Hyderabad Dum Biryani

I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.

• Preparation Time: 35 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 18 mins
• Calories: 547 Calories

Ingredients

• 2 teaspoons lemon juice
• 1 cup plain yogurt
• ½ cup warm milk
• 2 onions, thinly sliced
• 2 green chile peppers, chopped
• 2 cinnamon sticks
• ¼ teaspoon ground turmeric
• 10 black peppercorns
• 3 ½ cups water
• 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
• ½ teaspoon kala jeera (black cumin seeds)
• 1 teaspoon biryani masala powder (such as Dunya®)
• 2 ⅓ cups basmati rice
• 4 bay leaves, divided
• ¼ cup ghee (clarified butter), divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let 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.

Step 5

Combine milk and saffron in a small bowl; stir to combine.

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

Step 7

Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.

Step 8

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