Chicken Dum Biryani is a worldwide popular biryani variety prepared with flavorful spices, juicy chicken and basmati rice. The highlight of this Dum Biryani is the process of slow double-layered cooking popularly known as Dum.
When it comes to non-veg, biryani is one of the important and most delicious foods for Indians. And among so many varieties of biryani cooked in multiple parts of India, this Hyderabadi chicken dum biryani plays a vital role in Indian cuisine.
I have posted another south popular biryani, chicken cooker biryani(with Seeragasambha rice) also in my earlier post. Please have a look.
Hyderabadi restaurant-style chicken dum biryani recipe
The procedure may seem tricky and frightening for beginners but when you follow the process properly, making this dum biryani is not very tough. Initially, I have tried 2 to 3 methods to make this Hyderabadi dum biryani and finally settled with this method. This is a foolproof recipe, even beginners can make it to please their family.
The main tip I would like to give you is, learn about the nature of the basmati rice you use before making any kind of biryani for the proper measurement of Rice Water ratio. As I have already mentioned in my other posts, usually for biryani, after soaking the rice for 30 minutes the water ratio would be 1:1.5(rice: water) using the same cup in which we measured rice.
Always try to marinate the chicken pieces at least for 30 minutes for juicy and tenderly cooked chicken pieces.
Chicken dum biryani | Hyderabadi restaurant style chicken dum biryani recipe
Learn how to make restaurant style Hyderabadi chicken Dum biryani with stepwise pictures and a detailed video.
Ingredients
Ingredients:
- ½ kg chicken
- 2 cups basmati rice
To marinate:
- 2 tbsp curd
- ½ tsp salt
- ½ tsp ginger garlic paste
- ½ tsp chilli powder
- ¼ tsp turmeric powder
To semi-cook basmati:
- 1 ltr water
- 3 cinnamon sticks
- 3 cloves
- 1 star anise
- 1 bayleaf
- 1 mace
- ½ tsp salt
For biryani:
- 3 tbsp oil
- 1 tsp saunf fennel seeds
- 2 big onions
- 2 green chillies
- 1 tsp ginger garlic paste
- 1 tomato
- ½ cup chopped mint
- ¼ cup coriander leaves
- 1 tsp curd
- ½ tsp chilli powder
- 1 tsp salt
- 1 cup boiling hot water
To dum:
- 1 old tawa
- 1- litre hot water
Instructions
Preparation:
- Wash and soak basmati rice in clean water for 30 minutes
How to marinate chicken:
- In a mixing bowl take washed chicken pieces, add curd.
- Add salt, ginger garlic paste, turmeric powder, and chilli powder.
- Mix all the spices with chicken and keep aside for 30mins to one hour.
Recipe to make chicken dum biryani:
How to boil basmati rice:
- In a big kadai take one ltr of water and boil it.
- Add all the whole spices given in the ingredients.
- Bring the water to roll boiling temperature and add the soaked and drained basmati rice.
- Add half a teaspoon of salt and half boil the basmati rice for 5 to 7 minutes.
- Check the consistency of the rice by pressing one cooked grain. Rice should be only half cooked.
- Now drain the water from the rice and remove all the whole spices. Keep the half cooked rice aside.
How to make biryani:
- Heat oil in another kadai, add fennel seeds, onions.
- Fry onions until deep brown color. You can save some browned onions for garnishing. Add green chillies.
- When onions are nice brown color, add ginger garlic paste and fry until the raw flavor completely goes off.
- Now add chopped tomatoes and cook until soft.
- Add chopped mint leaves and coriander leaves and cook them for two minutes.
- you can add a tablespoon of curd at this stage and mix with masala for a nice texture. This is optional.
- Add chilli powder. Remember we added chilli powder at marination too and also we added green chillies, hence use only the required amount of chilli powder.
- Now add the marinated chicken pieces and mix with the masala.
- Add required salt for the biryani.
- Now reduce the flame to low temperature and cover with a lid.
- Let the chicken cook in low heat for 5 minutes to absorb all the spices nicely.
- Meanwhile, boil around 2 ltr of water in a separate vessel for keeping Dum.
- After 5 minutes and chicken is half cooked, add the half cooked basmati rice, which we kept aside.
- Do not mix or stir. Just layer the rice on top of the chicken masala as shown.
- Maintain the temperature in a low state during the whole process.
- Pour a cup of super-hot water into the rice. No need to mix. Use the same cup which is used for measuring rice.
- Sprinkle some mint leaves on top. Close with a tight lid.
How to give dum:
- Remove the biryani kadai from the stove, heat an old flat tawa and keep the biryani kadai on top of it.
- This is double layered cooking. keep in medium flame.
- On top of the lid keep a heavy vessel with hot water(which is ready for dum in the meantime).
- Keep this dum setup in medium temperature up to ten minutes.
- After ten minutes switch off, open the lid and garnish with browned onions. You can use a tsp of ghee also for garnishing.
- Serve this delicious restaurant-style Hyderabadi chicken Dum Biryani with onion raita.
Video
Notes
Tips/Notes: 1. Use chicken with bones for making biryani. 2. For tenderly cooked soft chicken, always marinate before cooking. You can use lemon juice instead of curd, but curd gives excellent softness to the chicken. 3. Always cook broiler chicken medium size pieces only for ten minutes. If you use large pieces then cook for 15mins in medium flame. To achieve soft tenderly cooked juicy chicken never cook broiler chicken in very high flame for more than 10 to 15 minutes. Overcooking may turn the pieces rubbery and hard. 4. Use old tawa for keeping dum because later you may not get Roti or dosa from this overheated tawa.
Nutrition
Calories: 540kcal
Tried this recipe?Let us know how it was!
Preparation:
- Wash and soak basmati rice in clean water for 30 minutes.
- Clean chicken pieces with water and tap the pieces dry.
How to marinate chicken:
- In a mixing bowl take washed chicken pieces, add curd.
- Add salt, ginger garlic paste, turmeric powder, and chilli powder.
- Mix all the spices with chicken and keep aside for 30mins to one hour.
Recipe to make chicken dum biryani:
How to boil basmati rice:
- In a big kadai take one ltr of water and boil it.
- Add all the whole spices given in the ingredients.
- Bring the water to roll boiling temperature and add the soaked and drained basmati rice. Add half a teaspoon of salt and half boil the basmati rice for 5 to 7 minutes.
- Check the consistency of the rice by pressing one cooked grain. Rice should be only half cooked.
- Now drain the water from the rice and remove all the whole spices. Keep the half-cooked rice aside.
How to make Hyderabadi biryani:
- Heat oil in another kadai, add fennel seeds, onions.
- Fry onions until deep brown color. You can save some browned onions for garnishing. Add green chillies. When onions are nice brown color, add ginger garlic paste and fry until the raw flavor completely goes off.
- Now add chopped tomatoes and cook until soft.
- Add chopped mint leaves and coriander leaves and cook them for two minutes.
- Next, add a tablespoon of curd at this stage and mix it with masala for a nice texture. This is optional.
- Add chilli powder. Remember we added chilli powder at marination too and also we added green chillies, hence use only the required amount of chilli powder.
- Now add the marinated chicken pieces and mix with the masala.
- Add required salt for the biryani.
- Now reduce the flame to low temperature and cover with a lid.
- Let the chicken cook in low heat for 5 minutes to absorb all the spices nicely.
- Meanwhile, boil around 2 ltr of water in a separate vessel for keeping Dum. After 5 minutes when the chicken is half cooked, add the half-cooked basmati rice, which we kept aside.
- Do not mix or stir. Just layer the rice on top of the chicken masala as shown. Maintain the temperature in a low state during the whole process. Pour a cup of super-hot water into the rice. No need to mix. Use the same cup which is used for measuring rice.
- Sprinkle some mint leaves on top. Close with a tight lid.
How to put dum for the biryani:
- Remove the biryani kadai from the stove, heat an old flat tawa and keep the biryani kadai on top of it.
- This is double layered cooking. keep in medium flame. On top of the lid keep a heavy vessel with hot water(which is ready for dum in the meantime).
- Keep this dum setup in medium temperature for up to ten minutes.
- After ten minutes switch off, open the lid and garnish with browned onions. You can use a tsp of ghee also for garnishing.
- Serve this delicious restaurant-style Hyderabadi chicken Dum Biryani with onion raita
Tips/Notes:
- Use chicken with bones for making biryani.
- For tenderly cooked soft chicken, always marinate before cooking. You can use lemon juice instead of curd, but curd gives excellent softness to the chicken.
- Always cook broiler chicken medium size pieces only for ten minutes. If you use large pieces then cook for 15mins on medium flame. To achieve soft tenderly cooked juicy chicken never cook broiler chicken in very high flame for more than 10 to 15 minutes. Overcooking may turn the pieces rubbery and hard.
- Use old tawa for keeping dum because later you may not get Roti or dosa from this overheated tawa.
Serve this delicious Dum biryani with Chicken chukka or chicken65
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