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Kachi Gosht ki Biryani (Hyderabadi Chicken Dum Biryani)
A traditional Hyderabadi chicken biryani where raw marinated chicken is layered with partially cooked basmati rice and cooked in sealed "dum" for aromatic, flavorful results. The recipe follows the authentic method seen at Lucky restaurant, including a 4‑5 hour marination with curd, ghee, and a blend of spices, layered rice, saffron, and fried onions.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken for 4‑5 hours
- • Par‑boiling the rice to 70 % doneness
- • Layering the rice and chicken with timed intervals
- • Sealing the pot and cooking on low heat (dum) for 20 minutes
Safety Warnings
- • Handle hot oil and ghee with care to avoid burns.
- • Steam released during dum can cause scalds; open the lid away from your face.
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