Hyderabadi Dum Biryani

Ingredients

• 500g (2 1/4 cups) basmati rice 500g (2 1/4 cups) basmati rice
• 500g (1 lb) chicken, lamb, or goat, cut into pieces 500g (1 lb) chicken, lamb, or goat, cut into pieces
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh coriander leaves 1/2 cup chopped fresh coriander leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder 1 teaspoon biryani masala powder
• 1/2 teaspoon garam masala powder 1/2 teaspoon garam masala powder
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 4 cloves 4 cloves
• 2 bay leaves 2 bay leaves
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 4 tablespoons ghee (clarified butter) or vegetable oil 4 tablespoons ghee (clarified butter) or vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat 2 tablespoons of ghee or oil in a large pot over medium heat. Add the sliced onions and cook until golden brown. Remove half of the fried onions and set aside for garnishing.
3. 3.
   In the same pot, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the chicken, lamb, or goat pieces to the pot and cook until they are browned on all sides.
5. 5.
   In a bowl, whisk together the yogurt, turmeric powder, red chili powder, biryani masala powder, garam masala powder, cardamom powder, cinnamon powder, cloves, and bay leaves. Pour this mixture over the meat in the pot and mix well.
6. 6.
   Reduce the heat to low and let the meat simmer in the yogurt mixture for 10 minutes, stirring occasionally.
7. 7.
   Meanwhile, bring a large pot of water to a boil. Add salt to the boiling water and cook the soaked and drained rice until it is 70% cooked. Drain the rice and set aside.
8. 8.
   Layer the partially cooked rice over the meat in the pot. Sprinkle half of the fried onions, chopped mint leaves, and chopped coriander leaves over the rice.
9. 9.
   Drizzle the saffron-infused milk over the rice and cover the pot with a tight-fitting lid. If needed, seal the edges of the lid with dough to trap the steam.
10. 10.
    Cook the biryani on low heat for 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.
11. 11.
    Remove the pot from heat and let it rest for 10 minutes. Gently fluff the rice with a fork, mixing the layers.
12. 12.
    Garnish the biryani with the remaining fried onions and serve hot with raita.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes before using to extract maximum flavor and color.

Tips & Tricks

• For a vegetarian version, replace the meat with mixed vegetables like carrots, peas, and potatoes.
• To enhance the flavors, marinate the meat overnight in the yogurt and spice mixture.
• Use good quality saffron for a vibrant color and aroma.
• Serve the biryani with a side of raita and a squeeze of fresh lemon juice for added freshness.
• Leftover biryani can be refrigerated and reheated the next day, and the flavors will further develop.

Serving advice

Serve the Hyderabadi Dum Biryani hot, garnished with fried onions and accompanied by raita. It can be enjoyed as a standalone meal or with a side salad.

Presentation advice

To present the biryani, gently fluff the rice with a fork, ensuring the layers of meat and rice are visible. Garnish with fried onions and fresh mint leaves for an appealing visual appeal.