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Hyderabadi Chicken Dum Biryani

There are 3 basic steps for cooking a delicious hyderabadi chicken dum biryani.
Marinating the chicken
Half cook the basmati rice
Layering chicken and rice together for the biryani.
Now lets get into the things we need for these 3 steps.

For the Marinade

Chicken 1 lb (about kg) skinned, washed and cut into cubes. Boneless
chicken can also be used but I prefer to use whole chicken with
bones. Make sure you drain all the water after washing the
chicken.

Mint leaves (pudina) 10 sprigs finely chopped


Coriander leaves 10 sprigs finely chopped
Saffron - 2 pinches soaked in cup of milk
1 onion finely sliced and deep fried till dark brown. (see pics)
yoghurt cup ( I used a measuring cup)
chilli powder 2 tbsp
Turmeric powder tsp
garam masala 2 tbsps (lightly roasted in a pan on low heat for 30 secs)
juice of 1 big lemon (about 4 tbsps)
Oil cup
Salt tsp
Oil for deep frying the onions cup

For the rice

Basmati rice 2 cups ( I used a measuring cup). Wash under cold water and
soak for 30 mts then drain the entire water in a strainer and
set aside
Whole green Cardamom 4
Cloves 3
Black cumin seeds (Shahi jeera) tsp
Bay leaves 2
Biryani flower ( Anasapuvvu) 1
Black pepper corns 4
Butter/oil/ghee 1 tbsp
Salt 4 tbsps
Water for boiling 10 cups ( I used a measuring cup)
A wide & deep sauce pan to cook rice

For cooking in layers

1 wide heavy bottomed deep vessel / pot


A large dosa pan / flat bottomed skillet
Pinch of red orange color dissolved in 2 tbsps milk or water (optional)
Alluminium foil or a wet towel (squeeze the entire water) to cover the pan. Alternatively
you can use whole wheat flour dough to seal the edges so that the steam doesnt
escape.
Now that you have all the ingredients ready. Lets take a peek at the recipe.

- In a sauce pan heat about 1/4 cup of oil and deep fry onions as shown in the below pics till
dark brown. Remove the onions and drain them on the kitchen towel. Once cool, crush them
and set aside. They are ready to be mixed in the marinade. Alternatively you can use store
bought fried onions too.
The first step is marinating the chicken:
In a large bowl, mix all the marinade ingredients till well combined. Cover and let it rest
for an hour or overnight if you have some time. This would let the chicken absorb all the
flavours of the spices and enhance the taste of your biryani.
Cooking the basmati rice:
While the chicken is marinating, place a deep sauce pan on the stove with 10 cups of
water on high flame. When the water gets to boil, throw in the spices (cardamom,
cloves, shahijeera, bay leaves, bay flower, pepper corns, butter, and salt) and cook for a
minute. Now gently add in the drained rice to the boiling water and let it cook on high
flame till another boil (takes 4 mts).
Immediately drain the rice along with the spices in a strainer. Let all the water drain off.
Set aside.
- Immediately drain the rice along with the spices in a strainer. Let all the water drain off.
Set aside.
OK, show time now, cooking both the chicken and rice together. But now that everything
is ready, this is going to be a cake walk. Trust me. You can do this. Its EASY.
Place a heavy wide bottomed deep pot or vessel on the stove top and turn it on high
flame. Allow the pot to get hot for about a minute.
Now arrange the entire marinated chicken at the bottom of this pot. This is your first
layer.
Then arrange the half cooked rice on top of the chicken. This is going to be your second
and last layer.
On top of the rice, add about 2 - 3 tbsps of oil. Cover the pot with a lid and cook on high
heat for 3 to 4 mts. Do not cook more than that because your chicken might get burnt.
Meanwhile heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot
reduce the flame to the lowest setting and place the chicken and rice pot on the tawa.
Remove the lid and pour in the red orange color water around in the center. This would
give your rice the restaurant style look with some of the rice grains looking orange in
color. Who wouldnt want to surprise their guests with such looks!!!
Now seal the pot with an alluminium foil or a wet towel (squeeze all the water) or using
the traditional whole wheat dough method. This allows the flavors of your chicken and
rice to remain inside. Cook for 30 mts undisturbed on the tawa on the lowest setting.
Switch of the flame and let it rest for 10 mts.
Just before serving open the lid, gently mix in the chicken at the bottom with the rice.
serve it hot with mirchi ka salan or raita and enjoy.

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