Hyderabadi · serves 2

Hyderabadi Dum Biryani

Raw marinated meat and half-cooked rice sealed together. The real method, and worth it once.

90 min A proper cook Non-vegetarian

Ingredients

  • 1kg chicken on the bone
  • 3 cups basmati, soaked 30 min
  • 1.5 cups curd
  • 4 onions, thinly sliced and fried
  • 2 tbsp ginger-garlic paste
  • 2 tbsp red chilli powder
  • 1 tsp garam masala
  • 1 cup mint + coriander
  • 1 lemon
  • Saffron in 1/4 cup warm milk
  • 6 tbsp ghee
  • Whole spices

Method

  1. Marinate the chicken with curd, fried onions (keep half back), ginger-garlic, chilli powder, garam masala, half the herbs, lemon and salt. Minimum 2 hours, overnight is better.
  2. Boil a big pot of heavily salted water with whole spices. Rice in, cook until 60-70% done — it should snap, not bend. Drain immediately.
  3. Spread the raw marinated chicken in a heavy pot. Layer the drained rice over it.
  4. Top with the reserved fried onions, herbs, saffron milk and hot ghee.
  5. Seal the lid with dough or foil. High heat 5 minutes to get the steam going, then the LOWEST possible flame for 35 minutes.
  6. Rest 15 minutes before opening. Dig from the bottom straight up so every plate gets both layers.

Questions people ask about Hyderabadi Dum Biryani

How long does Hyderabadi Dum Biryani take?

About 90 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of chicken in Hyderabadi Dum Biryani?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Hyderabadi Dum Biryani ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Hyderabadi Dum Biryani vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

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