Hyderabadi Chicken Dum Biryani with Raita Recipe
Hyderabadi Chicken Dum Biryani with Raita Recipe by Chef Luca De Santis, step by step with the cooking video. Spiced marinated chicken layered with saffron
Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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Indian
Hyderabadi Chicken Dum Biryani with Raita
Spiced marinated chicken layered with saffron basmati rice and fried onions, sealed and cooked on dum.
The story of the dish
Hyderabadi biryani was refined in the kitchens of the Nizams of Hyderabad, blending Mughal and Telugu cooking; the kachchi style cooks raw marinated meat with rice.
The name: Biryani comes from the Persian birian, 'fried before cooking'.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| chicken bone-in pieces | ≈ 1 kg | ≈ 2¼ lb |
| basmati rice soaked 30 minutes | ≈ 500 g | ≈ 2½ cups |
| plain yogurt | ≈ 250 g | ≈ 1 cup |
| fried onions (birista) | ≈ 150 g | ≈ 1½ cups |
| ginger-garlic paste | ≈ 30 g | ≈ 2 tbsp |
| red chili powder | ≈ 8 g | ≈ 1 tbsp |
| biryani masala | ≈ 10 g | ≈ 1 tbsp |
| turmeric | ≈ 2 g | ≈ ½ tsp |
| mint and cilantro chopped | ≈ 40 g | ≈ 1 cup |
| green chilies slit | ≈ 12 g | ≈ 4 chilies |
| lemon juice | ≈ 30 ml | ≈ 2 tbsp |
| ghee | ≈ 60 g | ≈ 4 tbsp |
| whole spices: bay leaf cardamom, cloves, cinnamon, shahi jeera, cardamom, cloves, cinnamon, shahi jeera | ≈ 8 g | ≈ 1 tbsp |
| saffron in warm milk | ≈ 60 ml | ≈ ¼ cup |
| salt | ≈ 25 g | ≈ 4 tsp |
| charcoal piece for smoking | ≈ 20 g | ≈ 1 pcs |
| yogurt cucumber, onion and mint, for the raita | ≈ 300 g | ≈ 1¼ cups |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Cooking Pot | 🛒 Buy | 🛒 Buy |
| Mixing Bowl | 🛒 Buy | 🛒 Buy |
Also used: heavy-bottomed pot with lid · large pot for the rice · colander
Method
- Marinate the chicken with yogurt, ginger-garlic, spices, half the fried onions, herbs, chilies, lemon, ghee and salt for 4 hours.
- Boil the rice in heavily salted water with the whole spices until 70% cooked; drain.
- Spread the chicken in a heavy pot and cover with the rice.
- Top with the remaining fried onions, herbs, saffron milk and ghee.
- Seal the lid with dough or foil and cook on high 5 minutes, then very low 40 minutes (dum).
- Optional: smoke with a hot charcoal in a small bowl of ghee, covered, for 5 minutes.
- Mix the raita ingredients and serve on the side.
👨🍳 Chef’s tips
- The rice water should taste salty like the sea.
Nutrition per portion estimate · 1 of 6
680kcal
38 gprotein
78 gcarbs
23 gfat
Allergens
Milk
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