Learn how to make the perfect Hyderabad Chicken Dum Biryani! If you’re a fan of flavorful and aromatic rice dishes, then you’re in for a treat. In this post, we will guide you through the step-by-step process of creating this traditional Indian delicacy right in your kitchen.

The Essence of Hyderabad Chicken Dum Biryani

Hyderabad Chicken Dum Biryani is an iconic dish that originated in the city of Hyderabad, India. It is known for its rich flavours, tender chicken pieces, and fragrant basmati rice cooked with a blend of aromatic spices. The secret lies in the dum cooking technique, where the biryani is sealed with dough and slow-cooked on a low flame, allowing the flavours to meld together.

INGREDIENTS

2 cups basmati rice, soaked for 30 minutes and drained

500g of chicken, cut into pieces

2 large onions, thinly sliced

4 tablespoons ghee

2 tablespoons oil

2 teaspoons ginger-garlic paste

2 teaspoons Biryani masala powder

1 teaspoon red chilli powder

1 cup plain yoghurt

1 cup chopped mint leaves

1 cup chopped coriander leaves

1 teaspoon saffron strands, soaked in 2 tablespoons warm milk

Salt to taste

Directions

In a bowl, combine the chicken pieces, ginger-garlic paste, Biryani masala powder, red chilli powder, yoghurt, and salt. Mix well, ensuring that the chicken is evenly coated with the marinade. Allow it to marinate for at least 30 minutes to enhance the flavours.

In a large pot, bring water to a boil. Add salt and soaked basmati rice. Cook the rice until it is 70% cooked. Drain the rice and set it aside.

In a deep-bottomed pan, heat ghee and oil together. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing. Add the marinated chicken to the pan and cook it until it is tender and cooked through. Stir occasionally to prevent sticking.

Layering the Biryani

Take a heavy-bottomed pan or a biryani handi. Add a layer of cooked rice at the bottom. Sprinkle some chopped mint and coriander leaves on top of the rice. Next, add a layer of the cooked chicken along with its gravy. Repeat the process until all the rice and chicken are layered. Drizzle the saffron-infused milk evenly over the top layer.

Seal the pan with a tight-fitting lid or cover it with aluminium foil. Place a heavy object on top of the lid to create a tight seal. Cook the biryani on low heat for about 25-30 minutes, allowing the flavours to meld together. This slow-cooking technique helps infuse the rice with aromatic spices and the chicken’s flavours.

Once the biryani is cooked, remove the lid and gently fluff the rice with a fork. Garnish with the reserved fried onions. Serve hot with raita (yoghurt dip) and enjoy the heavenly flavours of Hyderabad Chicken Dum Biryani.