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Hyderabad Dum Biryani
Hyderabad Dum Biryani
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Prep Time:
35 minutes
Cook Time:
43 minutes
Total Time:
213 minutes
Try a flavorful Hyderabad Biryani with chicken and fragrant basmati rice - a one-dish exotic delight!
Ingredients:
  • 10 black peppercorns
  • 6 whole cloves
  • 5 cardamom pods
  • 2 cinnamon sticks
  • 2 whole star anise pods
  • 0.5 teaspoon kala jeera (black cumin seeds)
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 1 cup plain yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons chile powder
  • 1 teaspoon biryani masala powder (such as Dunya®)
  • 0.25 teaspoon ground turmeric
  • 1 pound chicken thighs
  • 3.5 cups water
  • 2.3333332538605 cups basmati rice
  • 4 bay leaves, divided
  • 0.5 cup warm milk
  • 1 pinch saffron threads
  • 0.25 cup ghee (clarified butter), divided
  • 2 onions, thinly sliced
  • 2 green chile peppers, chopped
Instructions:
  • Grind black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder until fine.
  • Combine fresh cilantro and mint leaves in a food processor and pulse until roughly chopped.
  • In a large bowl, mix together the spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric. Add chicken and coat evenly. Cover with plastic wrap and marinate in the refrigerator for about 2 hours.
  • In a saucepan, bring water, rice, and 2 bay leaves to a boil. Reduce heat, cover, and simmer for 5 minutes until rice is partially cooked and still firm. Drain excess liquid.
  • Mix together the milk and saffron in a small bowl until well combined.
  • In a large pot with a tight-fitting lid, heat ghee over medium-high heat. Sauté onions until golden brown, around 15 minutes. Drain on paper towels. Lower the heat to low, then add the 2 bay leaves and chile peppers. Stir until fragrant for 1 to 2 minutes. Remove 1 tablespoon of ghee from the pot and set aside.
  • Pat the chicken dry to remove excess marinade, then place it in the pot. Cook over medium heat until fully cooked, about 2 minutes per side. Spread the drained rice evenly on top of the chicken, then sprinkle with onions. Finally, drizzle the reserved ghee and saffron milk over the onions and rice.
  • Cover the pot and cook on high heat for 8 minutes. Lower the heat to low and cook for an additional 5 minutes. Remove from heat and let sit, covered, until the rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), approximately 15 minutes.

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