Name: Hyderabadi Dum Biriyani
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Ingredients: 1 kg Chicken; 2 handfuls of crispy fried onion; 2 tsp ginger garlic paste; 1 -2 tsp red chilli powder; 0.25 tsp turmeric powder; 6 green chillies, chopped finely; A handful of mint leaves; A handful of green coriander, chopped; 1 tsp garam masala; 3 -4 tsp thick, fresh yogurt; Juice of a whole large lemon ( or 2 Indian limes ); 0.5 tsp Black Jeera (Kaala Jeera); 4 cup Basmati rice; 10 cup water; 1 stick of cinnamon; 4 -6 cloves; 3 -4 green cardamom pods; 0.5 tsp Black Cumin (Kaala Jeera); 2 bay leaves; 2 tsp ghee; Salt, to taste; 2 -3 pinches of orange-red food colour, dissolved in milk; A handful of chopped coriander; 2 -3 handfuls of fried onion; Juice of a lemon (or 2 Indian limes)

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Dum Biriyani is never a small batch affair, but this delicious and fragrant Vegetable Dum Biriyani serves just two! Easily made VEGAN too!

Hyderabadi Dum Biriyani

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Prep Time 1 30

Cook Time 1

Total Time 2 30

Servings: 6

Ingredients Method

Ingredients

For the Marinade

1 kg Chicken
2 handfuls of crispy fried onion
2 tsp ginger garlic paste
1 -2 tsp red chilli powder
0.25 tsp turmeric powder
6 green chillies, chopped finely
A handful of mint leaves
A handful of green coriander, chopped
1 tsp garam masala
3 -4 tsp thick, fresh yogurt
Juice of a whole large lemon ( or 2 Indian limes )
0.5 tsp Black Jeera (Kaala Jeera)

For the Rice

4 cup Basmati rice
10 cup water
1 stick of cinnamon
4 -6 cloves
3 -4 green cardamom pods
0.5 tsp Black Cumin (Kaala Jeera)
2 bay leaves
2 tsp ghee
Salt, to taste

For the final assembling

2 -3 pinches of orange-red food colour, dissolved in milk
A handful of chopped coriander
2 -3 handfuls of fried onion
Juice of a lemon (or 2 Indian limes)

Method

Prepping

Marinate the chicken with red chilli powder, turmeric powder and salt for about 15 minutes. Then stir in the remaining ingredients for the marinade. Set aside for an hour.
Soak the Basmati rice in water for an hour.

Cooking the rice

Boil about 10 cups of water and add cloves, cinnamon, cardamom pods, kala jeera, bay leaves, ghee and salt. The water must taste slightly saltier than you want the rice to be.
Once the water comes to a rolling boil, add the soaked rice, and cook till it is al dente, i,e., not completely cooked, but almost done. You'll know it's done when the rice strands begin to curl inwards slightly.
Drain and set aside. Spread the rice on a large plate to cool slightly.

Assembling

In a heavy bottomed pan, spread the marinated chicken (plus marinade) till the base is covered. Reserve a few pieces to intersperse the second layer with.
Spoon over some of the rice on top of the chicken layer. Scatter the remaining chicken on top of the rice. Sprinkle with a handful of fried onions. Drizzle some lime juice.
Top with the remaining rice. Then pour over the 'coloured' milk. Sprinkle some more fried onions and the remaining lime juice. Finally top with chopped coriander leaves.

Setting the 'Dum'

Cover the pan with a clean, damp towel, and then seal the shut with a heavy large lid.
Cook the assembled biriyani over a high flame for about 2-3 minutes, then reduce the flame to medium heat and cook for 10 minutes. Then reduce the flame to the lowest level, and cook for 30 minutes.
Fluff up the rice to combine all the layers and serve hot!