Name: Authentic Hyderabadi Irani Chai
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 ml Water, for the dum decoction; 3 tbsp Black Tea Leaves, strong dust or CTC tea; 400 ml Whole Milk, needs to be reduced to become creamy; 2 tbsp Condensed Milk, gives the signature richness (substitute for khoya); 1 tbsp Sugar, to taste; ½ tsp Ground Cardamom, freshly ground

35 mintotal

Prep 5 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Ingredients

200 mlWaterfor the dum decoction
3 tbspBlack Tea Leavesstrong dust or CTC tea
400 mlWhole Milkneeds to be reduced to become creamy
2 tbspCondensed Milkgives the signature richness (substitute for khoya)
1 tbspSugarto taste
½ tspGround Cardamomfreshly ground

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes slow brewing the tea decoction and reducing the milk separately.

Method

To prepare the 'Dum' decoction: In a small heavy-bottomed vessel, add the water and black tea leaves. Seal the top tightly with aluminum foil or a lid sealed with dough.
Place this sealed vessel on the lowest possible heat or over a tawa (griddle) on low flame for about 20-25 minutes. This slow brewing extracts the deepest color and flavor without making it bitter.
20–25 min
In a separate saucepan, pour the full fat milk and bring it to a boil. Once boiling, lower the flame and let it simmer continuously until it reduces and thickens significantly.
Add the condensed milk and sugar into the thickened boiling milk. Stir well to prevent sticking. The milk should look slightly pinkish and extremely creamy.
Carefully open the sealed tea decoction. Strain a portion of this dark, intense black tea into the serving cups.
Pour the piping hot, thick, sweet milk over the decoction from a height to create a beautiful froth. Finish with a pinch of cardamom powder on top and serve hot.

How to tell it's done

Exceptionally creamy, viscous, and aromatic with a strong tea kick mellowed by slow-cooked milk fat.

Getting it right

Tip

The secret to authentic Irani Chai is never boiling the milk and tea leaves together. The slow-steamed decoction and separately reduced condensed milk create the signature profile.

What to serve it with

Must be served with traditional Osmania biscuits or crispy Khari biscuits for dipping.

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