Introduction
If there's one dish that truly captures the soul of Indian cuisine, it's Hyderabadi Dum Biryani. This royal dish is not just food—it's a memory, an emotion, a feast in every grain of rice. Whether you're cooking for a special occasion or just treating yourself, this version will make your kitchen smell like a Nawabi daawat.
Let’s cook magic. 🔥
🛒 Ingredients You’ll Need
🥩 For Marinating the Chicken:
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1 kg chicken (bone-in, cleaned and cut)
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1 ½ cups thick yogurt (dahi)
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1 ½ tablespoons ginger-garlic paste
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1 tablespoon red chili powder
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½ teaspoon turmeric
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1 teaspoon garam masala
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1 teaspoon coriander powder
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Salt to taste
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A handful of mint leaves (roughly torn)
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A handful of coriander leaves (chopped)
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2 tablespoons lemon juice
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1 cup golden fried onions (birista)
🍚 For the Rice:
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1 kg basmati rice (soaked 30 min)
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6 cups water
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Whole spices: 3 cloves, 3 green cardamoms, 1 bay leaf, 1-inch cinnamon stick, ½ tsp shahi jeera
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Salt to taste
🍲 For Final Layering:
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2 tablespoons ghee
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½ cup fried onions
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2 tablespoons saffron milk (few strands in warm milk)
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1 tablespoon rose water or kewra water
👨🍳 Let’s Cook! Step-by-Step
1️⃣ Marinate Like a Pro
In a big bowl, mix the chicken with all marination ingredients. Massage well. Cover and refrigerate for at least 2 hours, but overnight gives the best flavor.
2️⃣ Pre-Cook the Rice
Boil water with the whole spices and salt. Add soaked rice and cook till it’s about 70% done—the grains should still have a bite. Drain immediately.
3️⃣ Time to Layer It Up
In a heavy-bottomed pot:
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Spread the marinated chicken at the bottom.
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Layer half of the rice on top.
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Sprinkle mint, coriander, fried onions.
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Repeat with the rest of the rice and toppings.
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Drizzle saffron milk, ghee, and rose/kewra water.
4️⃣ Dum Time!
Seal the pot with dough or a tight lid. Place it on low flame or over a hot griddle (tawa) for 30-40 minutes. Don’t open it immediately—let it rest for 10 minutes before serving.
5️⃣ Serve & Savor
Open the pot, inhale the heavenly aroma, and gently fluff with a fork. Serve hot with raita, salan, or a simple cucumber-onion salad.
💬 Final Thoughts
Hyderabadi Dum Biryani isn’t just about technique—it’s about patience, layering, and letting the ingredients shine. Don’t rush the process. Let the aroma fill your home, and serve it with love.
Your kitchen might not be in Hyderabad, but after this recipe—it'll feel like it.
🥩 Mutton Dum Biryani – Nutritional Information (Per Serving)
🍽️ Serving Size: ~1.5 cups (approx. 300–350g)
📊 Estimated for a balanced portion with moderate oil and bone-in mutton
Nutrient | Amount |
---|---|
Calories | ~480–520 kcal |
Protein | 27–30 g |
Carbohydrates | 38–42 g |
Fat | 25–28 g |
Saturated Fat | 9–11 g |
Cholesterol | ~85–95 mg |
Fiber | 2–3 g |
Sodium | ~750 mg |
Sugar | <2 g |
Calcium | ~90–110 mg |
Iron | ~3–3.5 mg |
⚠️ Important Notes:
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Calories may increase if extra ghee, oil, or fried onions are added.
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Mutton is slightly higher in fat than chicken but also richer in iron and protein.
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Bone-in cuts add flavor and nutrients like calcium and collagen.
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These values are estimates and can vary based on cooking style and portion size.
📄 Disclaimer
Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.
We do our best to test or verify the cooking process and ingredients before sharing them.
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