Hyderabadi Chicken Biryani is one of India’s most cherished dishes, renowned for its rich aroma, perfectly cooked basmati rice, and tender chicken infused with a blend of spices. The dum-style cooking seals in flavour by slow-cooking marinated chicken and rice together to prepare a regal dish that has been a time-tested favourite from Nizam kitchens to kitchens around the globe.
A few Indian dishes have earned a place on the global culinary map, and Hyderabadi Chicken Biryani sits proudly among them. From fans across the country, Hyderabadi chicken dum biryani consistently impresses people outside Indian borders. The dish has been popular for decades and remains a delicacy that can make any time of day memorable. Born in the royal kitchens of the Nizams, Hyderabadi chicken dum biryani is a true masterpiece, a fragrant blend of long-grain basmati rice, tender chicken, and a combination of Hyderabadi and Mughlai influences. In its home city, it is nothing short of a crown jewel, enjoyed everywhere from high-end dining rooms to bustling roadside stalls.
What makes it so special is its simplicity paired with depth of flavour. Preparing an authentic Hyderabadi dum biryani at home doesn’t call for elaborate techniques or rare ingredients. The process is straightforward: marinate the chicken with aromatic spices, layer it with partially cooked basmati rice, and let
Read MoreIn a large mixing bowl, combine chicken pieces with curd, ginger-garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala, lemon juice, mint, coriander, fried onions, salt, and oil. Mix well so each piece gets coated evenly. Cover and refrigerate for at least 1 hour (preferably overnight for best flavour).
Bring a large pot of water to boil, add salt and whole spices. Add the soaked rice and cook until it is 70% done. Drain and spread lightly on a tray to prevent further cooking.
In a heavy-bottomed handi or deep pot, spread the marinated chicken evenly at the bottom. Layer the parboiled rice gently over the chicken. Sprinkle saffron-infused milk and ghee over the rice.
Cover the pot tightly with a lid. Seal the edges with dough or a heavy cloth to trap the steam. Place the pot on a tawa over low heat and cook for 40-45 minutes. Turn off the heat and let it rest for 10 minutes before opening the lid.
Gently fluff the biryani with a fork, mixing slightly without breaking the rice grains. Serve hot with raita, mirchi ka salan, or salad.
Use high-quality basmati rice, fresh chicken, and whole spices. Follow the dum method to ensure flavours infuse naturally without shortcuts.
The slow, dum cooking technique and raw marination ensure the chicken absorbs the spices while cooking with the rice, giving it unmatched flavour.
On a low flame, approximately 40-45 minutes is ideal, followed by a 10-minute resting time.
Yes, you can use a heavy-bottomed pan or even a kadai. The key is to ensure the lid fits tightly so the steam doesn’t escape.
Reduce the quantity of green chillies and chilli powder, but keep the aromatic spices, like cinnamon, cardamom, and cloves, intact. You can also add a bit more fried onions and fresh mint to balance the heat while maintaining the authentic Hyderabadi aroma.
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