Authentic Hyderabadi Chicken Dum Biryani: A Step-by-Step Recipe

 Authentic Hyderabadi Chicken Dum Biryani: A Step-by-Step Recipe

Introduction: Delight your taste buds with the flavors of Hyderabad by learning how to make the iconic Hyderabadi Chicken Dum Biryani. This timeless recipe combines aromatic spices, tender chicken, and fragrant basmati rice cooked to perfection in a traditional dum style. Follow this step-by-step guide to recreate this mouthwatering dish in your own kitchen.

Ingredients:

• 500 grams chicken, preferably bone-in pieces
• 2 cups basmati rice
• 1 large onion, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon biryani masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves)
• Saffron strands (soaked in warm milk)
• Fresh mint and coriander leaves (for garnish)
• Ghee or oil for cooking
• Salt to taste

Instructions:

1. Marinating the Chicken:

   • In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, biryani masala powder, turmeric powder, red chili powder, garam masala, and salt.
   • Mix well, ensuring the chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 1 hour (for better results, marinate overnight).

2. Preparing the Rice:

   • Wash the basmati rice under cold water until the water runs clear.
   • Soak the rice in water for about 30 minutes, then drain.

3. Sautéing the Onions:

   • Heat ghee or oil in a large, heavy-bottomed pan or pot.
   • Add the sliced onions and sauté until golden brown.
   • Remove half of the fried onions and set them aside for garnishing.

4. Cooking the Chicken:

   • In the same pan, add the marinated chicken and cook over medium heat until the chicken is partially cooked.
   • Add the chopped tomatoes and cook until they become soft and blend into the mixture.
   • Simmer for a few minutes, allowing the flavors to meld together.

5. Layering the Biryani:

   • In a separate large pot, bring water to a boil and add the soaked and drained rice.
   • Parboil the rice for about 5-6 minutes until it is 70-80% cooked. Drain the rice and set aside.
   • In the same pot, layer the partially cooked chicken and gravy mixture at the bottom.
   • Next, add a layer of parboiled rice over the chicken.
   • Repeat the layers until all the rice and chicken are used.

6. Dum Cooking:

   • Sprinkle the saffron-soaked milk, fried onions, and chopped mint and coriander leaves over the layered biryani.
   • Cover the pot tightly with a lid or aluminum foil, ensuring no steam escapes.
   • Cook on low heat for about 30-40 minutes, allowing the flavors to infuse and the rice to fully cook through.

7. Serving:

   • Gently fluff the cooked biryani with a fork, being careful not to break the rice grains.
   • Serve the Hyderabadi Chicken Dum Biryani hot, garnished with more fried onions, mint, and coriander leaves.