Yummy🤤 Hyderabad Chicken Dum Biryani 🐓🍗🤩

Hyderabadi Chicken Dum Biryani is a culinary masterpiece, known for its fragrant layers of basmati rice and tender, spiced chicken cooked "dum" style (slow-cooked in a sealed pot). This recipe is for Kachhi Biryani, where raw chicken is marinated and layered with partially cooked rice, then slow-cooked.

It requires a bit of preparation, but the results are incredibly rewarding!

Hyderabadi Chicken Dum Biryani

Yields: 4-6 servings

Prep time: 30 minutes (active) + 4-6 hours (marination) + 30 minutes (rice soaking)

Cook time: 45-60 minutes

Ingredients:

For Marinating the Chicken:

Chicken (bone-in, medium pieces): 750 grams - 1 kg

Plain Yogurt (thick, non-sour): 1 cup (240ml)

Ginger-Garlic Paste: 3 tablespoons

Green Chilies: 3-4 (slit or roughly crushed, adjust to spice preference)

Red Chili Powder: 1.5 - 2 teaspoons (adjust to spice preference)

Coriander Powder: 2 teaspoons

Cumin Powder: 1 teaspoon

Turmeric Powder: 1/2 teaspoon

Biryani Masala Powder (store-bought or homemade): 2 tablespoons (see note below for homemade blend)

Salt: 1.5 - 2 teaspoons (to taste)

Lemon Juice: 2 tablespoons

Fried Onions (Birista): 1 cup, crushed (prepared separately, see instructions below)

Fresh Mint Leaves: 1/2 cup, chopped

Fresh Coriander Leaves: 1/2 cup, chopped

Oil (from frying onions): 2-3 tablespoons (essential for flavor)

Ghee (Clarified Butter): 1 tablespoon

For Rice (to be partially cooked):

Basmati Rice (aged, good quality): 2 cups (approx. 400g)

Water: Plenty (about 8-10 cups for boiling)

Salt: 2-3 tablespoons (the water should taste salty like seawater)

Whole Spices for Rice:

Bay Leaves: 2

Green Cardamom: 4-5 pods

Black Cardamom: 1 (optional)

Cinnamon Stick: 1 inch piece

Cloves: 4-5

Star Anise: 1 (optional)

Shahi Jeera (Caraway Seeds): 1 teaspoon

Oil: 1 teaspoon (helps prevent rice from sticking)

For Layering and "Dum" (Final Assembly):

Saffron Strands: 1/4 teaspoon, soaked in 3-4 tablespoons warm milk

Ghee (Clarified Butter): 2-3 tablespoons (for drizzling)

Fresh Mint Leaves: 1/4 cup, chopped

Fresh Coriander Leaves: 1/4 cup, chopped

Fried Onions (Birista): 1/2 cup (reserved from initial frying)

Rose Water: 1/2 teaspoon (optional, for fragrance)

Dough (for sealing the pot): A thick wheat flour dough (like chapati dough) or aluminum foil

Homemade Biryani Masala Powder (Optional, but highly recommended):

Cinnamon Stick: 1 inch

Green Cardamom: 4-5 pods

Cloves: 4-5

Black Peppercorns: 1 teaspoon

Shahi Jeera: 1 teaspoon

Nutmeg: A small piece (1/4 of a whole nutmeg)

Mace: 1-2 strands

Star Anise: 1/2 (if not using whole for rice)

Dry roast these spices lightly, then grind to a fine powder.

Step-by-Step Procedure:

Part 1: Prepare Fried Onions (Birista)

Slice Onions: Thinly slice 3-4 large onions (about 500g). Separate the rings.

Heat Oil: In a large, heavy-bottomed pan or kadai, heat about 1/2 - 3/4 cup of oil (enough to deep fry the onions).

Fry Onions: Add the sliced onions and fry on medium-low heat, stirring frequently, until they turn uniformly golden brown and crisp. This takes patience (15-20 minutes). Do not burn them, as they will turn bitter.

Drain and Reserve: Once done, remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil and crisp up. Reserve about 2-3 tablespoons of the oil from frying for the chicken marinade. Set aside 1/2 cup of fried onions for layering later; crush the rest (about 1 cup) for the chicken marinade.

Part 2: Marinate the Chicken

Clean Chicken: Wash the chicken pieces thoroughly and pat them completely dry. This is important for the marinade to adhere well.

Combine Marinade Ingredients: In a large bowl or the heavy-bottomed pot you'll cook the biryani in, add the chicken pieces.

Add Spices & Aromatics: Add ginger-garlic paste, green chilies, red chili powder, coriander powder, cumin powder, turmeric powder, and biryani masala powder.

Add Yogurt & Herbs: Add the thick plain yogurt, lemon juice, 1 cup of crushed fried onions, chopped fresh mint leaves, and chopped fresh coriander leaves.

Add Salt & Oil/Ghee: Add salt to taste, 2-3 tablespoons of the oil reserved from frying onions, and 1 tablespoon of ghee.

Mix Thoroughly: Using your hands, mix everything very well, ensuring each chicken piece is coated.

Marinate: Cover the bowl/pot with plastic wrap or a lid. Marinate in the refrigerator for at least 4-6 hours, or preferably overnight for best results. This allows the chicken to absorb the flavors and become tender. If marinating overnight, take it out of the fridge 30-60 minutes before cooking to bring it to room temperature.

Part 3: Partially Cook the Basmati Rice

Soak Rice: Wash the basmati rice gently 2-3 times until the water runs clear. Soak it in enough fresh water for 30 minutes. Drain well before cooking.

Boil Water: In a large, deep pot, bring about 8-10 cups of water to a rolling boil.

Add Salt & Whole Spices: Add 2-3 tablespoons of salt (the water should taste quite salty, like seawater, as the rice will absorb it), bay leaves, green cardamom, black cardamom (if using), cinnamon stick, cloves, star anise (if using), and shahi jeera. Also add 1 teaspoon of oil to prevent sticking. Let it boil for a minute or two to infuse the water with spice aromas.

Add Rice: Add the drained basmati rice to the boiling water.

Cook Partially: Cook the rice on high heat for about 5-7 minutes. The rice should be 70% cooked - it should be pliable but still have a bite to it, and not be mushy. You should be able to break a grain with your fingernail, but it shouldn't be fully soft.

Drain: Immediately drain the rice in a large colander. Discard the whole spices or leave them in the rice, as per your preference.

Part 4: Layering and "Dum" Cooking

Prepare the Pot for Dum: Use the same heavy-bottomed pot in which the chicken was marinated (if it's oven-safe/dum-friendly) or transfer the marinated chicken to a fresh, heavy-bottomed pot. Spread the chicken in an even layer at the bottom.

First Rice Layer: Gently spread about half of the partially cooked rice over the marinated chicken layer.

Garnish First Layer: Sprinkle half of the reserved fried onions, some chopped mint leaves, and some chopped coriander leaves over this rice layer.

Second Rice Layer: Spread the remaining partially cooked rice evenly over the first layer of garnishes.

Final Garnishes and Liquids: Sprinkle the remaining fried onions, mint, and coriander leaves. Drizzle the saffron-infused milk evenly over the rice. Add 2-3 tablespoons of melted ghee over the rice. If using, sprinkle 1/2 teaspoon of kewra water and 1/2 teaspoon of rose water.

Seal the Pot (Dum):

Dough Method: Roll out the wheat flour dough into a long rope. Press it firmly around the rim of the pot. Place the lid on top and press down firmly to seal the dough between the pot and the lid. This traps the steam inside for "dum" cooking.

Foil Method: Cover the pot tightly with a layer or two of heavy-duty aluminum foil, then place the lid firmly on top. Ensure no steam can escape.

Dum Cooking:

High Heat (Initial): Place the sealed pot on high heat for the first 5-7 minutes. This builds up steam quickly inside the pot.

Low Heat (Slow Cook): After 5-7 minutes, reduce the heat to the lowest possible setting. To prevent burning the bottom, you can place a heavy iron griddle (tawa) under the biryani pot. Cook on low heat for 35-45 minutes.

Resting: Once the cooking time is complete, turn off the heat but do NOT open the lid. Let the biryani rest, undisturbed, for at least 15-20 minutes (or even longer, up to 30 minutes). This allows the flavors to meld and the rice grains to become perfectly fluffy.

Part 5: Serving

Open the Pot: Carefully break the dough seal (or remove the foil).

Gentle Mix: Using a flat spoon or spatula, gently mix the biryani from one side, scooping from the bottom to bring up the chicken and masala. Avoid over-mixing to keep the rice grains intact.

Serve: Serve hot with raita (yogurt dip), mirchi ka salan (chili curry), or a simple salad.

Enjoy your authentic Hyderabadi Chicken Dum Biryani!