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Hyderabadi Chicken Dum Biryani

8 servings

Fried Onions (Birista)

  • 2large onion, very thinly sliced, layers separated
  • 120 mlneutral oil or ghee

Marinated Chicken

  • 1000 gskinless bone-in chicken thighs and drumsticks
  • 315 mlplain yogurt, not sour
  • 7.5 mlsalt
  • 2.5 mlground turmeric
  • 10 to 15 mlred chili powder
  • 10 to 15 mlbiryani masala or garam masala
  • 2.5 to 5 mlground green cardamom
  • 2 to 4green chilies, slit
  • 37 mlginger garlic paste
  • 30 mllemon juice

Par-Cooked Rice

  • 710 mlaged basmati rice
  • 10 mloil
  • 2 leavesbay leaf
  • 2 stickscinnamon stick (7 cm piece)
  • 12whole cloves
  • 8 podsgreen cardamom pods
  • 2star anise
  • 2 podsblack cardamom pod
  • 4mace blades
  • 5 mlshahi jeera (caraway seeds)
  • 1.66 lwater
  • 5 to 6 mlsalt

Layering and Dum

  • 2.5 mlsaffron threads
  • 89 mlhot milk
  • 120 mlmint leaves, finely chopped, divided
  • 89 mlcoriander leaves, finely chopped, divided
  • 2.5 to 5 mlbiryani masala or garam masala
  • 59 mlghee
  • 30 mlcoriander leaves, to garnish, finely chopped
  1. Fried Onions (Birista) Heat 120 ml neutral oil or ghee in a deep pan over medium heat. Fry 2 large onions, stirring often, until evenly browned. 15 min to 20 min
  2. Lift the onions out onto a plate; they crisp as they cool. Let the flavoured oil cool and keep it for the pot.
  3. Marinated Chicken In a large bowl, mix 315 ml plain yogurt, not sour, 7.5 ml salt, 2.5 ml ground turmeric, 10 to 15 ml red chili powder, 10 to 15 ml biryani masala or garam masala, 2.5 to 5 ml ground green cardamom, 2 to 4 green chilies, 37 ml ginger garlic paste and 30 ml lemon juice. Taste and add more salt or spice if needed. 5 min
  4. Add 1000 g skinless bone-in chicken thighs and drumsticks, turn to coat, cover and refrigerate for at least 2 h, ideally overnight. 4 °C
  5. Par-Cooked Rice Wash 710 ml aged basmati rice in several changes of water until it runs clear, then soak it for 30 min. Drain.
  6. Bring 1.66 l water to a boil in a large pot with 10 ml oil, 5 to 6 ml salt, 2 leaves bay leaf, 2 sticks cinnamon stick (7 cm piece), 12 whole cloves, 8 pods green cardamom pods, 2 star anises, 2 pods black cardamom pod, 4 mace blades and 5 ml shahi jeera (caraway seeds). Taste it, then boil hard for 5 min to release the aroma. 100 °C
  7. Start this while the chicken goes into the pot. Add the drained rice and boil until it is three-quarters cooked, then drain at once in a colander. 4 min to 6 min
  8. Layering and Dum Soak 2.5 ml saffron threads in 89 ml hot milk while you prepare everything else. 15 min
  9. Tip the chicken and all its marinade into the heavy pot. Pour over the reserved onion oil and add half the fried onions, half of 120 ml mint leaves and two thirds of 89 ml coriander leaves. Mix and spread the chicken in a single, even layer. 5 min
  10. Spread the drained rice evenly over the chicken without pressing it down. Scatter over the remaining fried onions, mint and coriander, then sprinkle with 2.5 to 5 ml biryani masala or garam masala. Drizzle the saffron milk and 59 ml ghee over the top. 3 min
  11. Cover the pot tightly with foil, then press on a heavy lid so no steam can escape.
  12. Set the pot on a hot, heavy griddle over medium-high heat, with the flame spread across the whole base. Cook for exactly 20 min.
  13. Turn the heat down to the lowest setting and cook for exactly 15 min more.
  14. Turn off the heat and leave the pot sealed for 20 min to 30 min. Open, scatter with 30 ml coriander leaves, to garnish and serve by scooping down to the bottom so every plate gets rice and chicken.
  • Safety: mint leaves and coriander leaves and coriander leaves, to garnish in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
  • Safety: The chicken goes in raw and cooks only in the sealed steam. Before serving, check that the thickest piece is cooked through to 74 C at the bone; if not, reseal and cook longer on low heat. (The author)