Chicken Dum Biryani | Hyderabadi Biryani || How to Make Hyderabadi Biryani with step-by-step photos
Dum biryani is a mixed rice dish. It is made with spices, rice, and meat. usually is cooked on slow dum processing for around 50-60 minutes, this is aromatic, flavored, and mouth-watering spiced biryani that can be used for any type of meat as desired
This recipe is basically adapted from Hyderabadi cuisine in India, which is later used in many other cuisines due to its fabulous and flavored taste,
Hyderabadi biryani is a classic dish of the Mughal nizams is eye-catching aromatic rice loved by all, we all love biryani, but when it comes to preparing them most of us step back because of the tedious process, But trust me, once you learn the right process, it is such an easy breezy way of making restaurant-style chicken dum biryani you will adore
Chicken dum biryani can be prepared in two ways,kachi(raw) method and half done method
In the kachi method of making biryani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice saffron, etc, sealed and cooked on slow dum processing, trapping the steam inside for even cooking, Pakki is the other method where the meat and rice are cooked separately and then the rice saffron, etc are layered
Sealed and cooked on a dum process for a shorter time
In this method, I m sharing the first method of making i.e
Kachi dum biryani made in a Hyderabadi style this recipe yields very aromatic biryani rice with delicious, soft tender, and succulent chicken with bursting flavor
This is my style of making Hyderabadi Chicken Biryani or Chicken dum biryani at home
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To prepare this recipe first wash the rice a few times till the water runs clear, soak in an ample amount of water for 3 hours and keep aside
Wash the chicken pieces thoroughly under the running water and set them aside until required
Collect all veggies and prepare them
Soak saffron thread in a little milk
Prepare biryani masala powder precise to my spice recipe or store-bought masala also can be used...
Heat the oil in a wok pot or pan, add sliced onion, and fry evenly until golden_When they turn dark brown, drain them out from the oil
Bring 11/2 to 2-liter water to a boil in a pot or a pan, and add bay leaf, shah jeera, green cardamom, and black peppercorn. cloves, cinnamon stick, star anise, and salt, Note, If you don’t like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and put them in the water
When the water comes to a boil, add soaked and drained rice along with white vinegar and cook until al dente or 50% done
Mean to say you must feel the bite when you bite through a rice grain, the rice should be firm and grainy but not mushy, drain them out from the water
And set aside until required
While the rice cooks let us make the chicken marinate for an hour
Take a large-sized bowl and put all washed chicken along with spices
Stir to combine well then add remaining spices, further mix till everything is incorporated
At this stage can adjust the salt and chili to taste, then add ghee and further stir to combine well
Keep in the refrigerator for marination for an hour
Take a large capacity and heavy bottom pot and transfer all marinated chicken to the pot, Let the chicken heat up for 2-3 minutes on high flame until oil comes on top and separated, don’t stir the spoon at all
Take out oil from the top of chicken gravy for use at the time of dum
Then put some tomato slices along with some green chilies
Right after layer the rice over the chicken gravy
Then sprinkle soaked saffron, fried brown onion coriander, and mint leaves along with gravy oil
Lastly, sprinkle biryani essence and cover with an airtight lid to trap the steam or dum
Seal the pot firmly with dough or foil sheet and press it off onto the pot for an airtight seal
Place the pot on preheated Tawa, First gives it to high flame for 10 minutes then reduce the heat to low. And allow slowing cooking on low heat for 50-60 minutes
Once done turn off the flame and remove the foil sheet from the top allow to rest for at least 20 minutes
Now slightly mix them
Aromatic dum chicken biryani is done, transfer to the serving dish/tray
And serve with raita for more raita can search on my blog
Chicken Dum Biryani is a mixed rice dish. It is made with spices, rice, and meat. usually is cooked on slow dum processing for around 50-60 minutes.
Ingredients for Chicken:
- 1 kg, chicken 8 pieces
- 4 tbsp, homemade biryani masala
- 250g, homemade yogurt
- 2 tbsp, ginger garlic paste freshly ground
- 4 medium-sized, red tomatoes chopped
- 1 handful, of coriander, leaves chopped
- 1 tbsp, mint leaves chopped
- 10-12 small-sized, green chilies
- 2 tbsp, lemon juice
- 300g, pure ghee/banaspati ghee
- 400g, onion thinly sliced or fried brown onion
- 250ml, oil for frying onion slices
For Rice:
- 1 kg,sella banaspati rice soaked
- 4-5, black peppercorn
- 4 pods, green cardamom
- ½ flower, star anise
- 1 tbsp, white vinegar
- 1 tsp, black cumin
- 1 tbsp, salt
- 1-inch, cinnamon stick
- 3-4 pcs, cloves
- 1 pcs, bay leaf
- 1 ½ liter, water
For Dum Rice:
- Brown fried onion
- 1 medium-sized, tomato
- 3-4 pcs, green chilies
- 1 tbsp, coriander leaves
- 8/8 inches foil sheet
- 5-6 leaves, mint
- 3-4 drops, biryani essence
- 10-12 threads, of saffron soaked in little milk
How to make the Dum Biryani?
- Take a large-sized bowl and put all washed chicken pieces, ginger garlic paste, lemon juice, biryani spices powder, chopped tomatoes, beaten yogurt, fried onion, coriander, and mint leaves
- Stir to combine well till everything is incorporated
- At this stage can adjust the salt and red chili to taste
- Then add ghee and further stir to mix well
- Keep in the refrigerator for marination for an hour
- Take a large capacity and heavy bottom pot and transfer all marinated chicken to the pot
- Let the chicken heat up for 2-3 minutes on high flame until oil comes on top and separated
- Don’t stir the spoon at all
- If you see the chicken is getting stuck from the bottom reduce the heat to medium-low and just shake up the pot with a kitchen towel
- Take out oil from the top of chicken gravy for use at the time of dum
- Then put some tomato slices along with some green chilies
- Right after layer the rice over the chicken gravy
- Then sprinkle soaked saffron, fried brown onion coriander, and mint leaves along with gravy oil
- Lastly, sprinkle biryani essence and cover with an airtight lid to trap the steam or dum
- Seal the pot firmly with dough or foil sheet and press it off onto the pot for an airtight seal
- Place the pot on preheated Tawa
- First, give it to a high flame for 10 minutes then reduce the heat to low
- And allow slowing cooking on low heat for 50-60 minutes
- Once done turn off the flame and
- Remove the foil sheet from the top and slightly mix them
- Allow resting for at least 20 minutes
- Aromatic dum chicken biryani is done
- Transfer to the serving dish/tray and serve with raita for more raita can search on my blog
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