Hyderabadi Chicken Dum biriyani | Kukskitchen

Happy Eid everyone...

This is the second hyderabadi biriyani I will have on my blog now. I made it with mutton then. For the recipe try here. This one is quicker to make since chicken is not cooked before dum. It is quite straight forward and a great recipe for beginners.

A few things before we start:

  • 45 minutes is good enough time for the spices and flavours to enter the chicken. But I like over-night marination in the refrigerator. 
  • Try the same recipe with mutton or beef. Tastes superb.

The biriyani got immense appreciation from my dear D and my in-laws :).

 Hyderabadi Chicken Dum Biriyani

Marination: 45 mts
Cooking: 1 hr
Serves 6-7 


1- Chicken -  1 kg

2- Thick curd/yogurt - 3/4 cup
    Green chillis -8, slit length wise
    Ginger garlic paste - 1 1/2 tbsp
    Red chilli powder - 1 tbsp
    Coriander powder - 3/4 tbsp
    Turmeric powder - 1/4 tsp
    Chopped coriander leaves - 1/2 cup
    Mint leaves - 1/2 cup
    Juice of lemon - 1
    Salt - 2 tsp

3- Cloves - 8
    Cinnamon stick - 1 "
    Cardamom - 4
    Shah jeera - 3/4 tsp
    Peppercorns - 12

4- Basmati rice - 4 cups
    water as required

5- Cloves - 6 
    Cardamoms - 3
    Cinnamon stick - 1"
    Bay leaves - 3
    Star anise - 1
    Mint leaves - 10
    Oil - 1 tbsp
    Salt - 1 1/2 tbsp

5- Onions, finely sliced  - 2 large

6- Saffron -  1 tsp
    Luke warm milk - 1/2 cup

7- Chopped coriander leaves - 2 tbsp
8- Ghee - 2 tbsp
    Oil - 5 tbsp

  •  Wash and pat dry chicken pieces. Dry roast (3) and make a fine powder of them. This is the biriyani masala to use while cooking chicken. Marinate chicken with (2) along with biryani masala.  Keep aside for around 45 mts. 
  • Cook basmati rice in lots of water along with (5) till its half cooked. Drain the water and spread the rice on a large wide plate. Allow to cool.
  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Take a wide deep vessel to prepare the biryani. Heat 1 tbsp oil + 1 tbsp ghee in it, add sliced onions and saute for 8-10 mts till caramelized. Remove and keep aside.
  • To the same pot add 3 tbsps oil, add the marinated chicken and cook on high for 2 mts till the pieces are slightly browned. Add a tbsp of oil over the chicken pieces. Reduce flame.
  • Spread half of the partially cooked rice over the chicken, drizzle half a tbsp of ghee and about one fourth cup of saffron milk all over the rice. Now sprinkle half of the caramalised onions and a tbsp of coriander leaves over this. Spread the remaining rice. Again pour ghee, saffron milk and sprinkle remaining coriander leaves and caramalised onions over this.
  • Place lid and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove cook biryani in an oven for 20-25 mts at 180 degreees. Remove from oven and do not remove lid for 10 mts.
  • After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Adapted from Sailus kitchen

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Sherin Deepu

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