Hyderabadi chicken dum biryani Recipe to Try at Home
The diversity of Biryanis around the globe is awe-inspiring, with each type having its distinct flavour and form. However, "Hyderabadi Chicken Dum Biryani" stands out among the many variations for its distinctive spiciness and overall taste. It is the original and most famous type of Biryani, with Mutton Dum Biryani being the first, followed by Chicken Biryani and Vegetarian Biryanis.
Hyderabadi chicken dum Biryani is a traditional and delicious rice dish loaded with spices, tender chicken, and flavourful basmati rice. Hyderabadi Biryani originated from the Nizams, but Andhras have added their spices to make it even more delicious. This Biryani is known for its aromatic and spicy flavours and the slow cooking method known as "dum," in which the dish is sealed and cooked over low heat for an extended period to allow the flavours to develop fully. If you love eating Biryani and want to try something new, this Hyderabadi chicken dum biryani recipe is a must-try!
According to Biryani experts, the authentic way to cook Biryani is over a wood fire. However, since wood fires are less commonly used nowadays, it is still possible to achieve a similar taste when cooked on a gas stove.
How to make Hyderabadi Chicken Dum Biryani?
If you're a fan of flavourful and aromatic rice dishes, you'll love making Hyderabadi Chicken Dum Biryani at Home. Follow these steps to create a delicious and authentic Hyderabadi Chicken Dum Biryani in the comfort of your kitchen.
Ingredients of Hyderabadi Murgh Dum Biryani
Barista
500 gms chicken
For golden brown onions
Refined oil (as required)
3 onions, sliced
Salt
For Marination:
200 gms yogurt
1/4 tbsp Kashmiri red chili powder
1/4 tbsp turmeric
1 tsp coriander powder
1 tsp shahi jeera
1 tbsp ginger paste
1 tbsp garlic paste
1 part crushed golden brown onion
1-inch cinnamon (powdered)
4 Green cardamom
4 Cloves
1 Bay leaf
1/4 tbsp garam masala powder
1/2 tsp freshly ground black peppercorn
1 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
2 nos green chilies, chopped
1/2 tbsp lemon juice
to taste salt
For cooking the rice:
500 gms long-grained Basmati rice
1/4 tbsp lemon Juice
3/4 tbsp black cumin (shahi jeera)
2 Star anise
4 times the rice water
to taste salt
Whole spices:
1/4 meter muslin cloth for preparing Bouquet garni of the whole spices
1-inch cinnamon stick
2 Green cardamoms
1 Black cardamom
1 strand mace
4 Clove
9 Bay leaves
For the layering:
3 tbsp ghee
20 ml milk
1/2 gms saffron strands
2 tbsp mint leaves, finely chopped
2 tbsp coriander leaves, finely chopped
2 Green chilies
15 ml kewra water
30 gms raisins, fried
30 gms cashew nuts, fried
1/2 tsp cardamom powder
For sealing the handi:
1 cup dough (kneaded)
Hyderabadi Chicken Dum Biryani Recipe - Follow the Steps
Thinly slice the onions and sprinkle some salt. Let them sit for 10 minutes, squeeze out the excess water, and deep fry in oil until golden brown and crisp. Set aside on absorbent kitchen paper.
Marinate the chicken with the specified ingredients for at least 2 hours.
Rinse and soak the rice for 30 minutes.
Soak the saffron strands in hot milk to extract the colour and flavour.
Make a bouquet garni with the specified whole spices by tying them in a muslin cloth.
Place the bay leaves on the bottom of a handi (a pot or casserole). Spread the marinated chicken evenly on top of the bay leaves.
Bring a large pot of water to a boil, adding shahi jeera, star anise, the bouquet garni, lemon juice, and salt to taste.
Add the rice to the pot and cook until it is half done. Remove half of the half-cooked rice with a large perforated spoon and spread it over the marinated chicken in the handi. Sprinkle 1/4 cup of hot rice water over the rice layer.
Sprinkle half of the coriander leaves, mint leaves, half of the fried onions, a little saffron milk, melted ghee, fried raisins, cashew nuts, and cardamom powder over the rice.
Allow the remaining half of the rice to continue cooking until it is al dente (just done).
When the rice is 70% cooked (al dente), strain it and add it to the top of the other rice layers in the handi.
Remove the bouquet garni and discard it. Sprinkle the remaining coriander and mint leaves, fried onions, saffron milk, and kewda essence over the top of the rice. Pour melted ghee over the top.
Cover the handi with a tight-fitting lid and seal it with the dough.
Place the handi on high heat for 15 minutes. Then, place a hot grill underneath the handi and let it "dum" (steam cook) for 20 minutes.
After 20 minutes, turn off the heat and let the handi sit for 10-15 minutes.
Carefully remove the lid, as there will be hot steam inside.
Serve the Biryani hot with your choice of raita. You can also pair it with Boondi raita.