Hyderabadi Chicken Dum Birayni (Kachi)

Aameena Ahmed
Aameena Ahmed|
Last updated on Jan 21st
If you are looking out for authentic Hyderabadi biryani recipe....then your search ends here...
  • Prep Time15Minutes
  • Cooking Time45Minutes
  • Serves6people

Recipe 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)

Recipe Preparation

  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.