Hyderabadi Chicken Dum Biryani is a traditional, flavorful rice dish made by layering marinated chicken with basmati rice, aromatic spices, and herbs. It is slow-cooked (“dum” style) to infuse the rice and chicken with rich flavors.
Hyderabadi Chicken Dum
Ingredients
For the Chicken Marinade (Masala Paste)
For the Rice and Layering
Instructions
Marinate the Chicken
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In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well.
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Add fried onions, chopped coriander, and mint leaves to the marinade. Let the chicken marinate for at least 20–30 minutes (overnight if possible for deeper flavor).
Cook the Rice
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In a large pot, boil water with green cardamoms, bay leaf, cinnamon stick, cloves, and salt.
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Add the soaked basmati rice and cook until it is about 70-80% cooked. Drain the rice and set aside.
Assemble and Dum Cook the Biryani
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In a heavy-bottomed pan or Dutch oven, add a layer of the marinated chicken at the bottom.
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Add a layer of the cooked rice on top of the chicken. Drizzle with ghee or butter, and add a few soaked saffron strands with milk for aroma and color.
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Cover the pot with a tight-fitting lid. If the lid is loose, seal the edges with dough to keep the steam in.
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Cook on a very low flame for 25-30 minutes, allowing the chicken to cook thoroughly and the flavors to meld. This is the “dum” style cooking.
Note
- The longer the marination, the better the flavors, as it tenderizes the chicken and enhances taste.
- Ensure the rice is par-cooked to avoid overcooking during the dum process.
- Sealing the pot well is crucial for dum cooking; this keeps all the flavors and steam intact.
- If you don’t have saffron, a pinch of turmeric mixed with milk can provide a yellow hue, though it will not impart the same aroma.