Biryani is a rice dish prepared with meat, spices and aromatic rice. There are many versions of Biryani throughout the Subcontinent and there are many regional variations too. Hyderabadi Dum Biryani is originally from Hyderabad, city in India and its believed to have its origin in Mughal cuisine. Dum refers to method of cooking – the meat and rice are cooked together in a sealed pot.
Jump to RecipeHOW TO MAKE HYDERABADI BIRYANI?
Hyderabadi Biryani has 2 versions Pakki Biryani in which cooked meat is layered with parboiled rice and Kacchi Biryani the uncooked meat is layered with par boiled rice and the pot is then sealed with dough to ensure the meat get cooked.
This recipe is for Pakki Biryani. The chicken is marinated in yoghurt along with spices and then cooked in fried onions. The rice is parboiled and added to chicken and cooked until rice are fully cooked and they absorb the aroma and flavours from chicken.
The first step is to marinate chicken in yoghurt along with salt, red chilli powder, turmeric, cumin powder, coriander powder, Paprika ( Kashmiri Red Chilli) and garam masala, green chilli and mint. Marinate for at least couple of hours
The second step is to boil rice. The water is boiled with Cardamoms, cinnamon, cloves ,whole black pepper corns , bayleaves, mace and star anise . The rice have to be parboiled, that’s the key to perfect Biryani.
Parboiled rice are then arranged over meat. Sprinkle some coriander/cilantro, whole green chilli ( they add wonderful aroma without making it spicy).. Finally add some saffron or yellow colour infused in milk.
Last but the most important step is to layout a wet tea towel and close the lid. Turn the flame to lowest . We need to make sure the rice get cooked and get infused with all the flavours and aroma of the chicken.
MEAT TO RICE RATIO IN BIRYANI:
Traditionally equal amounts of rice and equal amount of meat is used to make biryani. Sometimes people like to have more meat so they add little extra. I used 1 kg of rice = 1 Kg of chicken. It is a lot !!! yes but to be honest Biryani is actually feasting food so its mostly cooked in large quantity. So invite guest over or share it with friends. It is great left over and freezes well too. But for any reason you want lesser quantity, simply half everything.
WATCH HOW TO MAKE HYDERABADI DUM BIRYANI
TIPS FOR PERFECT BIRYANI:
- No Matter what you do don’t over boil the rice. The rice should be 80% cooked and remaining need to be cooked with chicken. If rice are all done already the extra steaming( dum) will make them a mushy which will ruin the Biryani.
- Don’t be tempted to open the dum. Once the pot lid is on, the steam and heat developed inside helps the rice to cook and flavours to be absorbed. If you keep opening the pot it loses the heat and the rice will remain uncooked. So keep the lid on for good 15-20 minutes and keep the flame to lowest.
WHAT TO SERVE WITH BIRYANI?
The best thing about biryani is its a perfect standalone dish. All you need is mint yoghurt ( Raita). But if you are serving to guest you can serve it with gravy like Meatball (Kofte) Curry or dry kebabs Chapli Kebabs. Or if you want anything vegetarian try Spiced Cheesy Potatoe Kebabs.
OTHER RICE RECIPE TO TRY
Chicken Biryani
Pea Pulao
Chicken Pulao
HYDERABADI CHICKEN DUM BIRYANI
Ingredients
- 1 kg Chicken See Notes
- 1 kg Rice See Notes
- ½ cup oil
- 2 Large Onions Sliced
- 1 tbsp Yellow food Colour or Saffron infused in milk.
- ½ cup Cilantro/Coriander Chopped
- 2-3 Whole Green Chilli
Chicken Marination
- 2 cups Yoghurt
- 1 tbsp Salt
- 2 tbsp Red Chilli Powder
- 1 tsp Turmeric
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Garam masala
- 1 tbsp Kashmiri Red Chilli ( paprika)
- 1 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 3 green chillies chopped More if you want spicy
- 1 cup Mint Leaves
Boiling Rice
- 3 Bay leaves
- 1 Cinnamon Stick
- 8-10 Black peppercorns
- 5-6 Cloves
- 2 Black Cardamoms
- 4 Green Cardamom
- 1 Star Anise
- 2 Mace
- 2 tbsp Salt
Instructions
- Marinate the chicken using all the ingredients listed. Marinate for at least couple of hours but if you are short of time an hour should be enough too.
- Wash and soak the rice.
- While chicken is marinating add water in the pot and put all spices listed. Let the water boil.
- Drain the water from rice and add them to the boiling water. Check the rice by breaking a grain, if centre is still hard and outside is cooked it means they are parboiled. Don't fully cook the rice.
- Drain the rice in a colander.
- In a pot heat oil and fry onions untill golden brown. Add chicken and cook untill water evaporates and oil starts to sperate.
- Turn the heat to low. Cover the chicken with the layer of rice. Sprinkle some coriander and whole green chilli. Add yellow colour or saffron
- Wet a tea towel and cover the pot, put the lid and wrap the tea towel over. Cook on low heat for 15-20 minutes. Don't open the pot during this time.
- Open the pot and gently mix the rice.
