In This article Explained simplified yet authentic way to prepare Hyderabadi Guntur Dum Biryani using a pressure cooker.
The recipe is presented focuses on a “one-pot” style dum method where the chicken and rice are layered and cooked to perfection without the meat becoming rubbery.
Key Highlights
Specialty: Uses a blend of Byadagi and Guntur chillies for a vibrant color and a spicy kick.
Technique: A unique layering process in a pressure cooker where the chicken is marinated and placed at the bottom, followed by partially cooked Basmati rice.
Flavor Profile: Spicy, aromatic, and rich, enhanced by fresh herbs like mint and coriander, and finished with ghee.
Ingredients
For the Masala Paste:
Chillies: Byadagi chillies (for color) and Guntur chillies (for spice), soaked in water for 10 mins.
Base: Ginger-garlic paste (2 tbsp).
Spices: Turmeric powder (1 tsp), Cumin powder (1 tbsp), Coriander powder (1 tbsp), Garam Masala (1 tbsp).
Liquid: Curd (200g) used instead of water for grinding.
Main Components:
Chicken: 1.25 kg, cut into large pieces.
Rice: 1 kg high-quality Basmati rice (washed 5-6 times and soaked for 30 mins).
Herbs: Mint leaves (1/2 bunch), Coriander leaves (1 bunch), Green chillies (5 pcs).
Aromatics: Onions (5 large, sliced and fried until golden brown), Cinnamon, Cloves, Shahi Jeera, and Pandan leaves (optional, for aroma).
Fat: Sunflower oil (for frying onions) and Ghee (30g).
Acidity: Lemon juice (1 lemon).
Preparation Steps
1. Marinating the Chicken
Grind the soaked chillies with spices and curd into a thick, smooth paste.
In a bowl, mix the chicken pieces with salt and the prepared masala paste.
Add chopped mint, coriander, and green chillies.
Pro Tip: Marinate for at least 2 hours, or overnight in the fridge for the best flavor.
2. Preparing the Onions
Deep fry sliced onions in sunflower oil with a pinch of salt until they turn golden brown (Birista).
Add 3/4 of these fried onions (along with some of the oil) to the marinated chicken. Save the rest for garnish.
3. Cooking the Rice
Boil water with plenty of salt (it should taste “salty like sea water”).
Add cinnamon, cloves, shahi jeera, pandan leaves, lemon juice, and a bit of oil.
Add soaked Basmati rice and cook until 75% done (it should break when pressed but not be mushy).
4. Layering and Dum
Bottom Layer: Arrange the marinated chicken pieces in a large pressure cooker. Ensure they are spread evenly so they touch the bottom.
Rice Layer: Spread the 75% cooked rice over the chicken.
Toppings: Sprinkle the remaining fried onions, ghee, and optional food coloring/saffron water on top.
Cooking: Close the cooker. Cook on low flame (Simmer) for about 30 to 35 minutes.
5. Serving
Let the pressure release naturally for 10 minutes before opening.
The result is fluffy, long-grain rice with tender, juicy chicken that isn’t rubbery.
Cooking Tips
Wash Rice Thoroughly: Washing 5-6 times removes excess starch, preventing the biryani from becoming sticky or “muddy.”
No Extra Water: Do not add water to the chicken marinade; the moisture from the curd and chicken is sufficient for the “dum” process.
The Squeeze Test: To check if the rice is ready to layer, it should break cleanly without being soft in the center.
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