Hyderabadi Chicken Dum Biryani
Hyderabadi Chicken Dum Biryani - Hyderabadi chicken biryani is a delicious, aromatic Biryani recipe where marinaded Chicken is layered with fluffy rice, spices and fried onions. It is also one of the most popular Biryani recipes out there and for good reason!
Ingredients
Saffron Milk
- ¼ teaspoon Saffron Strands dry pan fried till fragrant (optional step)
- 60 ml Milk slightly warmed
Chicken Marinade
- 125 ml Oil for deep frying onions
- 4 large Onions Sliced into half rounds
- 1 kg Chicken skinless, bone in, cut into 10 pieces
- 200 g Plain Yoghurt
- 1 tablespoon Ginger Paste
- 1 ½ tablespoon Garlic crushed
- 1 teaspoon Green Chilli Paste Optional
- 1 tablespoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Garam Masala Powder or Biryani Masala - I like Shan
- 1 teaspoon Cardamom Powder
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- Handful Corinader Leaves Chopped
- 1 Lemon Juice only
- OIl from fried Onions around ½ - 1 cup
Rice
- 2-3 l Water boiled
- 1½ teaspoon Salt
- 2 tablespoon Oil
- 3 Black Cardamom
- 3 Green Cardamom slightly bashed open
- 4 Cloves
- 2 Bay Leaves
- 1 Cinnamon Stick
- 1 teaspoon Black Cumin Seeds Shah Jeera
- ½ Lemon Juice only
- 2 tablespoon Oil from the fried Onions
- A few Coriander and Mint Leaves chopped
- 3 cups Basmati Rice
Assembly
- large Handful Fresh Coriander chopped finely
- 1-2 tablespoon Mint Leaves chopped finely, optional
- 3 - 5 tablespoon Ghee
- ½ teaspoon Red or Orange Biryani Colouring mix with a little water if you like
- Fried Onions
Instructions
Saffron Milk
- Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk. This is an optional step but I think it makes it more fragrant.
Chicken Marinade
- Heat oil in a deep pan and add sliced onions. Fry until dark brown. Drain in a fine mesh strainer to get rid of excess oil.
- Marinade Chicken thighs and drumsticks in Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cardamom Powder, Cumin Powder, Garam Masala, Salt, Pepper and ⅓ of the fried Onions. Add a squeeze of Lemon Juice and mix through. (Around 30 minutes - 3 hours, however overnight is best).
Rice
- Bring water to a boil and add Salt, Oil, Black Cardamom, Black Cumin Seeds, Lemon, Green Cardamom, Cloves, Bay Leaves and Cinnamon Stick.
- Add the Rice and boil until it is 60% cooked - around 3 minutes on high heat after it has come to a boil. Drain and remove to a flat dish or pot to cool.
Assembly
- Stir in 1 cup of Water into the Chicken and stir through.
- Add a layer of Chicken to the bottom of a pot. Add some Coriander, Mint, Fried Onions and Saffron Milk.
- Add a layer of Rice.
- Add more Chicken and add another layer of Rice.
- Add some Ghee on top, along with the Saffron Milk, food Colouring, fried Onions, chopped Corainder.
- Cover with 2 layers of aluminium foil and cover with a tight-fitting lid. Cook on high for 5 minutes.Then place the pot on a flat pan/cast iron pan and cook on low for 35 - 45 minutes.
- Remove from the oven and leave to stand for 10 minutes. Remove from the pot using a spatula or small plate, remove to a platter and scatter over Coriander and fried Onions.
Notes
Top Tips
Oven Cooking Cook for 20 minutes at gas Mark 4/180 C/350 F and then cook for 30 - 40 minutes at gas Mark 6/200 C/400 F. Rice I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together. Long grain aged Basmati rice is the best option for Biryani recipes. Caramelising Onions Getting this stage right means you get the most deliciously sweet flavour. Keep an eye on them to make sure they don’t burn and drain them on kitchen paper. Pre soak the Rice If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked. What to do if you forget to add Salt to Rice On many occasions over the years, I have forgotten to add Salt to rice. In fact I forgot to add Salt to the Rice I made when my inlaws were coming around for the first time. This is what my father in law taught me.. Add the salt to 1 cup of water and bring to a simmer. Use the bottom of a spoon to create holes in the surface of the rice and pour the water in. Cook on low for 10 - 15 minutes. It works..every time. Marinade the Chicken To get the most flavour, marinade the Chicken for at least 30 minutes but 3 hours is best. Whole spices If you prefer not to bump into whole Spices whilst you are eating, you can tie them up n a muslin cloth and add that to the Rice.Make Ahead
You can marinade the meat up to a day ahead and get the Onions fried too.How to reheat and store
This Biryani lasts covered in an airtight container in the fridge for up to 2 days.It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
How to serve
Biryani is often served on special occasions or gatherings. It is usually served as part of a larger meal with sides. Here are some suggestions: Other Mains - Nan Gosht - Indian Lamb Curry, Easy Indian Masala Prawns CurrySalads - Indian Kachumber Salad - Tomato, Cucumber, Onion Salad, Onion Raita, Easy 10 Minute Mixed Vegetable Raita.
Vegetarian - Dal tadka dhaba style (toor dal)
Starters/Appetisers - Indian Paneer Pakora - Simple Recipe, Easy Cheesy Indian Ground Chicken Kebabs, Homemade Masala Fish Fry
Desserts - Rasmalai Milk Cake, Rose Tres Leches Cake - Rose Milk Cake
Nutrition
Calories: 684kcalCarbohydrates: 70gProtein: 29gFat: 31gSaturated Fat: 11gTrans Fat: 1gCholesterol: 144mgSodium: 821mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 208IUVitamin C: 9mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!
