Hyderabad Dum Biryani - Authentic Indian Rice Dish

Hyderabad Dum Biryani is a popular and flavorful rice dish from the city of Hyderabad, India. It is made with aromatic basmati rice, tender meat, fragrant spices, and saffron strands. This traditional recipe is known for its rich flavors and unique cooking technique, which involves layering partially cooked rice and marinated meat in a sealed pot and cooking it on low heat to allow the flavors to blend and the rice to absorb all the savory goodness. Serve this biryani with raita and enjoy a hearty meal that will transport you to the streets of Hyderabad.

Ingredients

• 2 cups basmati rice
• 1/2 kg chicken or lamb, cut into pieces
• 2 large onions, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 4 green chilies, slit
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon biryani masala
• 1/2 teaspoon saffron strands
• 1/4 cup warm milk
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/4 cup ghee
• 1/4 cup vegetable oil
• Salt to taste

Directions

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain and set aside.
2. In a large pot, heat ghee and oil over medium heat. Add the sliced onions and cook until caramelized and golden brown. Remove half of the onions and set aside for garnishing.
3. To the remaining onions in the pot, add ginger-garlic paste and sauté until fragrant. Add the tomatoes and cook until they turn soft and mushy.
4. Add the chicken or lamb pieces to the pot and cook until they are seared on all sides. Add yogurt, turmeric powder, red chili powder, biryani masala, and salt. Mix well to combine.
5. Reduce the heat to low and cover the pot. Allow the meat to cook in its own juices for about 15-20 minutes or until it is tender. Stir occasionally to prevent sticking.
6. Meanwhile, in a separate pot, bring water to a boil. Add the soaked and drained rice to the boiling water along with salt. Cook the rice until it is 70% done. Drain the rice and set aside.
7. In a small bowl, soak saffron strands in warm milk and set aside.
8. Preheat the oven to 350°F (180°C).
9. Grease a large baking dish with ghee. Layer half of the partially cooked rice at the bottom of the dish. Sprinkle half of the mint and coriander leaves over the rice.
10. Spread the cooked meat and gravy over the rice layer. Cover it with the remaining rice. Drizzle saffron milk over the rice and sprinkle the rest of the mint and coriander leaves on top.
11. Cover the baking dish with aluminum foil and seal it tightly. Place the dish in the preheated oven and bake for about 30 minutes.
12. Remove the biryani from the oven and let it rest for 5-10 minutes. Open the foil and fluff the rice gently with a fork.
13. Garnish with the reserved caramelized onions and serve hot with raita or salan.

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