Hyderabadi Dum Biryani (Layered Chicken and Rice)
Local name: హైదరాబాదీ దమ్ బిర్యానీ
In short: Marinated chicken and par-cooked basmati rice layered with fried onions, mint, saffron and ghee, then sealed and steamed in its own juices. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Resting
- 4 h
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 710 kcal
Hyderabadi biryani is the pride of the Deccan: raw marinated chicken layered with par-cooked long-grain rice in one pot, sealed and steamed over low heat so every grain takes on the aroma of the meat. Fried onions, mint, saffron milk and ghee do much of the flavoring. It looks like an event, but most of it is waiting. Marinate in the morning, assemble before guests arrive and serve with raita.
Instructions
- Mix the chicken with all the ingredients in the chicken group, cover and refrigerate for at least 4 hours, or overnight.
- Fry the onions in the oil over medium heat for 20 to 25 minutes, stirring often, until deep golden and crisp at the edges. Lift them out onto paper towels, where they crisp further, and keep 3 tbsp of the oil.
- Crumble the saffron into the hot milk and set aside. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
- Bring the water to a boil with the salt and whole spices. Drain the rice and add it. Boil for 5 to 6 minutes until about 70 percent cooked, when a grain snaps but is still firm in the middle. Drain well.
- Spread the chicken in an even layer in a wide, heavy pot and drizzle with the reserved onion oil. Cover with half the rice, half the fried onions, and half the saffron milk and ghee.
- Add the remaining rice, then top with the rest of the onions, saffron milk and ghee. Cover with foil, then fit the lid on tightly and place a weight on top.
- Cook over high heat for 3 minutes until steam escapes, then drop to the lowest heat and cook for 35 minutes, ideally on a griddle to diffuse the heat.
- Turn off the heat and rest the pot unopened for 10 minutes. Check that the chicken reaches 74°C (165°F), then fold the layers together gently with a flat spoon and serve with raita.
Tips
- Seal the pot as tightly as you can. Cooks often press a rope of dough around the lid, but foil under the lid works too. If steam escapes, the top layer of rice stays hard.
- Use aged long-grain basmati and stop boiling it while still firm. The grains finish cooking in the steam, and fresh or overcooked rice turns sticky.
Questions and answers
What does dum mean in biryani?
Dum means slow cooking in a sealed pot. Steam and juices stay trapped inside, so the rice and chicken cook together gently over low heat.
Is Hyderabadi biryani spicy?
It is fairly spicy and very fragrant. Chili powder and green chilies provide the heat, so use half the amount, or leave out the green chilies, for a milder pot.
Can I make biryani ahead?
Marinate the chicken and fry the onions a day ahead, then assemble and cook just before serving. Leftovers keep 3 days in the fridge and reheat well with a splash of water.
How long does it take to make Hyderabadi Dum Biryani (Layered Chicken and Rice)?
About 1 h 55 min in total: 45 min of preparation and 1 h 10 min of cooking.
How many calories are in Hyderabadi Dum Biryani (Layered Chicken and Rice)?
About 710 kcal per serving, with 30 g of protein, 78 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 710 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 78 g |
| Fat | 31 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
