Hyderabadi Dum Biryani Recipe
Ingredients
- 750g (3 cups) basmati rice
- 1kg (2.2 lbs) chicken or mutton, cut into pieces
- 200g (1 cup) plain yogurt
- 2 large onions, thinly sliced
- 50g (1/4 cup) ghee or clarified butter
- 100ml (1/2 cup) cooking oil
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh mint leaves, chopped
- 2 lemons, juiced
- 4 green chilies, slit
- 25ml (5 tsp) ginger garlic paste
- 10g (2 tsp) red chili powder
- 10g (2 tsp) turmeric powder
- 10g (2 tsp) coriander powder
- 10g (2 tsp) garam masala powder
- 5cm (2 inch) piece cinnamon stick
- 8-10 cloves
- 5-6 cardamom pods
- 1 pinch of saffron strands, soaked in 30ml (2 tbsp) warm milk
- Salt to taste
- 1 bay leaf
- Water as needed
Instructions
Step 1: Marinate the Meat
In a large mixing bowl, combine the meat with yogurt, ginger garlic paste, red chili powder, turmeric powder, coriander powder, half of the fried onions, salt, and lemon juice. Let this marinate for at least 1 hour in the refrigerator. For best results, marinate overnight.
Step 2: Prepare the Rice
Wash the basmati rice thoroughly and soak it in water for 30 minutes. In a large pot, bring water to a boil. Add bay leaf, cinnamon stick, cloves, cardamom pods, and salt. Once the water is boiling, add the soaked rice. Cook until the rice is 70% cooked (the grains should be soft but firm in the center). Drain the rice and set aside.
Step 3: Cook the Meat
In a large heavy-bottomed pan or Dutch oven, heat oil and ghee over medium heat. Add the marinated meat and cook for about 15-20 minutes until the meat is tender and the oil starts to separate. Add half of the chopped cilantro and mint leaves, and remove it from heat.
Step 4: Layer the Biryani
Layer half of the cooked rice over the cooked meat. Add a layer of the remaining fried onions, cilantro, mint, slit green chilies, and drizzled saffron milk. Repeat the process with the remaining rice and toppings. Ensure the top layer is rice, garnished with the remaining cilantro, mint, and saffron milk.
Step 5: Dum Cooking
Cover the pan with a tight-fitting lid. If using a lid that is not airtight, seal the edges with aluminum foil or a damp cloth. Cook on low heat (130°C/266°F) for 25-30 minutes. This allows the flavors to develop and the rice to finish cooking through the steam generated inside.
Step 6: Serve
Once cooked, gently fluff the biryani with a fork, mixing the layers as you do so. Serve the Hyderabadi Dum Biryani hot with your choice of raita, salan, or a fresh salad. Enjoy the aromatic flavors that transport you straight to the streets of Hyderabad!
Congratulations on preparing the authentic Hyderabadi Dum Biryani!
This dish is not just a meal but a festival on a plate. Its unique blend of spices and tender meat make it a majestic feast for the senses. Perfect for grand celebrations or to treat yourself to a luxurious meal, this biryani showcases the rich culinary traditions of India. Savor the heavenly aroma, vibrant colors, and exquisite taste of your homemade masterpiece, and share it with your loved ones for an unforgettable dining experience.
