Hyderabadi Chicken Biryani recipe

Name: Chicken dum biryani
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 1 kg Chicken pieces; 4 nos. medium size Onion (prepare its paste); 4 nos. medium size Tomato puree (paste); 4 tablespoon Ginger garlic paste ((15-20 medium size garlic cloves and 1 and 1/2 inch ginger)); 1 no. medium size finely chopped Onion; 12-15 nos. Mint (pudina) leaves chopped; 4 tablespoon Coriander leaves chopped; 1 tablespoon Biryani masala; 3 tablespoon Cooking oil; 2 tablespoon Red chilli powder (kashmiri red chilli powder); 2 cup Water; 1 teaspoon Salt (as per your taste); 1 kg Biryani rice; 3 nos. medium size finely sliced Onions; 3 tablespoon Cooking oil; 1 teaspoon Shahi jeera; 1 teaspoon Turmeric powder; 2 nos. Cardamoms (Elaichi); 1 no. big Cardamom (black); 4 nos. Cloves; 1½ inch piece Cinnamon (dalchini); 2 nos. Bay leaf (tej patta); 1 no. Anis star (chakraful); 4 tablespoon chopped Coriander leaves and Pudina leaves ((10-15 pudina leaves only)); 1 pinch Green food colour; 1 pinch Orange food colour; Wheat dough - (two chapati dough ball); 1 no. boiled Egg; 2 teaspoon Salt (as per your taste); 1¾ cup Water (as per requirement)

Chicken dum biryani is a recipe that most non-vegetarians eat with great flavour. It is the crown dish among other non-veg dishes. Chicken Biryani is a Mughlai dish. This dish is very famous in India and other Asian countries. People who like chicken eat this dish very keenly. Chicken biryani takes more time to cook, but it tastes great. Whether it is a guest at home or a function, the chicken biryani aroma certainly glows on the face of people.

Chicken dum biryani is the goodness of rice and meat that comes in layers! Layers of rice and meat cooked with rich and finger-licking good masala in its own steam pressure until rice is fluffy and meat cooked just to perfection. A lengthy cooking process but it all totally worth it! Trust me!

Dum-style cooking involves cooking rice and meat (in layers) in a deep bottomed heavy pan (called handi). In this style of cooking food is tightly sealed and cooked over a slow fire in its own steam. Chicken dum biryani is such a dish that is something else to eat. Chicken has both protein and fat which is very beneficial for lean skinny people. It also gives strength to the body. Chicken is usually the pride of every party. Chicken has many nutritious elements which greatly benefit our body.
Follow the recipe given below and easily make this delicious chicken dum biryani.

Course: Main Dish
Cuisine: Mughlai
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 People

Recipe Video:

Ingredients:

Ingredients for preparing chicken masala for chicken dum biryani:

1kg – Chicken pieces
4 nos. – medium size Onion (prepare its paste)
5 nos. – medium size Tomato puree (paste)
4 tablespoons – Ginger garlic paste (15-20 medium-size garlic cloves and 1 and 1/2 inch ginger)
1 no. – medium size finely chopped Onion
12-15 nos. – Mint (pudina) leaves chopped
4 tablespoons – Coriander leaves chopped
1 tablespoon – Biryani masala
3 tablespoons – Cooking oil
2 tablespoons – Red chilli powder (Kashmiri red chilli powder)
1 teaspoon – Turmeric powder
2 cup – Water
1 teaspoon – Salt (as per your taste)

Ingredients for cooking biryani rice:

1kg – Biryani rice
3 nos. – medium size finely sliced Onions
3 tablespoon – Cooking oil
1 teaspoon – Shahi jeera
1 teaspoon – Turmeric powder
2 nos. – Cardamoms (Elaichi)
1 no. – big cardamom (black)
4 nos. – Cloves
1 and 1/2 inch – Cinnamon (dalchini)
2 nos. – Bay leaf (tej patta)
1no. – Anis star (chakraful)
2 teaspoon – Salt (as per your taste)
1 and 3/4 cup – Water (as per requirement)
4 tablespoons – chopped Coriander leaves and Pudina leaves (10-15 pudina leaves
only)
1 pinch – Green food colour
1 pinch – Orange food colour
Wheat dough – (two chapati dough ball)
1no. – boiled Egg

Ingredients for chicken biryani gravy:

3 tablespoons – Cooking oil
2 tablespoons – Ginger garlic paste (8-10 garlic cloves and 1/2 inch ginger)
4 tablespoons – Onion paste (3 medium-size onion)
5 tablespoons – Tomato puree (paste)
2 tablespoons – chopped Coriander and pudina leaves (5-pudina leaves only)
4 tablespoons – Coconut paste (2 teaspoon sesame seeds, 1 teaspoon jeera, and 3 tablespoons grated coconut roast all for 2 minutes and grind it using less water and make a thick paste)
4 tablespoons – Curd or yogurt
2 tablespoons – Red chilli powder
1 teaspoon – Coriander powder
1/2 tablespoon – Chicken masala
2 cups – chicken broth (rassa from boiled chicken)
Salt – as per taste

Ingredients for raita:

1/2 cup (4-5 tablespoons) – Curd or yogurt
1/4 cup (1 medium size) – chopped Onion
1/2 cup (2- medium size) – chopped Tomatoes
1 cup (1 medium-size cucumber) – finely chopped Cucumber
1/4 teaspoon – Asafoetida (hing)
1/2 teaspoon – Salt
1 tablespoon – grounded Peanuts

Method for preparing Chicken Dum Biryani with Gravy and Raita step by step photos:

Preparing Chicken masala for chicken biryani Step -1

1 – First of all wash thoroughly Chicken pieces at least 3 times then transfer them to a sufficient big cooking pot and put it on gas, cook on medium flame.

2 – Now add two cups of water (to get sufficient chicken broth (rassa) for use in Chicken masala and gravy both)

3 – After adding water add chopped onion, turmeric powder, and 1/2 teaspoon salt and mix gently.
Allow cooking chicken on medium to high flame up to 1st boil only (or if you use pressure cooker then cook up to 2 whistles only, don’t overcook) Turn off the flame and keep aside.

4 – Now heat 3 tablespoons oil in a kadhai (deep pan) and add 4 tablespoons Ginger garlic paste cook it for 2 minutes then add 8 tablespoons of onion paste, mix and cook until onion paste start changes it’s colour to light brown. Now add 1 tablespoon Chicken biryani masala, 2 tablespoons red chilli powder and 1/2 teaspoon salt or as per your taste. Combine and cook it till oil oozes out.
Further add tomato puree in it and cook it for 4-5 minutes by covering lid.

5 – At the last add chopped coriander and pudina leaves. Then add boiled Chicken.
Mix gently well and add 1 cup of chicken broth (rassa).

6 – Now cover the lid and allow to cook just 2-3 minutes only because Chicken is ready cooked. Turn off the flame our Chicken masala for chicken biryani is ready. Keep it aside.

Cooking rice for chicken biryani Step -2

How to cook rice for chicken biryani?

1 – Clean and wash the rice until get clear water and soak all water from the rice and keep aside.

2 – Further Heat 1 tablespoon oil on medium flame in a cooking pot then add all dry spices one by one (shah jeera, bay leaf, cardamom, big black cardamom, cloves, cinnamon, anise star) when it starts crackling then add 1 and 3/4 cup of water slowly and carefully.( Measure water with the same cup which is used in measuring rice) Then add salt.

3 – When water started boiling then first lower the gas flame and then add biryani rice in it and mix well.
Now increase the gas medium to high for the first 4-5 minutes. In between check rice with the help of spoons gently otherwise it would get stick to bottom and start burning.

4 – After 5 minutes when maximum water absorbed by rice and little bit remains, then lower the flame and cover the lid allow it to cook for another 4-5 minutes. After 5 minutes remove the lid and check the rice if it is completely cooked. Then transfer the cooked rice to a big plate for little bit cool down.
Now our biryani rice is ready.

Frying Onions Step – 3

Now heat 2 tablespoons of oil in a kadhai and fry sliced onion till it’s changes it’s colour to golden brown. Sprinkle little bit salt on fried onion and remove it in flat plate. Spread it in plate so it will become crispy.

Cooking Chicken dum biryani in layers Step – 4

How to cook Chicken biryani?

1 – Now it’s time to combining Chicken masala, cooked rice and other ingredients for layering best Chicken biryani.
So, let’s start
Keep all things near like Chicken masala, Cooked rice, Fried onion, chopped coriander and pudina leaves and start layering
So, first take one enough big heavy bottom cooking pot
For layering Chicken biryani comfortably, divide rice in three equal parts, and Chicken masala in two parts 20% and 80% parts. And prepare food colour by pouring 2 tablespoons of water into each cup and add green colour food colour to first and orange colour food colour to the second one stir well to dissolve it completely.
At the first, pour little masala at the bottom of pot, spread it well. (1st layer)

2 – Then spread 1/3 quantity of cooked rice over chicken masala. (2nd layer)

3 – Now spread 20% of chicken pieces and masala over the rice and sprinkle chopped coriander and pudina leaves and little fried onion over the rice. (3rd layer)

4 – Then spread 1/3 quantity of cooked rice over chicken masala. (4th layer)

5 – Now spread 80% of chicken pieces and masala over the rice and sprinkle chopped coriander and pudina leaves and little fried onion over the rice. (5th layer)

6 – Finally spread last layer of balance rice (6th layer) then spread balance fried onion over it.

7 – Then sprinkle chopped coriander and pudina leaves. Now pour colour water which we prepared before using food colour in step-1, at the top layer it will penetrate till the bottom layer.

8 – Further cover the lid to the pot and seal the lid with the help of wheat flour dough, to steam the biryani properly. Put the sealed pot on a tava or frying pan, lower the gas flame. Allow it to steam for 12-15 minutes on low flame.

9 – After 15 minutes turn off the flame and remove wheat dough and lid too.
Our spicy and hot Chicken biryani is ready to serve now.

Gravy for Chicken biryani Step – 5

How to make gravy for chicken biryani?

1 – Heat 3 tablespoons oil in a kadhai or pan then add 1 teaspoon mustard seeds.
When mustard seeds start crackling then add onion paste and cook it for 2 minutes.
then add ginger garlic paste and coconut paste and again cook it for another 2 minutes.

2 – Further add chicken masala, coriander powder, Red chilli powder and salt in it and mix it well and cook it till oil oozes out.

3 – Then add tomato puree mix well and cover the lid, lower the gas flame and allow it to cook for 2-3 minutes. After 3 minutes remove the lid and add 4 tablespoons of curd or yogurt, mix it well again cover the lid and cook it for another 2 minutes.

4 – Now at the last after 2 minutes remove the lid and add 1 Cup Chicken broth (rassa) to it, to make a thick gravy. If you want thin then add more Chicken broth or add hot water. Then allow it to cook for 2 more minutes. And turn off the flame.
Here our spicy and tasty gravy is ready. Serve it with Chicken biryani and enjoy.

Raita for Chicken biryani Step – 6

1 – It is very easy to make raita.
So, take 1 big mixing bowl and add chopped cucumber, onion, tomato and curd in it.

2 – Now add asafoetida (hing), 1 tablespoon of grounded peanuts and salt.
Mix all ingredients well and our mouths watering, super easy raita is ready.

Serve then Chicken biryani with gravy and raita, lemon and boiled egg.

Notes:

1 – If you take 1 kg chicken for chicken biryani, you can get around 2 and 1/2 kg Biryani ready for eating.

2 – Chicken dum biryani has to be made with long grain rice like basmati rice or biryani rice. Do try not to replace basmati rice with other normal rice to experience authentic taste.

3 – The spice quantity can be increased as per your taste preference.

4 – You can easily replaced chicken with mutton or any other non-veg item in this recipe.

5 – You can prepare Veg dum biryani by replacing chicken with vegetables of your choice.

6 – You can replace food colours with saffron milk.

Chicken biryani with gravy and raita, Chicken biryani.

Chicken dum biryani

Fahamida

Chicken dum biryani is goodness of rice and meat that comes in layers! Layers of rice and meat cooked with rich and finger licking good masala in it’s own steam pressure until rice is fluffy and meat cooked just to perfection. A lengthy cooking process but all totally worth it! Trust me!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1

Total Time 1 40

Course Dinner, Lunch, Main Course

Cuisine Mughalai

Servings 10 people

Calories 500 kcal