Rice
Hyderabadi Dum Biryani
100% natural ingredientsNon-Veg4.8(42 reviews)Layer, seal, dum. Rice par-boiled and marinade rested 12h.
Very spicy₹768₹922for 4 people · 297 g / person
40 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
Formula
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Chicken — marinated 12h560 g
- Basmati rice — par-boiled 70%440 g
- Fried onion & saffron milk140 g
Prepared in our kitchen
Onions sliced fine and birista-fried; saffron bloomed in warm milk.
Made from: Onions, Oil, Full-fat milk, Saffron
- Mint & coriander — washed48 g
Recipe
How to cook it
5 steps · about 40 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Basmati rice, Fried onion & saffron milk, Mint & coriander and bring chicken to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Par-boil the rice12 min
Boil the rice in salted water to 70% done — it should still snap in the middle — then drain immediately.
- 3
Layer and seal8 min
Layer the masala and chicken under the rice, scatter basmati rice, fried onion & saffron milk, mint & coriander on top, cover tight.
- 4
Dum on low heat14 min
Cook on the lowest flame so the steam finishes the rice without catching at the base.
- 5
Rest, season and serve4 min
Rest 4 minutes off the heat, taste for salt, then serve hot. Hot. Add the full chilli measure early so it cooks through.