Hyderabadi biryani (layered chicken and rice dum biryani)

A signature dish from the royal kitchens of Hyderabad, this slow-cooked biryani is famous for its layered dum (steam) cooking method, aromatic basmati rice, and tender spiced chicken. The saffron-scented grains and caramelised onions give this dish its unmistakable fragrance and richness — a celebration of Mughlai technique and South Indian flair in one pot.

Credit: Supplied by Fuzz Ali

• serves

  6

• prep

  1:30 hour

• cook

  1:10 hour

• difficulty

  Mid

Ingredients

• 2 cups basmati rice
• 4–5 green cardamom pods
• 2–3 cloves
• 1 bay leaf
• 1 small cinnamon stick
• 1 tsp salt
• A few saffron strands, soaked in ¼ cup (60 ml) warm milk (see Note)
• Ghee, for drizzling
• 3 medium onions, thinly sliced, fried until golden-brown (birista)
• Dough, for the dum (see Note)
• Raita, sliced cucumbers, to serve

For the chicken marinade

• 1 cup thick plain yoghurt
• 2 medium onions, thinly sliced, fried until golden-brown (birista)
• 1 tbsp ginger–garlic paste
• 2–3 green chillies, slit
• ½ cup coriander leaves, roughly chopped
• ½ cup mint leaves, roughly chopped
• 2 tsp chilli powder
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 lemon, juiced
• 3–4 tbsp ghee (or oil)
• ½ tsp salt
• 1 kg chicken pieces, cut into medium pieces (bone-in)

Marinating time: 1 hour to overnight

Instructions

1. In a large bowl, combine all the ingredients for the marinade (except the chicken pieces), mixing well to combine. Add the chicken and mix well to coat. Marinate in the fridge for 1 hour, or overnight if you prefer.
   
2. When you are ready to cook, rinse the basmati rice well until the water runs clear, then soak the rice in a large bowl, covered with water for 30 minutes. Bring a large saucepan of water to the boil with the cardamom, cloves, bay leaf, cinnamon and salt. Add the rice and cook until about 70 per cent cooked - the grains should be firm with a small white core when pressed. Drain immediately and set aside.
   
3. In a large, heavy-based saucepan (or handi), spread the marinated chicken evenly across the base. Layer half the parboiled rice over the chicken. Drizzle with the saffron milk, some ghee, and a handful of fried onions. Repeat with the remaining rice, saffron milk, and a little more ghee and fried onions.
   
4. Seal the saucepan tightly with a lid, using the prepared dough (see Note) around the rim of the pan to help trap steam as the biryani cooks. Place the pan over high heat for 5 minutes, then reduce the heat to very low. Cook over gentle heat for 30-40 minutes, or until the chicken is tender and the rice is fully cooked.
   
5. Remove the pan from the heat and allow the biryani to rest, covered for 10 minutes before opening. Remove the dough and the lid and gently fluff the biryani layers with a fork. Serve the Hyderabadi biryani with raita and cucumber on the side.

Note

Aged basmati rice works best for this recipe, if you can find it. Add a few drops of kewra or rose water to the saffron milk for extra aroma for your biryani. To make the dough for the dum technique, in a large bowl combine 1 cup plain flour, up to 1/3 cup water and 1 tsp vegetable oil, just until the mixture forms a firm and stiff dough, then use as required in the recipe. If you are concerned about the biryani burning as it cooks, you can place it onto a cast-iron pan, tawa or griddle pan.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.