Unveiling the Essence of Hyderabadi Dum Biryani: Set off on an exotic gastronomic adventure.
This sweet match between basmati rice, cooked chicken and a lot of spices is called Hyderabadi Chicken Dum. It’s also an important ingredient of Hyderabad cuisine, which comes from the kitchens of the old Nizams, rulers of the ancient state of Hyderabad. With raita (cooling yogurt-based side dish) and mirchi ka salan (spicy chili curry), it is the fish of Hyderabadi Chicken Dum Biryani. The salan then adds the fire, while the raita adds the mellowness. The two ingredients combine happily to complement the biryani.
Instruction:
How to make Hyderabadi Chicken Dum Biryani:
Course: Main course5
servings30
minutes45
minutes300
kcalAnd so let’s begin an epicurean quest as we learn how to make the delicious Hyderabadi Chicken Dum Biryani. Here are step-by-step, complete instructions for making this yummy treat. Let’s bring the genuine taste of Hyderabad into your home.
Ingredients
For the Chicken Marinade:
1 kg Chicken (thighs and drumsticks)
1/2 cup Yogurt
1 tbsp Ginger-garlic paste
2 tbsp Lemon juice
2-3 Green chilies, finely chopped
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/4 tsp Garam masala powder
Salt to taste
For the Biryani:
3 cups Basmati rice, soaked for 30 minutes
1/4 cup Fried onions (birista)
2 tbsp Mint leaves, chopped
1 tbsp Ghee
1/2 tsp Saffron strands, soaked in warm milk
2-3 Bay leaves
4-5 Cloves
2-3 Black peppercorns
5-6 Green cardamoms
1 Cinnamon stick
Salt to taste
Oil for cooking
Directions
- Marinate the Chicken:
Combine all marinade ingredients in a bowl. Mix well with the chicken pieces. Marinate for at least two hours, and preferably overnight, to get stronger flavours. - Cook the Rice:
Put a potful of water for boiling. Then add bay leaves, cloves, peppercorns, cardamom, cinnamon stick, and salt. Pour the soak out of the rice and put into boiling water.
Allow cooking until the rice is just about 80%. Drain and set aside. - Prepare the Biryani:
Heat oil in a heavy-bottomed pot. Sizzle the marinated chicken till it is golden-brown. Add 1/2 cup of water and let it boil for 5 – 7 minutes until tender. - Layer the Biryani:
In the same pot, create a layer with cooked rice. Top it with the chicken, and sprinkle fried onions, mint leaves, and saffron-infused milk. Repeat the layering process. - Seal and Dum:
Cover the pot tightly using aluminium foil or dough and ensure that it is airtight for the dum cooking. Place it over low heat and allow the rice to cook through
for about 15 – 20 minutes till fragrant. - Serve and Savor:
Garnish the Hyderabadi Dum Biryani with fresh coriander leaves. Serve hot with raita and mirchi ka salan for an authentic experience.
Tips:
- Opt for long-grain basmati rice for a fluffy texture.
- Soak rice for at least 30 minutes for even cooking.
- Avoid overcooking the rice, as it continues to cook during the dum process.
- A tight seal on the pot is crucial for dum cooking, trapping steam and enhancing flavors.
- For richer flavor, use ghee instead of oil.
- Adjust the spice level according to preference.