Hyderabadi Dum Chicken Breakfast Bowl Recipe

About this recipe

The Hyderabadi Dum Chicken Breakfast Bowl is a hearty and flavorful dish, combining tender marinated chicken with aromatic basmati rice, slow-cooked to perfection. Infused with classic Indian spices like cardamom, cinnamon, and a hint of saffron, this meal is ideal for starting your day with a protein-packed breakfast. Layers of chicken and fragrant rice are cooked on a low flame to lock in the rich flavors, making each bite irresistibly delicious. Perfect for a united family breakfast, this dish is designed to provide balanced nutrition and energy, especially for those aiming for muscle gain.

Ingredients

• - Chicken Breast
• 1 kg Basmati Rice
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Garlic
• loose Ginger
• 0.25 g Saffron
• - Dairy Milk
• 200 ml Ghee
• 20 g Cardamom Green
• 20 g Cinnamon
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 1Bunch Pudina
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken with yogurt, turmeric powder, red chili powder, garam masala, minced garlic, and ginger. Let it rest for 30 minutes to 1 hour.
2. 2. Wash and soak basmati rice in water for 30 minutes. Drain and set aside.
3. 3. Heat 1 tablespoon of ghee in a deep pan. Fry the sliced onions until golden brown and crispy. Remove and set aside for garnishing.
4. 4. In the same pan, add the remaining ghee, cumin seeds, cardamom pods, cinnamon stick, and bay leaf. Sauté for 1 minute until aromatic.
5. 5. Add the marinated chicken and cook on medium heat until the chicken is browned and partially cooked, about 10 minutes.
6. 6. Stir in the chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and the oil separates.
7. 7. Boil the soaked basmati rice with water until it is 70% cooked. Drain and layer the rice over the chicken mixture in the pan.
8. 8. Warm the milk and steep the saffron strands in it for 5 minutes. Drizzle the saffron milk over the rice layer.
9. 9. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20-25 minutes (dum method) until the chicken and rice are fully cooked and the flavors are well combined.
10. 10. Fluff the rice gently, garnish with fried onions, and serve hot.