Hyderabadi Chicken Pakhi Dum Biriyani | How to make Hyderabadi Chicken Pakhi Dum Biriyani

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By Pavithira Vijay
Created on 9th Mar 2016
  • Hyderabadi Chicken Pakhi Dum Biriyani, How to make Hyderabadi Chicken Pakhi Dum Biriyani
Hyderabadi Chicken Pakhi Dum Biriyaniby Pavithira Vijay
  • Hyderabadi Chicken Pakhi Dum Biriyani | How to make Hyderabadi Chicken Pakhi Dum Biriyani (92 likes)

  • 3 reviews
    Rate It!
  • By Pavithira Vijay
    Created on 9th Mar 2016

About Hyderabadi Chicken Pakhi Dum Biriyani

Chicken Pakhi Dum Biriyani is a type of dum biriyani where the chicken is cooked fully and then layered with almost cooked basmati rice and kept on dum

Hyderabadi Chicken Pakhi Dum Biriyani is a delicious dish which is enjoyed by the people of every age group. The recipe by Pavithira Vijay teaches how to make Hyderabadi Chicken Pakhi Dum Biriyani step by step in detail. This makes it easy to cook Hyderabadi Chicken Pakhi Dum Biriyani in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Hyderabadi Chicken Pakhi Dum Biriyani at home. This amazing and mouthwatering Hyderabadi Chicken Pakhi Dum Biriyani takes 15 minutes for the preparation and 60 minutes for cooking. The aroma of this Hyderabadi Chicken Pakhi Dum Biriyani is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Hyderabadi Chicken Pakhi Dum Biriyani is a good option for you. The flavour of Hyderabadi Chicken Pakhi Dum Biriyani is palatable and you will enjoy each and every bite of this. Try this Hyderabadi Chicken Pakhi Dum Biriyani and impress your family and friends.

  • Prep Time15mins
  • Cook Time60mins
  • Serves3People
Hyderabadi Chicken Pakhi Dum Biriyani

Ingredients to make Hyderabadi Chicken Pakhi Dum Biriyani

  • TO COOK RICE :
  • Basmati Rice
  • 1 tbsp salt
  • 2 bay leaf
  • 4 cloves
  • 2 cardamom
  • 2 star anise
  • 1 tsp Shah Jeera
  • 1 piece Cinnamon
  • 1 tbsp oil
  • FOR CHICKEN GRAVY :
  • 1 kg Chicken
  • 3 - 4 tbsp Oil
  • 2 Bay Leaves
  • 4 cloves
  • 2 CInnamon
  • 2 star anise
  • 3 Green Cardamom
  • 1 tsp Fennel seeds
  • 1 medium onion
  • 1 1/2 tbsp ginger garlic paste
  • 2 tomatoes
  • 5 Green CHillis
  • handful of mint leaves
  • handful of coriander leaves
  • 1 cup Yogurt
  • 1 tbsp red chilli powder
  • 1 1/2 tbsp Coriander powder
  • 1 tsp cumin powder
  • 1 tbsp Biriyani Masala
  • 1/2 tbsp Garam Masala
  • FOR LAYERING AND GARNISHING :
  • Handful of brown onions
  • A pinch of saffron
  • fistful mint leaves
  • fistful coriander leaves
  • 2 tbsp ghee
  • 1 tbsp juliened ginger
  • 1 tbsp lemon juice
  • 1 tbsp Rose water
  • 1 tbsp kewra water

How to make Hyderabadi Chicken Pakhi Dum Biriyani

  1. In a heavy bottomed vessel / stock pot add oil and once hot add the whole garam masala spices and saute for few seconds. Then add sliced onions and saute until they turn translucent.
  2. Then add ginger garlic paste and saute for another minute. Throw in the washed chicken pieces and saute them along with the onions.
  3. After sauting the chicken for 5 minutes, add the green chilli pieces followed by chopped mint and coriander leaves. Mix them well and then add the finely chopped tomatoes. Mix everything well.
  4. Close and cook for 4 - 5 minutes. And then add all spice powders and mix them well so that the chicken pieces are coated with the masala well. Add salt as needed and Squeeze in the lemon juice.
  5. Add little water and close the vessel and let the chicken pieces cook. Meanwhile in a big vessel take lots of water and once it comes to a boil add the whole garam masalas.
  6. Add curd to the chicken and let it cook for another 3 -5 miinutes. Meanwhile add the soaked basmati rice to the boiling water and let it cook.
  7. Check if the chiken is cooked well and turn off stove. THere should not be much water left. It should be like semi gravy. Keep an eye on the rice as well as it gets cooked very fast (5 mins).
  8. Once rice is 90% cooked turn off stove and drain the water immediately.
  9. Now its time to layer.. Remove half of the chiken gravy in to a separate bowl and spread the remainig half in the pot.
  10. Now spread half of the rice on the chicken. Spread some chopped mint leaves, ginger julienes and the brown onions. Sprinkle some saffron milk or orange food color (in little water) . Also add a tbsp of ghee on the layer
  11. Spread the remaining chicken on this. Now spread the remaining rice and again repeat the samething. Spread the brown onions, ginger, mint and ghee. Sprinkle the orange food color. And if any gravy is left out pour it on the rice.
  12. Drizzle the rose water and kewra water and finally add a tbsp of ghee.
  13. Close the lid tightly with a cloth inside to prevent the steam from escaping. Place the vessel on the stove and keep the flame to the minimum possible
  14. In gas burners if you are not able to control the flame to minimum then place an iron tawa on the stove and keep this biriyani vessel on it and leave it for 30 minutes on dum.
  15. Traditionally atta dough is kept on the vessel and closed tightly but i would prefer closing with a cloth instead of wasting atta.

Reviews for Hyderabadi Chicken Pakhi Dum Biriyani (3)

Tahera Khatri9 months ago
I tried ur recipe it was awwwwwwwwwsome
Reply

Arpita Parmara year ago
Tried your recipe....it came out really well.
Reply

rupali jadhava year ago
awesome
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