HYDERABADI CHICKEN BIRYANI – BEST AND EASIEST DUM BIRYANI EVER
If you love biryani, this hyderabadi chicken biryani will WOW you. This layered biryani is so flavorful and will become your go to biryani recipes. You will love this easy and delicious recipe!
HYDERABADI CHICKEN BIRYANI/ CHICKEN DUM BIRYANI
Marinating the chicken in my opinion is very important. Try to marinate it overnight if you can, if not at least 2-3 hours is a must. This way, the chicken soaks up the spices and salt and lends to a juicy and flavorful final dish. Use fresh spices.
The basmati rice is key, soak it only for 15-20 minutes and not more or less. When cooking the rice for this dum biryani, make sure to salt the water. That is the only way you can guarantee that the final biryani will be flavorful You cannot add salt later.
COOKING THE HYDERABADI DUM BIRYANI
The chicken should be cooked to almost 90%. Make sure not to let the chicken too dry or too watery. It should have 2 ladle fulls of gravy, that’s it.
Cook the rice for about 10 minutes, this way you will not have a soggy biryani later. Layer well, and be gentle to finally mix it.
Chicken Dum Biryani is very simple to make and assures you a perfect texture. Try it out.
COOKING INGREDIANTS
- 1 whole chicken cut into large pieces or 28 oz (800g) bone in chicken of your choice
- 1 cup plain yogurt, full fat
- Juice of half lemon, one tbsp
- 1 tbsp garlic paste
- 1 tablespoon minced ginger (or finely grated)
- 2 green chilies, slit or paste
- 1 teaspoon garam masala
- ⅓ teaspoon turmeric
- 1 teaspoon ground cumin powder
- 1 tbsp red chili powder
- ½ tsp white pepper powder
- 1 tsp coriander powder
- 1 tsp sugar
- 1 teaspoon of salt
- 1 cup deep fried crispy onions
- 3 tbsp ghee for cooking the chicken + 2 tbsp vegetable oil
- 3 cups basmati rice, washed and soaked for 15 minutes
- 1 tbsp oil
- 1 tsp black wild cumin seeds/shah jeera
- 1 tsp Salt
- ½ cup fried onions
- 1 cup cilantro and mint leaves, finely chopped
COOKING INSTRUCTION
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate overnight. Marinating it longer lends for a tender and flavorful chicken.
- Heat 3 tbsp of ghee and oil in a pot over medium-high heat. When it sizzles, add marinated chicken pieces gently inside. Saute and fry uncovered for about 5 minutes. Then cover and cook until the chicken is fully cooked. This will take about 20 minutes. Every few minutes open the lid and check that it does not brown or scorch the bottom. IF the chicken is too dry, add ½ cup of water, this should not be too liquidy once it's fully cooked.
- While the chicken is cooking, bring a big pot of water to a boil. Add oil, black cumin seeds and salt. Add the rice and do not mix it. Let it boil and cook for 8-10 minutes. It will be almost cooked, but not fully cooked. It should hold the shape, when you crush a rice grain with your finger tips, it should break and crush a tiny bit. DO NOT LET IT SOFTEN TOO MUCH.
- Once the rice is cooked 8 minutes, take it out and drain it in a colander immediately. Set aside.
- Use the same large pot to layer. Add the cooked chicken, rice, ¼ cup of fried onions and half of the chopped cilantro mint, add another half of the chicken layer, fried onions, cilantro and mint. Top it with rice, dash of ghee and cover with a lid and leave it to simmer for 10 minutes.
- If you are worried it will scorch the bottom, keep a griddle/tava or a flat pan. Place the biryani pot on it and simmer and cook for 10 minutes. Wrap the top with a towel so the steam doesn't escape.
- Switch off the flame after 10 minutes and let it rest for 20 minutes before you serve.
- Serve hot with raita
NOTE
Use saffron if you prefer when you layer.
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