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–+ servings
chicken biryani served on a plate

chicken biryani recipe restaurant style

Asiya
A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.
4.65 from 28 votes
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course chicken
Cuisine Hyderabadi
Servings 4
Calories 154 kcal

Ingredients
  

For marinating chicken:

  • 750 gms chicken cleaned and washed well
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon full ginger garlic paste
  • ½ teaspoon garam masala powder (powder of cloves, cardamom, cinnamon, black pepper)
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ½ bunch coriander leaves
  • 10-12 mint leaves
  • 6 green chillies vertically slit
  • 1 cup fried onions (5-6 medium size onions deep fried)
  • 1 cup beaten yogurt
  • ½ teaspoon green cardamom powder
  • 1 tablespoon lemon extracted juice
  • 1 tablespoon oil

For giving dum:

  • 600 gms basmati rice
  • salt - to taste
  • whole garam masala (4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
  • 1 teaspoon shahi zeera/caraway seeds
  • 1 teaspoon oil

For garnishing/seasoning while giving dum:

  • ½ teaspoon green cardamom powder
  • 2 tablespoon fried onions
  • 1 tablespoon lemon juice
  • 8-10 mint leaves
  • 2 tablespoon freshly chopped coriander leaves
  • 1 tablespoon onion flavored oil (oil remained after frying onions)
  • 1 teaspoon ghee
  • 3-4 saffron strands mixed with 2 tablespoon of milk

Instructions
 

Marinating chicken:

  • Firstly, in a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chillies, fried onions.
  • Mix this whole mixture well.
  • Add beaten yogurt, green cardamom powder, lemon extract, oil.
  • Mix the whole marinade well so that the masala is coated well to every chicken piece.
  • After mixing well, marinate the chicken for half an hour.

Cooking the rice:

  • Wash the basmati rice and soak the rice in water for about 30-35 minutes.
  • Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
  • Add shahi zeera and bring the water to a boil.
  • Add the soaked rice into the boiling water.
  • Cook the rice until it is 70% done or for about 7-8 minutes.
  • Switch off the flame and strain the rice.

Giving dum:

  • Take a handi, add little oil all over the base.
  • Add the marinated chicken at the base and spread the marinade evenly.
  • Over the chicken, add the rice that has been strained and spread it evenly.
  • Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.
  • Cover the handi with a lid.
  • Place a tawa on the stove.
  • Place the handi on the tawa.
  • Dum the biryani on high flame for 15 minutes.
  • Dum the biryani on low flame for 30-35 minutes.
  • Switch off the flame.
  • Biryani is done.
  • Serve the chicken biryani.
  • Watch the video procedure above.

Notes

  • Follow the tip mentioned in the blog post for a perfect biryani.

Nutrition

Nutrition Facts
chicken biryani recipe restaurant style
Amount Per Serving
Calories 154 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 133mg6%
Potassium 33mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 3mg4%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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