Hydrabadi Chicken Dum Biryani Recipe

Clean and pat dry the chicken pieces. In a large bowl combine yogurt, ginger paste, garlic paste, green chilies, chopped cilantro, chopped mint, green masala paste, lemon juice, red chili powder, turmeric, garam masala and salt. Add 3 tbs ghee or oil and mix well so the chicken is fully coated.

If using the optional spice paste: roughly chop the onion and tomato, combine with soaked cashews and 2 tbs water, and blend to a smooth paste. Stir 3–4 tbs of this paste into the marinade for deeper flavor.

Add the chicken to the marinade, mixing thoroughly so the marinade reaches into joints. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Rinse the basmati rice under cold water until the runoff is clear. Soak the rice in 3–4 cups of water for 30 minutes, then drain.

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tbs oil or ghee, 1 tsp salt and the whole spices (2 bay leaves, 6 green cardamom pods, 6 cloves, 2 small cinnamon sticks and 10 black peppercorns).

Add the drained rice and cook until grains are about 70% done (approx. 6–8 minutes depending on rice). Grains should still have a slight bite. Drain the rice in a colander and spread briefly to stop cooking.

Preheat a heavy-bottomed, oven-safe pan or a wide, deep kadai on medium heat. Grease the bottom with 1 tbs ghee.

Layer 1 — Cook the chicken

Transfer the marinated chicken (with all marinade) into the pan in an even layer. Cook on medium-high heat uncovered for 6–8 minutes, stirring once, until the chicken starts to release fat and the raw smell reduces but is not fully cooked through.

Layer 2 — Add fried onions and herbs

Sprinkle half of the fried onions over the chicken, scatter half the chopped cilantro and mint leaves. Drizzle 1 tbs ghee over the layer.

Layer 3 — Add par-cooked rice

Gently spread half of the par-cooked basmati rice over the chicken layer, taking care not to compress. Sprinkle a pinch of salt over the rice and half of the remaining fried onions.

Repeat to make a second tier: remaining chicken (if any), remaining fried onions, remaining herbs, and the last half of the rice. Finish with remaining fried onions on top.

Dissolve saffron threads in 3 tbs warm milk and sprinkle evenly over the top rice layer. Add rose water and kewra water in small evenly distributed drops. Dot the top with the remaining 1 tbs ghee and drizzle any remaining green masala if desired.

Seal the pot for dum: place a sheet of aluminum foil or a damp cotton cloth around the rim, then fit a tight-fitting lid. Alternatively, use dough (atta) to seal. Reduce heat to the lowest possible setting (or place the sealed pan on a tawa/griddle over low heat) and cook on dum for 25–30 minutes so flavors meld and chicken finishes cooking through.

After 25–30 minutes, turn off the heat and let the biryani rest sealed for 10 minutes to settle.

Carefully remove the lid/foil. Gently fluff the rice from the edges so you preserve layers. Spoon out portions making sure each serving has both rice and chicken.

Garnish with remaining fresh cilantro and mint leaves. Serve hot with lemon or lime wedges, raita, and salad.