Mix all marinade ingredients with the chicken and marinate for at least 1 hour (ideally 3).
Step 2: Rinse and soak the rice 30 minutes; drain.
Step 3: Spread the marinated chicken in a heavy pot in an even layer.
Step 4: Boil the water with salt and whole spices, parboil the rice to just 50–60% (very firm), and drain.
Step 5: Layer the parboiled rice directly over the raw chicken. Top with saffron milk, fried onions, ghee, kewra water, mint and coriander.
Step 6: Seal the pot tightly (foil then lid, or a dough seal). Cook on high for 3–4 minutes to build steam, then on the lowest heat for 35–40 minutes.
Step 7: Turn off the heat and rest, sealed, for 10 minutes.
Step 8: Open and fold very gently, lifting from the bottom so the chicken comes up through the rice.

To serve

Traditionally paired with mirchi ka salan and burhani raita.

Hyderabadi Chicken Dum Biryani

Ingredients

Method

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