Chicken Dum Biryani Hyderabadi Style | Easy Chicken Biryani Recipe
This Chicken Dum Biriyani is a kachchi biriyani where raw marinated meat is placed at the bottom of the pot and then layered with half cooked rice, sealed and cook on a low flame or DUM method.
Servings: 4
Ingredients
Main ingredient
- 750 grams Chicken Cleaned & Cut into big pieces and make small slits with a knife
For Marination:
- 1 ½ cups Yoghurt
- 2 tbsp Lemon Juice
- 1 ½ tsp Red chilli powder divided
- 2 tbsp Ginger garlic paste
- ½ tsp Turmeric Powder
- 1/4 tsp Garam masala powder
- 2 inch Cinnamon Sticks
- 10 Cloves
- 1/4 tsp Cardamom Powder
- ½ tsp Shah Jeera Black Cumin Seeds or Caraway Seeds
- 2 Bay Leaves
- Handful Mint Leaves Pudina, tightly packed
- Handful Coriander Finely chopped
- 8 to 10 Green Chillies Halved
- 1 ½ tsp Salt Or as required to your taste
Cooking Rice:
- 2 ½ Cups Basmati Rice soaked in water for 30 minutes
- 8 Cups Water
- 1 tsp Salt
Dry Spices to add to Rice:
- 2 inch Cinnamon Sticks
- 10 Cloves
- ½ tsp Cardamom Powder
- ½ tsp Shah Jeera Black Cumin Seeds or Caraway Seeds
- 2 Bay Leaves
Caramelising Onions:
- 2 Large Onions Thinly Sliced
- 1 tbsp Oil
For Saffron milk:
- Few Saffron Strands dissolved in 1 Tablespoon lukewarm milk
Layering Chicken & Rice:
- Marinated chicken
- Half cooked rice
- Saffron Milk
- 2 tbsp Lemon Juice
- Caramelised Onions
For garnish:
- 1 Onion thinly sliced in circular rounds and soaked in a teaspoon of lemon juice
Instructions
Marinating the chicken:
- To the cleaned chicken add 1 teaspoon of red chilli powder and 1 teaspoon of salt. Rub well into the chicken and set aside.
- In a large bowl, add all the ingredients under the list “For marination” and mix well.
- To this add the cleaned chicken pieces and rub the marinade well into the chicken.
Cooking rice:
- In a large pan, bring about 10 cups or surplus amount water to boil.
- Add salt to the water.
- Add rice once water starts boiling.
- Turn off the heat once the rice is half cooked. It may just take about 2 to 3 minutes.
- Now drain the water completely from the rice.
Caramelise Onions:
- While the water is boiling in the above step, heat 1 oil over medium heat and fry onions till golden brown and set aside.
Layering and Cooking:
- Take a wide bottomed pressure cooker and arrange marinated chicken in a single layer.
- To the half cooked rice add all the ingredients under the list “Dry masalas to add to the rice” and mix well.
- Add the rice on the layered chicken.
- Now spread saffron milk and lemon juice evenly over the rice.
- Finally spread the fried onions over the rice.
- Close the lid of the pressure cooker (without weight) and place the cooker over high heat for 5 minutes.
- Now you can see the steam escaping, at this stage place the weight and reduce the heat to medium low. Let it cook for 15 minutes, just ensure that the whistle shouldn’t come.
- Finally reduce the heat to low and leave it for another 5 to 8 minutes.
- Turn off the heat and open the lid of the cooker once the pressure subsides.
- Chicken dum biryani is ready. Put a spatula at the edge of the vessel and lift it up carefully and loosen it. You can see that the chicken pieces at the bottom are so well cooked and get a nice golden brown colour to them.
- Serve with Chicken curry or raita or just with some raw onions soaked in lemon juice.
Recipe Video
Notes
- If you are a novice cook or making it for the first time, please follow the instructions given in the post.
- Adjust spice levels to suit your taste but my suggestion is to try with thses measurements.
- Use best quality aged Basmati rice, good quality chicken and the best saffron available.
- Marinate chicken for at least 4-6 hrs and if running out of time then two hours will do.
- No substitutes and no compromise in any ingredients for this particular recipe.
- If you want you can include some butter or ghee, add it over the rice and also while marinating the chicken.