Hyderabadi Chicken Dum Biryani - Vismai Food

Step 1: Marinate the Chicken (Initial Spices)

In a thick-bottomed pot, add 500g chicken pieces. Add 1 tsp Shah Jeera, 1 tsp ginger garlic paste, 1/4 cup fried onion, 1/4 cup chopped coriander, 2 tbsp mint leaves, and 2 tbsp ghee. Massage these ingredients well into the chicken pieces.

Step 2: Add Lemon Juice and Massage

Squeeze the juice of 1 lemon over the chicken and massage again, ensuring the lemon juice is evenly distributed.

Step 3: Add Dry Spices and Salt

Add 1 tsp red chilli powder, 1 tsp cumin powder (jeera), 1/2 tsp garam masala, 1/4 tsp turmeric powder, 1 tsp dhaniya powder, and salt to taste. Massage thoroughly until all the spices are well coated on the chicken.

Step 4: Add Curd and Massage

Pour 250 ml of curd into the chicken mixture and massage it into the chicken until it forms a smooth, even coating.

Step 5: Add Whole Spices for Marination

Add 1 bay leaf, 3 green cardamom pods, and a 1-inch piece of cinnamon stick to the marinated chicken. Give it a final massage to incorporate these whole spices.

Step 6: Refrigerate Chicken

Cover the pot and refrigerate the marinated chicken for at least 1 hour to allow the flavors to meld.

Step 7: Prepare Water for Rice

In a separate pot, boil 2 liters of water. Add 5 green cardamom pods, a 1-inch piece of cinnamon, 5-6 cloves, 1 tsp Shah Jeera, 1 tbsp ginger garlic paste, 1 bay leaf, and 1 tbsp salt. Bring the water to a rolling boil.

Step 8: Cook Basmati Rice

Once the water is boiling, add 1.5 cups of basmati rice (which has been soaked for 1 hour). Cook on high flame until the rice is 70% done. The grains should be elongated but still have a slight bite.

Step 9: Layer Rice over Chicken

Using a slotted spoon, strain the partially cooked rice and layer it evenly over the marinated chicken in the first pot.

Step 10: Add Final Layering Ingredients

Sprinkle 2 tbsp chopped mint, 2 pinches of garam masala, 3 tbsp ghee, 3 tbsp fried onion, and 1 tsp saffron milk (saffron soaked in warm milk) over the rice layer.

Step 11: Seal the Pot for Dum Cooking

Cover the pot with tissue napkins, then place the lid firmly on top to create a tight seal for dum cooking. This helps trap the steam and flavors.

Step 12: Dum Cook the Biryani

Cook the biryani on a low flame for 8-10 minutes. After cooking, turn off the flame and let the biryani rest, undisturbed, for 15 minutes.

Step 13: Serve Hyderabadi Chicken Dum Biryani

After resting, gently mix the biryani from the bottom up to combine the chicken and rice. Serve hot and enjoy your perfect restaurant-style Hyderabadi Chicken Dum Biryani.

• Soak chicken in salt water for about 30 minutes before marinating to ensure it becomes tender and juicy.

• After dum cooking, allow the biryani to rest for 15-20 minutes before serving for optimal flavor and texture.

• Instead of tissue napkins, you can seal the pot for dum cooking using maida (all-purpose flour) dough around the edges of the lid.