Chicken Dum Biryani | Chicken Biryani Recipe | How to Make Chicken Biryani

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Biryani is by far the most loved and most popular delights not only in India but across the world. Having said that, every country, every region and every state has their own method of cooking this biryani and with different ingredients. Well, talking about the Indian varieties of biryanis, the Lucknowi or Awadhi Biryani is probably the most famous with mild spices and floral notes to it, the Hyderabadi Biryani is quite rich in piquant flavors, and then there are Kolkata Style Biryani and the Kerala Biryani, which again have distinct flavors and style of cooking. 

With all that intro to the Biryani, let me come to what I have in store for you today - the very enticing Chicken Biryani cooked in typical Hyderabadi "Dum Pukht" style wherein a succulent jhol (curry) of chicken is layered with partially cooked long-grain aged basmati rice and cooked over low heat to perfection. A beautiful melange of flavors and spices, needless to say, makes it my most favorite and preferred Biryani over others anytime and everytime. If you too are a biryani lover, then do give this recipe a try and I promise you will come back to this over and again....

   



HYDERABADI CHICKEN DUM BIRYANI



INGREDIENTS
  • Chicken (preferably thigh and drumsticks) - 750 grams
  • Long grain aged basmati rice - 4 cups
  • Thinly sliced onions - 1 and 1/4 cup
  • Slit green chilies - 5 to 6
  • Mint leaves - a handful
  • Ginger paste - 1 tbsp
  • Garlic paste - 2 tbsp
  • Whisked curd - 1 cup
  • Salt - to taste
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Kashmiri Red chili powder - 1 tbsp
  • Biryani masala (given below) - 2 tbsp
  • Lemon juice - 1 tbsp
  • Ghee - 2 to 3 tbsp
  • Refined Cooking oil - 1 cup
  • Milk - 1/2 cup
  • Saffron strands - 10 to 12
  • Kewra water - 2 to 3 tsp
Biryani Masala
  • Coriander seeds - 2 tbsp
  • Caraway seeds/ Shahi Jeera - 1 tbsp
  • Star Anise - 2
  • Cinnamon stick - 2 inch
  • Mace - 1 blade
  • Green cardamom - 5 to 6
  • Fennel/saunf - 1 tsp
  • Black cardamom - 1
  • Nutmeg - 1/4 a piece
  • Bay leaves - 2 to 3
  • Black pepper corns - 8 to 10
  • Cloves - 5 to 6
  • Dried red chilies - 2 to 3
To Boil Rice
  • Water - 8 to 10 cups
  • Green cardamoms - 5 to 6
  • Bay leaves - 2
  • Ghee - 2 tbsp

HYDERABADI CHICKEN DUM BIRYANI






HYDERABADI CHICKEN DUM BIRYANI



METHOD

PRE PREP
  • In a pan, dry roast all the dry spices given under biryani masala section on low heat until just fragrant.
  • Cool down and grind to a fine powder. Keep aside.
  • Wash and soak the rice in enough water for half an hour.
  • In a pan or kadhai, heat about 1 cup of oil. Once it is hot, lower the flame to medium and fry the thinly sliced onions in batches just until golden. Drain out on kitchen towel and keep aside. They will continue to get browned in their residual heat. SKIP THIS STEP IF USING STORE BOUGHT BROWNED ONIONS/BIRISTA.
  • Wash and pat dry the chicken.
  • Marinate it with curd, lemon juice, salt, a handful of browned onions, slit green chilies, mint leaves, turmeric powder, dhaniya powder, Kashmiri Red chili powder, biryani masala, garam masala and ginger & garlic paste. Rest in refrigerator for a minimum of 30 minutes.

MAKING THE CHICKEN JHOL
  • In a kadhai, heat some ghee. Once nice and hot, add in the marinated chicken (with all the marination) on high heat.
  • Let the chicken sear on high heat for 5 minutes. Keep stirring in between.
  • Lower the flame to medium. Cover and cook the chicken until tender, for about 10 to 12 minutes.
  • Switch off the heat and keep aside.

COOKING THE RICE
  • Bring 6 to 8 cups of water along with 2 tbsp of ghee, a good amount of salt, green cardamoms and bay leaves to a boil.
  • Once the water comes to a rolling boil, add in the washed and soaked rice. Cook the rice till 75% done, around 7 to 8 minutes. Immediately strain the rice and spread on a plate. Reserve some rice water aside to be used in the biryani later.

LAYERING OF CHICKEN BIRYANI
  • Let's start with the layering of biryani.
  • In a thick bottomed vessel or handi, spread the layer of cooked chicken (jhol). Add a layer of mint leaves, some fried onions and sliced green chilies.
  • Evenly top the chicken layer with partially cooked rice.
  • Sprinkle some biryani masala, few mint leaves and fried onions.
  • Mix few saffron strands in 1/2 cup of milk. Sprinkle this milk all over the rice.
  • Add a tbsp or two of ghee, a tbsp of kewra water and 1/4 cup of reserved rice water.
  • Cover the vessel or handi with aluminium foil followed by a heavy lid.
  • Place this handi on a hot tawa. Let it cook on high for 5 minutes. Afterwards, switch the flame to lowest and let the biryani cook on dum for 15 to 20 minutes.
  • Turn off the heat after its cooked and let the biryani sit for 10 minutes without opening the lid.
  • Open the lid, gently mix the biryani and serve with raita of your choice. We love devouring it with BURANI RAITA on the side.


HYDERABADI CHICKEN DUM BIRYANI




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