Hyderabadi dum chicken biryani…
Follow the recipe & dum cooking technique and make the best tasting Hyderabadi chicken dum biryani in your kitchen. Marinated chicken and 90% cooked basmati rice layered in a pot and dum cooked.
Aromatic, flavorful & delicious chicken biryani- it’s finger-licking good & mesmerizing.
Cooking Video
How to Make Hyderabadi Dum Biryani Chicken- Best Tasting & Easy to Make
Prep time
Cook time
Total time
Author: Thasneen
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
- Combine all the ingredients mentioned 'for marinating chicken'. Let marinate for 2 hours or longer.
- Soak the rinsed basmati rice in water for 15 minutes.
- After 15 minutes, drain the water.
- Place a large pot over medium heat. Add 4 cups water, season with ghee & salt.
- Let the water come to a slight boil, add the soaked basmati rice.
- Cook for 10 to 12 minutes till the rice has cooked 90%. Do not overcook the rice.
- Drain the water, keep aside the rice.
- Into a large non-stick saucepan.
- Spread the marinated chicken as the bottom layer. Ensure chicken pieces are touching the pan.
- **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.
- Add the water over the marinated chicken.
- Add 2 tbsp oil. Combine well with the chicken.
- Layer half of the 90% cooked basmati rice over the chicken.
- Top with half of the saffron water, fried onions, mint leaves, cilantro leaves, 1 tbsp ghee.
- Layer the remaining rice.
- Top with the remaining saffron water, fried onions, mint leaves, cilantro leaves & 1 tbsp ghee.
- Cover the saucepan with a lid (lid without the vent hole).
- 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.
- Cover the lid with a kitchen towel.
- Place the saucepan over the heat.
- 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.
- The total dum cooking time is 40 minutes. Keep a timer to change the heat: High-medium-low: for 10 minutes.
- Remove the pot from the heat, let stand covered for 15 minutes.
- Open the lid, combine everything & serve the biryani on a platter.
- Enjoy with raita, pappad, pickle, etc.
