Easy Hyderabadi Chicken Dum Biryani Recipe Step by Step
This authentic Hyderabadi chicken dum biryani is absolutely delicious and easy to cook.
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.