This is the one that started it all for us. Hyderabadi kacchi dum biryani is the most celebrated way to make biryani; raw marinated chicken and partially cooked rice go into the pot together and finish cooking simultaneously under a sealed dum. The Ember Cast Iron Dutch Oven holds the steam so perfectly that every grain of rice absorbs the flavour of the chicken below it. This is the recipe the Dutch oven was made for.
Prep time: 30 mins
Cook time: 55-60 mins
Total time: 85-90 mins
Serves: 4-6
Ingredients for the Chicken Marination
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750g Chicken, bone-in, curry cut
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1 cup full-fat Curd, whisked smooth
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2 tbsp homemade Biryani masala (recipe below)
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1 tbsp Ginger garlic paste
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2 to 3 Green chillies, slit
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1 tsp Kashmiri red chilli powder
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1 tsp Coriander powder
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¼ tsp Turmeric powder
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½ cup Fried onions (birista)
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2 tbsp Fried onion oil
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A handful of fresh Mint leaves, finely chopped
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A handful of fresh Coriander leaves, finely chopped
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Juice of ½ a Lemon
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Salt to taste
Ingredients for Cooking Rice
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2½ cups Sella Basmati rice, washed and soaked for 30 minutes
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1 Bay leaf
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2 to 3 Green cardamoms
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1 Black cardamom
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½ inch Cinnamon stick
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2 to 3 Cloves
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¼ tsp Cumin seeds
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½ a Lemon wedge
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Salt to taste
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3-4 litres of Water
Ingredients for the fried Potatoes
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2 medium Potatoes, peeled, halved and poked with a fork
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½ tsp Turmeric powder
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½ tsp Red chilli powder
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Salt to taste
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2 tbsp Oil, for frying
Ingredients to Assemble the Biryani
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Marinated chicken
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Par cooked rice
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Fried potatoes
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¼ cup Saffron milk (a pinch of saffron dissolved in ¼ cup warm milk)
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½ cup fried Onions (birista)
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A handful of fresh Mint leaves, finely chopped
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A handful of fresh Coriander leaves, finely chopped
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2 Green chillies, slit
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2 tbsp Biryani masala, to sprinkle
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Ghee as required
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1 tsp Kewra water (optional)
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Whole wheat atta dough, for sealing
Method
Step 1
In a large bowl, combine curd, biryani masala, ginger garlic paste, green chillies, Kashmiri red chilli powder, coriander powder, turmeric powder, fried onions, fried onion oil, mint leaves, coriander leaves, lemon juice, and salt. Mix well until smooth.
Step 2
Make a few deep gashes on the chicken pieces and coat thoroughly in the marinade. Cover and refrigerate for at least 2 to 4 hours or overnight for the best flavour.
Step 3
Rub the potatoes with turmeric powder, red chilli powder, and salt. Lightly prick them with a fork and shallow fry in oil until lightly golden on the outside. Keep aside.
Step 4
Fill the Ember Cast Iron Dutch Oven with 3 to 4 litres of water and bring to a roaring boil on high heat.
Step 5
Add salt, bay leaf, green cardamom, black cardamom, cinnamon, cloves, cumin seeds, and lemon juice.
Step 6
Add the soaked and drained basmati rice. Cook on high heat until the rice is approximately 70 per cent cooked. The grains should still have a firm, opaque core in the centre when broken.
Step 7
Drain the rice immediately and spread it gently onto a tray or large plate to prevent carryover cooking.
Step 8
Wipe the Dutch oven clean and lightly grease the base with 1 tbsp ghee.
Step 9
Spread the marinated chicken evenly across the base of the Dutch oven, along with all the marinade. Arrange the fried potatoes over the chicken.
Step 10
Layer half of the par-cooked rice over the chicken. Top with half of the fried onions, mint, coriander, green chillies, biryani masala, saffron milk, optional kewra water, and a drizzle of ghee.
Step 11
Layer the remaining rice evenly on top. Finish with the remaining fried onions, mint, coriander, green chillies, biryani masala, saffron milk, and another drizzle of ghee.
Step 12
Place a tawa on the lowest possible flame and place the Dutch oven on top of it.
Step 13
Seal the lid tightly using whole wheat atta dough, pressing firmly all around the edges to trap the steam completely.
Step 14
Cook on dum for 30 to 35 minutes on the lowest flame. The tawa acts as a heat diffuser, allowing the chicken to cook gently while the steam finishes the rice above.
Step 15
Turn off the heat and let the biryani rest undisturbed for 10 minutes before opening the seal.
Step 16
Break the seal carefully, as the trapped steam will be extremely hot. Gently fluff the biryani from the edges inward using a fork. Avoid overmixing to preserve the layers and rice grains.
Notes:
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Always cook biryani on the lowest possible flame during dum cooking to prevent scorching at the base.
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The rice must remain undercooked before dum, as it will finish cooking from the steam trapped inside the Dutch oven.
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Due to the excellent heat retention of cast iron, residual steam continues cooking the biryani even after switching off the heat.
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Resting the biryani before opening helps the rice firm up slightly and allows the flavours to settle evenly.
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Kewra water is optional but adds a traditional Hyderabadi aroma to the final biryani.
Ingredients for Homemade Biryani Masala
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3 tbsp coriander seeds
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1 tbsp cumin seeds
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1 tbsp fennel seeds
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1 tbsp black peppercorns
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4 to 5 cloves
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6 green cardamoms
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2 black cardamoms
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1 mace blade
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1 inch nutmeg
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3 to 4-inch cinnamon stick
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6 dry Kashmiri red chillies
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4 bay leaves
Method
Step 1
Heat a dry pan on a low flame. Add all the whole spices and dry roast, stirring continuously, for 3 to 4 minutes until fragrant.
The spices should not darken; only become aromatic.
Step 2
Remove from the flame and allow to cool completely to room temperature. Grind to a fine powder and store in an airtight container.