Hyderabad Chicken Dum Briyani

Chicken Marinade:

• 1 kg chicken (bone-in, medium-sized pieces)
• 1 cup thick yogurt (curd)
• 2 tbsp ginger-garlic paste
• 1½ tbsp red chili powder (adjust to taste)
• 1 tbsp coriander powder
• ½ tsp turmeric
• ½ tsp garam masala (or biryani masala)
• ¼ cup chopped mint leaves
• ¼ cup chopped coriander leaves
• 3 green chilies (slit)
• 1 tbsp lemon juice
• Salt to taste

For Rice:

• 500 grams (2½ cups) basmati rice (soaked 30 mins)
• Whole spices: 4 green cardamoms, 1 bay leaf, 4 cloves, 1-inch cinnamon, ½ tsp shah jeera (or cumin)
• Salt (for boiling water)

For Layering:

• 2 medium onions (thinly sliced and deep-fried until golden – “birista”)
• 2 tbsp ghee
• 2 tbsp oil
• A few saffron strands soaked in 3 tbsp warm milk
• Optional: ½ tsp rose water + ½ tsp kewra water

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👩‍🍳 Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix chicken with all marinade ingredients.
2. Cover and marinate for at least 3 hours (overnight is ideal).

Step 2: Cook the Rice

1. Boil water with salt and whole spices.
2. Add soaked rice and cook until 70% done (still firm in the center).
3. Drain and set aside.

Step 3: Fry the Onions (Birista)

1. Deep-fry sliced onions in hot oil until golden and crisp.
2. Set aside for layering.

Step 4: Layer the Biryani

1. In a heavy-bottomed pan or handi, spread marinated chicken evenly at the bottom.
2. Layer half of the rice over it.
3. Add some fried onions, mint, coriander, saffron milk, ghee, and rose/kewra water (if using).
4. Repeat with remaining rice and toppings.

Step 5: Dum Cooking

1. Seal the lid with dough or cover tightly.
2. Place the pot on a hot tawa (griddle) on low flame.
3. Cook for 30–40 minutes on dum.
4. Let it rest 10 minutes before opening.