Authentic Hyderabadi Chicken Dum Biryani Recipe
16 hours
671 reads
About Authentic Hyderabadi Chicken Dum Biryani Recipe
Indulge in the rich, aromatic flavors of Hyderabadi Chicken Dum Biryani, a culinary masterpiece from the heart of India. This one-pot wonder features tender chicken marinated in a luscious blend of yogurt, lemon juice, and aromatic spices, layered with fragrant basmati rice for a truly unforgettable experience.The vibrant green chilies add a delightful kick, while fresh coriander and mint leaves provide a refreshing contrast. This recipe expertly balances the richness of the spices with the delicate fragrance of the rice, resulting in a dish that's both flavorful and comforting.Perfect for a special occasion or a family feast, this Hyderabadi Chicken Dum Biryani is sure to impress with its authentic taste and captivating aroma. Get ready for a culinary journey to Hyderabad!
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Recipe Time & More
Prep15 hours
Cook1 hour
Total16 hours
Ingredients
- 1 kg Chicken
- 1 cup Yogurt curd, thick
- 1 Lemon juice
- 1/2 Chilli green, ibch chopped
- 1 leaf Coriander chopped, corisnder chopped
- 1 leaf Mint Leaves chopped
- 3 tsp Chili Powder full
- 2 tsp Coriander dhania, full
- 1 pinch Turmeric Powder haldi
- 1 pinch Cumin Seed jeera
- 1/2 tsp Pepper
- 1 tsp Garam Masala whole powdered
- 6 tbsp Oil full
- 4 tbsp Ghee
- 2 cup Basmati Rice
- 1.5 tsp Salt or as per taste
- Cooking or rice water for the rice, or water
- 3 Onion large sized, thinly sliced
- 1 Bay Leaf tej patta
- Ginger Garlic Paste
Instructions
Marinate the Chicken
- Marinate the chicken with yogurt, lemon juice, green chilies, coriander leaves, mint leaves, and all the spices. Add 4 tablespoons of oil and mix well. Cover and refrigerate for at least 12 hours, or preferably overnight.
Cook the Chicken
- In a large pot or Dutch oven, add the marinated chicken. Cover and cook over medium heat until the chicken is tender and cooked through, about 30-40 minutes. You can add a splash of water if needed to prevent sticking.
Prepare the Rice
- Soak basmati rice in plenty of water for at least 30 minutes. In a separate pot, bring the water to a boil with bay leaf, oil, and salt. Add the soaked rice and cook until it is about 70% cooked (al dente). Drain the rice immediately and set aside.
Fry the Onions
- In a separate pan, heat oil and fry thinly sliced onions until golden brown and crispy. Set aside some for garnish.
Assemble and Layer the Biryani
- Lightly grease a large biryani pot or a suitable oven-safe dish with ghee. Add half of the cooked chicken, followed by a layer of fried onions. Add half of the cooked rice, spreading it evenly. Repeat layers with remaining chicken, onions, and rice. Drizzle with ghee and sprinkle remaining coriander leaves and optional fried cashews on top.
Dum Cook the Biryani
- Cover the pot tightly and cook on low heat for 15-20 minutes, or until the rice is fully cooked and the flavors have melded. Alternatively, you can transfer the pot to a preheated oven (350°F) and bake covered for 20-25 minutes.
Serve
- Gently fluff the biryani with a fork before serving. Garnish with extra fried onions and coriander leaves, if desired. Serve hot with raita (yogurt dip), boiled eggs, and lemon pickle.
Recipe Notes
Expert Tips for the Best Hyderabadi Chicken Dum Biryani
- For a deeper flavor, use bone-in chicken pieces and marinate them for longer (up to 24 hours).
- Don't overcook the rice; it should be al dente for the best texture.
- Adjust the amount of green chilies according to your spice preference.
- Use good quality basmati rice for the most aromatic biryani.
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Recipe Nutrition
Calories: 483kcalCarbohydrates: 33gProtein: 5gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 855mgFiber: 1gSugar: 5g
Kavika Menon
Articles: 1
5 Comments
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So delicious! Excited to make it.
So delicious! Excited to make it.
Looks so good! Can’t wait to try it.
Looks so mouthwatering! Thanks for sharing.
Tempting recipe Kavika, would be sharing it on Plattershare’s facebook page too. 🙂