Chicken Dum Biryani

Name: Chicken Dum Biryani
Yield: 6-8
Cuisine: Indian
Ingredients: ½ cup Oil; 1 tsp Shahi Zeera; 1 inch Cinnamon; 1 Black Cardamom; 3 – 4 Green Cardamom; 3 – 4 Cloves; 2 medium sized onions Finely Chopped; Salt (to taste); 2 tbsp Ginger-Garlic Paste; 1 kg Chicken (with bones); 1 tsp Turmeric (Haldi) Powder; 3 tsp Red Chili (Laal Mirch) Powder; ½ tsp Garam Masala; ½ tsp Cumin Powder; ½ tsp Coriander Powder; 1 tbsp Green Chili Paste (also had little cilantro & mint); ¾ cup Yogurt; ½ cup Fried Onions; 5 liters Water; 1 kg Biryani/Basmati Rice (soaked for at least 20 mins); 4 to 5 tbsp Cooking Oil; 2 tbsp Salt; 1 tsp Shahi Zeera; 2-inch Cinnamon Stick; 2 to 3 Bay Leaves; 4 Cardamom Pods; 4 to 5 Cloves; 3 to 4 Peppercorns; ¼ cup Fresh Cilantro (finely chopped); ¼ cup Mint (finely chopped)

Delve into the iconic flavors of Hyderabadi cuisine with our Hyderabadi Chicken Dum Biryani, a culinary masterpiece that traces its origins to the Nizams of Hyderabad. Known for its opulent, aromatic tastes, this beloved rice dish is made here with tender, bone-in chicken. The Dum Biryani method involves layering semi-cooked rice over a spiced chicken masala and sealing the pot, resulting in a fusion of incredibly flavorful rice and succulent chicken.

Serves6-8

Also known asBiryani · Hyderabadi Dum Biryani · Gosht Ki Biryani

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Ingredients

For the Dum

½ cup Fried Onions 1 tsp Kesar (Saffron Strands) or Orange Color ¼ cup Fresh Cilantro (finely chopped) 8 to 10 Mint Leaves 3 to 4 tbsp Ghee

Method

Before you start:

Wash and soak the basmati rice for about 30 minutes.

For Masala

Heat oil in a pan.
To the oil add Shahi Zeera, bay leaf, cinnamon, black cardamom, green cardamom and cloves.
Once the zeera starts spluttering, add the onions along with some salt give it all a good mix then cover and cook for 12 – 15min on medium heat.
Then take off the lid and cook till the onions are golden brown.
Once the onions are done, add ginger garlic paste and sauté for a couple of minutes.
Now add the remaining dry masalas mentioned under masala. Give it all a good mix and let it cook for about 5min till the rawness in the masalas is gone.
Then add the chicken & give everything a good mix so the chicken is well coated with the masalas.
Now add about the yogurt & mix well on medium high heat.
Then add ½ a cup of water & cover and cook till the chicken is almost done.
Take off the lid at this time & continue cooking till the desired consistency of the masala is achieved.
Then add about ½ a cup of fried onions & mix well.
At this point the masala for the biryani is ready. We will now move to the next step.

For Rice

In a pan, combine 5 liters of water, oil, salt, Shahi Zeera, cinnamon, bay leaves, cardamom, cloves, and green chilies along with cilantro & mint.
Use this warm water to soak saffron strands for later use.
Bring the water to a rolling boil.
Add the soaked rice and cook until its three fourths done, approximately 10-15 minutes.
Turn off the flame and strain the water. The rice is now ready for the next step.

For Dum

In the pot add about 3 – 4 tbsp of oil.
Start layering the half-cooked rice in the pot.
Then add the cooked chicken masala along with some fried onions & ghee.
Now add another layer of the rice over the chicken.
Garnish with fried onions, saffron water/ orange color, cilantro, mint, lemon juice, and ghee.
Close the pot with a lid and place something heavy on the lid.
Set the pot on the stove and cook over medium-high heat for 15-20 minutes. You'll see steam escaping from the sides of the pot.
In the meantime, heat a flat tawa on high flame.
Place the hot tawa under the Biryani pot and reduce the flame to low for 25-30 minutes.
Turn off the flame after 25-30 minutes and let the pot sit undisturbed for another 10-15 minutes.
Remove the lid.
Gently mix the rice, being careful not to break it.
Your Biryani is now ready to serve.

Serve with

Enjoy this mouthwatering dish with a side of yogurt raita or Mirchi Ka Saalan for a complete and satisfying meal.