Hyderabadi Chicken Dum Biryani

Prep: 1 hour

Prep: 1 hour

Cook: 1 hour

Cook: 1 hour

Total Time: 2 hours

Total Time: 2 hours

Yield: 4 servings

Yield: 4 servings

INGREDIENTS:

Chicken Marinade:

  • 1½ lb Bone-in, skinless chicken thighs and drumsticks
  • ¾ cup Plain yogurt
  • 1½ tbsp Ginger-garlic paste
  • 2 Green chilies, finely chopped
  • 1 Fresh lemon, juiced
  • 2 tsp Kashmiri chili powder
  • 2 tsp Ground coriander
  • 2 tsp Biryani masala or garam masala
  • 1 tsp Ground turmeric
  • 2 tsp Kosher salt
  • ⅓ cup Fresh mint leaves, roughly chopped
  • ⅓ cup Fresh cilantro, roughly chopped
  • 3 tbsp Neutral oil
  • 1 tbsp Ghee, melted

Fried Onions:

  • 2 large Red onions, thinly sliced
  • Neutral oil, for frying

 

Rice:

  • 1½ cups Daawat Ultima Basmati Rice, washed and soaked
  • 1¾ cups Water
  • 2 tsp Kosher salt
  • 2 Bay leaves
  • 4 Green cardamom pods, lightly crushed
  • 1 Cinnamon stick, 2” long

 

For Layering:

  • 1 tsp Ghee
  • 3 tbsp Whole milk, warmed
  • ¼ tsp Saffron threads
  • ½ tsp Rose essence (optional)
  • ¼ tsp Kewra essence (optional)
  • Fried onions
  • 3 tbsp Fresh mint leaves
  • 3 tbsp Fresh cilantro

Dough Seal:

  • 2½ cups All-purpose flour
  • ¾ to 1 cup Water
  • 1 tbsp Neutral oil
  • ½ tsp Kosher salt

Cook:

  1. Add chicken and all marinade ingredients to a bowl. Cover and refrigerate for at least 1 hour or overnight.
  2. Heat about 1 inch of neutral oil in a wide skillet over medium heat.
  3. Fry thinly sliced red onions, stirring frequently, until evenly golden brown. Transfer to a paper towel-lined plate.
  4. Transfer marinated chicken to a large skillet or heavy-bottomed pot.
  5. Cook over medium heat for 20-25 minutes, stirring occasionally, until nearly cooked through. Remove from heat and set aside.
  6. Combine flour, salt, oil, and most of the water in a medium bowl. Mix, adding more water as needed, until a firm but pliable dough forms. Knead briefly until smooth, cover and set aside.
  7. Combine warm milk and saffron in a small bowl. Let steep for at least 10 minutes, then stir in rose water and kewra water.
  8. Add drained rice, 1¾ cups water, salt, bay leaves, cardamom pods, and cinnamon stick to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 10-11 minutes until water is absorbed and rice is just undercooked. Fluff gently with a fork.
  9. Lightly grease a biryani pot or Dutch oven with ghee.
  10. Spread a layer of rice across the bottom. Top with cooked chicken, fried onions, mint, and cilantro. Repeat layers two or three times, ending with rice and remaining fried onions, mint, and cilantro. Pour saffron milk evenly over the top.
  11. Divide the dough into two portions — two-thirds for covering, one-third for sealing the rim. Roll the larger portion into a round about 2 inches wider than the pot opening. Roll the smaller portion into a rope and press around the rim. Brush the dough with ghee.
  12. Place the sealed pot over low heat and cook for 20-25 minutes, allowing the biryani to steam gently on dum.
  13. Turn off heat and let rest, still sealed, for 10-15 minutes.
  14. Carefully crack and remove the dough seal. Serve directly from the pot or gently transfer to a platter, preserving the layers.