Easy Hyderabadi Dum Biriyani Recipe

Discover how to make the authentic Hyderabadi Dum Biryani with our step-by-step cooking guide on Banglar Rannaghor! This easy recipe breaks down the traditional layering technique to ensure you get perfectly cooked, flavorful biryani every time. We use common ingredients like chicken, basmati rice, spices, and herbs to create a dish that's bursting with aroma and taste. Whether you're a biryani novice or a seasoned cook, this video will help you master the art of making this beloved Indian dish right in your kitchen. Don't forget to like, subscribe, and click the bell icon for more delicious recipes from around the world!

Ingredients:
For the Marinade:
Chicken: 1.2 kg, cut into small pieces
Cardamom: 10 pods, crushed
Cinnamon: 3-4 small sticks
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Salt: 2 tsp (adjust to taste)
Red chili powder: 2 tsp
Turmeric powder: 1 tsp
Green chili paste: 1 tbsp
Coriander: ½ cup, chopped
Mint: ¼ cup, chopped
Fried onions: 1 cup, crushed
Shahi jeera: 2 tsp
Plain yogurt: ¾ cup
Cooking oil: ¾ cup


For the Rice:
Basmati rice: 3 cups, soaked for 30 minutes
Water: Enough to cook the rice
Cardamom: 8 pods
Cloves: 5
Bay leaves: 3
Mace: 2 pieces
Cinnamon: 2 small sticks
Mint: 2 tbsp, chopped
Salt: 2 tbsp (or as needed to make the water as salty as seawater)
Cooking oil: 2 tbsp
For Layering:
Mint: Additional, chopped
Coriander: Additional, chopped
Fried onions: For garnish
Ghee: 2 tbsp
Food color: Yellow, optional (dissolve in a little water)



Instructions:
Marinate the Chicken:

In a large pot, combine chicken with all marinade ingredients. Mix well and set aside.
Prepare the Rice:

In a large pan, bring water to a boil with cardamom, cloves, bay leaves, mace, cinnamon, mint, salt, and cooking oil.
Once boiling, add the soaked rice and cook for 6 minutes until it's soft but not fully cooked.
Layer the Biryani:

Remove approximately ¾ cup of rice water and pour it into the chicken mixture.
Add 4-5 green chilies to the chicken.
Using a strainer, layer the semi-cooked rice over the chicken mixture.
Top with additional chopped mint, coriander, fried onions, and drizzle with ghee. Optionally, sprinkle diluted food color for that classic Biryani look.
Cook the Biryani:

Cover the pot first with aluminum foil and then with a heavy lid.
Cook on high heat for 8 minutes, then reduce the heat to low and continue to cook for another 25 minutes.
Turn off the heat and let it rest for 15 minutes without lifting the lid.
Serve:

Carefully remove the lid and foil. Gently mix the layers to distribute the flavors.
Serve the Biryani hot, ensuring each plate gets a mix of rice, spices, and succulent pieces of chicken.
Enjoy your homemade, aromatic Hyderabadi Dum Biryani that's bursting with flavors!




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