Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani in 5 Easy Steps

Making a good Hyderabadi chicken dum biryani involves so much culinary expertise. In other words, it should convey the regal charm of Hyderabad cuisine.

I promise that your long thriving for authentic Hyderabadi biryani will finally get satisfied here. Learn how to make Hyderabadi chicken dum biryani recipe step by step.

Hyderabadi Chicken Dum Biryani – Spicy & Armonatic:

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

It takes just 30 min 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 in 5 Easy Steps

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 alike the yummy 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.

Hyderabadi Chicken Dum Biryani Recipe

Recipe Type: Main dish
Cuisine: Hyderabadi cuisine
Author: Cherie
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 2-3

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

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 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. Serve hot with onion, lemon and raitha of your choice.
Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani Recipe

This easy to cook Hyderabadi chicken dum biryani is absolutely delicious.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 500 gm Chicken/mutton cut into big pieces
  • 500 gm Basmati rice
  • Salt to taste
  • 2 Bay leaves
  • 8 Green cardamoms
  • 15 Black peppercorns 
  • 3 inch Cinnamon sticks
  • 1 tbsp Oil and to deep fry
  • 5 Onions sliced large sized
  • ½ tsp Caraway seeds (shahi jeera)
  • 10 Cloves
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Red chilli powder
  • 1 tsp Garam masala
  • 1 cup Yogurt 
  • 2 tbsp coriander leaves Fresh torn
  • 2 tbsp mint leaves Fresh torn
  • 2 tsp Lemon juice
  • 4 Green chillies
  • 2 Black cardamoms

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 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.

Take a Look at Few More Insanely Delicious Chicken Recipes:

You might also love to check these chicken recipes:- Quick chicken biryani in pressure cooker, Chilli chicken recipe homemade and Simple chicken curry recipe.

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