How to Make Hyderabadi Dum Biryani Chicken- Best Tasting & Easy to Make
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For Marinating Chicken
  • Chicken legs or bone-in chicken pieces- 8 to 10
  • Ginger- Garlic paste- 1½ tbsp
  • Chili powder- ½ tbsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tbsp
  • Garam Masala- ½ tbsp
  • Salt- 2 tsp
  • Fried onions- 1 cup
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Black cumin or regular- 1 tsp (Shahi Jeera)
  • Mace- 1
  • Whole cinnamon- ½ inch slice
  • Whole cardamom- 2
  • Whole cloves- 2
  • Star Anise- 1
  • Dried bay leaves- 2
  • Yogurt, thick- 1 cup
For Cooking Rice
  • Basmati Rice, soaked- 2 cups
  • Water- 4 cups
  • Ghee- 2 tbsp
  • Salt- 1½ tsp
For Layering
  • Water mixed with the marinade in the bowl- ½ cup
  • Oil- 2 tbsp
  • Saffron strands- 2 pinches, soaked in 1 tbsp water for 5 mins
  • Fried onions- ½ cup
  • Mint leaves, chopped- 4 tbsp
  • Cilantro, chopped- 4 tbsp
  • Ghee- 2 tbsp
Instructions
  1. Combine all the ingredients mentioned 'for marinating chicken'. Let marinate for 2 hours or longer.
  2. Soak the rinsed basmati rice in water for 15 minutes.
  3. After 15 minutes, drain the water.
  4. Place a large pot over medium heat. Add 4 cups water, season with ghee & salt.
  5. Let the water come to a slight boil, add the soaked basmati rice.
  6. Cook for 10 to 12 minutes till the rice has cooked 90%. Do not overcook the rice.
  7. Drain the water, keep aside the rice.
  8. Into a large non-stick saucepan.
  9. Spread the marinated chicken as the bottom layer. Ensure chicken pieces are touching the pan.
  10. **Very Important step** Add ½ cup water to the bowl used for marinating the chicken, combine the water well with the marinade left in the bowl.
  11. Add the water over the marinated chicken.
  12. Add 2 tbsp oil. Combine well with the chicken.
  13. Layer half of the 90% cooked basmati rice over the chicken.
  14. Top with half of the saffron water, fried onions, mint leaves, cilantro leaves, 1 tbsp ghee.
  15. Layer the remaining rice.
  16. Top with the remaining saffron water, fried onions, mint leaves, cilantro leaves & 1 tbsp ghee.
  17. Cover the saucepan with a lid (lid without the vent hole).
  18. Cover the lid tightly with aluminum foil or wheat dough used for making roti/chapati- this is to seal the edges & ensure steam is not releasing while dum cooking.
  19. Cover the lid with a kitchen towel.
  20. Place the saucepan over the heat.
  21. DUM COOKING: Cook over high heat for 10 minutes, lower heat to medium cook for 10 minutes, lower heat to low cook for 10 minutes.
  22. The total dum cooking time is 40 minutes. Keep a timer to change the heat: High-medium-low: for 10 minutes.
  23. Remove the pot from the heat, let stand covered for 15 minutes.
  24. Open the lid, combine everything & serve the biryani on a platter.
  25. Enjoy with raita, pappad, pickle, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-hyderabadi-dum-biryani-chicken-best-tasting-easy-to-make/