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Authentic Hyderabad Chicken Dum Biryani Recipe - A Flavorful Delight

Prep Time:

2 Hours

Cook Time:

45 Mins

Serves:

8

Level:

Intermediate

About the Recipe

Hyderabad Chicken Dum Biryani is a sumptuous and aromatic Indian dish that hails from the culturally rich city of Hyderabad. This flavorful biryani is renowned for its unique preparation method, combining marinated chicken, fragrant basmati rice, and a medley of aromatic spices. In this article, we will provide you with a detailed recipe to prepare this delectable Hyderabad Chicken Dum Biryani at home, ensuring that every bite is a taste of Hyderabad's culinary heritage.

Ingredients

  1. Chicken: Typically, bone-in chicken pieces are used in this recipe for maximum flavor. You can use a whole chicken cut into pieces or boneless chicken if you prefer.

  2. Basmati Rice: Long-grain Basmati rice is a must for biryani. It's known for its fragrance and ability to absorb flavors.

  3. Spices: Key spices include cinnamon, cardamom, cloves, Royal Cumin, Turmeric, Chilli powder, Garam Masala, Salt & Ginger Garlic Paste. These spices provide the Biryani with its signature aroma and taste.

  4. Lemon & Yogurt: Lemon &Thick yogurt is used to marinate the chicken and make it tender.

  5. Fried Onions: Sliced and deep fried onions add sweetness and depth of flavor to the dish.

  6. Ghee or Clarified Butter: Ghee is used for cooking the rice and imparting a rich, buttery flavor.

  7. Fresh Herbs: Fresh mint and cilantro leaves are added to enhance the aroma and freshness of the biryani.

  8. Saffron: Saffron strands are soaked in warm milk and used to give the Biryani a vibrant yellow color and a subtle, earthy flavor.



  • Chicken - 1 Kg with bone/boneless. (Your preference)

  • Basmati rice - 1 Kg

  • Ghee - 6 Tsp

  • Onions - 400 Gm

  • Yogurt (curd) - 300 Ml

  • Ginger-garlic paste - 4-6 Tsp

  • Green chilies - 2

  • Fresh coriander leaves & Mint leaves - 1/2 Cup

  • Garam Masala - 3-4 Tsp

  • Red chili powder - 4 Tsp

  • Turmeric powder - 1/4 Tea spoon

  • Saffron strands - 0.25 Mg

  • Milk - 100 Ml

  • Lemon Juice - 3-4 Medium Sized

  • Cooking oil - 1/2 Ltr

  • Crystal Salt or Sea Salt - 3 Tsp

  • Green Cardamom Pods - 8,

  • Cinnamon Sticks - 4-6 sticks 4 inch.

  • Cloves - 8

  • Royal Cumin - 2 Tsp

  • Water - 2-3 Liter

Preparation

  1. Soaking Rice: The Basmati rice should be washed and soaked in water for 1 hour before cooking.

  2. Marination: The chicken pieces are marinated in a mixture of Turmeric powder, Garam Masala, Chili powered, 4 Cloves, 4 Cinnamon, 4 Cardamom, 1 Tsp Royal Cumin, Ginger-garlic paste, Crystal Salt & Lemon. This marinade can range from a few hours to overnight, ensuring the chicken absorbs all the flavors. After marination add the crisp fried onions, Ghee, along with yogurt Fresh Coriander, Mint leave & green chili (These 3 ingredients can be made into a paste or can be directly added). Make sure the taste is correct and keep it aside.

  3. Parboiling Rice: Add 2-3 liter of water in a deep vessel, add Crystal salt, 2 Cinnamon sticks, 4 -Cardamom, 4 - Cloves, 1 Tsp Royal Cumin, Coriander leaves, Mint leaves & Green chili. When water comes to boil add soaked rice for about 8 - 10 minutes. The basmati rice should be partially cooked or 50-60% Cooked. This ensures that the rice grains remain separate and don't get mushy when the biryani is assembled.

  4. Layering: The marinated chicken is placed at the bottom of a heavy-bottomed pot, followed by a layer of partially cooked rice. Add the remaining onions, fresh mint, Coriander leaves. Saffron-infused milk is also added in between the layers.

  5. Dum Cooking: The pot is sealed with dough to trap the steam, and the biryani is cooked on a low flame. This slow cooking method is called "dum" and allows the flavors to meld together while the chicken and rice cook to perfection.

Preparation

  1. Soaking Rice: The Basmati rice should be washed and soaked in water for 1 hour before cooking.

  2. Marination: The chicken pieces are marinated in a mixture of Turmeric powder, Garam Masala, Chili powered, 4 Cloves, 4 Cinnamon, 4 Cardamom, 1 Tsp Royal Cumin, Ginger-garlic paste, Crystal Salt & Lemon. This marinade can range from a few hours to overnight, ensuring the chicken absorbs all the flavors. After marination add the crisp fried onions, Ghee, along with yogurt Fresh Coriander, Mint leave & green chili (These 3 ingredients can be made into a paste or can be directly added). Make sure the taste is correct and keep it aside.

  3. Parboiling Rice: Add 2-3 liter of water in a deep vessel, add Crystal salt, 2 Cinnamon sticks, 4 -Cardamom, 4 - Cloves, 1 Tsp Royal Cumin, Coriander leaves, Mint leaves & Green chili. When water comes to boil add soaked rice for about 8 - 10 minutes. The basmati rice should be partially cooked or 50-60% Cooked. This ensures that the rice grains remain separate and don't get mushy when the biryani is assembled.

  4. Layering: The marinated chicken is placed at the bottom of a heavy-bottomed pot, followed by a layer of partially cooked rice. Add the remaining onions, fresh mint, Coriander leaves. Saffron-infused milk is also added in between the layers.

  5. Dum Cooking: The pot is sealed with dough to trap the steam, and the biryani is cooked on a low flame. This slow cooking method is called "dum" and allows the flavors to meld together while the chicken and rice cook to perfection.

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