Biryani (Hyderabadi Dum Style) - South Asian Recipe

Biryani (Hyderabadi Dum Style)

🌍 South Asian, Hyderabad / India Difficulty: ●●●○○

Biryani evolved from Persian polo rice, transformed by Mughal court cooks who added South Asian spices.

Ingredients

• 800 g bone-in chicken or mutton
• 400 g basmati rice, soaked 30 min
• 300 g plain yogurt
• 2 onions, thinly sliced
• 4 tbsp ghee
• 2 tbsp oil
• 2 tbsp biryani masala
• 1 tsp red chili powder
• 1 tsp turmeric
• Whole spices: 1 in cinnamon, 4 cardamom, 4 cloves, 2 bay leaves, 1 tsp caraway seeds
• Saffron in 3 tbsp warm milk
• Fresh mint and cilantro
• Fried onions (barista)
• Lemon juice
• Salt to taste

Method

1. Marinating — Marinate meat in yogurt, biryani masala, chili, turmeric, ½ the fried onions, herbs, lemon, salt for 2 hours.
2. Step 2 — Par-boil rice with whole spices and salt until 70% cooked. Drain.
3. Step 3 — In heavy pot, layer: marinated meat, then rice, saffron milk, mint, cilantro, remaining fried onions, ghee.
4. Step 4 — Seal pot with tight lid or dough (dum). Cook on high 5 min, then lowest possible heat 40 min.
5. Resting — Rest 10 min. Open and serve layered, mixing gently.

Tags: bone-in chicken or mutton, basmati rice, plain yogurt, onions, ghee · Source: Brittani's Almanac