Telangana
Hyderabadi chicken dum biryani
Raw marinated chicken, half cooked rice and a sealed pot. Trust the process.
100 minTime
41 gProtein each
hotSpice
2hPlan ahead. Soak for 2 hours first; the 100 minutes come after.
Kacchi and pakki3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original840kcalsame
41 gproteinsame
4 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Fry the sliced onions in the oil until evenly deep golden. Drain on paper and keep the oil.
- 2Marinate the chicken with curd, ginger garlic paste, chilli powder, turmeric, garam masala, green chillies, lemon juice, salt, half the mint and coriander, half the onions and 2 tbsp of the onion oil.
- 3Soak the rice for 30 minutes. Boil it in plenty of salted water with the whole spices until about 70 percent cooked, then drain.
- 4Spread the chicken in a heavy pot. Layer the rice loosely on top. Scatter the remaining onions, mint and coriander, saffron milk and ghee.
- 5Seal the lid with dough or foil. Cook on high for 5 minutes, then on the lowest flame over a tawa for 35 minutes.
- 6Rest 10 minutes. Check a piece from the bottom before serving, then fold gently from the sides.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.