Rraj_spice
Hyderabadi Chicken Biryani
Dum-style biryani: marinated chicken layered with saffron rice and slow-cooked under a sealed dough lid. The steam does the work.
IndianChickenDinner
324 taste tests1 tweaks
2 tweaks·Latest: Replace chicken with cauliflower, potato, peas, and paneer. Adjust spices slightly lighter.
NameLast tweakUpdated
biryani
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Vegetable Dum Biryani
Seasonal vegetables: cauliflower, potato, peas, and paneer. Same dum technique. Lighter but just as aromatic.
IndianVegetarianDinner
ingredients.json
6 servings
- 1 kgBoneless chicken thighs, bone-in
- 400 gBasmati rice, soaked 30 min
- 200 gWhole milk yogurt
- 3 largeYellow onion, thinly sliced, fried golden
- ½ gSaffron, steeped in 4 tbsp warm milk
- 4 tbspGhee
- 1 setWhole spices, bay leaf, cardamom, cinnamon, cloves
- 2 inchFresh ginger, grated
- 8 clovesGarlic, grated
- 3 slitted lengthwiseGreen chilies
instructions.md
- 1
Marinate chicken in yogurt, ginger-garlic paste, chili powder, garam masala, half the fried onions, and salt. Minimum 4 hours, overnight best.
- 2
Parboil rice with whole spices and salt until 70% cooked — grains should have a white core. Drain.
- 3
Layer: spread marinated chicken at the bottom of a heavy pot. Add a layer of rice, then saffron milk, ghee, remaining fried onions, and fresh mint.
- 4
Seal the pot with dough or foil-tape. Cook on high heat 5 minutes, then on lowest possible heat for 25 minutes (dum cooking).
- 5
Rest sealed for 10 minutes. Open and gently fold from the sides, keeping rice layers visible.
- 6
Serve with raita and a wedge of lemon.
⚡macros.jsonper serving · 6 servings
580kcalCalories
40gProtein
68gCarbs
16gFat
3gFiber
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