Chicken dum biryani with Step by Step Pictures. Hyderabadi Style Chicken Dum biryani is a classic mughlai | hyderabadi preparation which is loved by all.
Chicken Dum Biryani Recipe
I even have covered just about all the chicken dum biryani incessantly asked questions on this post.
Learn the authentic way of creating chicken dum biryani and achieve restaurant style chicken dum biryani at home.
About Chicken Dum Biryani Recipe
I even have made so many sorts of biryani, but dum biryani has the actual taste. Love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is correctly made.
The cool part in making dum biryani is, if you find yourself placing the biryani for dum, your own home can be smelling like heaven. And in addition while you open the biryani it’s just heaven. Cannot describe it in words..You’ll be able to try my other easy veg biryani and non veg biryani as well.
Similar Recipes,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Last saturday our uncle family visited us, my cousin demanded me to cook lunch for him. So i made a decision to try a biryani since there may be nothing more special than dum biryani. I made biryani, chicken 65, raita, biryani brinjal as well. They loved the meal and enjoyed it to the core.
Preparation of chicken dum biryani
- Washing and Soaking of Basmati Rice
- Making of Special Garam Masala Powder
- Marinating chicken
- Cooking Rice
- Frying onions for garnish
- Layering of chicken masala and rice
- Final garnish with fried nuts and dried fruits
- Saffron milk addition
- Sealing the biryani pot
- Cooking the biryani in dum
- Serving.
📖 Recipe
Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe
Flavourful hyderabadi style chicken dum biryani with fragrant rice layer in a spicy chicken preparation is a family favourite.
Ingredients
For Special Garam Masala Powder:
Notes
Suggestions & Tricks
- Soaking rice and marination chicken could be very vital, so never skip it.
- Use good quality basmati rice for this, i take advantage of india gate basmati rice.
- Cooking the rice perfectly is very important. In the event you over cook it, the the entire biryani can be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it’ll just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala on this add to the aroma of the chicken biryani. So be sure you employ that.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.
Nutrition Facts
Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe
Amount Per Serving (1 servings)
Calories 1316
Calories from Fat 540
% Each day Value*
Fat 60g92%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 31g
Cholesterol 110mg37%
Sodium 252mg11%
Potassium 816mg23%
Carbohydrates 155g52%
Fiber 10g42%
Sugar 6g7%
Protein 39g78%
Vitamin A 1377IU28%
Vitamin C 16mg19%
Calcium 200mg20%
Iron 6mg33%
* Percent Each day Values are based on a 2000 calorie weight loss plan.
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Version 1: Chicken Dum Biryani Recipe (Easy Method)
1)wash the rice rather well. Soak them in water for 1 hour.
Special Garam Masala for Biryani
2)Lets make the special biryani masala. measure all of your ingredients and put aside. You’ll be able to either roast the masala or grind it dry.
3)I added all my dry masala in a blender and powder it tremendous. but i strongly suggest to dry roast it.
4)Special garam masala powder is finished. You’ll be able to store this in a air tight container for later use too.
5)Now lets marinate the chicken. Take chicken in a bowl.
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| Take chicken in a bowl |
6)Add in spice masala. I used kashmiri chilli powder, coriander powder and salt.
7)Add in chopped coriander leaves and mint leaves.
8) slit green chillies are added.
9)Pour in yogurt. Make sure that you employ un sour plain yogurt.
10)Special garam masala powder is added. You should use normal garam masala powder as well.
11)Ginger garlic paste is added
12)Mix well and let this marinate overnight. I let this marinate for two to three hours.
13)Meanwhile heat oil in a big pot, during which you will make biryani
15)Fry till golden brown.
 |
| fry till golden |
17)Set the onions in a bowl.
21)Add in soaked drained rice.
22)Boil this till rice is cooked to the fitting texture
23)Now rice is 90% cooked. While you taste it, it must have a little bit bite to it..
25)Now within the onion fried oil.
26)add within the marinated chicken.
27)I forgot so as to add in lemon juice to the marination,so i squeezed some in now..
You would add it while you marinate the chicken.
29)Now lay the rice over it
31)I soaked some saffron in some milk
32)pour that over as well
33)Sprinkle coriander and mint leaves
34)drizzle some kewra water. now that is optional..you may add kewra and rose essense as well..little or no
35)Now take 2 to three tblspn of ghee in a pan
36)cashews are added in.
38)fry till golden brown.
39)pour over the rice. pour that over the biryani together with the ghee
40)Now cover the pot with foil and place a plate over it
41)I placed some weight over it and put the flame to the bottom possible
42)i cooked it for 30 to 35 mins
43)Fluff the rice rigorously
Version 2: Chicken Dum Biryani Recipe ( Hyderabadi Style)
Ingredients for Making Chicken Biryani (Hyderabadi Style)
- Oil – 1.5 cup
- Potatoes – 2 large peeled and cubed
- Onion – 3 large sliced thinly
- Kewra Water – 1 tsp
- Rose Essence – 1 tsp
- Coriander Leaves – ¼ cup chopped finely
- Mint Leaves – ¼ cup chopped finely
- Ghee – 2 tblsp
- Saffron a pinch
- Milk – 3 tblsp
- Chapati Dough as needed
FOR MARINATION:
- Chicken – 1 kg
- Yogurt – ½ cup
- Chilli powder – 2 tblsp
- Salt to taste
- Ginger Garlic Paste – 4 tblsp
- Lemon Juice – 4 tblsp
- Coriander Leaves – ½ cup chopped
- Mint Leaves – ½ cup chopped
- Garam Masala Powder – 1 tblsp
- Green Chillies – 2 slit
FOR COOKING RICE:
- Basmati Rice – ½ kg
- Water numerous it
- Pepper – 1 tblsp
- Cinnamon stick – 2 stick
- Cumin Seeds – 1 tsp
- Cardamom powder – 6
- Cloves – 6
- Bay Leaf – 2
- Salt to taste
Methods to Make Chicken Biryani (Hyderabadi Style)
Pre-preparation
Heat oil in a pan, deep fry potatoes till golden brown, drain and put aside. In the identical oil add onions and fry till golden. Put aside ½ of the fried onions for topping.
Marinating Chicken
Now take chicken in a bowl, add all ingredients given for marination. Add ½ of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 1 hour.
Preparing Rice
Now take basmati rice and wash well. Soak for 30 mins. Now bring numerous water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it’s 75% cooked. Drain and put aside.
Assembling Biryani
Now take a big pan, add the chicken in the bottom. top with cooked rice, Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee.
Methods to Cook Biryani in Dum
Spread chapati dough around the sides of the pan, place a lid over it and seal the pot. Cook on very low heat for 40 to 45 mins. Now remove it from flame and let it sit for 15 mins. Now open the lid and blend the rice gently. Serve hot.
Pictorial:
1)Heat 2 cups of oil and fry cubed potatoes.
2)Fry on medium high heat till golden brown
3)Now it’s golden brown, drain and put aside.
4)Add in sliced onions and fry till golden.
5)Cook on high heat till it gets golden
6)Now it’s got nice and crispy. Drain and put aside.
7)Now lets marinate the chicken.
8)Add yogurt
9)chilli powder and salt
10)Add in green chillies and ginger garlic paste.
11)Add in lemon juice
12)coriander leaves and mint leaves
13) Add in garam masala powder
14)Add in half of the fried onions
15)1 cup of fried onion oil
16)Mix well. Leave to marinate for 1 hour.
17)Now cook basmati rice. Soak basmati rice for 30 mins. Bring numerous water to a boil, add salt and whole spices. Add rice and cook till it’s 75 percent cooked.
18)Drain and put aside.
19)Now take a big pot. Add chicken
20)top with cooked rice.
21)Top with coriander and mint leaves
22)fried potatoes
23)Top with the remaining half of the fried onions.
24)Sprinkle kewra water and rose water
25)Add in saffron soaked milk.
26)Top with ghee
27) Make some chapati dough.
28)Apply everywhere in the rim of the pan.
29)Place a lid on top and seal it well. Put the pan on a really very low heat for 45 mins.
30)Once 45 mins is over, let it sit for 15 mins undisturbed. Now open the lid.
31)Fluff the rice gently.
32)Serve
Suggestions & Tricks
- Soaking rice and marination chicken could be very vital, so never skip it.
- Use good quality basmati rice for this, i take advantage of india gate basmati rice.
- Cooking the rice perfectly is very important. In the event you over cook it, the the entire biryani can be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it’ll just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala on this add to the aroma of the chicken biryani. So be sure you employ that.
About Cooking Rice:
- All the time use good quality basmati rice. Make sure that the rice is aged and fragrant.
- Soak the rice for atleast 30 mins to 1 hour.
- When cooking rice, use numerous salted water. so the rice has enough space to cook properly.
- You add add whole spices within the rice cooking water (the way to cook biryani rice)
- cook rice as per proper texture(check below for suggestions)
Texture of Rice to Chicken Masala:
In case your marinated chicken is runny (in case your curd is watery and the masala leached an excessive amount of liquid), then cook the rice quite a bit less time.
Often Asked Questions FAQ
1)Why can we give dum to biryani?
It principally refers to let the rice and chicken cook under pressure and let the aroma infuse and trapping it contained in the pot. Subsequently large handis are sealed with dough or cloth to trap the steam, which then cooks the meat or rice until tender.
2)Chicken dum biryani origin?
Many historians imagine that biryani originated from Persia and was delivered to India by the Mughals. Biryani was further developed within the Mughal royal kitchen. the Mughal soldiers looked undernourished. With a purpose to provide a balanced weight loss plan to the soldiers, she asked the chefs to organize dish with meat and rice. (wiki)
3)How do you serve biryani?
Biryani will likely be served with onion raita, brinjal curry, papad and pineapple jam.
4)How do you discover out if biryani is cooked or not?
You’ll be able to easily comprehend it by the smell of the dish. Often chicken biryani takes 35 mins to cook. Mutton biryani takes around 45 mins to 1 hour to cook.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.
If you might have any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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