Irani Chai
Irani Chai (Irani Tea, Hyderabadi Dum Chai) is a Persian-influenced tea extremely popular in Hyderabad. Use my simple recipe to make this creamy tea at home.
Here are some more tea recipes that you may like: Turmeric Ginger Tea, Lemon Tea, Kashmiri Tea Kahwa, and Adrak Wali Chai.
We visited Hyderabad a few years back and apart form trying out the irresistible biryanies, we also indulged in many other local specialities. This Irani chai was one of them. If you love creamy chai, then this tea is definitely or you.
About Irani Chai
Irani Chai (Irani Tea, Hyderabadi Tea) is a sweet, milky, and creamy Indian tea also known as Hyderabadi Dum Chai. Persian immigrants introduced it to the Indian subcontinents in the 19th century, and over the years, it evolved to suit Indian taste.
This tea is slowly brewed (dum) with warm spices such as green cardamom pods and cinnamon and then mixed with a creamy reduced-milk mixture. The creamy milk is traditionally made with milk and khoya (reduced milk solids), but some people use heavy cream, fresh cream (malai), or condensed milk in their recipes.
You will find Hyderabadi chai on the menu of most Iranian cafes. The roadside tea stalls in old Hyderabad also sell this refreshing beverage. If you are a chai lover, then this milk tea must definitely be on your chai recipes-to-try list.
Hyderabadi Irani tea tastes unique and quite different from regular tea. Make it using my traditional recipe at home, and enjoy!
Ingredients
For The Tea Decoction – The tea decoction for Hyderabadi chai is made using water, Assam tea (black tea leaves, chai patti), granulated white sugar, green cardamoms (hari elaichi), and cinnamon stick (dalchini).
To make the Irani chai spicier and stronger, you can add more spices such as star anise (chakri phool), black cardamoms (badi elaichi), cloves (laung), and black peppercorns (kali mirch).
Use loose black tea powder or tea bags; that’s up to you. Adjust the sugar as per your taste.
For The Milk Mixture – Use whole milk (full-fat milk) for the best result. Khoya (Mawa or Khava) is added to this mixture to make it creamy and rich.
I prefer using buffalo milk as it is creamier as compared to cow milk but if its not easily available, then you can use cow milk too.
If khoya is unavailable, mix 2 tablespoon milk powder with 1 tablespoon milk and mix well. Use it in place of khoya.
Some people replace khoya with heavy cream, malai (fresh cream), or condensed milk in their Hyderabadi Irani chai recipe. The taste will be slightly different, but you can try it. Skip adding extra sugar if using condensed milk, as it is already very sweet.
How To Make Hyderabadi Dum Chai
Make The Tea Decoction
Add the following ingredients into a saucepan.
- 2 cups of water
- 2 teaspoon black tea leaves (or 2 tea bags)
- 2 teaspoon granulated white sugar
- 2 green cardamoms (lightly crushed)
- 1-inch piece of cinnamon stick (lightly crushed)
Bring the mixture to a boil over medium-high heat.
Cover the saucepan with a tight-fitting lid and reduce the heat to low.
Note – If the lid does not fit tightly over the saucepan, you can seal it with some whole wheat flour dough to prevent any steam from escaping. You can also cover the pan with aluminum foil.
Cook the tea on low heat for 30 minutes.
Make The Creamy Milk
While the tea is cooking on the dum, make the milk mixture.
Add 2 cups of whole milk (full-fat milk) to a saucepan and bring it to a boil on medium-high heat.
Reduce the heat to medium and cook until the milk is reduced to half. Stir frequently to avoid scorching at the bottom of the pan.
Add 2 tablespoon crumbled khoya and cook for 3-4 minutes until it is mixed well in the milk.
Assemble The Irani Chai
Strain the brewed tea using a tea strainer and pour ¼ cup of decoction into a serving cup.
Top with ¾ cup of the milk mixture and serve immediately.
Serving Suggestions
This classic Iranian-style tea is traditionally served with Osmania biscuits, which are a Hyderabadi specialty, too.
This hot beverage can also be served with Bun Maska, Nankhatai, Namak Para, or any other snack for your evening tea.
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Irani Chai Recipe (Hyderabadi Dum Tea)
Ingredients
For The Tea Decoction
- 2 cups water
- 2 teaspoons Assam black tea leaves (chai patti) (or 2 tea bags)
- 2 teaspoons granulated white sugar (adjust as per your taste)
- 2 green cardamoms (hari elaichi) (lightly crushed)
- 1 inch piece of cinnamon stick (dalchini) (lightly crushed)
For The Creamy Milk
- 2 cups whole milk (full-fat milk)
- 2 tablespoons khoya (crumbled)
Instructions
Make The Tea Decoction
- Add water, tea leaves, sugar, green cardamoms, and cinnamon stick into a saucepan.
- Bring the mixture to a boil over medium-high heat.
- Cover the saucepan with a tight-fitting lid and reduce the heat to low.
- Cook the tea on low heat for 30 minutes.
Make The Creamy Milk
- While the tea is cooking on dum, make the milk mixture.
- Add milk to a saucepan and bring it to a boil on medium-high heat.
- Reduce the heat to medium and cook until the milk is reduced to half. Stir frequently to avoid scorching at the bottom of the pan.
- Add khoya and cook for 3-4 minutes until it is mixed well in the milk.
Assemble The Chai
- Strain the tea using a tea strainer and pour ¼ cup of decoction in a serving cup.
- Top with ¾ cup of the milk mixture and serve immediately.