Hyderabadi Chicken Dum Biryani Recipe
Authentic Hyderabadi chicken dum biryani is a phenomenal crowd-pulling Indian recipe. Nonadherent fluffy basmati rice cooked, layered, and steamed with marinated chicken curry, Birista, and spices makes a perfect flavor to serve at family dinner or lunch. Make it pakki or Kacchi, both will not stop you to eat.
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Servings: 3 Persons
Calories: 190kcal
Ingredients
Ingredients for Chicken Marinade
- 800 g Chicken Bone-In
- 3 teaspoon Ginger Garlic Paste
- 1.5 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1.5 teaspoon Garam Masala Powder
- 2 tablespoon Yogurt
- 1 tablespoon Brown Onion Birista
Ingredients To Cook Chicken
- 1.5 tablespoon Cooking Oil Vegetable, Canola or Sunflower
- Whole Garam Masala:
- 1 teaspoon Cumin Seeds
- 10 cloves
- 6 Green Cardamom
- 3 inches Cinnamon
- 15 Black Peppercorn
- 1 cup Tomatoes Without skin
- 200 ml Water for curry
Ingredients to Boil Rice
- 2 Cups Basmati Rice
- Garam Masala for Rice:
- 2 Bay Leaves Cloves: 5, Cinnamon: 2"
- 1 teaspoon Cumin Seeds: Aniseed: 1
- 2 teaspoon Salt - 2 Tsp For Rice
Layering Ingredients
- 2 teaspoon Cilantro/Coriander Chopped
- Green Chilies
- 2 pinches Yellow food color
- 1 teaspoon Fresh Lemon Juice
- 3 teaspoon Saffron milk
- ⅓ teaspoon Biryani Essence
Instructions
Marinade The Chicken
- In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
- Also, add garam masala powder and yogurt.
- Add crushed brown onion and mix well to make a blended paste of all spices.
- Place chicken with bones in a bowl and give it a good mix to coat all the spices on chicken pieces.
- Marinate Chicken for 60 minutes.
Cook Marinated Chicken To Make Curry
- Now in a pan, add oil and heat it up.
- Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
- As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
- When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
- Preparation of Rice:
- Soak basmati rice for ½ an hour.
- In a spacious pan, add 500 ml water.
- And add whole garam masala and salt.
- Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
- Add rice in hot boiling water and cook 80% rest will cook on steam (dum).
- Drain water from rice and start the layering process.
Layering
- Generously brush oil in biryani pan on the bottom to avoid rice sticking.
- Now place a layer of rice and pour the chicken curry over it.
- At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
- Now add 2nd layer of rice.
- Make another layer of chicken curry.
- Now again sprinkle green coriander.
- Cover the chicken top with remaining rice.
- Sprinkle red food color and mix well with the help of a spoon.
- Now squeeze fresh lemon.
- Sprinkle crushed brown onion.
- Pour a few drops of biryani essence.
- To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
Steaming (Dum)
- Cover the pan and keep on high heat for 2 minutes.
- After 2 minutes, turn the heat to low to make it steamy. (Dum)
- Keep on dum for 20 minutes.
- After 20 minutes the Hyderabadi chicken dum biryani will be ready to serve.
Video
Notes
- To get the best taste of biryani, don't overcook the rice as it will get mushy.
- Always soak the rice for 30 minutes even if you are using basmati rice.
- Use Chicken with bones and without skin.
- Chicken thighs, breasts, and leg parts are best to make biryani.
- Never make a paste of fried onion. It will change the texture of the chicken gravy.
- To avoid mushy biryani, use 80% boiled rice in the biryani layer and the rest will be done while steaming.
- Right after cooking, give 10 minutes of resting time to settle the rice and spices.
Nutrition
Serving: 250g | Calories: 190kcal