Hyderabadi Dum Biryani
Layered basmati rice and marinated meat sealed and slow-cooked on dum for deep, saffron-scented flavour.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 640 kcal
Equipment
- •Heavy-bottomed pot with tight lid
- •Large pan for parboiling rice
- •Flat serving spoon
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 22g
- carbs
- 72g
- protein
- 34g
Instructions
- 1
Mix the chicken with yogurt, biryani masala, half the fried onions and salt. Rest for at least 2 hours, ideally overnight.
- 2
Boil the rice with whole spices in heavily salted water until 70 percent cooked. Drain it immediately.
- 3
Spread the marinated chicken in a heavy pot and layer the rice over it. Top with saffron milk, ghee (clarified butter), mint and remaining fried onions.
- 4
Seal the lid with dough or foil. Cook on high for 4 minutes, then on the lowest heat for 25 minutes.
- 5
Rest the sealed pot for 10 minutes. Open and gently lift from the bottom with a flat spoon so grains stay whole.
Chef's tips
Seal the pot with dough so no steam escapes during the dum (gentle steam-cooking).
Ingredient substitutions
- Chicken → Bone-in mutton (add 20 minutes) or paneer and vegetables
- Saffron → A pinch of turmeric with a drop of rose water
Storage
Refrigerate in a sealed box for up to 3 days. Biryani firms up when cold, which is normal.
Reheating
Sprinkle 2 tablespoons of water over the portion, cover, and steam on low for 6-8 minutes or microwave at 70 percent power.
Common mistakes to avoid
- •Fully boiling the rice before layering, which turns it to mush during the dum (steam-cooking)
- •Letting steam escape from the lid
- •Stirring roughly instead of folding, which breaks the rice grains
Serving suggestions
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