Hyderabadi Chicken Dum Biryani
An aromatic, layered Indian rice dish with tender spiced chicken, fragrant basmati rice, caramelized onions, and saffron. Slow-cooked under a sealed lid for deep, complex flavors. A celebratory centerpiece worthy of any feast.
Ingredients
- 2 lbs bone-in chicken thighs and drumsticks
- 2 cups basmati rice, soaked 30 minutes and drained
- 3 large onions, thinly sliced
- 1 cup plain yogurt
- 4 tablespoons ghee or vegetable oil
- 1/4 cup warm milk
- 1/4 teaspoon saffron threads
- 6 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 2 green chilies, slit
- Juice of 1 lemon
- Salt to taste
Instructions
- 1
Soak saffron threads in warm milk and set aside. Soak basmati rice in water for 30 minutes, then drain.
- 2
Heat ghee in a heavy-bottomed pot over medium heat. Fry sliced onions until deep golden brown and caramelized, about 15 minutes. Remove half for garnish.
- 3
Add ginger-garlic paste to remaining onions in the pot. Saute for 2 minutes until fragrant.
- 4
Add chicken pieces, yogurt, chili powder, turmeric, garam masala, lemon juice, and salt. Mix well and cook for 10 minutes until chicken is partially cooked.
- 5
Meanwhile, bring a large pot of salted water to a boil with cardamom, cloves, bay leaves, and cinnamon stick. Parboil the rice for 5-6 minutes until 70% cooked. Drain.
- 6
Layer the parboiled rice over the chicken in the pot. Drizzle saffron milk over the rice. Scatter cilantro, mint, green chilies, and reserved fried onions on top.
- 7
Cover the pot tightly with aluminum foil, then place the lid on top to seal. Cook on the lowest heat for 25-30 minutes (dum method).
- 8
Remove from heat and let rest for 5 minutes without opening. Gently mix the layers when serving, being careful not to break the rice grains. Serve with raita.