Hyderabadi Chicken Dum Biryani recipe | How to make hyderabadi biryani
Traditional Hyderabadi Chicken Dum Biryani recipe with step by step photos and a video.
Author: Preeti Nayak
for preparing the Rice:
2cupsbasmati ricelong-grain, aged
salt to taste
for making Fried Onions
2onionsmedium size, sliced
oil for deep frying
for Marinating the Chicken :
1Kgchicken,cut into bite size pieces
2 tbsp ginger-garlic paste
2tspbiryani masala powder
1/4 tspturmeric powder
1tspred chili powder
salt to taste
2tbspchopped mint leaves
2green chilies slit
3 tbspoil (used to fry onions)
Whole spices to cook rice:
1tspshahi jeera (caraway seeds)
2-inch dalchini (cinnamon)
for Assembling & Layering the Chicken Biryani
a pinchsaffron strands(soaked in 1/4 cup of hot milk)
2-3dropsorange food color (optional)
1/2cupchopped coriander leaves
1/4cupchopped mint leaves or pudina
1tspbiryani masala powder
a) Preparing fried onions or barista
Heat oil & fry the onion slices in batches until they start to become light golden brown in color. But be careful don't burn them.
Remove 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) Soaking the basmati rice
Wash & soak the rice in water for 30 minutes to 1 hour. Drain off the water. This step is important don't skip it.
c) Marinate the chicken
In a mixing bowl, take chicken pieces. Add the ingredients mentioned under the heading marinating the chicken. Mix it.
Marinate for at least 2 hours or overnight. The longer you marinate the chicken, the better it will taste.
d) Cooking rice for preparing hyderabadi chicken dum biryani
Boil water in a vessel. Add salt & whole spices.
Add rice to boiling water. Cook for 5 minutes.
Check the rice. It should be 80% cooked. If you press them it will split. 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.Sprinkle some fried onions over it.
Now layer the partially cooked basmati rice. Spread it evenly.
Over it, sprinkle biryani masala powder, fried onions, coriander leaves, mint leaves,orange food color, kewra essence, saffron milk & ghee.
Cover with a lid.
f) Dum cooking for biryani
Make a wheat flour dough. Seal the sides of the pan with the dough.
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 from the heat & set it aside for 10 minutes.
Remove the seal carefully. With the help of a knife 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 :)
The curd should not be too thick or thin. Make use of fresh curd. Do not use lemon juice if using sour curd.
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.
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.
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.
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.
Use thick bottom pan for making this recipe.
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.
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.
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.
I had noted down the exact cooking time for dum process while preparing this recipe. Please follow the timings exactly.
Full recipe: https://theyummydelights.com/hyderabadi-chicken-dum-biryani/