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North Indian Biryani (Hyderabadi-inspired Dum Cooked)

Servings: 6-8
Prep Time: 45 minutes
Cook Time: 75 minutes
Difficulty: Medium

Ingredients

  • 1 kg Chicken with bone or mutton, medium pieces
  • 0.5 cup Plain yogurt (fresh curd)
  • 1.5 tbsp Ginger-garlic paste
  • 1-1.5 tsp Red chili powder
  • 0.25 tsp Turmeric powder
  • 1-2 whole Green chilies, slit or chopped
  • 1 tbsp Biryani masala powder (or garam masala)
  • 1 tbsp Ground coriander
  • 0.5 tsp Cumin seeds
  • 0.5 cup Fresh coriander leaves, chopped
  • 0.5 cup Fresh mint leaves, chopped
  • 1 tbsp Lemon juice
  • to taste tsp Salt for meat
  • 2-4 cups Aged basmati rice
  • 4-7 cups Water for rice
  • 1-1.5 tsp Salt for rice
  • 2 tbsp Oil or ghee for rice
  • 4 whole Cloves (for rice)
  • 3-4 pods Green cardamom pods (for rice)
  • 2 whole Bay leaves
  • 1 whole Star anise
  • 1 inch Cinnamon piece
  • 0.5 tsp Caraway seeds (optional)
  • 3-4 tbsp Oil or ghee for layering
  • 2 large Onions, thinly sliced and fried until caramelized
  • 0.25 cup Cashew pieces, fried
  • 0.5 cup Sultanas/kishmish (dried fruit)
  • 0.25 tsp Saffron strands, soaked in 0.25 cup warm milk
  • 0.25 cup Additional coriander leaves
  • 2-3 tbsp Additional mint leaves

Instructions

  1. PREPARE MEAT MARINADE: In large bowl, combine 1kg meat with 0.5 cup yogurt, 1.5 tbsp ginger-garlic paste, 1-1.5 tsp red chili powder, 0.25 tsp turmeric, 1-2 green chilies, 1 tbsp biryani masala, 1 tbsp ground coriander, 0.5 tsp cumin seeds, 0.5 cup chopped fresh coriander, 0.5 cup chopped mint, 1 tbsp lemon juice, and salt to taste.
  2. Mix well and marinate at least 30-45 minutes (longer for better flavor).
  3. COOK RICE: Boil rice with whole spices (4 cloves, 3-4 green cardamom, 2 bay leaves, 1 star anise, 1 inch cinnamon, 0.5 tsp caraway seeds if using) with 1-1.5 tsp salt in 4-7 cups water.
  4. Cook until rice is about 70% done (still slightly firm). Drain thoroughly and set aside.
  5. PREPARE GARNISHES: Slice 2 large onions very thin and deep-fry in oil/ghee until golden and caramelized. Drain on paper towels.
  6. Fry 0.25 cup cashew pieces until golden. Fry 0.5 cup sultanas until plump. Set garnishes aside.
  7. DUM COOKING ASSEMBLY: In large heavy-bottomed biryani pot or Dutch oven:
  8. Spread marinated meat at the bottom of pot.
  9. Layer half the partially cooked rice evenly over meat.
  10. Top with half the fried onions, 0.25 cup chopped coriander, and 2-3 tbsp mint leaves.
  11. Add remaining rice as second layer.
  12. Top with remaining fried onions, cashews, sultanas, 0.25 cup coriander leaves, and 2-3 tbsp mint.
  13. Pour saffron-soaked milk over top layer.
  14. Drizzle 3-4 tbsp ghee/oil over everything.
  15. Cover pot with foil and place heavy lid on top for tight seal.
  16. Cook on high heat 2-3 minutes until steam forms underneath.
  17. Reduce heat to low and cook 45 minutes to 1 hour for chicken, or 1.5-2 hours for tougher mutton.
  18. Do not open lid during cooking to maintain steam and proper dum technique.
  19. When dum cooking is complete, turn off heat and let rest 5-10 minutes with lid still on.
  20. Open carefully (steam will be hot) and gently mix biryani with fork, being careful not to break rice grains.
  21. Serve hot, ensuring each portion has both meat and rice with garnishes.