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Hyderabadi Chicken Dum Biryani Recipe


  • Author: Suguna Vinodh
  • Prep Time: 30m
  • Cook Time: 60m
  • Total Time: 90m
  • Yield: 3-4 servings 1x

Description

Hyderabadi Chicken Dum Biryani Recipe made from scratch. Home style Hyderabadi Chicken Dum Biryani Recipe with step by step pictures / images and video made with homemade biryani masala.


Scale

Ingredients

Deep fried onions – Birista

  • 1/4 cup ghee
  • 500 grams onions, sliced thin

Marinating the chicken for Hyderabadi Chicken Dum Biryani

  • 1/4 cup plain yogurt / curd
  • half of the fried onions from above
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon salt
  • 1.5 teaspoon coriander powder
  • 1 tablespoon biryani masala powder
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 teaspoon red chilli powder
  • 3 green chillies, chopped
  • 1 lemon (juiced)
  • 500 grams bone-in chicken

Cooking Rice for Hyderabadi Chicken Dum Biryani

  • 1 star anise
  • 2 cardamom
  • 2 bay leaves
  • 3 cloves
  • 1 inch cinnamon
  • 2 cups basmati rice (500 ml)
  • 1 teaspoon ghee
  • 1.5 teaspoon salt

Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani

  • 2 teaspoon ghee
  • Marinated chicken from above

Layering the biryani

  • 2 tablepsoon mint leaves
  • 2 tablespoon coriander leaves
  • a pinch of saffron
  • 1/4 cup hot milk
  • remaining fried onions from above

 


Instructions

Deep fried onions – Birista

  • Add quarter cup of ghee to a heavy pan and add in the onions. Now, fried onions take anywhere between 20-25 minutes to get that deep brown colour. This is the first thing I start in the kitchen when making biryani so I can get all the other prep work done when the onions are cooking and doing its magic. Keep sauteing. The onions would slowly start to brown and change colour to a deep cocoa. Keep sauteing every couple of minutes as the onions in the corner of the pan tend to brown faster. So keep moving and mixing things. Once the onions are nice and brown, remove the onions and set aside. We will use half of the onions for marinating the chicken and half of it while layering the Hyderabadi style chicken dum biryani.

Marinating the chicken for Hyderabadi Chicken Dum Biryani

  • Take a big bowl and add in all the ingredients listed under marination for Hyderabadi style chicken dum biryani. Marinate for at-least 3 hours or over nite in the refrigerator.

Cooking Rice for Hyderabadi Chicken Dum Biryani

  • Wash and soak the rice in water before starting to cook for at-least 30 minutes. Soaking the rice helps the rice from becoming mushy while cooked. Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook.
  • Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook.
  • The rice should be cooked about 80-90 percent. When you eat a grain of rice, it should be cooked but still firm. It should be a little al-dente when you chew. At this stage, drain the rice. Before draining the rice, remove the spices. You do not want anyone chewing on cardamom or clove when they take a bite of their Hyderabadi style chicken dum biryani. It will ruin the palate. So I always remove the spices if possible and in a recipe like this, its easy to remove it too. Drain the rice on a colander and set aside.

Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani

  • Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for “dum” later in the same pan. Add in the marinated chicken to the pan. Keep the flame on medium and cover the pan with a lid. Cook for 15 minutes. Saute once or twice in between to avoid the chicken from scorching at the bottom. During cooking, if the chicken is very dry, feel free to add half a cup of water. Do not add a lot of water as we need a thick gravy for making Hyderabadi style chicken dum biryani. Once the chicken is cooked, remove from heat and set aside.

Layering the biryani

  • Soak the saffron in quarter cup of really hot milk or water. Other things we will need for layering apart from the rice and chicken masala are the fried onions, chopped mint, coriander leaves and the saffron milk.
  • Get all the prepped food ready. We will layer the Hyderabadi style chicken dum biryani. We will be doing a two parts layered biryani. So we will split all the prepped food in half and start layering. Remove half of the chicken masala gravy from the pan. To the other remaining half, add in half of the rice. Top the rice with half of the fried onions, mint leaves, coriander leaves and saffrom milk. Repeat the same to get one more layer. Cover the pan with a kitchen towel covered lid (the towel will absorb all the steam and also give a tight fit to the lid ). Place the pan back on the stove and heat it on a low flame for 15 minutes. Low flame is key. Otherwise, the biryani will scorch at the bottom. So a word of caution on that.
    Oven Method – Place the biryani bowl in a preheated 200C oven for 15 minutes. Remove from the oven. Let it rest for another 10 minutes before you serve.
  • Let it cook for 15 minutes. Tasty Hyderabadi style chicken dum biryani is ready.

Notes

If you plan on marinating your chicken over-nite, then do the fried onions / bristha the day before. Store the fried onions in an air tight container at room temperature. Some people add a little salt to their fried onions but I do not. Its a personal thing. Salt the onions if you like.

Keywords: Hyderabadi chicken dum biryani