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🍽️ Hyderabadi Chicken Biryani (Dum Style) ⭐ Ingredients For rice 2 cups basmati rice (soaked 30 minutes) 6–7 cups water 1 bay leaf, 4 cloves, 4 green cardamom, 1 inch cinnamon 1 tsp salt For chicken marinade 700–800 g chicken (with bone) 1 cup thick curd (yogurt) 2 tbsp ginger-garlic paste 2 tsp red chili powder 1 tsp turmeric 2 tsp garam masala or biryani masala Juice of 1 lemon Salt to taste 2 tbsp oil 2 tbsp fried onions (optional but authentic) A handful of chopped mint + coriander For layering 1 cup fried onions (birista) 2 tbsp ghee More mint + coriander Few strands saffron soaked in 3 tbsp warm milk (or 1 tsp kewra water) 👩‍🍳 Method 1️⃣ Marinate the chicken Mix everything under marinade, coat chicken well, and rest at least 1 hour (overnight is best). 2️⃣ Par-boil the rice Boil water with whole spices and salt. Add soaked rice and cook until 70–80% done (grains should still have a bite). Drain completely. 3️⃣ Layer & Dum cook Spread marinated chicken in a heavy pot (don’t pre-cook it). Top with half the rice. Add fried onions, mint, coriander, saffron milk, and a drizzle of ghee. Add the remaining rice and repeat toppings. Seal the lid (dough or tight foil) and cook: Medium heat – 10 minutes Low heat – 25–30 minutes Rest 10 minutes, then gently fluff. 👍 Tips for perfect Hyderabadi biryani Use basmati rice aged if possible. Don’t overcook rice before dum — it will turn mushy. Heavy-bottom pot prevents burning. Fry onions slowly until golden, not dark brown (they bitter otherwise). For deeper aroma, add 1 tsp rose water/kewra at the end. Serve hot with raita, salad, and lemon wedges. If you want, I can also share: Veg or mutton version Pressure cooker/Instant Pot method A shorter “quick biryani” recipe Recipe in Hindi/Urdu