found a new gem at the pista house 🍗

🍗 *Pista House-Style Hyderabadi Chicken Dum Biryani | Zafrani Chicken Biryani* Recreate the rich, aromatic taste of Hyderabad-style chicken dum biryani at home! This restaurant-style recipe uses marinated chicken, fragrant basmati rice, crispy fried onions, fresh herbs and saffron milk, all slow-cooked using the traditional dum method. 🥘 Ingredients *Chicken Marinade* 750 g bone-in chicken 180 g thick curd 30 g ginger-garlic paste 100 g fried onions (birista) 15 g green chillies 20 g mint leaves 20 g coriander leaves 8 g red chilli powder 2 g turmeric powder 3 g garam masala 2 g shah jeera 20 g lemon juice 12 g salt 35 g oil 15 g ghee *Rice* 500 g aged basmati rice 3–4 litres water 35–40 g salt (for boiling water) 3 g shah jeera 5 green cardamoms 5 cloves 2 small cinnamon sticks 2 bay leaves 10 g lemon juice *For Dum Cooking* 25 g ghee 0.15 g saffron 40 g warm milk 30 g fried onions 10 g mint leaves 10 g coriander leaves 👨‍🍳 Preparation *1. Prepare Fried Onions* Thinly slice onions and fry until golden brown. Remove and allow them to cool. Reserve 100 g for the marinade and 30 g for layering. *2. Marinate the Chicken* Mix curd, ginger-garlic paste, chilli powder, turmeric, garam masala, shah jeera and salt. Add green chillies, mint, coriander, lemon juice, fried onions, oil and ghee. Add chicken and coat thoroughly. Refrigerate for 3–4 hours or overnight. *3. Prepare Saffron Milk* Crush saffron strands and soak in 40 g warm milk for 20–30 minutes. *4. Cook the Rice* Wash basmati rice and soak for 30 minutes. Boil water with salt and whole spices. Add drained rice and cook until approximately 70% done. Drain immediately. *5. Layer the Biryani* Spread marinated raw chicken at the bottom of a heavy-bottomed handi. Layer partially cooked rice over the chicken. Drizzle saffron milk and ghee over the rice. Garnish with fried onions, mint and coriander. *6. Dum Cooking* Seal the handi tightly with a lid. Cook on medium heat for 8–10 minutes. Reduce to the lowest heat and cook for another 25–35 minutes. Turn off the heat and let it rest for 15 minutes. Ensure chicken reaches an internal temperature of 74°C before serving. *7. Serve* Gently mix the rice and chicken without breaking the grains. Serve hot with onion raita, mirchi ka salan and boiled eggs. 🔥 Cooking Tips Use aged basmati rice for long, separate grains. Bone-in chicken gives better flavour. Don't overcook the rice before dum. Use a flat tawa underneath the handi to prevent burning. Adjust chilli and salt according to taste. Enjoy authentic Hyderabadi-style Chicken Dum Biryani at home! #ChickenBiryani #HyderabadiBiryani #PistaHouseBiryani #ChickenDumBiryani #ZafraniBiryani #BiryaniRecipe #IndianFood #HyderabadFood #DumBiryani #HomeCooking 📍 Pista House, Bachupally