Hyderabadi Chicken Dum Biryani
The regal Mughlai masterpiece featuring raw chicken marinated in yogurt, raw papaya, and spices, slow-cooked under sealed dum with fragrant basmati rice.
Step-by-Step Instructions
Marinate chicken with yogurt, ginger paste, garlic paste, Kashmiri red chili powder, garam masala, and salt for at least 2 hours.
Parboil basmati rice with whole spices and salt until 70% cooked; drain.
Slice and deep-fry onions in ghee until deeply browned and crisp.
Layer raw marinated chicken at the base of a heavy pot, top with parboiled rice, fried onions, fresh mint leaves, ghee, and saffron dissolved in warm milk.
Seal pot tightly with foil or dough and cook on low heat (dum) for 40 minutes.
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