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Hyderabadi Chicken Dum Biryani

4 servings

Fried Onions (Birista)

  • 1large onion, very thinly sliced, layers separated
  • 59 mlneutral oil or ghee

Marinated Chicken

  • 500 gskinless bone-in chicken thighs and drumsticks
  • 160 mlplain yogurt, not sour
  • 3.5 mlsalt
  • 1 mlground turmeric
  • 5 to 7.5 mlred chili powder
  • 5 to 7.5 mlbiryani masala or garam masala
  • 1 to 2.5 mlground green cardamom
  • 1 to 2green chilies, slit
  • 18 mlginger garlic paste
  • 15 mllemon juice

Par-Cooked Rice

  • 355 mlaged basmati rice
  • 5 mloil
  • 1 leafbay leaf
  • 1 stickcinnamon stick (7 cm piece)
  • 6whole cloves
  • 4 podsgreen cardamom pods
  • 1star anise
  • 1 podblack cardamom pod
  • 2mace blades
  • 2.5 mlshahi jeera (caraway seeds)
  • 1.66 lwater
  • 5 to 6 mlsalt

Layering and Dum

  • 1 mlsaffron threads
  • 44 mlhot milk
  • 59 mlmint leaves, finely chopped, divided
  • 44 mlcoriander leaves, finely chopped, divided
  • 1 to 2.5 mlbiryani masala or garam masala
  • 30 mlghee
  • 15 mlcoriander leaves, to garnish, finely chopped
  1. Fried Onions (Birista) Heat 59 ml neutral oil or ghee in a deep pan over medium heat. Fry 1 large onion, 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 160 ml plain yogurt, not sour, 3.5 ml salt, 1 ml ground turmeric, 5 to 7.5 ml red chili powder, 5 to 7.5 ml biryani masala or garam masala, 1 to 2.5 ml ground green cardamom, 1 to 2 green chilies, 18 ml ginger garlic paste and 15 ml lemon juice. Taste and add more salt or spice if needed. 5 min
  4. Add 500 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 355 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 5 ml oil, 5 to 6 ml salt, 1 leaf bay leaf, 1 stick cinnamon stick (7 cm piece), 6 whole cloves, 4 pods green cardamom pods, 1 star anise, 1 pod black cardamom pod, 2 mace blades and 2.5 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 1 ml saffron threads in 44 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 59 ml mint leaves and two thirds of 44 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 1 to 2.5 ml biryani masala or garam masala. Drizzle the saffron milk and 30 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 15 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)