Hyderabadi Chicken Dum Biryani Recipe

Easy Hyderabadi Chicken Dum Biryani in 5 Steps

Making an authentic Hyderabadi chicken dum biryani recipe involves so much culinary expertise. In other words, it should convey the regal charm of Hyderabad cuisine (a blend of Mughal, Turkish, and Arabic).

Nizam’s Flavour to the Persian Dish!

To be precise, biryani has its origins in Persian cooking. The word Persian “birian” means fried before cooking. The Islamic Persians brought this delicious royal feast from Iran and introduced to the whole world including India.

Thus, the authentic Hyderabadi biryani accommodated several influences. Later on, this Mughal’s special dish moved to the nawabs and finally evolved in the vast kitchens of the Nizams of Hyderabad.

The Hyderabadi biryani is a class apart due to its wonderful aroma, complemented by tender meat and the right kick of spices to create its unique flavour.

I promise that your long thriving for authentic Hyderabadi biryani will finally get satisfied here. Hailing from the city of Nizams, I can proudly proclaim the Hyderabadi biryani as wholesome and healthy.

Hyderabadi Chicken Dum Biryani – Spicy & Armonatic:

Indeed globalisation effects cultural diversity. And Hyderabadi biryani is no exception. Along with Coca- Cola and McDonalds, Hyderabadi Biryani has also become global. Nowadays, this aromatic dish is found everywhere from 5-star hotels to street cafes.

I bet they won’t taste like the authentic Hyderabadi dum biryani. If you really want to enjoy the charm of Nizamesque slow-cooked Hyderabadi Kacchi Biryani, then you must taste it in the city of pearls itself. The kitchens of Paradise, Shadab, Adaa, and Dum Pukht Begum make the best biryani in Hyderabad.

I know it is tedious and time taking to make an authentic Hyderabadi chicken dum biryani. Generally, I prefer cooking it with chicken as my son is not that fond of mutton.

It takes just 1 hour and 5 simple steps for a delicious and healthy chicken dum biryani to fall onto your plate.

Know how? Get the ingredients ready before you start off.

How to Make Hyderabadi Chicken Dum Biryani Recipe Step by Step:

This easy to cook chicken dum biryani works best for bachelor’s diet-conscious ones who cannot attempt to control their taste buds; the busy ones who hardly find the time and everybody out there.

Easy, simple and tastes like the authentic Hyderabadi chicken dum biryani at your favourite restaurant. I tried mine, and it’s a perfect blend in flavour, colour and texture. Serve hot with onion, lemon and raitha of your choice.

step by step hyderabadi chicken dum biryani recipe:

raw chicken
Image Credit: Getty Images

This easy to cook Hyderabadi chicken dum biryani is absolutely delicious.

Easy Hyderabadi Chicken Dum Biryani Recipe

Recipe Type: Main dish
Cuisine: Hyderabadi cuisine
Author: Cherie
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Serves: 3

Ingredients:

  • Chicken/ mutton cut into big pieces – 500 gm
  • Basmati rice – 500 gm
  • Salt – to taste
  • Bay leaves – 2
  • Green cardamoms – 8
  • Black peppercorns – 15
  • Cinnamon – 3 inch sticks
  • Oil – 1 tablespoon + to deep fry
  • Onions sliced – 5 large
  • Caraway seeds (shahi jeera) – ½ teaspoon
  • Cloves – 10
  • Ginger paste – 1 tablespoon
  • Garlic paste – 1 tablespoon
  • Red chilli powder – 1 tablespoon
  • Garam masala – 1 teaspoon
  • Yogurt – 1 cup
  • Fresh coriander leaves torn – 2 tablespoons
  • Fresh mint leaves torn – 2 tablespoons
  • Lemon juice – 2 teaspoons
  • Green chillies – 4
  • Black cardamoms – 2
  • Marathi moggu (Kapok buds) – 2 sticks
  • Star anise (chakra phool) – 1

Chicken Dum Biryani Recipe Step by Step Instructions:

Step 1:

  1. Take the chicken and wash it thoroughly with fresh water and drain all the water.
  2. Add turmeric, salt, red chilli powder and mix it thoroughly until you feel all the chicken is covered with the added ingredients.
  3. To this, add ginger garlic paste, yoghurt, lemon juice, and garam masala. Mix it well.
  4. Also add few onion pieces, slit green chillies and the half of mint leaves, half of the coriander leaves and mix well and set it aside.
  5. Keep in the fridge for use till the next day. Anyhow, you can use this mixture anytime the same day after 6 hours of marination.

Step 2:

  1. Take oil in a frying pan.
  2. Deep fry the onions till golden brown. Keep it aside.
  3. Also shallow fry kaju and keep it aside.

Step 3:

  1. Wash the rice, drain and keep it aside.
  2. Take enough water for the rice to cook and heat it in a separate container. I generally, take 5 cups of water for 1 cup of rice.
  3. Once the water starts boiling add the drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick, anise star, marathi moggu and cook till three-fourth was done.
  4. Make sure the rice is not fully cooked because it will not give the biryani the desired grainy look. Then drain the water and keep it aside.

Step 4:

  1. Take a deep vessel or a handi in which you feel the biryani will fit and the biryani can be cooked. An important point to be noted here is that the container plays an important role in getting the right biryani done. It should not be too small. It is ok if it is a little big but make sure it is not small. It will allow the biryani to cook with enough space.
  2. Take oil in it and heat it. Add all the dry masalas and sauté for a minute till you can feel the aroma of the masalas.
  3. Now, add the marinated chicken. Stir and cook the chicken on a high flame for 5 min and then on low flame for 10 min or till it is done with a tightly closed lid that the vapour does not come out.
  4. Also, add the remaining mint.

Step 5:

  1. Shift the container onto a tawa.
  2. Now place the drained rice on the chicken, sprinkle the fried onion, kaju, coriander and close it tightly so no vapour comes out.
  3. Let it get cooked on dum for about 10 mins and stir it.
  4. Garnish this chicken duam biryani with chopped mint and brown onions.
  5. Tastes good when served hot with Mirchi ka salan, onion, lemon and raitha of your choice.
My Notes:

* Use the best quality, long grain basmati rice as it gives a good visual appeal without forming lumps.

** The longer the time of chicken marination, the tastier the biryani would turn out.

*** As this variant of biryani requires a slower method of cooking under pressure, placing a heavy bottom pan or tawa below the cooking vessel prevents burning of the base.

**** You can use 8-10 strands of saffron soaked in 2 tbsp milk. This is purely optional.

Hyderabadi Chicken Dum Biryani Recipe

Easy Hyderabadi Chicken Dum Biryani Recipe Step by Step

Cherie
This authentic Hyderabadi chicken dum biryani is absolutely delicious and easy to cook.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Hyderabadi, Indian
Servings 3 people
Calories 640 kcal

Ingredients
  

  • 500 gm Chicken/mutton cut into big pieces
  • 500 gm Basmati rice
  • Salt as per the taste
  • 2 Bay leaves (tej patta)
  • 8 Green cardamoms (elaichi)
  • 15 Black pepper corns 
  • 3 inch Cinnamon sticks (dalchini)
  • 2 tbsp Oil and to deep fry
  • 5 Onions large sized, finely sliced
  • ½ tsp Caraway seeds (shahi jeera)
  • 10 Cloves/laung
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Red chilli powder
  • 1 tsp Garam masala
  • 1 cup Yogurt /thick curd
  • 2 tbsp coriander leaves Fresh torn, chopped
  • 2 tbsp mint leaves Fresh torn
  • 2 tsp Lemon juice
  • 4 Green chillies small slit
  • 2 Black cardamoms
  • 2 sticks Marathi moggu (Kapok buds)
  • 1 Star anise (chakra phool)

Instructions
 

Step 1:

  • Take the chicken and wash it thoroughly with fresh water and drain all the water.
  • Add turmeric, salt, red chilli powder and mix it thoroughly until you feel all the chicken is covered with the added ingredients.
  • To this, add ginger garlic paste, yogurt, lemon juice, and garam masala. Mix it well.
  • Also add few onion pieces, slit green chillies and the half of mint leaves, half of the coriander leaves and mix well and set it aside.
  • Keep in the fridge for use till the next day. Anyhow, you can use this mixture anytime the same day after 6 hours of marination.

Step 2:

  • Take oil in a frying pan.
  • Deep fry the onions till golden brown. Keep it aside.
  • Also shallow fry kaju and keep it aside.

Step 3:

  • Wash the rice, drain and keep it aside.
  • Take enough water for the rice to cook and heat it in a separate container. I generally, take 5 cups of water for 1 cup of rice.
  • Once the water starts boiling add the drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick, anise star, marathi moggu and cook till three-fourth was done.
  • Make sure the rice is not fully cooked because it will not give the biryani the desired grainy look. Then drain the water and keep it aside.

Step 4:

  • Take a deep vessel or a handi in which you feel the biryani will fit and the biryani can be cooked. An important point to be noted here is that the container plays an important role in getting the right biryani done. It should not be too small. It is ok if it is little big but make sure it is not small. It will allow the biryani to cook with enough space.
  • Take oil in it and heat it. Add all the dry masalas and sauté for a minute till you can feel the aroma of the masalas.
  • Now, add the marinated chicken. Stir and cook the chicken on a high flame for 5 min and then on low flame for 10 min or till it is done with a tightly closed lid that the vapour does not come out.
  • Also, add the remaining mint.

Step 5:

  • Shift the container onto a tawa.
  • Now place the drained rice on the chicken, sprinkle the fried onion, kaju (Cashew), coriander and close it tightly so no vapour comes out.
  • Let it get cooked on dum for about 10 mins and stir it.
  • Serve hot with onion, lemon and raitha of your choice.

Notes

* Use the best quality, long grain basmati rice as it gives a good visual appeal without forming lumps.
** The longer the time of chicken marination, the tastier the biryani would turn out.
*** As this variant of biryani requires a slower method of cooking under pressure, placing a heavy bottom pan or tawa below the cooking vessel prevents burning of the base.
**** You can use 8-10 strands of saffron soaked in 2 tbsp milk. This is purely optional.
Keyword biryani, chicken dum biryani recipe, chicken recipes, dum biryani, hyderabadi chicken dum biryani recipe, hyderabadi mutton dum biryani recipe, instant chicken biryani

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3 thoughts on “Easy Hyderabadi Chicken Dum Biryani in 5 Steps”

  1. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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