hyderabadi chicken dum biryani recipe

Hyderabadi Chicken Dum Biryani recipe with step by step photos and a video. Hyderabadi biryani is one of the most popular biryani. I love spicy foods and it is my favorite 🙂

Hyderabadi chicken dum biryani has a lot more flavors when compared to other biryani, coming from the spices, basmati rice and chicken.

What is Biryani?

Biryani was originated in Persia and brought to India by the Mughals. Long grain basmati rice is used to make biryani that enhances the aroma of the entire dish.

Basically, biryani is a rice dish prepared with rice, Indian spices, meat (goat, chicken, prawns or fish), vegetables and eggs.

There is also a vegetarian version of Biryani made with vegetables like carrot, peas, potato, cauliflower, and paneer.

What is Dum Biryani?

Dum Biryani is made with “dum pukht” method. Dum pukht in the Persian language means “slow breathing oven“.

All the ingredients for making biryani are put inside a pot. The biryani pot is then sealed around the edges with wheat flour dough. It is then slow-cooked over hot charcoal. The biryani inside gets cooked in its own steam.

Biryani is kept sealed until it is ready to be served. This process keeps all the wonderful aroma of the spices intact.

What is Hyderabadi chicken dum biryani?

Hyderabadi biryani is originated in Hyderabad (a city of India) in the kitchen of Nizam of Hyderabad. It is a blend of two different cuisines Mughlai and Irani.

Chicken is the main ingredient for making Hyderabadi chicken dum biryani. It is made with basmati rice & chicken & flavored with Indian spices.

The Hyderabadi chicken biryani is cooked using the dum pukht method and thus it gets the name “Hyderabadi Chicken Dum Biryani“.

Hyderabadi chicken dum biryani is of two types:

  1. Pakke Murgh ki BiryaniPakke Murgh in the Hindi language means “cooked chicken“. Chicken is marinated and cooked before it is layered with the rice. It is then cooked in a sealed pot over low heat.
  2. Kacche Murgh ki BiryaniKacche murgh in the Hindi language means “raw chicken“. Chicken is marinated with curd and spices overnight. Marinated chicken is then layered with partially cooked rice, inside a pot. The pot is then sealed and cooked on low heat.

In this post, I am sharing the recipe of Kacche Murgh ki Biryani.

Making a perfect biryani needs a bit of experience, patience and overall a good understanding of time and temperature of cooking biryani. Overcooking or undercooking biryani will spoil the entire dish.

In this post, I am sharing the tried and tested recipe of Kacche Murgh Ki Biryani. Dum cooking makes biryani so aromatic and flavorful that you will surely fall in love with it. If you are a beginner or never ever made biryani then try this recipe.

Difference between Pulao/pilaf and Biryani

Most of my youtube subscribers commented and asked me this question many times. So, a short difference between them is:

  1. Pulao/pilaf is cooking together of rice and vegetables or meat while biryani consists of a separate layer of rice and meat in it.
  2. Biryani has a lot more spices and flavors as compared to pulao or pilaf.

Accompaniments for Biryani:

You can serve this Hyderabadi chicken dum biryani with Mirchi ka salan, Hyderabadi chicken masala, Hyderabadi Hariyali chicken curry, raita, Dahi ki chutney, baghaar-e-baingan or salad.

About this Hyderabadi chicken dum biryani recipe:

This Hyderabadi chicken dum biryani recipe is made in a traditional way. The cooking process involves the use of potli masala that was used in olden days while making Hyderabadi chicken dum biryani recipe.

This potli is then discarded after cooking rice. One of the benefits of making this potli is that the whole spices will not come in the mouth while eating biryani.

This Hyderabadi chicken dum biryani is so flavorful and aromatic that you don’t need to add any store-bought garam masala.

All the whole spices that go in the store-bought biryani masala powder is added in the form of whole spices while marinating the chicken and also while making the biryani rice.

If you do not have all the whole spices then you can add store-bought biryani masala powder while making it.

You can make biryani masala powder at home. Just skip adding all the whole spices in marinating the chicken and add 1 tsp biryani masala powder to the recipe. This Biryani is so aromatic and flavorful that you will enjoy every single bite of it.

You can also check other delicious and popular Biryani recipes here:

  1. Mutton Biryani
  2. Chicken biryani in pressure cooker
  3. Egg Biryani   

Hyderabadi Chicken Dum Biryani recipe | Chicken Biryani recipe

Traditional Hyderabadi Chicken Dum Biryani recipe with step by step photos and a video.
Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 People
Calories 821kcal
Author Preeti Nayak

Ingredients

for preparing the Rice:

  • 2 Cups Basmati Rice long-grain, aged
  • 7-8 Cups Water
  • Salt to taste

for making Fried Onions

  • 2 Onions medium size, sliced
  • Oil for deep frying

for Marinating the Chicken :

  • 1 Kg Chicken, cut into bite size pieces
  • 2 Tsp Ginger Garlic Paste
  • 1 Cup Curd/Yogurt, Dahi
  • 5 cm Cinnamon Sticks or Dalchini
  • 5 Green Cardamom or Hari Elaichi slightly crushed
  • 1 petal Mace or Javitri
  • 1 Star Anise or Chakra Phool
  • 1 small Bay Leaf or Tej Patta
  • 2 Black Cardamom or Badi Elaichi slightly crushed
  • 1 Black Stone Flower or Dagad Phool
  • 6 Cloves or Lavang
  • 1/2 cup Fried Onions
  • 1/2 cup Lemon Juice
  • 1/2 cup Coriander Leaves or Hara Dhaniya chopped
  • 1/4 cup Mint leaves or Pudina chopped
  • 2 Green Chilli discard the seeds
  • 1/4 Tsp Turmeric Powder or Haldi Powder
  • 2 Tsp Kashmiri Red Chilli Powder
  • 3/4 cup Oil same oil in which onions were fried
  • Salt to taste

for Potli Masala

  • 1 Tsp Black Pepper Corns or Kalimirch
  • 1/2 tsp Shahi Jeera or Caraway Seeds
  • 1 petal Mace or Javitri
  • 1 Star Anise or Chakra Phool
  • 1 Black Cardamom or Badi Elaichi
  • 2 Green Cardamom or Hari Elaichi
  • 4 Cloves or Lavang
  • 3 cm Cinnamon Sticks or Dalchini
  • 1/2 Black Stone Flower or Kalapsi or Dagad Phool

for Assembling & Layering the Chicken Biryani

  • a pinch Saffron Strands soaked in 1/4 cup of hot milk
  • 4-5 Tsp Ghee
  • 2-3 drops Orange Food Color optional
  • 1/2 Cup Coriander Leaves chopped
  • 1/4 Cup Mint Leaves or pudina chopped
  • 2 tbsp Fried Onions

Instructions

a) Preparing Fried Onions or Barista for making the biryani

  • First of all, heat oil. Fry the onion slices in batches till they start to become light golden brown in color. But be careful don’t burn them.
  • Take them out and drain out the excess oil on a kitchen tissue.
  • Reserve the oil that we used for frying the onions, it will be used in marinating the chicken.

b) Marinate the Chicken for making Chicken Biryani

  • In a mixing bowl, take chicken pieces.
  • Add the ingredients mentioned under the heading marinating the chicken.
  • Mix all the ingredients with the chicken.
  • Marinate for at least 2 hours or overnight. The longer you marinate the chicken, the better it will taste.

c) Prepare the Potli Masala

  • Take a clean cotton/muslin cloth.
  • Add all the ingredients mentioned under potli masala.
  • Tie all the spices in the cloth with the help of a thread.
  • Gently crush the spices. Be careful or the cloth will tear.
  • You can skip this step and can put spices directly into boiling water while preparing the rice.

d) Cooking rice for preparing Hyderabadi chicken dum biryani

  • Wash Basmati rice 3-4 times till the cloudiness of water is gone. Soak the rice in water for 30 minutes to 1 hour. This step is important don’t skip it.
  • Boil water in a vessel and add salt.
  • Drain the soaked rice and add it to boiling water. Add the potli masala(Spices tied in the cloth).
  • Cover it with the lid. Cook for 5 minutes.
  • Check the rice. It should be 80% cooked. If you press them they will split. It means they have a slight bite in them & not completely cooked. Drain the rice. Keep it aside.

e) Assembling & Layering for Chicken Dum Biryani

  • In a pan/kadhai first, add the layer of marinated chicken in the base.
  • The add the layer of fried onions, coriander leaves & mint leaves.
  • Now layer the basmati rice. Spread it evenly.
  • Then again add the layer of fried onions, coriander leaves & mint leaves.
  • Then add saffron milk, orange food color, ghee & cover with a lid.

f) Dum Cooking the Chicken Biryani

  • Make a wheat flour dough. Seal the sides of the pan with the dough. It will lock the steam inside. The rice and chicken are going to cook in this steam. This process of cooking is called Dum pukht.
  • Switch on the flame. First 15 minutes cook at medium flame.
  • Next 7 minutes cook at low flame. At the same time on the other burner keep a tawa/pan to heat up. Place the pot on the heated Tawa/Pan.
  • Cook on medium flame for 5 minutes.
  • Lower the flame and cook it for 10 minutes. Switch off the flame. Biryani is done now.
  • Remove the Seal carefully. Make sure to do it slowly if you are doing it for the first time. The dough also gets cooked and will become hard by now. Slowly open the lid. The time you open the lid the aroma of all the spices will fill your home.
  • Enjoy Hyderabadi Chicken Dum Biryani with Raita or Mirchi ka Salan, onion slices & lemon wedge this weekend 🙂

Video

Notes

  1. The curd should not be too thick or thin. Make use of fresh curd. Do not use lemon juice if using sour curd.
  2. While frying the onions for making barista, do not put too much onion in the oil. It will reduce the temperature of the oil and as a result, the onion slices will not be crispy.
  3. Also, after frying the onions, do not stack the onion one on another otherwise, the onions will not be crisp. Spread it evenly on a plate.
  4. Biryani is incomplete without ghee. Authentic Hyderabadi chicken dum biryani calls for the use of ghee while frying the onions too. I used refined oil while frying the onions but later on, while layering the Biryani added ghee.
  5. Don’t skip adding ghee while layering the rice because it will keep the rice moist. Also, the addition of ghee increases the flavor too.
  6. Use thick bottom pan for making this recipe.
  7. You can add few drops of rose or kewra essence while layering the Biryani rice. Make sure add only 2-3 drops. If adding more than that it will spoil your Biryani completely by overpowering its flavor.
  8. Seal the biryani pot properly. If the steam will pass out, you will never get the Biryani right. Either it will result in dry rice or the bottom of the Pot/Kadhai in which you are making Biryani will get burnt.
  9. If after sealing it you find the steam is leaking from any side do stick the dough on that particular side. Seal it again. You can seal the pot with Aluminum foil too.
  10. I had noted down the exact cooking time for Dum process while preparing this recipe. Please follow the timings exactly.

How to make Hyderabadi Chicken Biryani with step by step photos:

a) Preparing Fried Onions or Barista for making the biryani recipe

  1. First of all, heat oil. Fry the onion slices in batches. Don’t put too many onion slices in the oil. It will reduce the temperature of the oil and as a result, the onion slices will not be crispy.
  2. Fry the onions till they start to become light golden brown in color. But be careful don’t burn them.
  3. Take them out and drain out the excess oil on a kitchen tissue.
  4. Don’t stack one on another otherwise, the onions will not be crisp.
  5. Reserve the oil that we used for frying the onions, it will be used in marinating the chicken.
preparing fried onions or barista for making hyderabadi chicken biryani recipe

b) Marinate the Chicken for making Chicken Biryani

  1. In a mixing bowl, take Chicken pieces.
  2. Add the ingredients mentioned under the heading marinating the chicken.
  3. Mix all the ingredients with the Chicken.
  4. Marinate for at least 2 hours or overnight. The longer you marinate the chicken, the better it will taste.
marinating the chicken for making hyderabadi chicken biryani recipe

c) Prepare the Potli Masala

In Potli Masala spices are tied in a cloth and they will be used in cooking rice. It will be easy to discard it later.

  1. Take a clean cotton/muslin cloth.
  2. Add all the ingredients mentioned under potli masala.
  3. Tie all the spices in the cloth with the help of a thread.
  4. Gently crush the spices. Be careful or the cloth will tear.

This will help the rice to incorporate the aroma of all the spices and once the rice is cooked, we can discard the potli easily.

making the potli masala for making hyderabadi chicken biryani recipe

You can skip this step and can put spices directly into boiling water while preparing the rice.

d) Cooking Rice for preparing Chicken Biryani

  1. Wash Basmati rice 3-4 times till the cloudiness of water is gone.
  2. Soak the rice in water for 30 minutes to 1 hour. This step is important don’t skip it.
  3. Boil water in a kadhai and add salt.
  4. Drain the soaked rice and add it to boiling water. Add the potli masala (spices tied in the cloth).
  5. Cover it with the lid. Cook for 5 minutes.
  6. Check the rice. It should be 80% cooked. If you press them they will split. It means they have a slight bite in them & not completely cooked.
  7. Drain the rice. Keep it aside.
preparing biryani rice for making hyderabadi chicken biryani recipe

e) Assembling & Layering for Chicken Dum Biryani

  1. In a pan/kadhai first, add the layer of marinated chicken in the base.
  2. Then add the layer of fried onions, coriander leaves & mint leaves.
  3. Now layer the basmati rice. Spread it evenly.
layering the chicken and rice for making hyderabadi chicken biryani recipe

4. Then again add the layer of fried onions, coriander leaves & mint leaves.
5. Add saffron milk.

addition of fried onions, coriander and mint leaves for making hyderabadi chicken biryani recipe

6. To this, add orange food color, ghee & cover with a lid.

addition of orange food color, ghee and saffron milk for making hyderabadi chicken biryani recipe

f) Dum Cooking the Chicken Biryani

  1. Make a wheat flour dough by mixing wheat flour and water.
  2. Seal the sides of the Pan with the dough. It will lock the steam inside. The rice and chicken will cook in this steam. This process of cooking is called dum pukht.
  3. Switch on the flame. First 15 minutes cook at medium flame.
  4. Next 7 minutes cook at low flame.
  5. At the same time, on the other burner keep a tawa/pan to heat up. Place the pot on the heated Tawa/Pan.
  6. Cook on a medium flame for 5 minutes.
  7. Lower the flame and cook it for 10 minutes. Switch off the flame. Biryani is done now.
dum cooking process for making hyderabadi chicken biryani recipe

8. Remove the seal carefully. Make sure to do it slowly if you are doing it for the first time. The dough also gets cooked and will become hard by now. Slowly open the lid. The time you open the lid the aroma of all the spices will fill your home.

hyderabadi chicken dum biryani is ready

Enjoy Hyderabadi Chicken Dum Biryani with Raita or Mirchi ka Salan, onion slices & lemon wedge this weekend 🙂

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂

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