Hyderabadi Chicken Dum Biryani is a classic dish from the region of Hyderabad, India, known for its rich flavors and aromatic spices. Here's a traditional recipe to make Hyderabadi chicken dum biryani:

Ingredients:

For Marination:

• 500g chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• Juice of 1 lemon

For Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 4 cups water
• 4-5 green cardamom pods
• 4-5 cloves
• 2-inch cinnamon stick
• Salt to taste

For Biryani:

• 3 onions, thinly sliced
• 3 tomatoes, chopped
• 2-3 green chilies, slit
• 1/2 cup chopped fresh coriander leaves (cilantro)
• 1/2 cup chopped fresh mint leaves
• 1/2 cup ghee or oil
• 2 tablespoons ghee or oil for frying onions
• 1 teaspoon cumin seeds
• A pinch of saffron strands (optional)
• 2 tablespoons warm milk (if using saffron)
• Fried onions for garnish (optional)

Instructions:

1. Marinate the chicken: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, cumin powder, salt, and lemon juice. Add chicken pieces to this marinade, coat well, and let it marinate for at least 2-4 hours, preferably overnight in the refrigerator.
2. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside.
3. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
4. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate.
5. Add marinated chicken to the pan and cook on medium heat until the chicken is almost cooked through and the gravy is thickened. Remove from heat.
6. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked chicken masala. Repeat the layers until all the rice and chicken are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top.
7. If using saffron, dissolve it in warm milk and drizzle it over the rice layers.
8. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused.
9. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad.

Enjoy your flavorful Hyderabadi chicken dum biryani! Adjust spices according to your taste preferences.

Here are a few videos for your inspiration:

HYDERABADI CHICKEN DUM BIRYANI In Telugu |చికెన్ దం బిర్యానీ | Nizams Hyd Chicken Biryani@VismaiFood (10M views)

Hyderabadi Chicken Biryani | हैदराबादी चिकन दम बिरयानी | Chicken Dum Biryani | Chef Ranveer Brar

Post your recipe requests in this blog entry as comments..