Chicken Dum Biryani Recipe

Hyderabadi Chicken Dum Biryani is made by layering fragrant rice with chicken that is cooked in spices and aromatics. Make it at home with this easy-to-follow recipe.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 45

Servings

Calories 553kcal

Author Shinta

Equipment

Dutch Oven

Ingredients

600 grams Chicken thighs and legs preferably bone-in
2 red onions thinly sliced
1 tbsp ghee to brown the onions

For the chicken marinade

3 tbsp Yogurt use full fat or Greek yogurt
2 tbsp minced ginger and garlic or use ginger-garlic paste
1 tbsp Kashmiri Chili powder
1 tsp Turmeric powder
1 tbsp Biryani Masala see notes for biryani masala
¼ cup chopped mint
¼ cup chopped cilantro
1½ tsp Salt to season

For the rice

2 cups Basmati rice
3 cups water
3-4 pods green cardamom
3-4 bay leaves
1 stick cinnamon
4-5 cloves
1 Black cardamom

For assembling the biryani:

2 tbsp ghee to coat the biryani vessel
a few saffron strands
¼ cup milk
⅓ cup mint and coriander chopped
8-10 Raisins, sauteed in ghee
8-10 Cashewnuts, sauteed in ghee

Instructions

In a pan, heat the ghee and add the sliced red onions. Saute on medium heat for 10-15 minutes, until onions are golden brown. Keep the caramelized onions aside - 3/4 of this will be used in the marinade and 1/4 for the final garnish.
In the same pan, add a teaspoon more ghee and saute the cashews and raisins on medium heat, until the cashews start to turn golden brown. Keep aside for the final garnish.

For the chicken:

Clean the chicken thighs and legs, pat dry
In a large bowl, mix the chicken pieces along with all the ingredients listed under the chicken marinade + 3/4 of the browned / caramelized onio. Refrigerate for at least 1 hour, or upto overnight.

Prepare the rice:

Soak the rice in cold water for 20-30 minutes.
After soaking, drain the water, rinse it 2-3 times and keep aside.
In a large pot on the stovetop, add cloves, bay leaves, cinnamon, and green and black cardamom.
Add the soaked and drained rice, a teaspoon of ghee, salt to season, and 3 cups of water.
Cover the pot and cook the rice for 10-12 minutes, until the rice is partially cooked. Take a grain of rice between two finger and press it, it should break into firm pieces.

Assemble the biryani:

Warm some milk and add a few strands of saffron. Let the saffron steep for at least 10 minutes in the milk.
In a heavy bottom vessel such as a Dutch oven, add 2 tbsp of ghee, spread it over the bottom and sides of the vessel.
Add the marinated chicken, and cook for 7-8 minutes with the lid covered. Do not overcook. The chicken will release its juices and will be partially cooked at this stage.
Add the partially cooked rice over the chicken in a single layer. Add the saffron and milk over the rice.
Cover the rice with the reserved browned onions, roasted cashews, and raisins.
Cover the pot with a lid - if you are using a Dutch oven or any pot with a heavy lid, you don't need anything else to seal the pot. If using a lightweight lid, place a heavy object on the lid to keep it firmly in place and seal it tight. Cook for 8-10 minutes on medium heat. Do not cook on high heat otherwise, the residue at the bottom will brown.
The chicken dum biryani is now ready. To serve, take a large spoon and spoon out from the bottom, plate up the biryani with a side of raita or achaar.

Video

Notes

To make biryani masala, heat a saucepan on medium heat and add 1 large cinnamon stick, 5-6 green cardamom, 1 tablespoon whole fennel seeds, 1 star anise, 1 tablespoon cloves, 1 teaspoon whole black pepper, 1-2 whole mace. Roast for 4-5 minutes, until aromatic. Then grind the spices in a spice mixer or blender jar. Store and use for biryani.
Optionally, you can also buy store-bought biryani masala, however, the taste will vary by the type of masala you buy. I recommend making your own biryani masala.
To do the final cook of the layered biryani, you can use either the stovetop or an oven. To finish the chicken dum biryani in the oven, assemble and cover the vessel. Bake in a preheated oven at 190 C for 15 minutes.

Nutrition