A classic Hyderabadi biryani made using the dum cooking method with raw meat. Fresh chicken undergoes two marinades, then is layered with homemade biryani masala, fried onions, and long-grain basmati rice in a sealed pot to cook on dum. The result features beautifully layered rice with different hues, melt-in-mouth tender chicken, and perfectly balanced aromatic spices.
Adapted from a video by Your Food Lab
HYDERABADI CHICKEN DUM BIRYANI RECIPE | हैदराबादी चिकन दम बिरयानी बनाने का तरीका | Chef Sanjyot Keer
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1
Choose medium-sized chicken pieces (mix of drumsticks and thighs), wash thoroughly and drain well. Apply salt and lemon juice generously and let sit. This removes any gamey flavor and tenderizes the meat.
2
Peel onions and slice thinly using a slicer or mandoline for even thickness. Deep-fry in vegetable oil over medium-high heat until light golden brown and crispy. Drain on paper towels and separate with forks to prevent sticking. Reserve the fragrant onion-infused oil for later use.
3
In a dry pan over low heat, toast coriander seeds, cumin seeds, shah jeera, green cardamom, black cardamom, cinnamon, black peppercorns, dried red chillies, bay leaves, cloves, and mace flowers until fragrant. Do not burn. Cool completely, then add kasuri methi, turmeric powder, and freshly grated nutmeg. Grind into a semi-coarse powder using a spice grinder.
4
Gently wash long-grain basmati rice in a sieve 3-5 times until water runs clear, removing loose starch to prevent stickiness. After washing, soak the rice for at least 30 minutes, ideally 1-2 hours.
5
Remove chilled first-marinated chicken. Mix in beaten yogurt, about 60g of fried onions (two-thirds of the total), shah jeera, homemade biryani masala, hot red chilli powder, dried rose petals, reserved onion-infused oil, ghee, saffron water, fresh coriander, fresh mint, and lemon juice. Mix thoroughly to coat the chicken evenly with the marinade.
6
Transfer second-marinated chicken into a heavy-bottomed, wide-mouthed pot. Add hot water to adjust consistency as needed. Taste and adjust salt to be slightly on the salty side. Distribute chicken pieces evenly and clean the pot walls with a wet cloth to prevent burning. Cover with the lid.
7
Bring a large pot of salted water to a rolling boil. Add coarsely crushed spices (green cardamom, cloves, black pepper, cinnamon, shah jeera) and boil 2-4 minutes to infuse flavor. Strain out the spices using a sieve. Add a slit green chilli, lemon juice, and lemon peel to the water.
8
When water is boiling vigorously, add soaked rice and stir gently once. Cook 2-3 minutes until about 20-30% cooked. Using a sieve, carefully remove about one-third of the rice and gently layer it over the chicken to form the first layer.
9
Continue cooking the remaining rice 2-3 minutes more until about 50-60% cooked. Remove another third of the rice with a sieve and gently layer it over the first layer. Sprinkle a little saffron water, ghee, and fried onions on this layer.
10
Cook the remaining rice 1.5-2 minutes more until about 90% cooked. Remove the green chilli and lemon peel and discard. Drain all remaining rice and add in batches to form the final layer. Spread gently with a spoon. Sprinkle saffron water and melted ghee on top.
11
Wet a muslin cloth and wrap it around the pot's rim to seal. Leave a small gap between cloth and lid to prevent steam condensation from dripping back into the biryani. Tie a clean kitchen towel over the lid to prevent steam condensation. Place a heavy weight on top and seal.
12
Turn flame to high. Cook 7-8 minutes until steam escapes (for thick-bottomed pot). Once steam appears, turn off heat. Carefully move the pot to a tawa (griddle) and place back on flame. Continue cooking on high for another 7-8 minutes. Then reduce to low flame and cook 10-15 minutes more. Total cooking time approximately 30 minutes.
13
After 30 minutes, remove weight and open the lid. Using the back of a spoon, make a hole in the center of the rice to check if water remains underneath. If no water is present, the biryani is perfectly cooked. Remove the muslin cloth, cover again, and turn off heat. Rest for 15-20 minutes.
14
Gently use a spoon to separate the biryani layers carefully: white rice, pale yellow rice, deeply colored rice, and meat. Serve by layering the rice and meat on a plate so each bite contains all four distinct layers (dhepa style). Serve warm.
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