Hyderabadi Chicken Dum Biryani Recipe is a famous Indian Rice Dish, cooked with marinated juicy chicken and layers of Basmati Rice and caramelized onions. It is really a delicious and a mouth watering kacchi biryani dish prepared at all occasions. Never miss this chicken dum biryani at any occasion. Check our step by step methods to make Hyderabadi Chicken Biryani at home
Biryani is not only prepared from Chicken. But also other dishes like mutton biryani, vegetable biryani, paneer biryani and fish biryani are prepared. But right now lets talk about our chicken dum biryani recipe.
There are different types of chicken biryani recipes available. In today’s biryani , I want to do chicken biryani at home. Check here for the Restaurant Style Chicken Biryani Recipe.
Also check our Hyderabadi Restaurant Style Chicken 65 Recipe, Roasted Carrot Ginger Soup, Baked Honey Garlic Chicken Breast, Cilantro Lime Chicken Thighs, and Chinese Chicken and Rice Soup Recipe.
It’s an Easy Chicken Biryani Recipe and once you get the hang of it you will enjoy cooking. Here the complete dum biryani taste depends on the ingredients in chicken biryani marination, fried onions and rice. Proper spices used at marination makes the chicken dum biryani really juicy.
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Which Type Of Rice To Use To Prepare Chicken Dum Biryani
To prepare biryani, actually any type of rice can be used, but for better taste, mostly Basmati Rice is the best I use. This Rice is long grained rice, giving a good aroma. Basmati Rice is also easily available, if not, try the super markets. Here for this Dum Biryani I use Bastmati Rice Chicken Biryani. You can also buy this at basmati rice online.
Which Chicken Pieces For Biryani Are Better to Prepare Hyderabadi Chicken Biryani
Any whole chicken cut into pieces with bones can be used for biryani. But to make chicken dum biryani more tasty and juicy, use chicken drumsticks and chicken thigh pieces. Skinless Chicken should be used to prepare hyderabadi chicken dum biryani .
How To Marinate Chicken For Biryani?
For Chicken Biryani Marination, apply the marination spices and let the chicken marinate for atleast 2 hours. It’s better for chicken biryani marinade overnight in the refrigerator, which makes the chicken more delicious. Chicken also become tender and the taste depends on the marination.
How to Make Hyderabadi Chicken Biryani at Home
- For Chicken Dum Biryani, take the potwokpot, heat the oil, and fry the sliced onions till golden brown and keep them aside.
- Add the chicken pieces to this cooking vessel used above, along with remaining oil . Then add all the spices required chicken biryani marination, mix well and marinate for atleast 2 hours. If kept for a longer duration it would taste better.
- After Marination Soak Basmati Rice for 40 minutes and then drain the water. Keep water for boil with salt and spices like (anise (phool chakra ), cinnamon stick (dalchini), cloves (laung), caraway seeds (shahi jeera), bay leaves (tej patta), green cardamom (elaichi), lemon juice, peppercorns (kala miri) ). When it starts boiling add the soaked Basmati Rice. Cook rice, till 70 percent cooked and drain the water.
- Add this cooked rice on the marinated chicken and sprinkle garam masala, coriander leaves, mint leaves and fried onions. And add the saffron soaked in milk and finally desi ghee.
- Cover the utensil with little damp cloth or aluminium foil and place the utensil cover lid to dum the biryani. Now cook the hyderabadi biryani on medium flame for 10 -12 minutes. Then let this get cooked on low flame for nearly 25 – 30 minutes. Then stop the flame and wait for another 10 minutes and then open the cover. Now our delicious Hyderabadi Chicken Dum Biryani is ready.
Sides that go with Hyderabadi Chicken Dum Biryani
Hyderabadi Chicken Biryani tastes better when served with Raita. It is mostly prepared with curds, chopped onions, cucumber and tomatoes. Boondi Raita also goes very well.
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Hyderabadi Chicken Dum Biryani Recipe (step by step), How to prepare chicken biryani
Ingredients
- Fried Onions
- 4 medium sized onions
- 3/4 cup vegetable oil
- Chicken Biryani Marination
- 1 kg chicken cut and clean (prefer chicken drumsticks and thighs)
- l lemon
- 1 1/2 teaspoon salt
- 2 teaspoons red chili powder adjust to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 tablespoon ginger garlic paste
- 4 green cardamoms
- 1 teaspoon caraway seeds shahi jeera
- 3 inch cinnamon stick dalchini
- 8 cloves lavang
- 10 - 12 peppercorns
- 4 - 5 green chillies slit adjust to taste
- 1 bay leaf tej patta
- 5 tablespoons chopped fresh coriander leaves
- 5 tablespoons fresh mint leaves cilantro
- 1/2 of the fried onions
- 1 cup curds beaten
- Parboiled Rice
- 3 cups Basmati Rice older rice preferred
- 1 star anise phool chakra
- 3 inch cinnamon stick dalchini
- 6 cloves laung
- 1 teaspoon caraway seeds shahi jeera
- 2 bay leaves tej patta
- 4 green cardamom elaichi
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 5 black peppercorns kala miri
- 2 - 3 teaspoons salt adjust to taste
- 14 - 15 cups water
- Other Ingredients for Hyderabadi Biryani
- 1/2 teaspoon saffron
- 3 tablespoons hot milk
- 1/2 teaspoon garam masala
- 4 tablespoons chopped coriander leaves
- 4 tablespoons chopped mint leaves
- fried onions remaining
- 2 tablespoons desi ghee clarified butter
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Instructions
- Brown Onions for Hyderbadi Chicken Biryani
- Nicely peel the onions and wash them. Cut these onions very thinly and evenly. Then keep them on the kitchen tissue paper for some time to make the dry and absorb moisture.
- First heat the oil in the broad and thick bottom cooking pan (where final biryani will cooked). Then add the sliced onions and fry them on medium flame, till they become golden brown. Fry them stirring regularly. Then put the fried onions on the kitchen tissue paper to absorb the extra oil. And let the oil cool down. Keep the onions aside.
- If onions are fried much earlier it can be stored in an air tight container.
- Marination for Hyderabadi Chicken BIryani
- In the thick bottom cooking pan used above with the remaining oil, add the chicken pieces and mix them well with all the marination spices like salt, red chili powder, turmeric powder, garam masala powder, ginger garlic paste, slit green chillies, caraway seeds, green cardamon, cloves, peppercorns, cinnamon sticks, bay leaf, beaten curd, chopped coriander leaves, mint leaves, and half of the fried onions and let it marinate atleast for 2 hours.
- Longer or overnight marination will make this hyderabadi biryani more tasty.
- Parboiled Rice for Chicken Dum Biryani
- When ready to cook, nicely wash the rice for 3 - 4 times with water, until clear water is seen.
- Soak the rice in sufficient water for 40 minutes. Then drain the water and keep the rice aside.
- Now boil 14 - 15 cups water for the rice and add salt, oil and other spices in Parboiled Rice. Taste the water for salt.
- When this water starts boiling, add the washed rice and cook it. When 70 percent of the rice is cooked, drain the water and keep the rice aside. This rice should be little raw in the middle.
- How to Prepare Chicken Dum Biryani
- Before cooking the rice, take the saffron , soak and mix it well in hot milk.
- Now take the thick bottom cooking pan with the marinated chicken and layer the parboiled rice over it very evenly.
- Then sprinkle the garam masala, coriander leaves and mint leaves and the balanced fried onions over the rice. Finally add the saffron mixed with milk and the desi ghee all over.
- Cover this cooking pan with aluminium foil sheet to block the air and close the lid very tightly. Cook on high flame for 7 - 8 minutes. Then on low flame 30 minutes. After cooking, close this flame and let the vessel remain closed with seal for 10 minutes.
- Delicious Hyderabadi Dum BIryani is ready for serving. Serve it with any raita.
Notes
- Start soaking the Basmati Rice when you are ready to cook and the chicken marination is nearly done.
- If you don't have a thick bottom cooking pan, then onions can be fried in any frying pan. And use any broad cooking vessel, place this vessel on the tawa to distribute proper heat.
- Adjust the salt and chili to your taste preference.
- If you don't have aluminium foil, dough can be used to seal the utensil,.
- Chicken marinated at night in refrigerator tastes better.
Great recipe, I prepared it at my son’s birthday. It was really delicious and like restaurant style.
Lovely Recipe, My favorite biryani. I’m going to try it