Hyderabad Dum Biryani

For a one-dish meal full of exotic, complex Indian flavor, turn to this traditional recipe for a Hyderabad dum biryani with chicken and basmati rice.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 547 Calories

Ingredients

• 2 teaspoons lemon juice
• 1 cup plain yogurt
• 2 onions, thinly sliced
• 2 green chile peppers, chopped
• 2 cinnamon sticks
• 10 black peppercorns
• 1 pinch saffron threads
• 2 whole star anise pods
• 6 whole cloves
• 1 bunch fresh cilantro leaves
• 2 teaspoons ginger-garlic paste
• 1 bunch fresh mint leaves
• 2 teaspoons chile powder
• 1 pound chicken thighs
• 5 cardamom pods
• 1 teaspoon biryani masala powder (such as Dunya®)
• 4 bay leaves, divided
• 0.25 teaspoon ground turmeric
• 3.5 cups water
• 0.5 cup warm milk
• 0.5 teaspoon kala jeera (black cumin seeds)
• 2.3333332538605 cups basmati rice
• 0.25 cup ghee (clarified butter), divided

Recipe Instructions

Step 1

Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.

Step 2

Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.

Step 3

Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.

Step 4

Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.

Step 5

Combine milk and saffron in a small bowl; stir and set aside.

Step 6

Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.

Step 7

Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.

Step 8

Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.

Step 9

Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.