Aromatic Hyderabadi Chicken Dum Biryani

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart heavy Dutch oven with tight-fitting lid
• Aluminum foil for creating an airtight ‘dum’ steam seal
• Large pot for parboiling rice
• Slotted spoon or colander

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks, skin removed and scored
• 2 cups aged long-grain basmati rice, rinsed 4 times and soaked in cold water for 30 minutes
• 1 cup plain whole-milk yogurt
• 1.5 tablespoons ginger-garlic paste
• 1 tablespoon biryani masala (or garam masala)
• 1 teaspoon red chili powder
• 1/2 teaspoon ground turmeric
• 1.5 teaspoons kosher salt
• 2 large yellow onions, sliced paper-thin and fried in oil until crispy golden-brown (birista)
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons melted ghee
• 1/4 cup warm milk infused with a pinch of saffron threads
• Whole spices for rice water: 2 black cardamoms, 4 green cardamoms, 1 cinnamon stick, 4 cloves, 1 bay leaf

Step-by-Step Cooking Instructions

1. In a large bowl, mix scored chicken with yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, salt, and half of the fried onions. Marinate for 20 minutes.
2. Bring 8 cups water to a rolling boil in a pot. Add whole spices and 1 tablespoon salt. Add drained soaked basmati rice and cook for exactly 5 to 6 minutes until rice is 70 percent cooked (grains should be firm in center). Drain in colander.
3. Transfer marinated chicken and juices directly into the bottom of a heavy Dutch oven, spreading into an even flat layer.
4. Layer 70-percent cooked basmati rice evenly over raw chicken. Top with remaining fried onions, chopped fresh mint, and chopped cilantro.
5. Drizzle warm saffron milk and melted ghee evenly across surface of rice.
6. Cover Dutch oven tightly with two layers of aluminum foil, then press heavy lid down firmly over foil to trap all steam (the ‘dum’ technique).
7. Cook over medium-high heat for 10 minutes until steam builds, then reduce heat to absolute lowest setting and slow-cook for 25 minutes.
8. Turn off heat and let biryani rest undisturbed with lid on for 15 minutes.
9. Remove lid and gently fluff rice and chicken from the bottom using a flat spatula, revealing fragrant saffron-marbled grains and tender chicken at 175°F (79°C). Serve with cooling cucumber raita.

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Frequently Asked Questions