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Chicken Dum Biryani Recipe

Written By Angela Steffi on Wednesday, October 26, 2016 | 10:21:00 PM

Chicken dum Biryani is the kings of all biryani recipes which is colorful, flavorful and aromatic.For a perfect biryani the meat has to be flavored first and then the flavors oozes out from the meat and is distributed throughout the rice.This recipe is very very easy to make and it taste absolutely delicious. Since we are marinating the chicken overnight the meat is going to be tender and juicy and the pieces will have lot of flavors in it.
Marinating the meat plays a vital role in getting perfect Hyderabadi chicken Biryani and also the amount of spices used should be scaled, do not over spice the pieces. And another important thing is the rice use good quality long grain basmati rice for making this Chicken Dum Biryani.
Cooking the rice also plays an important role ,be careful while cooking the rice do not over cook the rice.Another main thing to be taken into consideration is the chicken, use chicken pieces with bones, some skin an some fat to get the best flavor and taste and also make sure to cut the pieces little bigger for making chicken biryani.

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Serving Size           : 5 people

Preparation Time  : 15 minutes

Resting Time         :  2 hours - overnight

Cooking Time        : 15 + 10+ 15 minutes
Difficulty: Spice Level:
Quantity INGREDIENTS

For Marinating the Chicken
1 Kg Chicken with bones
1 Tbsp Ginger Garlic Paste
1 Tbsp  Chili powder 
1 tsp Garam masala powder
1/4 tsp Turmeric powder

3 cardamom , 4 cloves , 2 Cinnamon Stick
1 Tbsp Lemon Juice
1/2 cup Yogurt /  Curd
1 Tbsp Oil
Green Chilies 
Fried Onions (2 onions fried)
some  Coriander leaves
some Mint Leaves

Salt

For Flavoring the Rice
1 TbspGhee
1/2 tsp 2 bay leaves , 3 cardamom , 4 cloves , 1 Cinnaon Stick ,1 Start anise
2 cups Basmati Rice
Water   

Salt to taste

For Assembling the Biryani
2 tbsp Ghee / Clarified Butter

Brown Onions 
Handfull coriander and Mint leaves
2 Tbsp Saffron Milk


Cooking Method


Step 1) In a mixing bowl add the chicken pieces and season it with ginger garlic paste, turmeric powder,, garam masala powder, chilli powder, green chilies, lemon juice, Yogurt, fried onions, mint leaves , coriander leaves , oil and salt. mix it nicely and coat the chicken pieces well with the masalas. Marinate the chicken for a minimum of  2 hours to overnight.For best results marinate the chicken for overnight in the refrigerator.

marinating-the-chicken-for-biryanimarinating-for-hyderabadi-chicken-birynai

Step 2)  The next step is to flavor the rice , in a big pan heat a tbsp. of ghee and add the whole spices
bay leaves , cinnamon stick , star anise,  cloves and  cardamom and mix it once .After extracting all the flavors add enough water and season it with salt.once the water comes to a rolling boil add the basmati rice which has been soaked in water for 30 minutes and allow the rice to cook until the rice is 50 % done.
flavoring-rice-for-making-chicken-birynaicooking-rice-for-birynai

Step 3) Meanwhile lets layer the chicken pieces.In a heavy bottomed pan place the chicken pieces flat on the surface and once the rice is 50 % done "if you press it with your fingers you should be able to feel the texture in the rice" now at this point turn off the heat and spread it over the meat (do not drain the water completely there should be some moisture in the rice) and on the top sprinkle some fried onions ,coriander leaves and mint leaves .Again layer the remaining rice and sprinkle some fried onions ,coriander and mint leaves. Finally on the top add ghee and also add saffron milk to get a nice color (soak few strands of saffron in warm milk for 10 minutes and add)

layering-for-chicken-dum-birynailayering-for-Chicken-dum-Biryani-Recipe

Step 4) This is the most important step we need to lock all the flavors inside so to make it airtight take some dough (any dough I have taken chapathi dough) and apply it to the edges of the lid and press firmly So that it forms a tight seal. if you have any opening in the lid for steam cover that as well.

Cooking Time : 

15 minutes on a medium heat
10 minutes on low heat
and after that place the biryani pot on a hot tawa and cook for another 15 minutes on medium to low heat.


making-dum-for-biryanihow-to-make-Chicken-dum-Biryani

easy-chicken-birynai-recipe

That's is our Delicious chicken dum biryani is ready to be served .Do not mix everything after after opening, use a flat spoon to scoop out the rice and serve from one end. You can serve this with onion raita and ennai Kathirikai. This is the easiest way of making Hyderabadi chicken dum biryani.Make this biryani at home and surprise your friends and family.
Spread the Joy of Cooking :)

Hyderabadi-chicken-dum-biryani

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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

16 comments :

  1. Hi, I made this today and it came out quite dry. Could it be because I skipped the saffron milk?

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    Replies
    1. no it is not because of the saffron milk .We need to add some water to keep the rice moist so i have added some saffron milk ,you can also give the moisture by adding some water also do not drain the water completely from the rice there should be some moisture in the rice so that the rice will not turn dry.

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  2. Hi...I have a correction for you. Under Ingredients, the 3rd heading says "For Marinating the Fish". It should say "For Assembling the Biryani". :)

    ReplyDelete
    Replies
    1. Thank you for pointing the mistake.I have corrected :)

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  3. So I find it surprising that the chicken gets cooked without stirring or cooking them separately. Did you put uncooked chicken at the bottom?

    ReplyDelete
    Replies
    1. yes I have added uncooked chicken at the bottom, chicken cooks very fast .since we are going to cook it for 40 minutes the chicken will be fully cooked.

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    2. Thanks Steffi for the clarification. I always try out your recipes and will try this one as well.

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    3. Also... instead of the pot and dough seal, can I use pressure cooker and instead of using the whistle seal the vent with dough??

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    4. I think it would be impossible to seal the pressure cooker vent with dough because the pressure will be much higher when released through a narrow opening. Also in case of our sealing method if pressure gets too high it can escape through the cracks in the dough, in pressure cooker it can damage your safety valve. So you can use a pressure cooker but don't seal with dough, try the regular cooker-whistle under a low heat setting and then place the cooker on the tawa. All the best !!

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  4. Dear Angela, this chicken dum biryani recipe was awesome. I loved the way you described the ingredients by using a formatted table, really made understanding the whole recipe much easier. Cool pictures you posted. Thanks for sharing!

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    Replies
    1. Thank you very much for your feedback Jenny.I am happy that you liked the recipe. :)

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  5. Hi Steffi, I tried your recipe and came out very well. I intend to cook for 10 -12 people what would be the quantity of ingredients especially for marinating the chicken and the cooking time required

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  6. Hi Steffi, I tried your recipe and came out very well. I intend to cook for 10 -12 people what would be the quantity of ingredients especially for marinating the chicken and the cooking time required.

    Sam

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  7. Hello Steffi, I tried your briyani recipie and successful. Thanks.

    ReplyDelete
    Replies
    1. Hi Thank you so much for your feedback. I am glad that you liked the recipe.

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  8. 2 cups will weigh how many grams of rice?

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