Chicken Dum Biryani Recipe Hyderabadi Chicken Dum Biryani

Chicken Dum Biryani Recipe

Learn the authentic way of making chicken dum biryani and achieve restaurant style chicken dum biryani at home. 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.

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. My favorite is mutton dum biryani too.

Video for Chicken Dum Biryani Recipe

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Preparation of Chicken Dum Biryani

Pre-preparation

Heat oil in a pan, deep fry potatoes(if using) 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. Soak saffron in warm milk till needed.

Marinating Chicken

Now take chicken in a bowl, add all ingredients given for marination. Add 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.

6 Step Chicken Dum Biryani

Pro Tips for Perfect Biryani

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 at least 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 at least 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

Wash the rice three to four times minimum. You have to soak the rice for at least 30 mins. Add rice to boiling water only. Make sure you cook the rice only 50 to 60 percent. To check whether the rice is properly cooked, try breaking the rice with your nails and it should have an al-dente texture. The inside of the rice should have a bite.

Chicken Dum Biryani Recipe (Stepwise Pictures)

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. 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. 15)Fry till golden brown. 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. 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. 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 44)serve

How to ‘Dum’ a Biryani

In this version I added fried potatoes in the biryani which is occasionally added in hyderabadi style biryani. Also used the traditional dough seal for the biryani. Make a sticky chapati dough using wheat flour. Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. Cook on very low heat. You can start cooking on direct flame and then place the casserole over a tawa and cook on very low heat. Now remove it from flame and let it sit for 15 mins. Now to open the lid use a knife to remove the chapati dough seal.

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.

Biryani Brinjal Onion Raita cucumber raita tomato raita

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