Chicken marinated in yogurt and aromatic spices and cooked with fragrant Basmati Rice on Dum – the process of steam cooking till rice becomes fluffy and full of flavors. This Hyderabadi Dum Biryani will satisfy your craving for an authentic restaurant style Chicken Biryani!
Chicken Dum Biryani
Chicken marinated in yogurt and aromatic spices and cooked with fragrant Basmati Rice on Dum – the process of steam cooking till rice becomes fluffy and full of flavors.
Ingredients
FOR MARINATE
- Chicken 700gms( Legs and Thighs best)Β
- Salt to taste
- Ginger, Garlic & 3 Green chillies paste 3Tbsp
- Lemon juice 1 Tbsp
- Turmeric powder 1/2Tsp
- Coriander powder 2 Tsp
- Kashmiri red chilli powder 2 Tbsp (Use according to your spice level)
- Biryani masala 1Tbsp
- Green cardamom powder (without skin) 1/2 TspΒ
- Thick Curd 1/2 Cup (not sour)
- Mint and CorianderΒ leaves handful
FOR BIRISTA
- 5-6 medium Onions ( 500gm)
- VegetableΒ Oil to Fry
FOR RICE
- Basmati rice 500gm (long grain best) (Washed & Soaked for 1 Hour)
- Hot Water 2.5 Litres |10.5 Cups
- 2 Bay leavesΒ
- 5 Cloves,5 Cardamom, 1 Cinnamon, 1 Star anise, 12 Peppercorns
- 2 Tbsp Salt (I used fine Himalayan Pink Salt)
- 1 Tbsp Lemon juice along with the Lemon peel
- Kewra water few drops
FOR DUM
- 1 Tbsp BiristaΒ Oil, Ghee 2 Tbsp
- Marinated Chicken
- 3/4th of the Fried Onions – Birista
- Sugar 1Tsp
- Salt to taste
- Cooked Rice
- Chopped Coriander Mint Leaves
- Leftover Fried Onions
- Ghee 1-2 Tbsp
- Saffron mixed with 1 Tbsp Warm Milk
- Pinch Red food color mixed with 1 Tbsp Warm Water (optional)
- Kewra Water Few Drops
Instructions
- Wash and Soak the Basmati Rice for an hour atleast.
- I used Chicken Legs and Thighs. Marinate the pieces with the Spices, Curd, Ginger Garlic Green chilies paste and Coriander Mint leaves. Keep marinated atleast for 30mins or overnight airtight.
- Slice the Onions evenly. They dont have to be very thin or thick. I cut them lengthwise and then separate each and every strands for even cooking.
- Fry the Onions in medium hot oil. Turn heat to high initially. Once color changes, turn the heat down stirring continuously.
- Once the color gets golden brown drain them out on a tissue. Spread them out. I fried the onions in two batches as i used very less oil to fry. If you need the onions to be more crispy, then use lot of oil deep enough for onions to float.
- Keep 1Tbsp of the Oil in which onions were fried and keep remaining in a separate container. The leftover oil can be used for your daily cooking imparts a nice flavor to any dish.
- Add Ghee and fry the marinated chicken on high flame for first five minutes. Turn the heat to low and add sugar and 3/4th of the fried onions. If possible crush the onions first and then mix. Add salt to taste if required. Cover cook the chicken for 15 minutes on Low flame. Chicken should be 85-90% cooked only as it will get cooked further on Dum later.
- Boil the Water with Whole spices, Lemon juice with the peel, Salt and Kewra Water. Once water gets boiled rapidly add the drained rice, mix and cook further on High flame for another 7-8mins till the rice is cooked atleast 85-90%. Remove the whole spices and the lemon peel.
- Layer the Rice evenly over the Chicken in the Biryani pot. Add chopped Coriander Mint leaves. Leftover fried onions, Ghee, Saffron milk, food color and Kewra water.
- Seal the pot airtight with an aluminium foil. Cover with a lid. You can also place a flat lid and then a heavy vessel on top for dum cooking.
- Place the Biryani pot on a pan. Dum Cook on High heat for first 3-4mins and then on Low heat for 15minutes. Allow it to rest for another 20-30mins before serving.
- Best served with Plain/Cucumber Raita. Bon AppΓ©tit!
Video
Notes
Chicken with bones mostly Legs and Thighs tastes best in a Biryani. Boneless chicken will turn chewy and rubbery. Curry cut Chicken pieces also will work but keep the pieces chunky instead of small.
Use Long grain Premium Basmati Rice for a fluffy flavorful rice which will not break apart during dum.Β
Do not open the lid before the minimum resting time, it keeps cooking in the steam even after the heat has been turned off.Β
Every Basmati rice varies according to the brand used. So once the rice starts boiling, keep an eye out after 5mins if it has cooked atleast 85-90%. Do not take out before it as it will stay uncooked even during dum. The Rice needs to have a little bit of crunch once you press it.Rice will become fluffy though and will appear almost fully cooked.