Recipe
Hyderabadi Chicken Dum Biryani in Ceramic Dutch Oven
Aromatic, layered Indian biryani with tender chicken, fragrant rice, and a golden saffron finish, slow-cooked to perfection in a ceramic Dutch oven.
⬇ Jump to the RecipeHyderabadi Chicken Dum Biryani is a celebrated dish from South India, known for its deep layers of flavor, tender chicken, and fragrant, saffron-scented rice. The ‘dum’ method—slow-cooking the biryani in a sealed vessel—allows the rice to steam gently in its own juices, infusing every grain with spice and aroma. Using a ceramic Dutch oven ensures even heat distribution and excellent moisture retention, key for the signature texture of this dish. This version streamlines the process without sacrificing authenticity, delivering a restaurant-quality biryani at home.
Ingredients
For the Marinade
- 800g chicken, cut into pieces (bone-in preferred)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1.5 tsp salt
- 1.5 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tbsp biryani masala (homemade or store-bought)
- 1 tsp red chili powder
- 1/2 tsp garam masala
For the Rice
- 2 cups basmati rice
- 6 cups water (for parboiling)
- 1 tbsp salt (for rice water)
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 2 tbsp oil
For Layering and Garnish
- 2 large onions, thinly sliced and fried until golden
- 1/4 cup roasted cashews
- 2 tbsp raisins
- 1/4 cup chopped cilantro (coriander), plus extra for garnish
- 1/4 cup chopped mint, plus extra for garnish
- 2 tbsp ghee (clarified butter)
- A few saffron strands, steeped in 3 tbsp warm milk
- 1-2 drops rose water (optional)
- 1 sliced lemon (for serving)
- Raita or achaar (for serving)
Instructions
- Marinate the chicken: In a large bowl, mix all marinade ingredients with the chicken. Cover and refrigerate for at least 1 hour (overnight for best flavor).
- Soak and parboil the rice: Rinse basmati rice until water runs clear. Soak for 20 minutes. In a large pot, boil 6 cups water with salt, bay leaves, cardamom, cloves, cinnamon, and cumin. Add drained rice and cook for 4-5 minutes until 70% done (grains should have a firm center). Drain immediately and set aside.
- Saffron milk: Steep saffron strands in warm milk for at least 10 minutes until the milk turns golden.
- Preheat ceramic Dutch oven: Place the Dutch oven on medium heat. Add 2 tbsp ghee and spread over the bottom and sides.
- Sear the chicken: Add marinated chicken in a single layer. Cover and cook for 7-8 minutes—chicken will release juices and be partially cooked. Do not overcook at this stage.
- Layer the biryani: Spread partially cooked rice evenly over the chicken. Drizzle saffron milk and rose water (if using) over the rice. Top with reserved fried onions, cashews, raisins, cilantro, and mint. Dot with remaining ghee around the edges.
- Seal and cook (Dum): Cover with the heavy lid. If the lid is lightweight, place a heavy object on top to seal tightly. Cook on medium-low heat for 8-10 minutes for stovetop dum, or transfer to a preheated oven at 190°C (375°F) and bake for 15 minutes for oven dum.
- Rest and serve: Remove from heat and let rest, covered, for 10 minutes. Gently mix layers from the bottom when serving. Garnish with extra herbs, fried onions, and serve with lemon slices, raita, and achaar.
Notes
Homemade biryani masala yields the best flavor—dry roast whole spices (cinnamon, green cardamom, fennel seeds, star anise, cloves, black pepper, mace), then grind to a powder. Ceramic Dutch ovens excel at moisture retention and even heating, but ensure the vessel is oven-safe if baking. For authentic ‘kacchi’ biryani, layer raw marinated chicken at the bottom and parboiled rice on top before sealing; for ‘pakki’ style, partially cook chicken first as described above. Adjust salt in rice water carefully—salty water ensures properly seasoned rice.
Nothing seals in the magic of a Dum Biryani like the Asai Ceramic Dutch Oven. Its thick ceramic body locks in steam for that slow, aromatic “dum,” while distributing heat evenly so every grain of rice cooks to fluffy perfection—no burning, no sticking, just layers of pure flavor. Whether it’s a Sunday feast or a festive indulgence, let your kitchen smell like celebration.
FAQs
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Q: Can I use a regular pot instead of a Dutch oven?
A: A Dutch oven’s heavy, tight-fitting lid is key for trapping steam and achieving authentic dum texture. If unavailable, use any heavy, oven-safe pot and seal the lid with foil or dough to prevent steam escape. -
Q: Why is my rice soggy or undercooked?
A: Rice should be parboiled until 70% done—overcooking leads to mush, undercooking leaves hard grains. Ensure the pot is well-sealed during the dum phase. If rice is undercooked, add a splash of water and continue cooking on low heat, tightly covered. -
Q: How do I prevent burning at the bottom?
A: Spread ghee evenly on the bottom before adding chicken, and cook on medium-low heat during the dum phase. A ceramic or enameled Dutch oven distributes heat evenly and reduces hot spots.
Conclusion
Hyderabadi Chicken Dum Biryani is a feast for the senses—fragrant, layered, and deeply satisfying. Cooking it in a ceramic dutch oven not only simplifies the process but elevates the dish with even heat and moisture retention. Serve this biryani at your next gathering and watch it disappear—comfort food doesn’t get much better than this.
