Hyderabadi Chicken Dum Birayni (Kachi)by Aameena AhmedCreated on 25th Dec 2015

  • Hyderabadi Chicken Dum Birayni (Kachi), How to make Hyderabadi Chicken Dum Birayni (Kachi)
  • Hyderabadi Chicken Dum Birayni (Kachi), How to make Hyderabadi Chicken Dum Birayni (Kachi)
Hyderabadi Chicken Dum Birayni (Kachi)by Aameena Ahmed
  • Hyderabadi Chicken Dum Birayni (Kachi) (238 likes)

  • By Aameena Ahmed|
    Created on 25th Dec 2015
  • Prep Time15mins
  • Cook Time45mins
  • Serves6People

Video for key ingredients

  • How to make Garam Masala

  • How to make Ghee

Hyderabadi Chicken Dum Birayni (Kachi)

Ingredients

  • For Chicken:
  • Chicken – 1kg
  • Garlic ginger paste – 2 ½ tbsp
  • Brown onions – 1cup
  • Cloves – 6
  • Green cardamom – 6
  • Cinnamon – 6 small 1” pieces
  • Shahi Jeera -1/4tsp
  • Curd – 1/2 to 3/4th cup
  • Coriander powder – 1 ½ tsp
  • Cumin powder – 3/4tsp
  • Salt – to taste
  • Red chilli powder – 2tsp
  • Turmeric powder – 3/4tsp
  • Garam masala powder – 1/2tsp
  • Green coriander –1/ 2 cup
  • Mint leaves – one small bunch
  • Green chillies whole – 8
  • Lemon juice – 1big juicy lemon
  • Green chilli paste – 1 to 2 tbsp
  • (just grind fresh green chillies into paste
  • Oil – 1/2 cup and 4tbsp
  • For Rice:
  • India gate Basmati rice classic – 1kg
  • Cloves – 6
  • Green cardamom – 6
  • Cinnamon – 6 small 1inch pieces
  • Shahi zeera – 1 1/2tsp
  • Salt – to taste
  • Water – take sufficient water to boil and drain
  • Garnish
  • Saffron soaked in milk – 3 to 4tbsp
  • Ghee – 2 or 3 tbsp
  • Mint leaves – few
  • Brown onions – handful
  • Coriander leaves – few
  • Kewra water – 1 or 2 tsp (optional)

Steps

  1. • In a bowl take fresh, cleaned and drained chicken. To this add everything under ‘for chicken’ except for ½ cup oil and reserve a handful of brown onions. Marinate for 1 to 2 hours.
  2. Wash the rice and soak in water, keep aside (for 30min).
  3. Now take a dish which can suffice to cook one kg rice, to that add water almost till 3/4th of its volume, then add all the garam masala mentioned under rice and then add salt to taste to that water.
  4. • Let the water boil well add then add soaked rice carefully, cook till the rice is cooked till 3/4th. Drain the rice completely off water in a colander and keep aside.
  5. In the same dish or a another dish just grease it with little ghee then spread the marinated chicken evenly then add ½ cup oil, now spread the rice completely.
  6. Then take a spoon and just make 4 holes in rice (just insert them till down i.e. till you touch the bottom of the vessel and remove).
  7. Now add everything under garnish and cover it aluminum foil completely so that no air goes out or seal it with dough then cover it with a lid.
  8. Put a dish with some water or some weight on the biryani dish so that steam builds up well.
  9. Cook on high flame for 10 minutes and simmer the flame as low as you can and cook it for another 10 minutes and it’s done.
  10. Garnish with hard boiled eggs and fresh coriander leaves/mint leaves along with some fried onions.
My Tip: If there is no saffron you can also add kewra water or red orange color mixing it in some water. Better to keep the brown onions ready before the preparation for biryani starts. Slice the onions thinly and squeeze them well so that water goes off then deep fry them in hot oil on low flame. • Remove them on kitchen towel and then crispy golden brown onions are ready to use. Use the same oil used for frying onions in cooking biryani. Use one teaspoon of ghee to grease the dish, its not mentioned under ingredient list. Taste the marinade after mixing everything in chicken and adjust if there is anything needed. The extra 4 tbsp. oil under chicken listing should be added while marinating the chicken. Cook the rice openly without covering any lid Making the holes in the biryani before sealing is important as it allows the steam to pass well and gives the biryani rice nice texture. Do not move the rice at least for few minutes after adding in hot water as they might tend to break being soaked for 30min. Leave the dish for at least 15min before mixing and serving the biryani.
    comment 2
    Aameena Ahmed 4 months ago

    Most welcome!! ๐Ÿ˜Š

    comment 2
    Swati Saawarn 4 months ago

    Thank u ameena

    comment 2
    Aameena Ahmed 4 months ago

    Hey swati rice should be 3/4th cooked ... as in almost ... not half cooked ... sorry to hear that rice wasn't done well ...

    comment 2
    Swati Saawarn 4 months ago

    Hi ameena I cooked rice half and put it for dum with chicken, after dum the chicken was completely cooked but rice was still uncooked

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    Aameena Ahmed 7 months ago

    Hey Sana that's super awesome to hear!!! Best wishes on your birthday (belated)!!! ๐ŸŽ‰๐ŸŽ‰๐ŸŽŠ๐ŸŽŠ๐ŸŽŠ hope you had a great day!!! ๐Ÿ’๐Ÿ’

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    Sana Khan 8 months ago

    hi aaj mera birthday tha or mene biryani banayi thi it's very tasty zabardust masala tha thanks alot

    comment 2
    Aameena Ahmed 8 months ago

    So so glad to hear that!!!! ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

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    ashti saleem 8 months ago

    my first perfect briyani...... thanx to your recipe...

    comment 2
    Aameena Ahmed 8 months ago

    Really sorry no u can't put uncooked rice ... You can make chicken pulao with chicken and rice together but it's a different recipe though ... Biryani takes the Kings position in flavored rice with any meat!! ๐Ÿ˜Š๐Ÿ˜Š be it the flavours, aromas texture everything .. Give it a try with lil quantity!

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    Celine D'silva 8 months ago

    Aameena. ... can we not cook the rice directly with chicken.... that is directly layer uncooked chicken and uncooked rice ? The 3/4 cooking of rice turns out difficult each time :)

    comment 2
    Aameena Ahmed 8 months ago

    Most welcome ๐Ÿ˜Š

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    Celine D'silva 8 months ago

    It is a nice and easy recipe..... thanks

    comment 2
    Aameena Ahmed 8 months ago

    Great!!!

    comment 2
    Deeba Rajpal 8 months ago

    will do

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    Aameena Ahmed 8 months ago

    @Deeba just keep an eye on rice while u drain ... Some dishes will take time to master even though we know the recipe perfect to the T! Disaster time over .. This time it will turn out good ๐Ÿ˜Š๐Ÿ‘๐Ÿป Happy cooking... ๐Ÿ˜Š And make just 500gms .. Chicken and rice 500gms 1:1 ration ...

    comment 2
    Deeba Rajpal 8 months ago

    Thank you @Aameena. Must try my hand. I am a Biryani disaster most times.

    comment 2
    Aameena Ahmed 8 months ago

    Most welcome Natasha! ๐Ÿ˜Š๐Ÿ˜Š

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    Aameena Ahmed 8 months ago

    @deeba marination makes the chicken very soft .. And 20min on dum is good enough to cook the chicken perfectly ... If u aren't carefully to move around the vessel on flame every couple of minutes or put it over a tawa, in that timing there are changes of even burning ... So no worries about the cooking time ๐Ÿ˜Š Enjoy the recipe!

    comment 2
    Natasha Motwani 8 months ago

    a very good recipe. my family loved it. thanks.

    comment 2
    Deeba Rajpal 8 months ago

    Wow, so interesting. A question - does the chicken get cooked through in 20 minutes? Thank you

    comment 2
    Tabassum Binte-Azeem 10 months ago

    yummmm.....

    comment 2
    Vathsala Raghu a year ago

    wow

    comment 2
    Aameena Ahmed a year ago

    Thanks ๐Ÿ˜Š

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    Sharad Dargan a year ago

    Looks delicious !

    comment 2
    Aameena Ahmed a year ago

    Great ๐Ÿ˜Š๐Ÿ˜Š!!!

    comment 2
    Shiny Singh a year ago

    Amazing recipe! I will surely try this soon :D

    comment 2
    Aameena Ahmed a year ago

    Thanx ๐Ÿ˜Š

    comment 2
    Sheeni Singh a year ago

    Awesome dish! Will surely give it a try soon

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