Name: Hyderabadi Chicken Dum Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 600 grams Chicken; 2 cups Basmati Rice; 0.75 cups Yogurt; 3 pieces Onion; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1 tbsp Garam Masala; 1 tbsp Kashmiri Red Chili Powder; 0.5 cups Mint Leaves; 4 tbsp Ghee; 10 strands Saffron; 1.75 tsp Salt

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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