Kachi Gosht ki Biryani (Hyderabadi Chicken Dum Biryani)

Ingredients

• 6 kg Chicken pieces (with bone) (cleaned, skin removed if desired)
• 120 g Salt (adjust to taste)
• 200 g Ginger‑garlic paste (freshly made or store‑bought)
• 100 g Fresh coriander leaves (roughly chopped)
• 30 g Garam masala powder (homemade or store‑bought)
• 25 g Red chili powder (adjust for heat)
• 15 g Turmeric powder (for color and earthiness)
• 250 g Ghee (clarified butter) (for richness)
• 1.5 kg Thick curd (yogurt) (full‑fat, well‑stirred)
• 7 kg Basmati rice (long grain) (soaked 30 min, 1:1 ratio with chicken)
• 1 g Saffron strands (steeped in 2 Tbsp warm milk)
• 2 Tbsp Milk (warm for saffron infusion)
• 300 g Fried onions (birista) (golden, crisp, for layering and garnish)
• 10 g Whole cumin seeds (shah jeera) (optional, for extra aroma)

Instructions

1. Prepare the chicken marination

   In a large bowl combine the cleaned chicken pieces with salt, ginger‑garlic paste, fresh coriander, garam masala, red chili powder, turmeric powder and ghee. Mix thoroughly until the spices coat every piece.

   Time: PT15M

2. Marinate the chicken

   Cover the bowl and let the chicken rest at room temperature for 4‑5 hours (or refrigerate overnight) to allow the flavors to develop.

   Time: PT5H

3. Add curd to the marinated chicken

   Stir in the thick curd (yogurt) evenly throughout the marinated chicken, ensuring the mixture is smooth and glossy.

   Time: PT5M

4. Prepare the rice

   Rinse the basmati rice until water runs clear, then soak in water for 30 minutes. Drain before use.

   Time: PT30M

5. Par‑boil the rice

   Bring a large pot of water to a rolling boil, add a pinch of salt and the drained rice. Cook for about 5‑6 minutes until the rice is 70 % done (still firm in the center). Drain and set aside.

   Time: PT10M

   Temperature: 212°F

6. Layer the biryani – first layer

   In the heavy‑bottomed pot, spread half of the marinated chicken (with its gravy) as the base. Sprinkle half of the fried onions over it, then add a third of the par‑boiled rice in an even layer.

   Time: PT5M

7. Layer – second layer

   Add the remaining chicken mixture, another third of the rice, and another portion of fried onions. Drizzle half of the saffron‑infused milk over this layer.

   Time: PT5M

8. Layer – third (top) layer

   Finish with the last third of the rice, the remaining fried onions, and the rest of the saffron milk. Sprinkle the whole cumin seeds (shah jeera) on top if using.

   Time: PT5M

9. Seal and dum cook

   Cover the pot tightly with its lid, seal the edges with a strip of dough or aluminum foil, then place a clean kitchen cloth over the lid. Cook on very low heat for 20 minutes (dum).

   Time: PT20M

   Temperature: Low flame

10. Rest before serving

    Turn off the heat and let the biryani rest, still sealed, for another 10 minutes. Then gently fluff the rice before serving.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

22 g

Fiber

2 g