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Chicken Dum Biryani

Mar-01-2016
Aayushi Manish
30 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Dum Biryani RECIPE

This is a yummy Hyderabadi Biryani dish!

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Main Dish

Ingredients Serving: 4

  1. Boneless chicken breast/drumstick (of your choice) 600 grams
  2. Basmati Rice 1 and 1/2 cups
  3. Oil 3 tbsp and as required to deep fry
  4. Cinnamon 1 inch stick
  5. Bay leaves 2
  6. Cloves 5-6
  7. Cumin seeds 1 tsp
  8. Green cardamoms 3-4
  9. Onions, sliced 2 medium-sized
  10. Green chillies, slit 3
  11. Turmeric powder 1/4 tsp
  12. Tomatoes,chopped 2 medium-sized
  13. Salt to taste
  14. Ginger paste 3/4 tbsp
  15. Garlic paste 3/4 tbsp
  16. Red chilli powder 1/2 tsp
  17. Thick yogurt 1 cup
  18. Onions (sliced and fried brown ) 3 medium-sized
  19. Garam masala powder 1/2 tsp
  20. Ginger, cut into thin strips 1 inch piece
  21. Green coriander leaves and mint leaves 1/2 cup
  22. Milk 1/2 cup
  23. Rose water- a few drops
  24. Kewra water- a few drops
  25. Atta dough- for covering the lid

Instructions

  1. Cut and wash the chicken properly. Boil water in a pot (add in salt,1-2 tsp oil, few whole garam masala, cardamom, cloves, black cardamom, black pepper and star anise). Once the rice is cooked 3/4th, drain the water and set aside.
  2. Take a pan, add in oil to heat, then add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saute for half a minute. Add the sliced onions and saute well. Then add slit green chillies ,chicken and continue to saute.
  3. Add turmeric powder and mix well, then add the tomatoes and salt and stir well. Next, put in ginger-garlic paste, red chilli powder and yogurt. Let the chicken get cooked properly, now take a pot for the dum and keep a tawa beneath it.
  4. First add the cooked chicken, then add the boiled rice on top. Mix well. Add half of the fried brown onions. Sprinkle garam masala powder, mint leaves and coriander leaves on top. Pour in a little milk, rose water, kewra water (few drops) and add the remaining browned onions. Follow this process for the second layer.
  5. Cover the pot with lid and seal it with the aata dough and cook on a low heat for about 10-15 minutes. Serve it hot to enjoy!

Reviews (3)  

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Pintu Pajai
Oct-18-2017
Pintu Pajai   Oct-18-2017

This is not Hyderabadi dum biryani. Chicken should be marinated with yogurt and all the garam masalas and then the half cooked rice and chicket should be kept on flame in a sealed pot

Banani Mukherjee
Jul-03-2016
Banani Mukherjee   Jul-03-2016

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