September 3, 2018

Hyderabadi Dum Biryani Recipe | How to make Chicken Hyderabadi Dum Biryani

Chicken Hyderabadi Dum Biryani is an aromatic, authentic dish flavoured with indian spices, mouth watering served with any kind of raita or biryani gravy. Shown here step by step photos for your easy reference.

Dum Biryani is traditionally made with long grained flavourful basmati rice. But as MA does’nt like those kind of grains, I prepare it with jeera samba rice. And that won’t stop getting it’s name as biryani. Most importantly, for a delicious biryani, the rice should be fluffy and separate with the chicken well cooked and seasoned with golden fried onions.

How to make Chicken hyderabadi dum biryani with step by step photos

Step 1: Cooking of the biryani rice.

Take a big enough Kadai to prepare the biryani. Heat ghee, add bay leaf, followed by the whole garam masala. Fry it for few seconds, don’t burn it. Add the biryani rice and stir it for a minute. This step will ensure that the biryani rice turns out separate and fluffy instead of getting over cooked and mushy.

Add water and salt to taste. Cover and cook the rice till 90 % done. As you are going to cook it later along with chicken. Keep this aside. You can also spread the cooked rice onto a plate to let it cool down to avoid further cooking.

Step 2: Grinding masala for chicken:

Now, let’s prepare the masala for the chicken. Take all the ingredients into a mixie jar mentioned under the label ‘ To be ground to a paste(1): ’. Grind it to a paste without adding much water.

Step 3: Preparing chicken for layering:

Heat a smaller kadai. Heat oil or ghee. Add garam masalas ( I slightly crushed it). Fry it. Add the sliced onion and fry till dark brown. Add the ground paste(1) and fry for 2-3 minutes.

Add tomatoes and let it cook till tomatoes are mushy and oil separates. Add chicken, coriander, mint leaves and salt. Combine altogether. Cover and cook till chicken is cooked well.

Step 4: Grinding white paste for the chicken:

In a mixie jar, take all the ingredients mentioned under label ‘ To be ground to a white paste(2) ’. Grind it to a fine paste adding water as needed. Add this ground paste to the chicken, mix well and cook for 2 minutes. Fry desired nuts in ghee till light golden brown. Keep it aside.

Step 5: Assembling and layering for biryani:

Soak saffron in 1/4 cup of warm milk. Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers ie, put rice at the bottom then a layer of chicken masala `and then rice, followed by some nut, coriander and mint leaves and so on.

Pour the saffron milk over the top biryani layer. Garnish with fried nuts and drizzle little ghee over it. Cover it with aluminium foil and cover with lid. Keep over low flame for 15 – 20 minutes before serving and enjoy the royal taste.