Hyderabadi Chicken Dum Biryani

This is one of the most popular Indian dish and commonly prepared during party/family/occasions. This is also prepared during Ramzan/EID festival.This is one dish which will surely satisfy the taste buds of your family/guests and is a absolute winner

This dish is prepared by cooking on “dum” or simmered in its own juices! This is also one of the staple food of Indian Cuisine.There are different ways to cook Biryani- easy Pressure cooker, Single pot style but nothing can beat the taste of the Biryani cooked in traditional way. Traditional way does take longer time to cook but then taste is worth the effort.

Hyderabadi Biryani differs from all the Biryanis and is famous because of its taste, aroma and look. The aroma, taste, tender meat, the Zaffran (saffron), everything gives it a distinguished appearance. This is one dish you must definitely try if you love non veg foods

I have lived 5 years in Hyderabad and yes back then it was the most consumed dish at our home. Now that I have shifted to Kolkata, I do miss the authentic taste of Hyderabadi Biryani in the hotels here so yes whenever craving strikes, I prepare it at home. This is also one of my most favorite dish. I am sure once you try it, you would also agree with me 🙂

You can also check my other Rice recipe collections

*Do not skip the spices mentioned below, they add into the actual taste of the Biryani including Saffron Milk, Kewra extract

**Adjust Chili powder as per taste, Hyderabadi Biryani is spicy in taste so the amount of chili powder is mentioned as per the original recipe

***Prepare rice and chicken curry in parallel, this will reduce the time and effort required to prepare the biryani

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 30 mins Marination time: 4 hours Cooking time:45 mins

Servings: 4-5

Ingredients

For Rice

• 2 cups Basmati (Long grain rice)
• 7 cups water
• 2 tbsp salt
• 3-4 cloves (optional)
• 2-3 green cardamom Pods
• 1 inch cinnamon stick
• 1 black cardamom
• 1 teaspoon Shahi jeera/Caraway seeds
• 4-5 black peppercorns
• 1 Bay leaf
• 1 tbsp ghee/clarified butter

For Chicken

• 500 -600 g chicken with bones
• 3/4 cup yogurt
• 1/2 tbsp Coriander powder
• 1/2 tbsp Cumin powder
• 2 teaspoon Red chili powder – adjust
• 1/4 teaspoon Red Chili powder
• salt to taste
• 1 tbsp ginger garlic paste
• 1/2 – 1 teaspoon green chilies paste – adjust
• 1 teaspoon lemon juice
• 1 tbsp chopped Coriander leaves
• 2 tbsp Chopped Mint leaves

For Masala

• 1 star anise
• 1 piece Mace and nutmeg
• 2 cloves
• 1 inch Cinnamon stick
• 2-3 Green cardamom
• 1 Black cardamom
• 1/4 teaspoon Shahi Jeera/Caraway seeds
• 8-10 black peppercorns

Other Items

• 3 Big Onions thinly sliced
• 2 tbsp ghee/Clarified Butter
• 2 tbsp Oil
• Few saffron stands soaked in 4 tbsp warm milk
• 6 tbsp chopped coriander leaves
• 1/2 cup chopped mint leaves
• Few drops of Kewra extract and 2 tbsp Ghee to drizzle
• 1.5 -2 teaspoon Biryani Masala/Garam Masala to sprinkle

Steps to prepare

• Dry roast all the spices mentioned under masala section over low medium heat until aromatic
• Allow the spices to cool and grind to smooth/coarse powder
• Heat 2 tbsp ghee and 2 tbsp oil in a pan
• Add onions and saute until they caramelize. Do not burn or blacken them.
• Transfer them to kitchen towel. Do not discard the excess oil in the pan, we will use the same pan for cooking chicken
• Add clean curry cut chicken in a bowl. To this add ground spices, yogurt, spice powders, salt , coriander, mint leaves, ginger garlic paste and lemon juice
• Add 1/4 th of fried onions to chicken. Rest of the onions will be used for garnish
• Marinate chicken well and rest aside for 3-4 hours
• Clean and soak rice for 30-45 minutes. Rice should be cleaned well for 6-7 times before soaking
• Drain excess water from the rice and keep it aside
• Tie up all the whole spices mentioned under rice section in thin muslin cloth
• Heat 1 tbsp ghee in vessel. Add rice and mix well.
• Add water, salt, bay leaf and mix well
• Now add prepared spices pouch in the water and mix
• Cook until rice is 90% done or aldente
• Drain excess water from rice and keep it aside
• While rice is cooking, let’s prepare the chicken curry
• Use the same greased pan which we have used for frying onions
• Add marinated chicken and mix well over high heat
• Cook the chicken undisturbed for 2-3 minutes
• Add 1/2 cup water and mix well. Adjust salt if required
• Cover and cook until chicken is tender and gravy is thick.
• Do stir chicken while it’s cooking
• Time for cooking biryani in Dum style
• Grease a deep bottom vessel thoroughly
• Spread half of the cooked chicken evenly at the bottom
• Sprinkle little coriander and mint leaves on top
• Now layer with half of the rice. Sprinkle half of saffron Milk on top
• Sprinkle corinader and mint leaves on top
• Sprinkle biryani masala, ghee and kewra extract on top
• Sprinkle half of the fried onions on top
• Now repeat the layering process mentioned above
• Close the vessel with damp kitchen towel or aluminium foil and then place a tight lid on top
• The other way is cover vessel with lid and seal with the dough.
• Two ways to cook the biryani. You can directly place it over induction stove and cook for 15-17 minutes over low heat
• Second way is to heat up tawa/girdle and then reduce the heat to low. Place the vessel and cook for 14-17 minutes
• Rest the vessel on the counter for 15 minutes
• Now remove the dough seal or the foil/Kitchen towel used
• Gently mix without breaking the grains
• Serve warm with raita, salan and papad