Hyderabadi Chicken Dum Biryani

In a Hyderabadi 'kacchi' biryani the raw marinated meat goes under the part-cooked rice and both cook together in their own steam. This home version uses chicken, which cooks faster and is more forgiving.

The secrets: good aged basmati, plenty of fried onions (birista), mint and a sealed lid. Serve with raita and mirchi ka salan.

• Serves 5
• Prep 40 min
• Marinate 120 min
• Cook 60 min
• gluten-free · Spicy
• Famous in Telangana (Hyderabad)

Ingredients

• 1 kg chicken on the bone, in large pieces
• 250 g thick yoghurt
• 1½ tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• ½ tsp turmeric
• 2 tsp biryani masala or garam masala
• 3 onions, thinly sliced and deep-fried until brown (or 100 g ready fried onions)
• 1 handful each mint and coriander leaves
• 3 green chillies, slit
• Juice of 1 lemon
• 500 g aged basmati rice, soaked 30 minutes
• For the rice water: 2 bay leaves, 4 green cardamom, 4 cloves, 1 star anise, 1 tsp shahi jeera, 2 tbsp salt
• A pinch of saffron in 4 tbsp warm milk
• 4 tbsp ghee
• Salt

Method

1. Marinate the chicken with yoghurt, ginger-garlic, chilli, turmeric, biryani masala, half the fried onions, half the mint and coriander, green chillies, lemon juice, 2 tbsp ghee and 1½ tsp salt. Leave 2 hours or overnight.
2. Spread the chicken and all the marinade in a heavy, wide pot.
3. Bring 3 litres of water to the boil with the whole spices and salt. Add the drained rice and boil 4–5 minutes until 70 % cooked (the grain still breaks with a hard centre).
4. Drain the rice and spread it evenly over the chicken. Top with the rest of the fried onions, mint, coriander, saffron milk and 2 tbsp ghee.
5. Seal the pot with foil and a tight lid. Cook on high heat for 5 minutes, then on the lowest heat for 35–40 minutes (put a flat pan under the pot if your stove is strong).
6. Rest 10 minutes, then open and mix gently from the side so you get rice and chicken in every serving.

Tip: Use chicken thighs and drumsticks – breast dries out during the long dum.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.