Traditional Style Hyderabadi Dum Biryani

Step 1: Marinate the Meat

In a large bowl, add 1200 gm chicken or mutton. Add 2 tbsp ginger garlic paste, 8-10 chopped green chillies, 2 tbsp chopped fresh coriander and mint leaves, 500 gms yogurt, 1 tbsp red chilli powder, 1 1/2 tbsp salt, 2 tbsp roasted crushed coriander powder, 1 tbsp roasted crushed cumin powder, 1 tbsp chaat masala, 1 tbsp biryani masala, 6-8 aloo bhukarey, and 2 large fried onions (crushed). Add 4 tbsp oil. Mix all ingredients gently with the meat until well combined. Marinate for at least 1 hour, or longer if possible.

Step 2: Give Charcoal Smoke (Optional)

Place a small piece of foil in the center of the marinated meat. Heat a charcoal piece until red hot. Place it on the foil, add a few drops of oil, and immediately cover the bowl tightly to infuse a smoky flavor. Let it sit for 5-10 minutes, then remove the charcoal.

Step 3: Prepare Rice for Boiling

Soak 5 cups of basmati rice in water for 1 hour. In a large pot, bring water to a boil. Add 1 tsp cumin seeds, 2 cinnamon sticks, 1/2 tsp black pepper, 7-8 cloves, 7-8 green cardamom, and 6-8 green chillies to the boiling water.

Step 4: Boil the Rice

Once the water starts boiling, add the soaked basmati rice. Add 2 tbsp salt and 2 tbsp vinegar. Let the rice boil for 2 minutes until it is 60% cooked. Immediately drain all the water.

Step 5: Layer the Biryani

Take another heavy-based pot. Add 2 tbsp ghee or oil to the bottom. Spread the marinated meat evenly as the first layer. Add some fresh mint leaves and sliced lemon over the meat. Then, add the 60% cooked rice as the top layer.

Step 6: Add Top Layer Seasonings

Pour 2 tbsp lemon juice and 1 cup milk mixed with saffron extract over the rice. Sprinkle 1 tsp garam masala, 1/2 tsp green cardamom powder, and 1/2 tsp jaifal n jawaitri powder. Garnish with some fried onions and fresh coriander leaves. Add a few drops of orange food colour for visual appeal. Finally, drizzle 2 tbsp more oil or ghee over the top.

Step 7: Dum Cooking

Cover the pot tightly. Cook on medium-high heat for the first 5 minutes. Once smoke starts coming out of the pot, place the pot on a tawa or pan. Reduce the heat to medium-low and let it cook on dum for 25 minutes.

Step 8: Serve the Biryani

After 25 minutes, carefully open the lid. Gently mix the biryani from the sides to combine the layers. Your delicious Hyderabadi Dum Biryani is now ready to be served. Enjoy!

• Marinate the meat for at least 1 hour, or preferably longer, for best flavor.

• Use a heavy-based pot for dum cooking to prevent burning and ensure even heat distribution.

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

• Can be made with mutton instead of chicken.

• For a richer flavor, use ghee instead of oil for layering.