Jump to Recipe Print Recipe
Hyderabadi Chicken Biryani | Hyderabadi Dum Biryani| Hyderabadi kachi chicken biryani recipewith step-by-step pictures. As daunting as it may seem to cook a delicious pot of chicken biryani, making one is not as hard. Learn how to make the best Hyderabadi biryani with this simple recipe.
Hyderabadi Chicken dum biryani is one of the most popular chicken biryanis across India. Dum has originated from the Persian word Dum’Pukht which means air-cooked. So basically, in this biryani, marinated chicken and rice are layered in an earthen pot and the lid is sealed with dough all around. This causes an increase in pressure within the vessel due to the rise in temperature. The pressure built up helps in cooking the meat, while also keeping all the flavors intact.
I came across this recipe for Hyderabadi Chicken biryani by Priyanka, when I first joined an FB foodie group and had bookmarked the recipe right away, lest I forgot!I must admit I was quite skeptical about the outcome, as this Hyderabadi Chicken dum biryani involves directly cooking the marinated chicken with rice, that’s why it is also called kachi dum biryani.
There were initial doubts about the entire endeavor. Would the chicken cook through? Would the rice turn too mushy? The fact that I had never made biryani before only added to my fears. The DH was craving some biryani, and it was time I put my fears aside and take the plunge. Which I did, and my oh my, I can’ t tell you the resultant biryani was nothing short of worthy.
I know of people who need a couple of tries to get a biryani right, it definitely needs that level of expertise, as it is a labor-driven dish. Every step needs to be perfect to be able to enjoy those layers of flavor- perfectly cooked rice and the meat ever so succulent, that it just falls off the bone!
Table of Contents
HYDERABADI CHICKEN BIRYANI RECIPE IS PRETTY STRAIGHTFORWARD AND DIVIDED INTO 5 PARTS
- Make the birista, deep fried crisp golden onions
- Make the Hyderabadi biryani spice mix or biryani masala spice mix, a mixture of aromatic spices and dried red chillies
- Marinate the chicken
- Par cook the rice
- Layering and cooking the biryani
This Hyderabadi murgh biryani is a cinch to pull off once you are done with the first 3 time-consuming parts. You can reduce your work if you have birista ready, or even use store-bought ones. I highly recommend making the biryani spice mix at home since it adds so much flavor. This biryani is fairly spicy, you can reduce the red chillies if you wish to.
The chicken is usually done in 20 minutes. If you are making it for the first time, do check if it has cooked through, if not cook it further for another 5-10 minutes. If you have time to spare, do seal the lid to the pot with chapati dough. It’s the traditional and most effective way of cooking a biryani. I, however, use an aluminum foil and it works great too.
I was glad to have found thiseasy Hyderabadi chicken biryani recipe,which is why I made the perfect biryani in my first attempt and countless times after that. It is a favorite in my house, and we often enjoy this delicious Hyderabadi chicken biryani for our Sunday lunch! So I had to share this wonderful recipe with you guys so that you try it too! It is definitely thebest Hyderabadi chicken biryani recipe to try!With all prep work done the night before, putting this biryani together is as easy as 1-2-3 🙂
ENJOYED THIS HYDERABADI CHICKEN BIRYANI? YOU MAY ALSO LIKE THESE BIRYANI RECIPES
- Hariyali jinga biryani
- Cauliflower dum biryani.
STEP BY STEP INSTRUCTIONS TO MAKE HYDERABADI CHICKEN BIRYANI RECIPE | HYDERABADI BIRYANI
1.Prepare the birista (crisp deep fried onions) – Heat oil in a kadai, add sliced onions, fry until golden brown. Drain on an absorbent napkin.
2.Grind the whole spices (listed under for the biryani masala).
3.Mix the ground spice powder with coriander powder and garam masala.
4.Marinate the chicken: In a sufficiently large bowl,add chicken, yogurt, ginger garlic paste, coriander & mint leaves, oil, half of the brown onions, biryani masala prepared in step 3, Kashmiri chilli powder, lemon juice, and about 2 tsp salt or to taste. You can also add some chopped or slit green chillies. Mix well to coat the pieces well with the marinade ingredients and keep aside for a minimum of half an hour or overnight.
5.Preparation of the rice:Prepare aspice bag by keeping all the ingredients in a muslin cloth.
6.Boil sufficient water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. Drain in a colander, collect the water in a bowl to be used in further steps and discard the spice bag.
7.In a heavy bottom pan, place the marinated chicken along with all the marinade.
8.Add 3/4th of the 70% cooked rice.Also, add approx 3-4 tbsp of reserved water from step 6.
9.Sprinkle brown onions, garam masala, coriander, and mint leaves, salt and ghee.
10.Repeat the same procedure for thesecond layer of rice.Sprinkle the saffron milk and red food color (optional)
11.Cover the pan with an aluminum foil and then the lid.Switch on the gas, cookon high heat for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom tava/skilletbelow the potand turn the flame to medium-low, cook for another 15-20 minutes.
12.Once done, let it stand undisturbed for about 15 minutes, then open the pot, mix lightly with a ladle. Enjoy with raita.
HOW TO MAKE HYDERABADI CHICKEN DUM BIRYANI | HYDERABADI BIRYANI | KACHI CHICKEN BIRYANI?
Hyderabadi Chicken Biryani | Hyderabadi Biryani Recipe
Freda Dias
As daunting as it may seem to cook a delicious pot of chicken biryani, making one is not as hard. Learn how to make the best Hyderabadi biryani with this simple recipe.
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 25 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Hyderabadi, Indian
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb bone-in chicken
For biryani masala
- 2 cinnamon sticks
- 2-3 bay leaves
- 2 black Cardamom
- 6-8 green Cardamom
- 6-8 cloves
- 4-5 whole dried red chillies
- 1 tsp shah jeera
- 1 tbsp coriander powder
- 1 tsp garam masala
For the rice
- 2 cups Basmati rice, washed and soaked in water for 30 minutes
- 1 inch cinnamon stick
- 2 bay leaves
- 2-4 green cardamom
- 2-4 cloves
- 4-5 black peppercorns
- 1 tsp cumin seed
- Salt, to taste
Other ingredients
- 3/4 cup yogurt
- 2.5 tbsp ginger- garlic paste
- 1 tbsp Kashmiri Red chilli powder
- 3 cups sliced onion
- Handful of chopped cilantro leaves
- Handful of chopped mint leaves
- 5-6 saffron strands soaked in 1 tbsp warm milk
- 1 tbsp lemon juice
- 2-3 tbsp ghee
- 2 tbsp oil
Instructions
Prepare the birista (crisp deep fried onions) - Heat oil in a kadai, add sliced onions, fry until golden brown. Drain on an absorbent napkin.
Grind the whole spices (listed under for the biryani masala).
Mix the ground spice powder with coriander powder and garam masala.
Marinate the chicken: In a sufficiently large bowl,add chicken, yogurt, ginger garlic paste, coriander & mint leaves, oil, half of the brown onions, biryani masala prepared in step 3, Kashmiri chilli powder, lemon juice, and about 2 tsp salt or to taste. You can also add some chopped or slit green chillies. Mix well to coat the pieces well with the marinade ingredients and keep aside for a minimum of half an hour or overnight.
Preparation of the rice:Prepare aspice bag by keeping all the ingredients in a muslin cloth.
Boil sufficient water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. Drain in a colander, collect the water in a bowl to be used in further steps and discard the spice bag.
In a heavy bottom pan, place the marinated chicken along with all the marinade.
Add 3/4th of the 70% cooked rice.Also, add approx 3-4 tbsp of reserved water from step 6.
Sprinkle brown onions, garam masala, coriander, and mint leaves, salt and ghee.
Repeat the same procedure for thesecond layer of rice.Sprinkle the saffron milk and red food color (optional).
Cover the pan with an aluminum foil and then the lid. Switch on the gas, cookon high heat for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom tava/skilletbelow the potand turn the flame to medium-low, cook for another 15-20 minutes.
Once done, let it stand undisturbed for about 15 minutes, then open the pot, mix lightly with a ladle. Enjoy with raita.
Keyword Chicken Dum Biryani, Hyderabadi Biryani, Hyderabadi Chicken Biryani, Kachi Biryani
Tried this recipe?Let us know how it was!
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [emailprotected]
You can also follow me on :
Regards,
Freda
