Hyderabad dum Biryani

Hyderabadi Dum Biryani is a famous and flavorful rice dish that originated in the city of Hyderabad, India. It is known for its aromatic spices, tender meat, and long-grain basmati rice.

The cooking process involves layering partially cooked rice and marinated meat or vegetables, sealing the pot with dough, and allowing it to cook on low heat, which is referred to as "dum." This slow-cooking method allows the flavors to meld together, resulting in a rich and delicious biryani.


Here's a recipe for Hyderabadi Dum Biryani:


Ingredients:


2 cups basmati rice

500 grams chicken, mutton, or vegetables

1 cup yogurt

2 onions, thinly sliced

4 tomatoes, chopped

4 green chilies, slit

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon biryani masala powder

1 teaspoon garam masala powder

1 teaspoon cumin seeds

A handful of fresh mint leaves, chopped

A handful of fresh coriander leaves, chopped

Saffron strands, soaked in 2 tablespoons of warm milk

Ghee (clarified butter) or oil

Salt to taste


For the marinade:


1 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon biryani masala powder

Juice of 1 lemon

Salt to taste


Instructions:


Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

In a bowl, combine all the ingredients for the marinade. Add the chicken, mutton, or vegetables to the marinade and let it sit for at least 1 hour.

Heat ghee or oil in a large, heavy-bottomed pan. Add the cumin seeds and sliced onions. Sauté the onions until golden brown. Remove half of the fried onions and set them aside for garnishing.

Add the ginger-garlic paste to the remaining onions in the pan and cook until the raw smell disappears.

Add the chopped tomatoes and cook until they turn soft and mushy. Then, add the turmeric powder, red chili powder, biryani masala powder, and garam masala powder. Stir well to combine.

Add the marinated meat or vegetables to the pan and cook until they are partially cooked and coated with the spices. This will take about 10 minutes.

In a large pot, bring water to a boil and add salt. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain the rice and set it aside.

Preheat your oven to 180°C (350°F).

In a deep oven-safe pot, start layering the biryani. Begin with a layer of partially cooked rice, followed by a layer of the meat or vegetable mixture. Sprinkle some chopped mint leaves and coriander leaves. Repeat the layers until all the rice and meat or vegetables are used. The top layer should be rice.

Drizzle the saffron-infused milk over the top layer of rice. Cover the pot with a tight-fitting lid or seal it with dough to prevent steam from escaping.

Place the sealed pot in the preheated oven and bake for about 30-40 minutes. Alternatively, you can cook it on the stovetop by placing it on a griddle or tawa over low heat for about 30-40 minutes.

Once cooked, remove the pot from the oven or stovetop and let it sit, covered, for another 10-15 minutes to allow the flavors to develop.

When serving, gently mix the layers before serving to distribute the flavors evenly. Garnish with the reserved fried onions and additional mint leaves if desired.

Hyderabadi Dum Biryani is traditionally served with raita (yogurt-based side dish) or salan (spicy curry). Enjoy this aromatic and flavorful biryani with your family and friends!