Hyderabadi Dum Biryani: A Quintessential Mughlai Delight

Ingredients:

• 500g (1 lb) Basmati rice
• 700g (1.5 lbs) Chicken pieces or lamb, bone-in
• 200g (1 cup) Thick yoghurt (plain, unsweetened)
• 3 large Onions, thinly sliced
• 60ml (1/4 cup) Ghee
• 10g (2 tsp) Ground Turmeric
• 10g (2 tsp) Red Chili Powder
• 20g (4 tsp) Ginger-garlic paste
• 5-6 strands of Saffron, soaked in 50ml (1/4 cup) warm milk
• 5g (1 tsp) Garam Masala
• 3x Bay leaves
• 5x Green Cardamom pods
• 5x Cloves
• 1 stick Cinnamon
• 1.5 liters (6 cups) Water
• Salt, to taste
• Fresh mint and cilantro leaves, for garnish

Kitchen Equipment Required:

• Large Heavy-Bottomed Pot with Tight-Fitting Lid
• Large Mixing Bowl
• Measuring Cups and Spoons
• Rice Colander
• Cotton Cloth (or aluminum foil)
• Sauté Pan
• Slotted Spoon

Cooking Time:

Total estimated time: 2 hours 30 minutes

Instructions:

Step 1: Marinating the Meat

In a large mixing bowl, combine the chicken pieces with yoghurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Mix well and allow to marinate for at least 1 hour or overnight in the refrigerator for the best results.

Step 2: Preparing the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain using a rice colander. In a large pot, bring 1.5 liters (6 cups) of water to a rolling boil. Add the bay leaves, green cardamom, cloves, cinnamon, and salt. Add the drained rice, cooking until it is 70% cooked, approximately 6-8 minutes. Drain well.

Step 3: Frying the Onions

In a sauté pan over medium heat, melt the ghee and add sliced onions. Fry until golden brown and crispy. Remove with a slotted spoon and set on paper towels to drain excess oil.

Step 4: Layering the Biryani

In a heavy-bottomed pot, spread half of the marinated meat at the bottom. Layer half of the parboiled rice over the meat. Sprinkle half of the fried onions, mint, and cilantro. Drizzle half of the saffron milk over this layer. Repeat with the remaining meat, rice, fried onions, mint, cilantro, and saffron milk.

Step 5: Cooking on Dum

Cover the pot with a tight-fitting lid. To create a sealed ‘dum’, you can use dough to line the lid’s edge or place a heavy cotton cloth and secure it tightly with a rubber band. Cook on high heat for 5-7 minutes until steam forms inside. Reduce the heat to low and continue cooking for 40 minutes, allowing the flavors to meld together.

Step 6: The Final Touch

Turn off the heat and let the biryani sit, covered, for an additional 10 minutes. This waiting period is crucial for the steam to complete the cooking and soaking of flavors. Carefully mix the layers before serving, ensuring each plate gets a taste of every element in the dish.

Conclusion

Your Hyderabadi Dum Biryani is now ready to serve, a testament to patience and skill. The biryani’s aroma is as captivating as its taste, with each bite unfolding a mix of hearty, spicy, and fragrant notes. Whether paired with a cooling raita or eaten as is, this dish is bound to elevate any occasion, turning meals into cherished memories. Enjoy the art of dum biryani, and be sure to share this royal recipe with family and friends!

Wyatt Travis Creator of AI MultiPrompter

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