Hyderabadi Irani Dum Chai Recipe | बनाओ चाय ये नए तरीके से | Kunal Kapur Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 65.9K views Aug 10, 2025

Start your mornings with Irani Chai! Irani Chai (Irani Tea, Hyderabadi Tea) is a sweet, milky, and creamy Indian tea that is also popularly known as Hyderabadi Dum Chai. Toh video dekho and abhi jao aur #IraniChai banao! Prep Time - 5 min

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For tea

Water (पानी) - 2 cups
Tea (चाय) - 2 tsp
Atta (आटा) - For dum
Sugar (चीनी) - 2 tsp

For milk

Milk (दूध) - 500 mL
Elaichi (इलायची) - 3 no
Condensed Milk (कंडेंस्ड मिल्क) - 2 tbsp

Step-by-Step Cooking Instructions

1
- Begin by boiling water, add in the tea and bring it down to a simmer. Cover with a lid and use the atta to seal the lid to the vessel. Bring the heat to low and keep the chai to “dum” for at least 30 minutes.
2
- Meanwhile, begin boiling down the milk along with elaichi. Boil it till you begin seeing lumps of rabri forming. This will be when the milk reduces to little less than half of its original volume. At this point add the condensed milk and remove from heat.
3
- After 30 min are over, open the dum of the tea and adjust sugar.
4
- To assemble first pour in the Irani tea followed by hot milk to top up. Give a quick stir and enjoy!

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Hyderabadi Irani Dum Chai Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.