Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Refrigerate Chicken

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

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.