Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )by sweta biswal

Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )by sweta biswal
  • Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker ) | How To Make Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker ) (134 likes)

  • By sweta biswal|
    Last updated on Feb 26th

How To Make Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )

Biryani needs no introduction as this delectably flavored rice cooked with succulent pieces of meat is a crowd favorite on any given day !!

  • Prep Time0mins
  • Cook Time45mins
  • Serves3People

Key ingredients for Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )

  • How to make Ghee

Ingredients to make Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )

  • 2 cups Basmati Rice
  • 600 gm Chicken breast (or leg piece if you prefer)
  • 1 cup curd
  • 1 tsp cumin seeds
  • 2 tsp GingerGarlic paste
  • 1 tsp coriander seeds
  • 4 tbsp fresh tomato puree
  • 1 1/2 inch cinnamon
  • 4 cloves
  • 2 star anise
  • 1 small petal of mace
  • 2 green cardamon
  • 2 pinch nutmeg
  • 1 large onion
  • 4 tsp oil
  • 1/2 cup milk
  • pinch of saffron
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • salt to taste
  • a handful of mint leaves
  • a handful of coriander leaves

Steps to make Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker )

  1. Heat a pan. Dry roast the coriander and cumin seeds and grind into a fine powder.
  2. Beat the curd, cumin-coriander powder, ginger garlic paste, chilli powder, turmeric, tomato puree, salt, powdered cinnamon, cloves, star anise and javitri together. Add the chicken pieces to it and allow to marinate for 2 hours.
  3. Cut the onion into thin rings and keep aside. Soak the saffron in the milk.
  4. Heat a pan. Add the oil. When it becomes hot, add the mint leaves, coriander leaves, onion rings and stir fry till they turn opaque. Add the marinated chicken pieces and cook for 15-20 mins or till the chicken is 80% done.
  5. Wash the rice and add to a pressure cooker. Add 2 cups of water, crushed cardamon, nutmeg and the saffron-milk along with the chicken pieces . Mix well. Add 1 tsp ghee at this stage to prevent the rice grains from sticking to each other.
  6. Close the lid and allow to cook for 10 minutes. Remove from fire and allow the steam to escape. Serve with raita.
  7. Top it up with some fried/brown onion rings for a great taste!!
My Tip: The most important part of getting the biryani recipe is cooking the rice just right. Make a trial of cooking the rice in a cooker before making the biryani, just to get the cooking time and water proportion right.
    comment 2
    Amar Kalbag a year ago

    OK. Thks so much. :)

    comment 2
    sweta biswal a year ago

    a little more water at the beginning...then sprinkle more if it gets dry at a later stage

    comment 2
    Amar Kalbag a year ago

    in sense? more water or less water? coz I am a beginner. therefore. thanks BTW.

    comment 2
    sweta biswal a year ago

    yes we can but then you have to adjust the amount of water

    comment 2
    Amar Kalbag a year ago

    Hi Sweta, Instead of pressure cooker can we use rice cooker?

    comment 2
    sweta biswal a year ago

    Hi Faheema, I have clearly mentioned it in the steps..have used 2 cups water, 1/2 milk and there will be residual mositure from the chicken. Just enough for the basmati to get cooked.

    comment 2
    Faheema Delvi a year ago

    Sorry 2 cups of rice

    comment 2
    Faheema Delvi a year ago

    One ingredient is missing water at least how much water is used for 1 cups should have been mentioned this recipe is noy worth.

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