HYDERABADI CHICKEN DUM BIRYANI RECIPE | HYDERABADI RESTAURANT STYLE CHICKEN DUM BIRYANI

Описание: Picture this: the streets of Hyderabad filled with the aroma of spices, the sound of sizzling pans, and that one dish everyone waits hours in line for — the royal chicken dum biryani. A recipe born in palaces, perfected in homes, and now… right in my kitchen. Today, I’m bringing you that same slow-cooked magic, layer by layer. ✨🍗🍚

Ingredients

For the Chicken Marinade:
• 750 g chicken (bone-in pieces preferred)
• 1 cup thick yogurt (curd)
• 2 tbsp ginger-garlic paste
• 2–3 green chillies, slit
• ½ tsp turmeric powder
• 1 ½ tsp kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp garam masala or biryani masala
• 2 tbsp lemon juice
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh coriander leaves, chopped
• Salt to taste
• 2 medium onions, thinly sliced and fried till golden brown (birista)
• 2 tbsp oil or ghee
• 1 inch cinnamon stick
• 3-4 green cardamom

For the Rice:
• 3 cups basmati rice, soaked for 30 minutes
• 6–7 cups water
• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 star anise
• 1 black cardamom
• 7-8 whole black pepper
• 1 tbsp lemon juice
• A few mint leaves
• ½ tsp kewda water (optional)
• ½ tsp rose water
• 2 tsp salt


For Layering:
• Reserved fried onions
• ¼ cup warm milk with a few strands of saffron (kesar) soaked
• 2 tbsp ghee
• ½ tsp rose water
• ½ tsp kewda water
• mint leaves

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Method

Step 1: Fry the Onions (Birista)
1. Heat oil in a deep pan.
2. Add the thinly sliced onions and fry on medium heat until golden brown and crisp.
3. Drain and set aside.

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Step 2: Marinate the Chicken
1. In a large mixing bowl, add chicken pieces.
2. Combine yogurt, ginger-garlic paste, spices, lemon juice, mint, coriander, fried onions, and oil/ghee.
3. Mix well to coat the chicken evenly.
4. Cover and marinate for at least 30 minutes (overnight in the fridge gives the best flavor).

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Step 3: Parboil the Rice
1. In a large vessel, bring water to a boil.
2. Add whole spices, lemon juice, mint, kewda water, and rose water.
3. Add soaked basmati rice and cook until it is 60% cooked (the grains should still have a bite).
4. Drain the rice and keep aside.

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Step 4: Cook the Chicken
1. Heat a heavy-bottomed kadhai.
2. Add the marinated chicken and cook on medium heat until 80% done.
3. The chicken will release its own juices, so cook uncovered till the gravy thickens slightly.

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Step 5: Layer the Biryani
1. In a heavy biryani pot (or handi), spread the cooked chicken at the bottom.
2. Add a layer of the half-cooked rice on top.
3. Sprinkle fried onions, saffron milk, ghee, rose water, and kewda water.
4. Repeat layers if needed, finishing with rice on top.

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Step 6: Dum Cooking (Sealing & Steaming)
1. Place a heavy iron tawa (flat pan) on the stove and heat it.
2. Place the biryani pot on the tawa.
3. Cover the pot with a tight lid (you can seal the edges with dough for an authentic touch).
4. Cook on very low heat for 10–12 minutes to let the flavors infuse and the rice finish cooking.