Chicken dum biryani with Step by Step Pictures. Hyderabadi Style Chicken Dum biryani is a classic mughlai | hyderabadi preparation which is loved by all.
TABLE OF CONTENTS
Chicken Dum Biryani Recipe
I have covered almost all the chicken dum biryani frequently asked questions in this post.
Learn the authentic way of making chicken dum biryani and achieve restaurant style chicken dum biryani at home.
About Chicken Dum Biryani Recipe
I have made so many types of biryani, but dum biryani has the real taste. Love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made.
The cool part in making dum biryani is, when you are placing the biryani for dum, your house will be smelling like heaven. And also when you open the biryani it is just heaven. Can’t describe it in words..You can check out my other simple veg biryani and non veg biryani as well.
Similar Recipes,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Last saturday our uncle family visited us, my cousin demanded me to cook lunch for him. So i decided to try a biryani since there is nothing more special than dum biryani. I made biryani, chicken 65, raita, biryani brinjal as well. They loved the meal and enjoyed it to the core.
Preparation of chicken dum biryani
- Washing and Soaking of Basmati Rice
- Making of Special Garam Masala Powder
- Marinating chicken
- Cooking Rice
- Frying onions for garnish
- Layering of chicken masala and rice
- Final garnish with fried nuts and dried fruits
- Saffron milk addition
- Sealing the biryani pot
- Cooking the biryani in dum
- Serving.
Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe
Flavourful hyderabadi style chicken dum biryani with aromatic rice layer in a spicy chicken preparation is a family favourite.
Ingredients
For Marination
For Special Garam Masala Powder:
Instructions
Video
Notes
Tips & Tricks
- Soaking rice and marination chicken is very important, so never skip it.
- Use good quality basmati rice for this, i use india gate basmati rice.
- Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala in this add to the aroma of the chicken biryani. So make sure you use that.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.
Nutrition Facts
Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe
Amount Per Serving (1 servings)
Calories 1316
Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 31g
Cholesterol 110mg37%
Sodium 252mg11%
Potassium 816mg23%
Carbohydrates 155g52%
Fiber 10g42%
Sugar 6g7%
Protein 39g78%
Vitamin A 1377IU28%
Vitamin C 16mg19%
Calcium 200mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Version 1: Chicken Dum Biryani Recipe (Easy Method)
1)wash the rice really well. Soak them in water for 1 hour.
Special Garam Masala for Biryani
2)Lets make the special biryani masala. measure all your ingredients and set aside. You can either roast the masala or grind it dry.
3)I added all my dry masala in a blender and powder it fine. but i strongly suggest to dry roast it.
4)Special garam masala powder is done. You can store this in a air tight container for later use too.
5)Now lets marinate the chicken. Take chicken in a bowl.
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| Take chicken in a bowl |
6)Add in spice masala. I used kashmiri chilli powder, coriander powder and salt.
7)Add in chopped coriander leaves and mint leaves.
8) slit green chillies are added.
9)Pour in yogurt. Make sure you use un sour plain yogurt.
10)Special garam masala powder is added. You can use normal garam masala powder as well.
11)Ginger garlic paste is added
12)Mix well and let this marinate overnight. I let this marinate for 2 to 3 hours.
13)Meanwhile heat oil in a large pot, in which you are going to make biryani
14)Add in sliced onions.
16)Drain this.
17)Set the onions in a bowl.
18)Bring water to a boil
19)Add in lots of salt.
20)Bring it to a boil.
21)Add in soaked drained rice.
22)Boil this till rice is cooked to the right texture
23)Now rice is 90% cooked. When you taste it, it should have a little bite to it..
24)Set aside.
25)Now in the onion fried oil.
26)add in the marinated chicken.
27)I forgot to add in lemon juice to the marination,so i squeezed some in now..
You could add it when you marinate the chicken.
28)Mix them for 5 mins..
29)Now lay the rice over it
30)and the fried onions
31)I soaked some saffron in some milk
32)pour that over as well
33)Sprinkle coriander and mint leaves
34)drizzle some kewra water. now this is optional..you can add kewra and rose essense as well..very little
35)Now take 2 to 3 tblspn of ghee in a pan
36)cashews are added in.
37)fry till golden brown
37)kishmish is added.
38)fry till golden brown.
39)pour over the rice. pour that over the biryani along with the ghee
40)Now cover the pot with foil and place a plate over it
41)I placed some weight over it and put the flame to the lowest possible
42)i cooked it for 30 to 35 mins
43)Fluff the rice carefully
Version 2: Chicken Dum Biryani Recipe ( Hyderabadi Style)
Ingredients for Making Chicken Biryani (Hyderabadi Style)
- Oil – 1.5 cup
- Potatoes – 2 large peeled and cubed
- Onion – 3 large sliced thinly
- Kewra Water – 1 tsp
- Rose Essence – 1 tsp
- Coriander Leaves – ¼ cup chopped finely
- Mint Leaves – ¼ cup chopped finely
- Ghee – 2 tblsp
- Saffron a pinch
- Milk – 3 tblsp
- Chapati Dough as needed
FOR MARINATION:
- Chicken – 1 kg
- Yogurt – ½ cup
- Chilli powder – 2 tblsp
- Salt to taste
- Ginger Garlic Paste – 4 tblsp
- Lemon Juice – 4 tblsp
- Coriander Leaves – ½ cup chopped
- Mint Leaves – ½ cup chopped
- Garam Masala Powder – 1 tblsp
- Green Chillies – 2 slit
FOR COOKING RICE:
- Basmati Rice – ½ kg
- Water lots of it
- Pepper – 1 tblsp
- Cinnamon stick – 2 stick
- Cumin Seeds – 1 tsp
- Cardamom powder – 6
- Cloves – 6
- Bay Leaf – 2
- Salt to taste
How to Make Chicken Biryani (Hyderabadi Style)
Pre-preparation
Heat oil in a pan, deep fry potatoes till golden brown, drain and set aside. In the same oil add onions and fry till golden. Set aside ½ of the fried onions for topping.
Marinating Chicken
Now take chicken in a bowl, add all ingredients given for marination. Add ½ of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 1 hour.
Preparing Rice
Now take basmati rice and wash well. Soak for 30 mins. Now bring lots of water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it is 75% cooked. Drain and set aside.
Assembling Biryani
Now take a large pan, add the chicken in the base. top with cooked rice, Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee.
How to Cook Biryani in Dum
Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. Cook on very low heat for 40 to 45 mins. Now remove it from flame and let it sit for 15 mins. Now open the lid and mix the rice gently. Serve hot.
Pictorial:
1)Heat 2 cups of oil and fry cubed potatoes.
2)Fry on medium high heat till golden brown
3)Now it is golden brown, drain and set aside.
4)Add in sliced onions and fry till golden.
5)Cook on high heat till it gets golden
6)Now it has got nice and crispy. Drain and set aside.
7)Now lets marinate the chicken.
8)Add yogurt
9)chilli powder and salt
10)Add in green chillies and ginger garlic paste.
11)Add in lemon juice
12)coriander leaves and mint leaves
13) Add in garam masala powder
14)Add in half of the fried onions
15)1 cup of fried onion oil
16)Mix well. Leave to marinate for 1 hour.
17)Now cook basmati rice. Soak basmati rice for 30 mins. Bring lots of water to a boil, add salt and whole spices. Add rice and cook till it is 75 percent cooked.
18)Drain and set aside.
19)Now take a large pot. Add chicken
20)top with cooked rice.
21)Top with coriander and mint leaves
22)fried potatoes
23)Top with the remaining half of the fried onions.
24)Sprinkle kewra water and rose water
25)Add in saffron soaked milk.
26)Top with ghee
27) Make some chapati dough.
28)Apply all over the rim of the pan.
29)Place a lid on top and seal it well. Put the pan on a very very low heat for 45 mins.
30)Once 45 mins is over, let it sit for 15 mins undisturbed. Now open the lid.
31)Fluff the rice gently.
32)Serve
Tips & Tricks
- Soaking rice and marination chicken is very important, so never skip it.
- Use good quality basmati rice for this, i use india gate basmati rice.
- Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala in this add to the aroma of the chicken biryani. So make sure you use that.
About Cooking Rice:
- Always use good quality basmati rice. Make sure the rice is aged and aromatic.
- Soak the rice for atleast 30 mins to 1 hour.
- When cooking rice, use lots of salted water. so the rice has enough space to cook properly.
- You add add whole spices in the rice cooking water (how to cook biryani rice)
- cook rice as per proper texture(check below for tips)
Texture of Rice to Chicken Masala:
If your marinated chicken is runny (if your curd is watery and the masala leached too much liquid), then cook the rice a lot less time.
Frequently Asked Questions FAQ
1)Why do we give dum to biryani?
It basically refers to let the rice and chicken cook under pressure and let the aroma infuse and trapping it inside the pot. Therefore large handis are sealed with dough or cloth to trap the steam, which then cooks the meat or rice until tender.
2)Chicken dum biryani origin?
Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen. the Mughal soldiers looked undernourished. In order to provide a balanced diet to the soldiers, she asked the chefs to prepare dish with meat and rice. (wiki)
3)How do you serve biryani?
Biryani is usually served with onion raita, brinjal curry, papad and pineapple jam.
4)How do you find out if biryani is cooked or not?
You can easily know it by the smell of the dish. Usually chicken biryani takes 35 mins to cook. Mutton biryani takes around 45 mins to 1 hour to cook.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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