Name: Hyderabadi Chicken Dum Biryani
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Ingredients: 1 kg Chicken (bone-in, cut into pieces); 2 cups Basmati Rice; 0.5 cup Plain Yogurt; 2 tbsp Ginger-Garlic Paste; 1 cup Fried Onions (store-bought or homemade); 4 pieces Green Chilies (slit); 0.25 cup Mint Leaves (chopped); 0.25 cup Coriander Leaves (chopped); 2 tbsp Lemon Juice; 2 tbsp Biryani Masala; 1 tbsp Red Chili Powder; 0.5 tsp Turmeric Powder; 3 tbsp Ghee or Oil; 1 tsp Whole Spices (bay leaf, cardamom, cinnamon, cloves); 1 pinch Saffron Strands (soaked in warm milk); 2 tsp Salt

DinnerMeal PrepComfort Food

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Chicken (bone-in, cut into pieces)	1 kg	172	15g	0g	12g
Basmati Rice	2 cups	225	4g	49g	0g
Plain Yogurt	0.5 cup	13	1g	1g	1g
Ginger-Garlic Paste	2 tbsp	3	0g	0g	0g
Fried Onions (store-bought or homemade)	1 cup	58	0g	4g	5g
Green Chilies (slit)	4 pieces	0	0g	0g	0g
Mint Leaves (chopped)	0.25 cup	1	0g	0g	0g
Coriander Leaves (chopped)	0.25 cup	28	2g	5g	0g
Lemon Juice	2 tbsp	1	0g	0g	0g
Biryani Masala	2 tbsp	6	0g	1g	0g
Red Chili Powder	1 tbsp	4	0g	1g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Ghee or Oil	3 tbsp	66	0g	0g	7g
Whole Spices (bay leaf, cardamom, cinnamon, cloves)	1 tsp	0	0g	0g	0g
Saffron Strands (soaked in warm milk)	1 pinch	0	0g	0g	0g
Salt	2 tsp	0	0g	0g	0g

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Chicken (bone-in, cut into pieces)	1 kg	172	15g	0g	12g
Basmati Rice	2 cups	225	4g	49g	0g
Plain Yogurt	0.5 cup	13	1g	1g	1g
Ginger-Garlic Paste	2 tbsp	3	0g	0g	0g
Fried Onions (store-bought or homemade)	1 cup	58	0g	4g	5g
Green Chilies (slit)	4 pieces	0	0g	0g	0g
Mint Leaves (chopped)	0.25 cup	1	0g	0g	0g
Coriander Leaves (chopped)	0.25 cup	28	2g	5g	0g
Lemon Juice	2 tbsp	1	0g	0g	0g
Biryani Masala	2 tbsp	6	0g	1g	0g
Red Chili Powder	1 tbsp	4	0g	1g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Ghee or Oil	3 tbsp	66	0g	0g	7g
Whole Spices (bay leaf, cardamom, cinnamon, cloves)	1 tsp	0	0g	0g	0g
Saffron Strands (soaked in warm milk)	1 pinch	0	0g	0g	0g
Salt	2 tsp	0	0g	0g	0g

Directions

Step 1
Wash and soak basmati rice for 30 minutes. Meanwhile, marinate chicken with yogurt, ginger-garlic paste, half the fried onions, green chilies, mint, coriander, lemon juice, biryani masala, red chili powder, turmeric, and salt. Refrigerate for at least 1 hour (preferably 4-6 hours).
Step 2
Boil a large pot of water with whole spices and 1 tbsp salt. Drain soaked rice and add to boiling water. Cook until 70% done (grains are still firm but bend). Drain immediately.
Step 3
In a heavy-bottomed pot, spread the marinated chicken as the bottom layer.
Step 4
Evenly spread the partially cooked rice over the chicken layer.
Step 5
Top the rice with remaining fried onions, a drizzle of ghee, and the saffron-infused milk.
Step 6
Cover the pot tightly with a lid, sealing the edges with dough (atta) if desired, to ensure no steam escapes. This is the 'dum' cooking.
Step 7
Cook on high heat for 5-7 minutes, then reduce to very low heat and cook for 30-40 minutes.
Step 8
Turn off heat and let it rest for 15 minutes before opening. Gently mix from the bottom to combine chicken and rice.
Step 9
Serve hot with raita and salad.