Hydrabadi Dum Chicken Biryani Recipe
Calories: 18
Adjust Servings Here: 8 servings
Description
This Hyderabad chicken biryani is also known as dumb biryani. Made with chicken marinated with yogurt and Indian species cooked under aromatic basmati rice. It also includes golden fried onions and saffron or food color for that vibrant authentic look.
Ingredients
Ingredients
Rice and Whole Spices for Rice
- 2 cups (400 g) Basmati rice
- 6 Cloves
- 2 Green cardamoms
- 2 Black cardamons
- 3 Bay leaves
- 2 Cinnamon sticks
- 1 Mace (javitri)
- 1 Star anise
- 1 tsp Caraway seeds (Shahi jeera)
Chicken Yogurt Marinade
- 2 lbs (900 g) Boneless chicken thighs and legs cleaned and cut to bite size pieces
- 1 cup (240 ml) Greek yogurt
- 1 tbsp Ginger grated or paste
- 1 tbsp Garlic minced or paste
- 1 tsp Garam masala powder
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- ½ tsp Turmeric powder
- 1 tbsp Chilly powder spicy or mild
- 1 tsp Sweet paprika
- 2 tbsp Cooking oil
- 2 tbsp Lemon juice
- 2 Bay leaves
- 1 tsp Salt
- ½ tsp Black pepper
For layering
- 1 tsp Saffron soaked in ¼ cup milk or water (or food colors in milk
- 2 tbsp Rose water up to 4 tbsp for flavor
- 2 - 4 tbsp Ghee enhances flavor
- ½ cup Mint leaves chopped
- 1 cup Cilantro leaves chopped
- 2.5 cups (2.5 cups) Thinly sliced onions deep fried in cooking oil or 1½ cup fried onions
Instructions
Prepare - mise en place
- Saute Onions - In a saute pan add 2 tbsp cooking ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Add half the onions to the marinated meat and use the rest to sprinkle between the layers of rice and top of the finished biryani. Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel.2.5 cups Thinly sliced onions deep fried in cooking oil
- Herbs - Chop the herbs and divide them. Add half to the marinated meat and keep the rest to sprinkle between the layers of rice and top of the finished biryani - set aside
- Saffron -Soak the saffron in milk or water and let it steep for 10 minutes to 3 hours—set aside. The longer the saffron steeps, the deeper the color.1 tsp Saffron soaked in ¼ cup milk or water
- Rosewater - Have the rose water measured and ready to use. Set aside2 tbsp Rose water
Step One - Marinate Chicken
- In a large marinade-safe bowl, add all the marinade ingredients - Yogurt, ginger garlic, spices, lemon juice, oil, bay leaves, salt, pepper, etc. Then, add the chicken pieces and combine well. Cover and leave to marinate for an hour on the counter or overnight for up to 12 hours in the fridge. Pro tip: Always use a marinade-safe bowl, such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe, discoloring food and giving it a bad taste.2 lbs Boneless chicken thighs and legs, 1 cup Greek yogurt, 1 tbsp Ginger, 1 tbsp Garlic, 1 tsp Garam masala powder, 2 tbsp Coriander powder, 1 tbsp Cumin powder, ½ tsp Turmeric powder, 1 tbsp Chilly powder, 1 tsp Sweet paprika, 2 tbsp Cooking oil , 2 tbsp Lemon juice, 2 Bay leaves, 1 tsp Salt, ½ tsp Black pepper
Step Two - Partially cook rice
- Rinse - Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well. Pro tip - Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process.2 cups Basmati rice, 6 Cloves, 2 Green cardamoms, 2 Black cardamons, 3 Bay leaves, 2 Cinnamon sticks, 1 Mace, 1 Star anise, 1 tsp Caraway seeds
- Soak - Place the rice in a large bowl and fill it with clean water, at least about 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and cook using your preferred method.
- Rice water - Simultaneously, place a large pot of water on the stove and add the spices. Let it simmer for 20 minutes - the color of the water will change because of the spices. Pro tip- You can tie the spices in cheesecloth before adding them to the pot. That way you can remove them once the rice is cooked. I prefer to keep them.
- Boil - To the water, add the salt, oil, lemon juice, and rice, stir and let boil. Cook rice for about 3 to 4 minutes until 70% cooked. Drain and set aside.Pro tip - We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later. I like to drain my rice in a colander lined with cheesecloth.
Step Three - Layer and Cook
- Add half the chopped herbs, caramelized onions, and ghee to the marinated chicken. Then, spread the chicken into an even layer in a wide, heavy-bottom pan or Dutch oven.Pro tip: The meat should be in a single layer, touching the bottom of the pan, so it cooks evenly.
- Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and rose water. Top with the remaining rice. Sprinkle with remaining saffron milk, ghee, and rose water.1 cup Cilantro leaves, ½ cup Mint leaves, 2 - 4 tbsp Ghee
- Seal the pot - Cover the pot with a lid make sure it is sealed well. You want all the stem to stay in. Pro tip - I use two sheets of aluminum foil one on the rice and the second over the lid. This ensures a good seal making sure all the dum/steam stays in.
- Cook the chicken Biryani- 5 minutes on medium-high heat. This will get the chicken juices released - 10 minutes on medium-low heat. This will ensure the juices cook off without too much gravy - 15 minutes on low heat. This will ensure the chicken will not burn on the bottom.Pro tip- if you find that the heat is still not low enough, use a heat diffuser or heat tamper below the pot/skillet.
- When the cooking time is done. Don't open the pot just yet - let the residue heat tenderize the chicken and absorb all the excess moisture for another 15 minutes Pro tip - by the aroma, you will know the chicken biryani is cooked. Don't be tempted to open it immediately. This resting time will make sure the steam stays in giving you a moist light and fluffy juicy biryani.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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