Hyderabadi Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad served with kheera raita or cucumber raita or pyaz ka raita or onion raita and Hyderabad is famous for Biryani all across India.
Related Biryani Recipes:
- Hyderabadi Biryani with mutton in dum style
- Hyderabadi Veg Biryani Recipe
- Mutton Biryani Pakki Yakhni
- Mutton Biryani Kachhi Yakhni
- Mutton Biryani Ambur Style
- Chicken Biryani Ambur Style
- Hyderabadi Egg Biryani
- chicken biryani recipe
My post for today which is murgh biryani recipe would be dedicated to my home town Hyderabad where I have been born and spent so many years. Being a Hyderabadi I just love Biryani recipes and Biryani recipes are every Hyderabadi delight.
I am sharing the traditional and authentic way of making Hyderabadi Chicken Dum Biryani straight from my kitchen without missing even a single step with every minute detail.
Biryani is very special to me and very close to my heart and this recipe is something which is often made in every Muslim Household.
Also check out other chicken recipes collection on my blog which are a must try recipes like chilli chicken recipe, chicken pakora, chicken fried rice , chicken pulao , tandoori chicken etc…
The Chicken Dum Biryani which I am sharing today is a very delicious recipe and the steps are so easy to follow.
Hyderabadi Chicken Dum Biryani is a very lengthy process but at the same time is the easiest. Once you understand it then you can master the art of making biryani of any kind be it a chicken biryani or mutton biryani or a veg biryani.
Chicken Dum Biryani is a slow cooking process and this process is very essential to bring the perfect flavors out of the dum biryani.
It is a Dum method and it is called so as the chicken marinade and the rice is placed inside the cooking pot and is tightly sealed with a chapathi dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, its called as ‘dum cooking’.
It is very necessary to use fresh herbs and freshly pound garam masala to bring out perfect flavors to the biryani recipe.
The biryani requires many ingredients but if added in sequence then one can never go wrong in making the biryani.
We always make Hyderabadi Chicken Dum Biryani during gatherings and also during every occasion and is served with or Hyderabadi Mirchi Ka Salan Recipe or Bagara Baingan hyderabadi special.
We can also serve it with other starters like chicken 65 hyderabadi before serving the main course biryani.
Biryani is a must dish in every muslim wedding food platter in Hyderabad and I would love to share this lengthy but an easy process with my readers to learn and relish this traditional hyderabadi dum biryani.
If you would like to make the recipe then plan out before especially if you are trying it out for the first time. Gather all the ingredients which are required to make this chicken dum biryani.
It is also called as a ‘kachi yakhni biryani’ as the chicken is not cooked and instead is placed for the dum cooking therefore, it can be called as kachi yakhi biryani or dum ki biryani.
The biryani which I am posting here in not too spicy and I have added very few whole spices and if you are looking forward to a spicy biryani then stay tuned and watch this space as I update with lots of biryani recipes with chicken, mutton and vegetarian.
Below I would be sharing the detailed recipes of traditional hyderabadi chicken dum biryani recipe which has been a special dish of the Nawabs in Hyderabad and has been passing down from generations to generations and takes the first place in hyderabadi cuisine.
Before starting the recipe make sure the fried onions are handy and for the recipe of fried onions click on how to fry onions for biryani.
Recipe For Hyderabadi Chicken Dum Biryani Below:
- 11/2 kg chicken cut into large pieces
- 2 tbsp ginger garlic paste
- 2 tbsp red chilli powder
- 1 tsp turmeric powder
- salt as per taste
- 1 bunch coriander leaves
- 1 bunch mint leaves
- 7 - 8 green chillies
- 1 tsp caraway seeds(shahi zeera)
- 3 - 4 cloves(loung)
- 2 cinnamon sticks(dalchini)
- 3 - 4 cardamoms(elaichi)
- 3 - 4 black pepper corns(kali mirch)
- 2 cups fried golden brown onions
- 2 cups yogurt
- 1 tbsp oil
- 1 tbsp lemon juice
- tsp garam masala powder
- Water for boiling
- 1 kg basmati rice
- 2-3 cloves(loung)
- 1 cinnamon stick(dalchini)
- 2-3 cardamoms(elaichi)
- 1 tsp caraway seeds(shahi zeera)
- 2 - 3 black pepper corns(kali mirch)
- 1 tbsp lemon juice
- salt - to taste
- 2 tbsp oil
- 2 tbsp coriander leaves
- 2 tbsp mint leaves
- 2 tbsp fried onions
- 1 tbsp lemon juice
- 1 cup saffron flavored milk
- 1 tbsp ghee
- 1 cup water
- Fried onions
- Wash the chicken pieces well with lemon juice and water and strain the chicken completely.
- Add ginger garlic paste into it.
- Add red chilli powder, turmeric powder, salt and mix well.
- In a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.
- Add the green paste to the chicken marinade.
- Add whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.
- Mix the whole mixture well.
- Crush the onions and add into the marinade.
- Add beaten yogurt and mix well.
- Add oil over the marinade and mix well.
- Add garam masala powder and lemon juice and mix well.
- Check the taste of salt and add if required.
- Rest this marinade inside the refrigerator for about 45 minutes to 1 hour.
- Firstly, wash the basmati rice and soak it for about 35 minutes.
- Take a cooking pot, add water generously into it.
- Into the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.
- Bring the water to a boil.
- When the water starts boiling, add the soaked rice into it.
- Cook the rice for about 6 - 7 minutes until it is three fourth done.
- Strain the rice completely and rest the strained rice aside.
- In a cooking pot, to the base add oil and spill it all over the base.
- Add the chicken marinade into it and spread it evenly.
- Add the rice which has been cooked into it.
- Spread the rice evenly all over the marinade.
- Season the rice with coriander leaves, mint leaves, fried onions.
- Add lemon juice all over the rice.
- Add saffron flavored milk(2 saffron strands added into the ¼th cup of milk to get orange red color).
- Add ghee into it.
- Add little water all over the rice(optional).
- Make a chapathi dough and seal the lid and the cooking pot tightly with the dough.
- Switch on the flame, put the cooking pot onto the flame.
- Dum the biryani on sim flame for about 45 minutes.
- Take the biryani out with a spatula from one corner side and when taken out, the spoon has to go deep down and should come out with the rice and chicken.
- Serve the lip smacking biryani on a serving plate.
- Garnish the hyderabadi chicken dum biryani with fried onions.
- Also it can be garnished with coriander and mint leaves.
- And also serve it with lemon slices and raw onion rings.
2.Always soak the rice when the period of chicken marination is about to complete.
3.Start boiling rice for water when rice has been soaked for about ten minutes.
4.Do not cook the rice for a long time as the rice becomes soggy while giving dum.
5.The longer the time of marination, the more tastier the chicken would turn out.
6.If one is looking for more spicy flavor then the spices can be added more in quantity or can be reduced if less spicy flavor is required.
7.Using fresh herbs gives wonderful fragrance to the biryani.
8.Always check the salt taste while cooking rice, else the biryani would not get the required taste.
9.Another way of giving dum is, the cooking pot should be placed on a high flame and then simmer the flame and place a tawa/griddle below the cooking pot and dum for about 35 minutes.
10.Placing a tawa below the cooking vessel prevents the base of the cooking vessel from burning.
I will never say no to biryani 🙂 This looks so flavorful and YUM. Rice is cooked to perfection
Very good cooking site
Thank you shailesh…
Are you sure the rice doesn’t turn soggy if kept on dum for 45 mins??
Good question lafiya and many people face common problem here… The thing is when you are cooking rice do not ever over cook it because when the rice is almost cooked it definitely makes the biryani soggy after you put on dum for a long time…Therefore I suggest you to cook the basmati rice for about 5 minutes and immidiately strain the rice and dum for about 40 minutes…hope i answered your question…
Assalaam alaikum wrb,
It came out looking absolutely fabulous and tasted utterly delicious! !! Thank you so much Asiya. Five stars to the recipe plus an extra star for your perfect explanation. God bless you.
Walekumasssalam thank u so much lafiya…hope u like all our recipes and do keep giving us your feedback for us to improve and bring you the best recipes …
i tried many biriyani recipe but not perfect..
this recipe is awasom…thank u
Thanks for such a positive feedback anamika….hope you enjoyed making the recipe….
I love this biryani looks delicious, must try this.
Thank you so much Sunita… hope you try and give us the feedback…
This recipe is so good and quite simple to follow. Instructions are perfect. My husband has been making it and all our family and friends love it. Thanks Asiya
Thanks very much for trying out the biryani and hope you all enjoyed the biryani gathering!!!
Assalaamualaikum Asiya,
I would like to know, when we blend the hara masala paste and add it to the chicken. Will the mint leaves dominate the masala?
Walekumassalam Samreen, you have asked an important question as this could make or spoil the biryani….Whenever you blend hara masala make sure mint leaves are not more in quantity than the coriander leaves and green chillies…You can take more of green chillies and coriander leaves but not too much of mint leaves as they play a major role in giving strong pudina flavor to the biryani…I suggest you to make hara masala with less of pudina leaves and do not forget to add salt while making hara masala…Hope I cleared your query and do share your queries regarding this if you have any…Thanks
I wish the video showed the part of the recipe that involves “tightly sealing” the pot with chapathi dough.
I agree to your point karen…but you can just place a heavy weight instead of the dough or if you wish you can seal it with dough..The technique is used to avoid steam coming out of the pot…placing a heavy weight too does the trick…
Just delicious
Thank you…
Hi,
I made this chicken briyani and it came out very yummy, thanks for your recipe, my wife and my son loved it. This is the first time I got the texture and taste right, Thank you so much..
Thanks for trying out and your appreciation..do keep visiting our blog for more recipes..
is there any substitute for saffron flavored milk? I didn’t get saffron.
Yes there is a substitute… we can add orange food color into it…just add a pinch of food color into the milk, mix it up well and pour all over the rice…
My biryani always tastes different, I still can’t get dat fab taste , though I try h haRd, help I have a big family need to cook 2 kg rice biryani may b I get wrong somewhere wid quantity of ingredients I use 2 kg rice 2 kg mutton rest oil kam hojata hai ya zyada rice over cook hogaya to undercooked.
Hi Tehseen I understand what you are going through and making a perfect biryani is quite a task. You can take the help of my video procedure of biruani where I have used the masalas for 1 1/2 kg mutton and you can use the same quantity of masalas and a little bit extra as you are using 2 kg mutton. But since you are using 2 kg rice I insist you to add good amount of fried crushed onions as they form the main part in giving the gravy to the chicken marinade and also add around 3/4 kg of yogurt into the marinade. Adjust the spices as per the gravy. Hara masala that is green chilli paste should be made with many chillies approx 12-15 and added to the gravy…
My doubt is that is it ok after marinating the chicken will get cooked while putting Dum for 40 minutes on sim flame
Harish the chicken if marinated well for longer time the lemon acts as a tenderizing agent.On dum we need to initially put it on high flame for about 15-20 minutes then reduce the flame…do not put on sim flame for the entire 40-45 minutes.Just high up the flame initially then reduce it…
Hi asiya, I can across your site when I was searching for bheja fry, which was so simple to cook and also tasted very nice. And I have cooked it quite a few times. Well I have a question regarding chicken biryani.. it is definitely nice. But if I have to cook for only half kg rice.. do I have to halve all the ingredients..will be grateful if you revert.,thanks a lot
Rgds n tk care
Marina
Thanks Marina… just reduce all the ingredients of chicken marination to one third of the quantity mentioned in my post…Hope your biryani turns out well…
Thank you for a great recipe … I have a question regarding the Dum. Is it possible to do it in the Oven with a thick pot. Please let me know the temperature and duration if such a contraption is possible. Thank you in advance.
I would suggest you to use oven tray or bowl and not a cooking pot and add the marinated chicken and rice and tightly seal it. While cooking in oven set the temperature for about 300-350 F and cook for 1 hour..This way your biryani would cook slowly and not dry…
Dear Asiya,
I am thankful to you very much as you clearly narrated the chicken dum biryani recipe which I am planning to start a biryani center for which I have been searching online for the right discription for last few days. Please let me know the exact quantities of all ingredients for a 5 kilo rice to start with. Please also let me know how many kilos of chicken is needed for that 5 kilo rice and how many people we can serve and satisfy with that quantity. Can we use best quality of normal rice in the place of Basmati..? Because here the village folk wont afford cost. Please reply with the details to my email id if pissible with your valuable suggestions in this regard.
Thank you once again for your perfect and reluable discription of recipes.
Regards
Raj Kumar
9177563579
++
Hello Raj good luck for your biryani centre… You can use about 4 kg chicken for 5 kg rice… It can serve upto 25 people…The ingredients that I have mentioned can be multiplied to 5 times and added for the biryani…
Dear Asiya
Thank you for your reply n noted. There is a little bit confusion. In preparation of chicken maridation, you said to add ‘Whole garam masala’ i.e. cardamom, cinnamon, cloves, black pepper corn n shahi jeera which you mentioned in chicken marination ingredients. That means, this cambination is called ‘Whole garam masala’. Should we add these in raw meterial as they are, or should we make it powder or paste..? And again you told to add ‘Garam masala powder’ along with lemon juice in the same ingredients section as sr. no. 11. I did not undestand what this is as it seems to me repeated. Please clarify. Actually, I would like to talk to you if you dont mind. Please just give me a missed call to 9989466888 I will call you back at your convenient time.
Thank you very much for your providing a very much useful information.
Raj
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Hello Raj yes I added raw material and also its powder…whole garam masala is in raw and powder is also made at home which is in powdered form…
I have seen the video which explained very well how to cook DUMM Biryani and I will
try it out and see how it tastes. I cook Burmese biryani and it tastes great because i
always smoke it in the end with different type of wood coal. Also when it is marinated
I use afeem goda powder which enhances the taste and also makes you go to sleep. My
onions are fried in olive oil to a golden color along with small cardamons, cloves and
peppercorn. To prepare rice I pre soak it in warm water for an hour and a half. Then I wash this rice by running my fingers through it which makes it snow white. Then I
put the pan of rice under cold running water for 5 minutes. I cook this rice in a big pan
by just adding a two inch long round cinnamon stick. When the rice is cooked 75 percent
I strain it and keep it aside. Then I cook the biryani in three layers of cooked meat, rice
and add safron, melted ghee, mint and corrinander leaves, onions, khewra and rose water
and lid is sealed with chappati dough which is mixed with ghee and eggs and water and
pinch of salt and put in the oven at 350 degrees for 15 to 20 minutes. The dough is also
eaten because it tastes like rogheni naan. The Biryaniis empties in a huge plate and gradually
mixed togeter and put back in the pan and placed in the owen for 5 minutes and it is
smoked here. I have attended the Chefs Culinary college in USA for 6 years to get my degree.
Should I cook the chicken separately before the ‘dum’ part
No since it is a dum biryani…we don’t need to cook the chicken…
looks awesome .i have cooked this in past,i roughly chopped cilantro and mint for marinade. does blending to paste is better?It makes lot of sense.I am going to make it for christmas . before i switch to paste idea i would like your approval and blessing to make this little change. thanks
Yes we can roughly chop them and you did nothing wrong… Making paste gives us a marinade in gravy form…Onions, hara masala paste and curd gives us good gravy in biryani and not make it dry…
Hi..
Can we use pressure cooker or it has to be cooked. In specialy sealed container?
You can use a pressure cooker too….just give 3-4 whistles and check that your biryani is done perfectly…