Introduction to Hyderabadi Dum Biryani

Hyderabadi Dum Biryani stands as a jewel in the crown of Indian cuisine, renowned for its aromatic spices, fragrant basmati rice, and succulent marinated meat or vegetables. Originating from the royal kitchens of the Nizams in Hyderabad, this regal dish captivates food enthusiasts with its layers of flavors and cooking technique that infuses every grain of rice with essence and spices.

What is Hyderabadi Dum Biryani?

Hyderabadi Dum Biryani is an exquisite dish that marries perfectly cooked basmati rice with marinated meat (usually chicken, lamb, or goat) or vegetables, layered with aromatic spices, caramelized onions, saffron-infused milk, and fresh herbs. Slow-cooked on a low flame in a sealed pot (dum), this process allows the flavors to meld, creating a delectable and aromatic dish.

Ingredients for Serving 4:

• 500g basmati rice, soaked for 30 minutes
• 500g chicken/lamb/goat, cut into pieces (or vegetables for vegetarian)
• 2 cups yogurt
• 4 onions, thinly sliced
• 4 tomatoes, chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup ghee or vegetable oil
• 2 tablespoons biryani masala
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• A few saffron strands soaked in warm milk
• Salt to taste

Method/Instructions:

Step 1: Marinate the Meat/Vegetables

1. Marinate the meat/vegetables with yogurt, biryani masala, ginger-garlic paste, turmeric powder, red chili powder, half of the fried onions, mint leaves, coriander leaves, and salt. Let it marinate for at least 1-2 hours.

Step 2: Parboil the Rice

1. Boil water in a large pot and add whole spices like cardamom, cloves, cinnamon, and bay leaves.
2. Add soaked and drained rice to the boiling water and parboil until it's 70% cooked. Drain the rice and set it aside.

Step 3: Layering and Dum Cooking

1. In a heavy-bottomed pan, add a layer of marinated meat/vegetables at the bottom.
2. Top it with a layer of partially cooked rice. Sprinkle fried onions, chopped tomatoes, saffron-infused milk, and ghee/oil.
3. Repeat the layers until all the rice and meat/vegetables are used.
4. Cover the pot tightly with a lid and cook on low heat (dum) for 20-25 minutes until the flavors are infused.

Step 4: Serve and Garnish

1. Gently mix the layers before serving to blend the flavors.
2. Garnish with fried onions, mint leaves, and coriander leaves.
3. Serve hot with raita and salan (spicy gravy).

Nutrition Information (Per Serving):

• Calories: ~500 kcal
• Protein: ~20g
• Fat: ~15g
• Carbohydrates: ~70g

Fiber: ~3g