Chicken dum biriyani recipe| Hyderabadi Chicken biriyani | How to prepare Chicken Biriyani
Chicken dum biriyani recipe | Hyderabadi chicken biriyani | How to prepare chicken Biriyani recipe with detailed step by step photos. There are many varieties of biriyani, and aslo the preparation method is differs based on respective region. I have shared Hyderabadi Chicken Dum Biriyani recipe. This is easy to prepare Chicken Dum biriyani Recipe and even beginners can try this. The recipe involves no sauteing of onion and spices, and also known as Kachi or kacha biriyani.- For Chciken dum biriyani, firstly fry the thinly chopped onion in hot oil and fry till golden brown and take it out and set aside -For the special biriyani masala take 1 big Cinnamon, 2 Bay leave, 1 tsp jeera/cumin, 1 tsp fennel/sanuf/sombu, 1/2 mace/javitri, 1 tsp pepper corns, 4 cloves, 2cardamom/elachi, 1 Star aniseed and add in blender jar- Blend the spices together to powder and set aside- In a large mixing bowl take cleaned chicken pieces and add the prepared 3 tsp biriyani masala, 2tsp chilli powder, 1 tsp coriander powder, turmeric, 1 tbsp ginger garlic paste, 1/4 cup curd and salt and mix well with chicken using hands- Further add mint/pudina leaves, coriander leaves, ghee and oil mix these well using hands- Now add the fried onions and again mix with chicken- Now cover the bowl and set in fridge for 2 to 8 hours ( I marinated it on previous day)- Take out the marinated chicken 30 minutes before cooking- Now in a large pan heat the water and add small cinnamon, 1 cardamom, 1 bay leaf, 1 star aniseed,1/2 tsp jeera ,few coriander leaves,few mint/pudina leaves, salt and 1 tsp ghee- Once it comes rolling boil add the Soaked basmati rice- Once the rice is half cooked (90 percent rice should be cooked) drain it and keep aside- Now take Biriyani pan heat some oil and add the marinated Chicken pieces and cook for 20 minutes till half cooked- Now take the extra gravy from the chicken- Now start layering the rice- Add some fried onions on top- Now add the extra gravy on top- Further add remaining rice- Add fried onions and pudhina/mint leaves on top- Top it with some ghee- Finally sprinkle the saffron milk all over- Now cover the biriyani pot with foil paper or you can cover the sides with chappati dough- Close it with a lid and switch on the flame and place the pot cook in low flame for 10 minutes- After 10 minutes place a tawa at bottom and place the biriyani pot and cook in low medium for 20 minutes- Now switch of the flame leave it for 10 minutes and open the lid and foil paper the perfect chicken Biriyani|Hyderabadi Chicken dum biriyani is ready - Serve hot with raita or curry and enjoy
Ingredients
For Biriyani Masala
- 2 no Bay leaf
- 1 stick Cinnamon (small)
- 3 no Cardamom
- 1 tsp Jeera/Cumin
- 1 tsp Sanuf
- 1 no Star aniseed
- 3 no Cloves
- 1 no Mace/Javithri
- 1 tsp Pepper corns
For marination
- 600 grm Chicken (biriyani cut)
- 2 tbsp Oil
- 1 tbsp Ghee
- 2 no Onion - fried (medium size)
- 1 tbsp Ginger garlic paste
- 1/4 cup Curd
- Coriander (handful)
- Mint/pudina (handful)
- Salt (as per taste)
- 1/2 - 1 tbsp Lemon juice
- 2 tbsp Chilli powder
- 3 tsp Biriyani masala (prepared from whole spices, refer ingredient for biriyani masala)
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
For Rice
- 2 cup Basmati rice
- 1 tsp Ghee
- 2 no Clove
- Cinnamon (small)
- 1 no Starani seed
- 1 no Bay leaf
- 1 tsp Jeera/Cumin
- 2 ltr Water (to cook the rice)
- Salt as per taste
For layering the biriyani
- 1 tbsp Oil
- Marinated chicken
- Cooked basmati rice
- 2 no Onion -fried (small size)
- Pudina/mint (few)
- Coriander (few)
- 1 - 2 tbsp Ghee
- 2 tbsp Saffron milk (optional)
Instructions
- For Chciken dum biriyani, firstly fry the thinly chopped onion in hot oil and fry till golden brown and take it out and set aside
- For the special biriyani masala take 1 big Cinnamon, 2 Bay leave, 1 tsp jeera/cumin, 1 tsp fennel/sanuf/sombu, 1/2 mace/javitri, 1 tsp pepper corns, 4 cloves, 2cardamom/elachi, 1 Star aniseed and add in blender jar
- Blend the spices together to powder and set aside
- In a large mixing bowl take cleaned chicken pieces and add the prepared 3 tsp biriyani masala, 2tsp chilli powder, 1 tsp coriander powder, turmeric, 1 tbsp ginger garlic paste, 1/4 cup curd and salt and mix well with chicken using hands
- Further add mint/pudina leaves, coriander leaves, ghee and oil mix these well using hands
- Now add the fried onions and again mix with chicken
- Now cover the bowl and set in fridge for 2 to 8 hours ( I marinated it on previous day)
- Take out the marinated chicken 30 minutes before cooking
- Now in a large pan heat the water and add small cinnamon, 1 cardamom, 1 bay leaf, 1 star aniseed,1/2 tsp jeera ,few coriander leaves,few mint/pudina leaves, salt and 1 tsp ghee
- Once it comes rolling boil add the Soaked basmati rice
- Once the rice is half cooked (90 percent rice should be cooked) drain it and keep aside
- Now take Biriyani pan heat some oil and add the marinated Chicken pieces and cook for 20 minutes till half cooked
- Now take the extra gravy from the chicken
- Now start layering the rice
- Add some fried onions on top
- Now add the extra gravy on top
- Further add remaining rice
- Add fried onions and pudhina/mint leaves on top
- Top it with some ghee
- Finally sprinkle the saffron milk all over
- Now cover the biriyani pot with foil paper or you can cover the sides with chappati dough
- Close it with a lid and switch on the flame and place the pot cook in low flame for 10 minutes
- After 10 minutes place a tawa at bottom and place the biriyani pot and cook in low medium for 20 minutes
- Now switch of the flame leave it for 10 minutes and open the lid and foil paper the perfect chicken Biriyani| Hyderabadi Chicken dum biriyani is ready
- Serve hot with raita or curry and enjoy
