Indian
Hyderabadi Chicken Dum Biryani
$4
40 minsPrep
1 hrCook
100 minsTotal
HardLevel
Nutrition per serving
550Calories
32gProtein
20gFat
55gCarbs
4gSugar
3gFiber
650mgSodium
90mgChol
8gSat Fat
450mgPotassium
60mgCalcium
3mgIron
0.5mcgVitamin B12
8mgVitamin C
Goes well with
India Pale Ale (IPA)
local
Hyderabadi Mint Lemonade (Pudina Shikanji)
international
gluten-free
nut-free
Instructions
1
Marinate chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and half the mint and coriander; rest for 1-2 hours.
2
Soak basmati rice for 30 minutes, then parboil with whole spices and salt until about 70% cooked; drain well.
3
Heat ghee and oil in a heavy-bottomed pot and layer half the marinated chicken at the bottom.
4
Spread half the parboiled rice over the chicken; sprinkle fried onions, mint, coriander, and green chilies.
5
Repeat with remaining chicken and rice, finishing with a top layer of rice, fried onions, and saffron-soaked milk drizzled evenly.
6
Cover tightly with a lid (seal with dough if desired) and cook on high heat for 3-4 minutes, then reduce to low heat (dum) for 40-45 minutes.
7
Turn off heat and let the biryani rest, covered, for 10 minutes before opening.
8
Gently fluff and mix the layers, then serve hot garnished with lime wedges and extra fried onions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g chicken (bone-in pieces)
- 1 cup1 cup basmati rice
- 1/2 cup1/2 cup fried/caramelized onions (birista)
- 1/4 cup1/4 cup mint leaves
- 22 whole green chilies
- 11 wedge lime wedges
- 1/2 cup1/2 cup plain yogurt (curd)
- 1 tbsp1 tbsp ginger-garlic paste
- 1/4 tsp1/4 tsp saffron strands
- 2 tbsp2 tbsp ghee
- 1/2 tbsp1/2 tbsp mixed whole spices (cardamom, cinnamon, cloves, bay leaf, shahjeera)
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 1/21/2 tsp, to taste salt
- 1/4 cup1/4 cup coriander leaves
- 1 tbsp1 tbsp cooking oil
- 1/4 cup1/4 cup milk
