Hyderabadi Dum Biryani Recipe | How to make Hyderabadi Biryani

Hyderabadi biryani is an incredibly flavorful dish that holds popularity across Southern parts of India. Despite some complaints that it appears like plain rice and lacks the taste of traditional biryanis, these assertions are far from accurate. Once you've savored an authentic Hyderabadi biryani, your perspective will undoubtedly change. This biryani boasts an exquisite blend of flavors and a delightful spiciness, leaving a lasting impression. There are two preparation methods: the first is known as "kachche" and the second as "pakki." Both methods offer unique culinary experiences and contribute to the charm of this beloved dish.

In the "kacche" method, the chicken is marinated with spices overnight and coated with curd just before assembling the biryani. The marinated chicken is then layered between the rice. On the other hand, the "pakki" method involves marinating the chicken for a shorter duration, making it a time-saving process. In this method, there's a single layer of chicken, and the entire dish is slow-cooked on "dum" over a low flame.

Hyderabadi Dum Biryani | Hyderabadi Pakki Biryani

Recipe Cuisine: Hyderabadi | Recipe Category: Main / Biryani

Prep Time: mins | Cooking Time: mins | Serves: 3

Ingredients:

Basmati rice - 2.5 cups

Onion - 2 sliced

Saffron - a pinch

Milk - 1/4 cup

Coriander leaves - 1/2 bunch

Mint leaves - 1/2 bunch

Ghee - 4 tblspn

Oil - 1/4 cup

For Marinating Chicken:

Chicken - 750 gms

Curd - 1 cup

Lemon - 1 tblspn

Ginger garlic paste - 2 tblspn

Green chillies - 5, small

Red chilli powder - 1 tblspn

Coriander powder - 2 tsp

Garam masala - 1 tsp

Biryani masala - 1 tblspn

Cumin - 1 tsp

Turmeric powder - 1/4 tsp

Cardamom powder - 1/2 tsp

Mint leaves - 2 tblspn

Coriander leaves - 2 tblspn

Oil - 1/4 cup

Salt - to taste

Spices to cook rice:

Cinnamon stick - 1

Cloves - 8

Bay leaf - 3

Black pepper - 1/4 tsp

Green Cardamom  - 5

Shahi jeera - 1 tsp

Black stone flower / Kalpasi - 1 tsp

Star Anise - 1

Mace / Annachi Mokku - 1

Black cardamom - 3

Lemon - 1 tblspn

Ghee / Oil - 1 tsp

Salt - to taste

Water - 10 to 12 cups

Method:

Clean the chicken twice under running water and marinate it with the ingredients listed under "for marinating chicken". Marinate the chicken for 2 to 3 hrs.

Wash the basmati rice until clear water is seen and soak it for at least 20 minutes. Soak the saffron in milk and keep aside.

Heat little oil in a pan and fry the onion till it changes to golden brown color.

In a large vessel, take 10 to 12 cups of water, add in ghee, whole spices, 1 tsp of lemon juice and bring water to boil. Once it comes to rolling boil, add the soaked basmati rice(drain off excess water). Cook till 60% done and drain the water.

In a heavy bottomed vessel, place the marinated chicken evenly on the bottom, Add some fried onion, drizzle 2 tablespoon of oil and then layer with the cooked rice above the chicken. Spread some mint leaves, coriander leaves, fried onion, ghee.

Layer again with the rice, followed by mint leaves, coriander leaves, fried onion and a tsp of ghee on the top. Pour some saffron milk on the top to get a nice color.

Place the chapati dough on the edges of the lid and cover the vessel tightly with the lid to seal it properly.

Now, switch on the stove. Heat a griddle on high flame. Once the griddle becomes hot, place biryani vessel on the top. Cook on medium flame for 5 minutes and on slow flame for 25 minutes. Place a vessel with hot water on the top. This is optional.

After 30 minutes, put off the flame and fluff the rice carfully from the edges.

Serve hot with raita, mirchi ka salan or hyderabadi chicken curry.

Pictorial:

Keep all your ingredients for marinating the chicken

Here is the list of ingredients for cooking rice and dum. Wash the basmati rice until clear water is seen and soak it for at least 20 minutes. Soak the saffron in milk and keep aside.

Clean the chicken twice under running water

Add in chilli powder, coriander powder, garam masala, biryani masala, cardamom powder, turmeric, cumin and slitted green chilli

Chop 2 tablespoon of mint leaves and coriander leaves and add to this

Add 2 tblspn of ginger garlic paste

Add in 1 tblspn of lemon juice and a cup of curd

Then add 1/4 cup of oil

Mix well until the chicken is evenly coated the masala

marinate the chicken for 2 to 3 hrs.

Heat little oil in a pan and fry the onion

till it changes to golden brown color.

In a large vessel, take 10 to 12 cups of water, add the whole spices,

A tsp of ghee is added

Salt to taste

1 tsp of lemon juice

Cover and bring water to boil.

Once it comes to rolling boil, add the soaked basmati rice(drain off excess water).

Cook till 60% done

and drain the water.

In a heavy bottomed vessel, place the marinated chicken evenly on the bottom,

Add little fried onion and drizzle 2 tsp of oil over the chicken

and then layer with the cooked rice above the chicken.

Spread some mint leaves, coriander leaves, fried onion and some ghee.

Layer again with the rice

followed by mint leaves, coriander leaves, fried onion and a tsp of ghee on the top.

Pour some saffron milk on the top to get a nice color.

Now, switch on the stove. Heat a griddle on high flame.

Place the chapati dough on the edges of the lid and cover the vessel tightly with the lid to seal it properly.

Once the griddle becomes hot, place biryani vessel on the top. Cook on medium flame for 5 minutes and on slow flame for 25 minutes. Place a vessel with hot water on the top.

After 30 minutes, put off the flame and open the lid carefully

Fluff the rice carefully from the edges.

Serve with raita, mirchi ka salan or hyderabadi chicken curry.