Fragrant Layered Chicken Rice — Hyderabadi Chicken Dum Biryani
A celebratory Hyderabadi rice dish of marinated chicken thigh and parboiled basmati layered with fried onions, mint, and saffron, sealed and baked dum-style.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oil in a skillet over medium heat. Fry sliced onion 7–8 minutes, stirring often, until deep golden brown and crisp; drain on paper towel and reserve as birista. Soak saffron threads in 4 tbsp warm milk for 10 minutes. Combine chicken with yogurt, ginger-garlic paste, chilli powder, turmeric, biryani masala, 0.5 tsp salt, lemon juice, half the mint, half the coriander, and half the fried onion; mix and rest 15 minutes. Rinse basmati rice until water runs clear and soak 20 minutes.
Boil
Bring 1200ml water to a rolling boil in a saucepan with green cardamom, black cardamom, cinnamon, cloves, bay leaves, shahi jeera, and 0.5 tsp salt. Drain rice and add to boiling water. Cook on high heat 5 minutes until rice is 70% done—soft outside, firm centre. Drain immediately and spread on a tray to stop cooking.
Sear
Heat 1.5 tbsp ghee in a medium heavy-bottomed pot over medium heat. Add marinated chicken with all marinade. Sear 5 minutes on medium-high, turning once, until edges colour. Reduce heat to low.
Build
Layer parboiled rice evenly over the chicken. Drizzle saffron milk over the rice in streaks. Scatter remaining mint, coriander, fried onion, and 0.5 tsp salt over the top. Dot with remaining 1.5 tbsp ghee.
Bake
Cover pot tightly with foil and a heavy lid to seal. Place over lowest heat 4 minutes to build steam, then transfer to a 325°F (160°C) oven for 30 minutes. Rest sealed 8 minutes off the heat.
Rest and plate
Uncover pot and gently fluff from the bottom up to lift chicken with rice together. Verify chicken reads 165°F (74°C) internal and rice grains are separate and saffron-streaked. Serve with cucumber-mint raita, mirchi ka salan, onion lachha, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.