hyderabadi chicken biryani recipe, how to make chicken biryani

hyderabadi chicken biryani recipe, Learn how to make chicken biryani in a dum style with step by step photos
 
Making a good chicken biryani is just very simple and this recipe is perfect for a home preparation. This is easier than any dum biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook on a slow dum process, trapping the steam to retain the aroma. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil.
 
hyderabadi chicken dum biryani recipe
This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can try without any troubles. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.
 

step by step photos on how to make hyderabadi chicken biryani recipe

1. Add all the marination ingredients to a bowl. Mix them well to make a paste.
making marinade for hyderabadi chicken biryani recipe
2. Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours.
marinating chicken for making biryani recipe
3. Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if u don’t like to get a bite of the spices.Add soaked rice and cook till 3/4 cooked. The rice must be grainy.
4. Add the marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.
adding chicken to a pot for making biryani
5. Layer the rice over the chicken.
layering rice for making hyderabadi chicken biryani recipe6. Add fried onions, mint and coriander leaves. Sprinkle biryani masala.
sprinkling biryani masala for biryani
7. Layer the rice again.
repeat layering for making hyderabadi chicken biryani recipe step 6
8. Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk.
sprinkling mint for hyderabadi chicken biryani recipe
9.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.
covering with foil for biryani recipe
10. Cover the pot with a lid. If using dough. make sure the lid sits on the dough.
preparing for dum biryani
11. Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes.
cook dum chicken biryani on a tawa
12. Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime
lowering the flame for hyderabadi chicken biryani recipe
13. Flavorful dum biryani is ready.
easy biryani recipe
14. Fluff up the rice gently and serve. A mint raita or cucumber raita or onion raita or shorba/sherva or simla mirch ka salan go well with this.
garnishing and serving hyderabadi chicken biryani recipe
 
For more biryani recipes, check
vegetable dum biryani
veg biryani
muslim biryani
egg biryani

 

find complete hyderabadi chicken biryani recipe below

4.7 from 6 reviews
hyderabadi chicken biryani recipe, how to make chicken biryani
 
Prep time
Cook time
Total time
 
Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani
Author:
Recipe type: Main
Cuisine: Indian
Yield: 2 to 3
Ingredients (240 ml cup used)
  • 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
  • ½ kg or 1 lb chicken with bones or boneless
  • ¼ to ½ tsp. biryani masala powder for sprinkling in between layers
  • Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
  • Fistful of finely chopped coriander leaves
  • Fistful of finely chopped mint leaves
  • 2 to 3 tbsp. Sunflower oil or ghee
  • ¼ tsp saffron strands soaked in 3 tbsps. hot milk
Marination for hyderabadi chicken biryani recipe
  • 1 tbsp. ginger garlic paste
  • ¼ tsp turmeric
  • 3 green chilies slit (adjust to suit your taste)
  • ½ cup + 1 tbsp. yogurt / curd
  • 2 tbsps. Lemon juice (adjust)
  • 1 ½ tsp Kashmiri / byadgi red chili powder
  • ½ tsp biryani masala powder
  • ¼ tsp green cardamom powder
  • Salt to taste
Dry Spices for rice
  • 2 ½ cups water
  • 1 tsp oil
  • 2 small strands of mace
  • 1 large or 2 small black cardamom
  • 4 green cardamom
  • 3” cinnamon stick
  • 6 cloves
  • 1 large or 2 small bay leaf
  • ½ tsp pepper corn
  • ½ tsp shahi jeera / caraway seeds
Instructions
  1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
  2. This step is optional. Tie up all the dry spices for rice in a muslin cloth.
  3. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
  4. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
  5. Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
  6. Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
  7. Repeat steps of layering rice, coriander mint leaves and then fried onions.
  8. Pour the saffron milk all over.
  9. Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
  10. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
  11. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.
Notes
If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil, but cleaning up the mess is difficult. An aluminium foil too works ok.

 
Hope you liked the hyderabadi chicken biryani recipe
 

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Comments

  1. sunny p t says

    cooking of the way shown above is as easy as plucking a bunch of flowers the best simple and easy recipe to prepare at home

  2. sawera says

    This is the first time i m going to cook biryani. Can u plz explain me ny point 4, do i have to cook the marinated chicken first and then make layer?

  3. shalini says

    Thanks from the bottom of my heart for your prompt reply, which really helped me a lot.

    The taste of this biryani is LAJAWAB……………., WONDERFUL………………….. ETC…………………..

    My guests & family all were licking their fingers & ate it. They all were shocked that such a tasty biryani can be prepared at home & that too at an easy method.

    Once again thank u, thank u very much.

    • swasthi says

      Welcome Shalini,
      I really appreciate your time and effort to share all your cooking experiences with my recipes.your comment is valuable. Thank you so much
      Have a wonderful day.
      :smile:

  4. shalini says

    This biryani is very inviting. I need to prepare this biryani.

    One doubt, I have marinated the chicken, today evening & kept it in the fridge (Not in deep freezer). Can I prepare the biryani tomorrow evening or I should prepare it in the morning or at afternoon.

    Pls. tell me how many days, we can keep the marinated chicken in the fridge as well as in the deep freezer.
    Waiting for your reply.

    • swasthi says

      Hello Shalini,
      Marination for Over night is enough. But you can keep up to 24 hours in the refrigerator without any problem. Keeping it for longer than 24 hours may not be a healthy idea, even though refrigerated. I suggest using it up in 24 hours. When you make the biryani , finish it off , do not refrigerate the left overs since it is made from refrigerated chicken.. Refrigerating and heating chicken many times is not good for health..
      To freeze, i used to do it years ago this way when biryani was a regular affair..
      Fresh cut chicken from the butcher (not frozen), Wash drain off water thoroughly, Add little more turmeric than mentioned in the recipe and marinate. Freeze it immediately and use up within one week. The day before preparation i use to defrost it in the refrigerator and use it for my biryani or chicken kali mirch.
      Hope this helps

  5. Archana says

    OMG droolinggggg…..had a doubt of biryani masala powder……it is added for the marrination…..but then while assembling again it is used but how much to use while assembling…thank u in advance

    • swasthi says

      Hi Archana,
      !/4 tsp to 1/2 tsp biryani masala powder would be enough. I have updated. thanks for the mention.