Hyderabadi Chicken Dum Biryani

Hyderabadi-style chicken biryani with marinated chicken and par-cooked basmati rice finished together in a sealed pot.

Ingredients

Marinade

• 1 lb bone-in chicken thighs, cut into medium pieces
• 1 cup plain Greek yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon biryani masala, or a mix of garam masala, turmeric, and red chili powder
• ½ cup fried onions, or birista
• ¼ cup fresh mint and cilantro, chopped
• 2 tablespoons lemon juice
• 1 tablespoon oil or ghee

Rice

• 2 cups long-grain basmati rice, soaked for 30 minutes
• 2 bay leaves
• 4 cloves
• 1 cinnamon stick
• 3 green cardamom pods
• Salt, enough for the water to taste like the sea

Assembly

• A pinch of saffron, soaked in 2 tablespoons warm milk
• 2 tablespoons ghee
• Extra fried onions and herbs, for garnish

Instructions

1. Combine the chicken with all the marinade ingredients. Let it rest for at least 1 hour; overnight in the refrigerator is best.
2. Bring a large pot of water to a boil with the whole spices and salt. Add the soaked rice and cook until it is 70% done, with a slight bite or graininess in the center. Drain immediately.
3. Spread the marinated chicken in an even layer in a heavy-bottomed pot, such as a cast-iron Dutch oven. Layer the par-cooked rice over the chicken.
4. Drizzle the saffron milk and ghee over the rice. Sprinkle the remaining fried onions, mint, and cilantro over the top.
5. Cover the pot with a tight-fitting lid. For a tighter seal, place aluminum foil under the lid or use a damp kitchen towel.
6. Cook over high heat for 5 minutes to bring the moisture inside to a boil. Reduce the heat to the lowest setting and cook for 25–30 minutes.
7. Turn off the heat and let the pot rest, unopened, for 10 minutes so the moisture can redistribute.
8. Gently fluff the rice from the side so the spice-coated chicken from the bottom and the white and saffron rice from the top come together.

Notes

• Serve with cucumber raita or a simple sliced onion and lemon salad.
• Store leftovers in glass containers. The biryani often tastes even better the next day as the spices mature.