hyderabadi chicken dum biryani recipe

hyderabadi chicken dum biryani recipe
hyderabadi chicken dum biryani recipe
                 This hyderabadi chicken dum biryani recipe is just very simple to make and is perfect for a home preparation. This is easier than the Hyderabadi Paneer Dum Biryani and needs no sauting . Just mix all the ingredients and cook on a slow dum, 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. (read my tips mentioned at the end of the post)

Ingredients (serves 3 to 4)
1 ½ cups aged basmathi rice (good quality) (soaked for 20 to 30 mins, drain and set aside)
450 gms chicken with bones
1/4 to 1/2 tsp. biryani masala powder for sprinkling in between layers
Fried onions from 1 large onion (use half after marination to mix, ¼ for layering and ¼ for garnishing) (how to make Fried Onions for Hyderabadi Recipes )
Fistful of chopped coriander leaves
Fistful of chopped mint leaves
2  to 3 tbsps  sunflower oil or ghee
¼ tsp saffron strands soaked in 3 tbsps hot milk
Marination
1 tbsp ginger garlic paste
¼ tsp turmeric
3 green chilies slit ( adjust to suit your taste)
130 ml yogurt
2 tbsps Lemon juice
1 ½ tsp Kashmiri / byadgi red chili pow (others too will work, but adjust according to your variety)
½ tsp biryani masala pow (Homemade Biryani Masala Powder recipe)
½  tsp green cardamom powder
Salt to taste
Dry Spices for rice
2 ½ cups water
1 tsp oil
2 strands of mace
2 black cardamom
4 green cardamom
3” cinnamon stick
6 cloves
2 bay leaf
½ tsp pepper corn
½ tsp shahi jeera / caraway seeds
Method
1.     Marinate the chicken with marination ingredients and set aside for atleast 30 mins, 2 hrs is preferred and overnight is best.
 
2.     Heat a water in an utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil 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 
3.     While the rice cooks, place the marinated chicken in a 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 even the surface above the chicken
4.     Layer the rice from step 2 evenly, add fried onions, mint and coriander leaves
5.     Sprinkle 1/4 tsp to 1/2 tsp. biryani masala powder.
6.     Repeat steps 4 & 5
7.     Pour  the saffron milk all over
8.     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 mouth and cover the lid over the casserole.
9.     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 seethru lid you can see the vapour filled.
10.                       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 15 to 20 mins.  You can see the vapour driping on the moist cloth. Off the flame and leave it as it is for atleast 20 to 30 mins.
hyderabadi chicken dum biryani recipe
hyderabadi chicken dum biryani recipe
Tips to make your biryani perfect
1.     To prepare this, we need no great utensils, a non stick pan or a ceramic casserole like corningware or stainless stell pressure pan would do.
2.     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.
hyderabadi chicken dum biryani
hyderabadi chicken dum biryani without fried onion garnish

  

Share Your Comments & Feedback:

Comments

  1. 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.