Hyderabadi Dum Chicken Biryani

Ingredients

• 1 kg Chicken, marinated (The source refers to marinated chicken but does not provide the marinade ingredients or chicken cut.)
• Refined oil (Amount not stated; used while preparing the chicken mixture.)
• Onion (Sliced onions are shown or mentioned; some are fried for layering.)
• Red chili (Quantity not stated; visible text is partially unreadable.)
• Yellow chili (Quantity not stated; visible text is partially unreadable.)
• Ginger (Quantity not stated.)
• Kewda water (The transcript appears to say kewda; quantity not stated.)
• Basmati rice (Soaked for 25–30 minutes; quantity not stated.)
• 2 Bay leaves
• 1 Black cardamom
• Green cardamom (The transcript says “little cardamom” and separately mentions one green cardamom; exact amount is unclear.)
• Black pepper (Quantity not stated.)
• 1.5 tbsp Salt (The transcript states 1.5 spoon salt; interpreted as tablespoons, though the unit is not fully clear.)
• Water (For boiling the rice and adding a little rice water to the layered biryani; amount not stated.)
• Fried onion (Added after mixing and used in the biryani layers; quantity not stated.)
• Green chili (Added during layering; quantity not stated.)
• Mint leaves (Added during layering; quantity not stated.)
• Saffron water (Added over the rice; quantity and saffron amount are not stated.)
• Desi ghee (Drizzled over the top; quantity not stated.)

Steps

1. 1

   Mix the marinated chicken with the prepared aromatics and seasonings shown in the source, including refined oil, onion, red chili, yellow chili, ginger, and kewda water. The source does not provide the marinade formula or exact quantities.

2. 2

   Mix in the fried onion.

3. 3

   Cover the chicken mixture and leave it for 15 minutes.

4. 4

   Soak the rice for 25–30 minutes.

5. 5

   Bring water to a boil in a vessel. Add the bay leaves, black cardamom, cardamom, black pepper, and 1.5 spoons of salt.

6. 6

   Add the soaked rice to the boiling water and cook it covered for 2 minutes, until the rice is approximately 70% cooked.

7. 7

   Place the marinated chicken in the cooking pan and spread it evenly.

8. 8

   Spread the partially cooked rice over the chicken.

9. 9

   Add a little of the rice-cooking water over the rice.

10. 10

    Add green chili and mint leaves over the rice.

11. 11

    Add saffron water over the rice, then drizzle a little desi ghee on top.

12. 12

    Seal the pan tightly with foil and place it on the heat.

13. 13

    Cook on high heat for 10 minutes.

14. 14

    Lower the heat and continue cooking for 40 minutes.

15. 15

    After cooking, let the biryani rest for 15 minutes before opening and serving.

Notes

The source is incomplete: it does not provide the chicken marinade ingredients, exact chicken or rice quantity, most seasoning quantities, or a clear amount for the cooking water. The transcript also contains an unclear phrase that may refer to an additional spice. Cooking times stated in the source are 10 minutes on high heat, 40 minutes on low heat, followed by 15 minutes of resting.

Nutrition per serving

• main
• biryani
• South Asian
• Hyderabadi
• chicken
• rice
• dum-cooked
• one-pot