Hyderabadi Style Chicken Dum Biryani

Step 1: Prepare Rice

Wash 750g Basmati rice thoroughly 3-4 times until the water runs clear. Soak the washed rice in water for at least 30 minutes while you prepare other ingredients.

Step 2: Slice Onions for Birista

Peel and thinly slice approximately 750g of onions. Separate the onion rings with your hands to ensure they fry evenly and become crispy.

Step 3: Prepare Homemade Biryani Masala

Heat a pan and add 2 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 1 tsp shah jeera, 1 tsp black peppercorns, 1 tsp cloves, 3-4 large cardamom pods, 5-6 small cardamom pods, 1-2 mace strands, 2-3 bay leaves, 1-2 small cinnamon sticks, and 3-4 dried red chilies. Lightly dry roast the spices on low heat for 2-3 minutes until fragrant. Add 1 tbsp kasuri methi and roast for another 30 seconds. Transfer the roasted spices to a plate and let them cool slightly. Add 1 tsp turmeric powder and 1 tsp salt to the cooled spices. Grate half a nutmeg into the spices. Grind the mixture into a coarse powder using a grinder.

Step 4: Fry Onions for Birista

Heat oil in a large kadai or pot. Add sliced onions in batches and fry on high flame until they turn uniformly golden brown. Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and crisp up. Repeat for the remaining onions.

Step 5: Marinate Chicken

In a large bowl, add 1 kg chicken pieces. Add 3 tbsp ginger-garlic-green chili paste, 400g yogurt, juice from 3 small lemons, 3 tbsp homemade biryani masala, 2 tbsp garam masala powder, 2 tbsp Kashmiri red chili powder, salt to taste, 2-3 bay leaves, 4-5 slit green chilies, 2 ladles of the oil used for frying onions, 1/2 cup chopped fresh mint leaves, 1/2 cup chopped fresh coriander leaves, and 50-60% of the prepared birista. Mix all ingredients thoroughly with your hands, ensuring each chicken piece is well coated. Cover and let it marinate for at least 1-2 hours (or overnight in the refrigerator for best results).

Step 6: Boil Water for Rice

In a large pot, bring approximately 1.5 liters of water (double the quantity of rice) to a rolling boil. Add 1 small cinnamon stick, 1 tsp black peppercorns, 2 large cardamom pods, 3-4 small cardamom pods, 1 mace strand, 2 star anise, 2 bay leaves, 1 tsp shah jeera, 2-3 lemon slices, 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh coriander leaves, 3-4 dried plums, and 1 tbsp oil. Add salt to taste (ensure the water is slightly saltier than usual, as rice will absorb some). Let the water boil for 10 minutes to infuse the flavors.

Step 7: Cook Rice

Drain the soaked Basmati rice and add it to the boiling spiced water. Cook on high flame for about 5-7 minutes until the rice is 75% cooked. The grains should be firm but not hard. Drain the rice immediately using a colander and spread it on a large plate to cool slightly and prevent further cooking.

Step 8: Cook Chicken Base

In a large, heavy-bottomed pot (preferably the one for dum cooking), heat the remaining fried onion oil. Add the marinated chicken and cook on medium-high flame for 10-15 minutes, stirring occasionally, until the chicken is about 50% cooked and the gravy thickens slightly.

Step 9: Layer the Biryani

Once the chicken is 50% cooked, sprinkle a layer of remaining birista, mint leaves, and coriander leaves over the chicken. Carefully spread half of the 75% cooked Basmati rice over the chicken layer. Sprinkle more birista, mint leaves, coriander leaves, and 2 tbsp grated beetroot (optional, for color) over this rice layer. Drizzle 1/2 tsp kewra water and a few drops of yellow food color (mixed with water) over this layer. Spread the remaining rice as the top layer. Garnish with the rest of the birista, mint leaves, coriander leaves, and any remaining whole spices (like star anise, large cardamom, dried plums) from the rice boiling water.

Step 10: Dum Cooking

Cover the pot tightly with a lid. For a perfect seal, place a clean kitchen towel under the lid and then place a heavy object (like a mortar pestle) on top. Place the sealed pot on a hot tawa (griddle). Cook on high flame for 5 minutes. Reduce the flame to low and cook for another 20-25 minutes. Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid.

Step 11: Serve

Gently mix the biryani from the sides, ensuring the layers are somewhat intact. Serve hot with raita or salan.

• Soak Basmati rice for at least 30 minutes for perfectly cooked, separate grains.

• Fry onions until uniformly golden brown for the best birista; remove them just before they turn dark as they will continue to cook slightly off the heat.

• Marinate the chicken for at least 1-2 hours, or preferably overnight, to allow flavors to fully penetrate.

• For dum cooking, ensure the pot is tightly sealed to trap steam and flavors. Using a heavy lid with a cloth and a heavy object on top works best.

• For extra color, you can use saffron strands soaked in warm milk or a pinch of food color instead of grated beetroot.

• Adjust the amount of green chilies and red chili powder according to your spice preference.