Hyderabadi Dum Biriyani is one of the exotic recipes of Andhra cuisine. Everyone craves at least once in their life to eat this super-food! There are n number of Biriyani recipes in south India. I’m sure this is the best.
Layering and flavoring is key to this Biriyani. If you get the spices right, then you could make this dish easily. Though this is a time consuming dish, it is a one-pot meal and it’s ideal for a weekend.
Related Post: Biriyani Masala
Prep Time 2 hours
Cook Time 1 hour
Fried onions 1/4 kg (sliced)
Basmati rice 1/2 kg
Biriyani cut chicken 1/2 kg
Sour Hung curd 125 gm
Biriyani Masala 1 tbsp
Green chillies 3-4 nos.
Red chili powder 1 1/2 tbsp (or to taste)
Ginger garlic paste 1-2 tbsp
Turmeric 1/2 tsp
Chopped Mint, coriander leaves
Lemon juice 1 no.
Dhaniya powder 1 tbsp
Ghee 2 tbsp
Oil 2 tbsp
Saffron strands soaked in milk 5 nos.
Kewra water (optional) 1 tsp
Whole spices (little bit of all the spices in biriyani masala)
Chapati dough – to seal the degh/ pan
1. For marinade: Clean the chicken, add oil, ginger-garlic paste, green chilies, turmeric biriyani masala, red chili powder, dhaniya powder, half of the fried onions, very little salt and hung curd. Mix it well and a marinate it for two hours.
2. Heat a degh or any thick bottomed wide pan, add oil, ghee, shahi jeera and whole spices. Add this marinate
3. Add salt and lemon juice. Cook it for sometime. About 10 mins. Switch off and take out the curry. Set aside.
4. In a vessel, heat 1 to 1.5 litres of water. Add salt and green chilies, whole spices and little oil. So that the rice doesn’t stick.
5. Once the water is at boil, add the soaked rice. Let it get half cooked. Very important otherwise the rice will get soggy.
6. Drain it and set aside.
7. In the degh, fill half the cooked curry and spread it on the bottom.
8. Add mint coriander leaves and layer half the cooked rice on top of the curry.
9. On the rice, add the remaining fired onions, mint coriander leaves, saffron milk, kewra water. Sprinkle about 50 ml water, add ghee 1/2 tbsp.
10. Roll chapati dough and close the degh with a lid and seal the edges with chapati dough.
11. Heat a tawa well, put the degh, cook for 5 mins. Reduce the flame and cook for 20 mins. When you get to see steam coming out of the edges of the degh, switch off.
Do not mix it, just take a cross section of the biriyani.
#1 Preparing Veg biriyani is also similar. Marinate blanched veggies only for half an hour.
#2 If you do not have a degh, you could prepare this in a thick bottomed vessel or pressure cooker.
#3 Do not add more salt on the marinade, the gravy would turn watery.
What is your favourite Briyani? Leave us your comments/ feedback here!