Hyderabadi Chicken Dum
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.
Ingredients
- 150 grams Chicken
- 1/4 Yogurt
- 1 tablespoon Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- Salt to taste
- 1/4 Fried onions
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 1 Basmati rice
- 2 Green cardamoms
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Cloves
- Salt to taste
- 2 tablespoons Ghee or butter
- 2 tablespoons A pinch of saffron strands soaked in warm milk (optional for color and aroma)
For the Chicken Marinade (Masala Paste)
For the Rice and Layering
Instructions
- In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well.
- 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).
- In a large pot, boil water with green cardamoms, bay leaf, cinnamon stick, cloves, and salt.
- Add the soaked basmati rice and cook until it is about 70-80% cooked. Drain the rice and set aside.
- In a heavy-bottomed pan or Dutch oven, add a layer of the marinated chicken at the bottom.
- 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.
- Cover the pot with a tight-fitting lid. If the lid is loose, seal the edges with dough to keep the steam in.
- 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.
Marinate the Chicken
Cook the Rice
Assemble and Dum Cook the Biryani
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.