Hyderabadi Chicken Dum Biryani

Sealed Pot • Saffron • Layered Rice — Hyderabad, India

CHEF AK's signature — chicken and rice sealed and steamed in a heavy pot, with saffron and rice cooked to exactly 70%. Wedding-style biryani, made at home.

Ingredients

• 500 g — Basmati rice, soaked 1 hour (2½ cups)
• 750 g — Chicken, large pieces (1⅔ lb)
• 200 g — Plain yogurt, whisked (¾ cup)
• 100 g — Crispy fried onions / birista (1½ cups)
• 30 g — Ginger-garlic paste (2 Tbsp)
• 15 g — Biryani masala spice blend (1½ Tbsp)
• 60 ml — Saffron milk — saffron steeped in warm milk (¼ cup)
• 50 g — Ghee / clarified butter (3½ Tbsp)
• 20 g — Fresh mint + cilantro, chopped (¾ cup)
• 15 ml — Lemon juice (1 Tbsp)

Step-by-Step Method

1. Marinate the chicken. Mix the chicken with yogurt, ginger-garlic paste, biryani masala, salt, lemon juice and half the fried onions. Rest at least 1 hour — overnight in the fridge is even better.
2. Cook the rice to 70%. Boil plenty of salted water with whole spices. Add the soaked rice and drain it while the grains still have a firm white core. This 70% rule is the biggest secret of dum.
3. Layer the biryani. In a heavy pot, spread the marinated chicken first, then the rice in an even layer. Top with the remaining fried onions, mint, saffron milk and dots of ghee.
4. Seal and steam (dum). Seal the lid tightly with dough. Cook 5 minutes on high heat, then 25 minutes on the lowest possible heat. Do not open it in between.
5. Rest and serve. Turn off the heat and rest 10 minutes. Gently fluff from the sides so the grains do not break. Serve with spicy mirchi ka salan curry and raita.

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Want the full cookbook collection? Visit the CHEF AK Gumroad store — The Biryani Masterclass, The Masala Bible, The Sauce Lab and the Complete Cooking Masterclass.