Authentic Hyderabadi Dum Chicken Biryani
This Authentic Hyderabadi Dum Chicken Biryani is more than just a meal; it is a culmination of history, culture, and exquisite flavors that pay homage to the iconic dish of Hyderabad. My journey began during a memorable visit to this vibrant city in 2014, where I immersed myself in the local culinary scene and experienced various biryani styles. Each bite of this succulent biryani, marinated with perfectly balanced spices, transports me back to the bustling streets and aromatic kitchens of Hyderabad. With tender chicken layered between fragrant, long-grain basmati rice and an enchanting blend of spices, this dish will become a centerpiece for family gatherings and celebrations. Crafted with love, patience, and an abundance of flavor, this biryani captures the essence of Hyderabadi cuisine and will leave your guests spellbound.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Onions
2 (Thinly sliced)
Thai Green Chilies
10 - 20 (Chopped)
Tomatoes
1 - 2 (Diced)
Basmati Rice
4 cups (Rinsed and soaked)
Chicken (dark meat, bone-in)
3 lbs (Cut into pieces)
Yogurt
1 - 2 cups (For marination)
Lemons or Limes
2 (Juiced)
Fresh Mint
1 bunch (Chopped for garnish)
Biryani Masala (Shan brand recommended)
1/4 cup (For flavoring)
Whole Spices (Cloves, Cardamom, Bay Leaf, Anise, Black Cardamom, Cinnamon Sticks)
To taste (Whole)
Powdered Mace
1 - 2 tablespoons (For flavor)
Red Chili Powder
4 - 5 tablespoons
Garam Masala
4 - 5 tablespoons
Saffron Strands
7 - 8 (Soaked in warm milk)
Shah Jeera (Caraway Seeds)
1 tablespoon (For flavor)
Cumin Seeds
1 - 2 tablespoons
Ginger-Garlic Paste
6 ounces (For marination and gravy)
Instructions
1
Begin by marinating the chicken: Combine the chicken pieces with yogurt, salt, lemon juice, and red chili powder. Mix well and let it marinate in the refrigerator overnight for the best flavor.
2
Prepare the onions by slicing them thinly and lengthwise. Heat oil in a pan and fry the sliced onions until they turn golden brown and crispy. Remove them from the oil and place them on paper towels to absorb any excess oil.
3
In the same pan, retain a bit of the oil and add the whole spices: cloves, cardamom, bay leaf, anise, black cardamom, and cinnamon sticks. Sauté until fragrant, about 1-2 minutes.
4
Add diced tomatoes, chopped green chilies, and ginger-garlic paste to the pan. Cook until the tomatoes have softened, stirring occasionally.
5
Stir in the garam masala and mix well, cooking for another minute to allow the flavors to meld.
6
Now, add the marinated chicken to the pan. Stir well to coat the chicken with the aromatic mixture.
7
Sprinkle in the Shan Biryani Masala, mixing thoroughly. Cover the pan and let it simmer on medium-low heat for about 1 hour, or until the chicken is tender. Stir occasionally to prevent sticking.
8
Meanwhile, rinse the basmati rice under cool water 3-4 times until the water runs clear. Soak the rice for at least 30 minutes.
9
Bring around 6 cups of water to a rolling boil. Add the soaked rice and cook uncovered until the rice reaches al dente, usually about 10-15 minutes.
10
Once cooked, drain the rice and set it aside. In a large, oven-proof baking dish, layer the cooked chicken and gravy at the bottom.
11
Next, add a layer of the partially cooked rice, followed by a sprinkle of fried onions and mint leaves. Repeat this layering process until all the chicken and rice are used up.
12
Soak the saffron in warm milk for a few minutes, then drizzle this mixture over the top layer of rice for an incredible aroma and color.
13
Cover the dish tightly with aluminum foil to trap the steam. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes to allow the flavors to meld.
14
Once done, gently fluff the biryani with a fork before serving. Enjoy this exquisite dish with raita or salad on the side!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hyderabadi Dum Chicken Biryani?
It is a traditional dish featuring succulent chicken marinated in spices, layered with fragrant long-grain basmati rice, and cooked using the 'dum' method to trap flavors.
What type of chicken is best for this recipe?
This recipe recommends using 3 lbs of dark meat, bone-in chicken cut into pieces for the best flavor and tenderness.
How long should the chicken be marinated?
For the best flavor, the chicken should be marinated in the refrigerator overnight.
What goes into the chicken marinade?
The marinade consists of yogurt, salt, lemon juice, and red chili powder.
What type of rice is required for Hyderabadi Biryani?
You should use 4 cups of long-grain basmati rice, rinsed and soaked before cooking.
How long should the basmati rice be soaked?
The rice should be soaked for at least 30 minutes after rinsing it 3-4 times.
How are the onions prepared for this biryani?
Two onions should be thinly sliced lengthwise and fried until they are golden brown and crispy.
Which whole spices are used in the base?
The recipe uses cloves, cardamom, bay leaf, anise, black cardamom, and cinnamon sticks.
Which brand of Biryani Masala is recommended?
The recipe specifically recommends using 1/4 cup of Shan brand Biryani Masala.
How long does the marinated chicken cook on the stove?
The chicken should simmer on medium-low heat for about 1 hour until it is tender.
What does 'al dente' mean for the rice?
It means the rice is partially cooked, usually taking about 10-15 minutes in boiling water, so it can finish cooking during the steaming process.
How do you create the layers for the biryani?
Layer the cooked chicken and gravy at the bottom, followed by partially cooked rice, then a sprinkle of fried onions and mint leaves.
How is saffron used in the recipe?
Seven to eight saffron strands are soaked in warm milk and drizzled over the top layer of rice for aroma and color.
What temperature should the oven be for the 'Dum' process?
The oven should be preheated to 350°F (175°C).
How long should the biryani bake in the oven?
The biryani should bake for 20-25 minutes tightly covered with aluminum foil.
Is this recipe spicy?
Yes, it is characterized as spicy, utilizing 10-20 Thai green chilies and 4-5 tablespoons of red chili powder.
What is the purpose of the aluminum foil?
The foil is used to cover the dish tightly to trap the steam, which is essential for the 'dum' cooking style.
What should I serve with this biryani?
It is best enjoyed with raita (yogurt dip) or a fresh salad on the side.
How much ginger-garlic paste is needed?
The recipe calls for 6 ounces of ginger-garlic paste for both the marination and the gravy.
What are Shah Jeera and how much is used?
Shah Jeera are caraway seeds; the recipe uses 1 tablespoon for flavor.
Are tomatoes used in Hyderabadi Biryani?
Yes, this version uses 1-2 diced tomatoes cooked into the gravy base.
What is the role of yogurt in the recipe?
Yogurt is used as a tenderizer for the chicken during the marination process.
Can I use lime juice instead of lemon juice?
Yes, the recipe allows for the juice of 2 lemons or limes.
What herb is used for garnishing and layering?
A bunch of fresh, chopped mint is used for layering and garnish.
What is the first step in the cooking process?
The process begins with marinating the chicken in yogurt and spices.
How should the rice be handled after baking?
Once done, you should gently fluff the biryani with a fork before serving to avoid breaking the grains.
What provides the deep yellow color in the rice?
The saffron strands soaked in milk provide the traditional yellow color and aromatic scent.
How much Garam Masala is required?
The recipe calls for 4-5 tablespoons of Garam Masala.
What is Powdered Mace used for?
One to two tablespoons of powdered mace are added to enhance the overall flavor profile.
Is there any cumin in the recipe?
Yes, 1-2 tablespoons of cumin seeds are included in the spice blend.