Hyderabad Dum Chicken Biriyani

040Happy Ramzan! And as with other special occasions and holidays, I wanted to post something new and something that relates to the special occasion. That is when I realized that I have not posted one of my favorite recipes, the Hyderabad Dum Chicken Biriyani. It is one of the most famous varieties of biriyani, not only in India but throughout the world. As the name suggests,Hyderabad Dum Biriyani originated in Hyderabad back when Nizams ruled the princely state. The β€˜Dum’ in the name refers to a special type of cooking using pressure.

hyderabad dum chicken biriyanihyderabad dum chicken biriyaniI first had Hyderabad Dum Chicken Biriyani only after coming here. Btw, this is the most popular variety of Biriyani here. In fact, I have had other type of Biriyani only once and that too in New York! Since I like it very much I don’t have much to complain about πŸ™‚ Hyderabad Dum Chicken Biriyani differs from other varieties mainly because of the way it is cooked. We do a layering of chicken (or any other meat) and rice in alternate fashion and then ‘Dum’ cook it. The Biriyani is made using basmati rice and can be had as is or with any chicken/mutton gravy. Either way, It tastes yummy, always πŸ™‚

hyderabad dum chicken biriyanihyderabad dum chicken biriyanihyderabad dum chicken biriyaniThough I have had Hyderabad Dum Chicken Biriyani here in the US, I really want to try it out in the place of its origin, Hyderabad. It has been one of the things to do in my India checklist for quite sometime now. Here I have posted the recipe using chicken but you can also use lamb or mutton as well. I can keep going on and on about Hyderabad Dum Biriyani but I want you to try this recipe in your home and experience the awesomeness πŸ™‚

Hyderabad Dum Chicken Biriyani
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
For the marinade:
To make powder:
  • Cinnamon – 3 1” pieces
  • Cardamom – 5
  • Cloves – 5
  • Star anise – Β½ to 1
  • Javetri – Β½ to 1
  • Black pepper – 10 nos
  • Sea weed – 1 tsp
  • Bay leaf – 1 2” leaf (small one)
  • To make a Paste:
  • Ginger garlic paste – 1 Β½ tsp
  • Green chillies – 5 nos (coarsely blend)
  • Other ingredients:
  • Oil – ΒΌ cup
  • Yogurt – 3 to 4 tsp
  • Lemon juice – from half lemon
  • Turmeric powder – ΒΌ tsp (do not add too much it would change the color of the biriyani)
  • Chilli powder – 1 tsp (or according to your taste)
  • Coriander powder – 2 to 2 Β½ tsp (used from the box’s plastic spoon)
  • Garam masala – Β½ to 1 tsp
  • Salt – as required ( I added ΒΎ p.tsp)
  • Mint & coriander leaves – Β½ cup
  • Fried onions, small – 1
  • Chicken – 1 to 1⅓ kg
To cook rice:
  • Good quality Basmati rice – 2 cups ( US measurement)
  • Water – sufficient amount
  • Shahi jeera – 3 pinches
  • Bay leaves, big – 2 nos
  • Oil – 1 tbsp ( I use the oil that is used to fry onions)
  • Salt – as required
For garnishing :
  • Mint & cilantro, finely chopped – ΒΎ cup
  • Onion, small to medium, fried – 1 no
  • Saffron - a generous pinch
  • Warm milk – ⅓ cup
  • Ghee – 2 to 3 tsps
  • Chapathi dough – to dum or aliminium foil
Step 1:
  1. First blend the things and keep it ready. Grind the spices coarsely such that sea weed is coarse and others are blend to fine powder. Add them to the mixing bowl. Blend ginger and garlic to a fine paste without adding water. keep it aside. Blend green chillies to a coarse paste.
  2. Make few cross deep slits on the washed chicken pieces. The slits has to touch the bones.
  3. Add the spice powders (turmeric, chilli, coriander, garam masala), enough salt, lemon juice, green chilli paste, ginger garlic paste, ground garam masala spices (if you haven’t add already) and yogurt to the mixing bowl. Mix well and check for salt – this is the right time to check salt for your marinade and adjust according to your taste.
  4. Add the chicken, chopped mint and cilantro and oil to the mixing bowl, mix well and refrigerate overnight.
Step 2:
  1. Heat enough oil in a kadai and fry the onions until golden brown – I used 1 Β½ small sized onion for the whole biriyani.
  2. Add ⅓ of the fried onions to the marinated chicken. Mix well and keep it aside.
  3. Soak saffron strands in warm milk and keep it aside.
  4. Arrange all the chicken pieces in a biriyani handi or any large thick bottomed sauce pan. Arrange in such a way that all the pieces touch the base of the vessel. This is layer 1.
step 3:
  1. Soak the rice for at least 20 minutes. Boil enough water in a large deep vessel to cook the rice. When the water starts to boil add shahi jeera, bay leaves, oil (used to fry onions) and salt. Check for salt at this time. – adding salt right now is the very important step in making this dum biriyani. The water has to be little salty.
  2. Add the soaked rice to the boiling water. Cook until the rice grains starts to dance on top. That’s when you know the rice is 70% cooked. Filter half of the 70% cooked rice, drain all the excess water and layer it on top of the chicken layer. Garnish with some fried onions, chopped cilantro and mint on top. This is Layer 2.
  3. When the rice is 100% cooked, strain all the excess water completely and layer them again on top of layer 2. Garnish with the remaining fried onions, mint and cilantro. Add drops of saffron milk on top to give color and nice aroma to the biriyani. Finally spread few tsps of ghee on top. This is layer 3 - Always stay close while cooking the rice by boiling method. Because rice cooks really quick in this method.
  4. Now fill the rim of the lid with chapathi dough and cover it tightly without leaving any gap or holes. Otherwise if you are using a flat plate (without handle) as a lid, cover the plate and place some weight (fill water in a large vessel or 5 ltr cooker) on top.
step 4:
  1. Place the biriyani handi or vessel on stove top and cook on high flame for 5 minutes (Meanwhile heat a dosa pan in a medium flame in a separate burner) and on low flame for 10 to 15 minutes.
  2. After overall 15 to 20 minutes of cooking on direct flame, take out the handi and place it on top of the hot dosa pan which is still on medium flame. Allow the biriyani to dum for 20 minutes.
  3. Switch off the flame and leave it for 10 minutes.
  4. Open the lid and check if the chicken is well cooked. The chicken texture has to be juicy and well done. The chicken should be completely cooked by now. Enjoy the yummy chicken dum biriyani with onion or mint raitha and salna! 
1.Always use 1 Β½ kg of chicken for 1 kg of rice. Here I used 2 cups (1/2 kg) of rice so I used 1 to 1⅓ kg (3 pounds) of chicken (ask for chicken (leg) pieces for biriyani at Indian meat shops).
2.Do not add too much of turmeric powder while marinating the chicken as it would change the color of the biriyani.
3.Always stay close while cooking the rice by boiling method. Because rice cooks very quickly in this method.
4.Do not add too much yogurt while marinating otherwise your biriyani becomes soggy.
5.Fried onion gives color for the biriyani. Always make fresh fried onions at home to get the best aroma and flavor on the biriyani. do not stir fry or shallow fry but deep fry with less oil.
6.Increase or decrease the quantity of the spices and other ingredients according to the quantity of biriyani you make. More the quantity, more the taste.
7.Cooking time differs for mutton biriyani. Tenderize the mutton for 3 hours or for at least an hour before marinating. Same cooking method. Dum it for extra 10 minutes. So that total cooking time will be 45 minutes.

hyderabad dum chicken biriyani

Dum ka chicken

Dum ka chcikenDum Ka Chicken is the latest dish that I came across, courtesy from one of our friends. It is a very tasty and sumptuous dish made using chicken. As the name suggests, the chicken is dum cooked (cooked in a sealed pot) which I have explained in the cooking instructions below. Dum Ka Chicken is one of the easiest dishes that I have ever cooked and it is one of the many reasons for it to be my most favorite dish in recent memory.
Dum ka chcikenDum Ka chicken is a Hyderabadi nawab dish meaning it’s a royal dish :). As I had mentioned above, it is very easy to make. All you need to do is marinate the chicken overnight and then cook it using dum method the next day. Also, it is, as I would like to say, an one pot dish, meaning, you just need to use one utensil during the entire preparation i.e., you use the same pot in which the chicken is marinated to cook as well. You can also prepare Dum Ka Chicken using a conventional oven.
Dum ka chcikenDum Ka Chicken is very rich in flavor and goes well with almost any entree items like rice, chapati, paratha, naan etc. Do try this royal, very tasty, simple (I am running out of adjectives :)) dish and post your wonderful comments!

Dum ka chicken
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
To make a paste:
  • Chironji or charoli- 1 tbsp
  • Cashews– 1 tbsp
  • Green chilli – 4 nos
Other ingredients:
  • Cinnamon stick – 1”
  • Green cardamom – 3 nos
  • Cloves – 3 nos
  • Shahi jeera – Β½ tsp
  • Ginger garlic paste – 1 tbsp
  • Lemon juice – from half a lemon
  • Yogurt – ½ cup (2 tbsp)
  • Turmeric powder – Β½ tsp
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 Β½ tbsp
  • Garam masala – Β½ tsp
  • Cumin powder – Β½ tsp
  • Mint, finely chopped – Β½ cup
  • Cilantro, finely chopped – Β½ cup
  • Onion , big, sliced – 1 to 2 nos
  • Olive Oil – 2 tbsp
  • Salt
  • Chicken – 750 grams
  • Water – 1 Β½ cup
Step 1: Marination
  1. Add all the above given ingredients in a deep thick bottomed sauce pan.
  2. Make a paste of the above given ingredients and add it to the pan.
  3. Heat oil and deep fry the onions to golden brown. Add them to the marinade.
  4. Mix everything together and check for salt and spices.
  5. Add the chicken to the marinade and mix well.
  6. Finally add water and mix well. Cover the lid and refrigerate it overnight.
Step 2:
Dum cooking – Stove top method
  1. Next day seal the lid with dough or aluminium foil and tightly close the pan (This method is called dumming). Cook in medium to medium low flame for 10 minutes.
  2. Meanwhile heat a dosa pan in another burner. After ten minutes transfer the sauce pan on to the dosa pan and reduce the flame. Cook in low flame for 40 minutes.
  3. Switch off the flame and leave it for another 20 minutes.
  4. After 20 minutes open the lid and check if the chicken is well cooked. By this time chicken should be juicy and cooked well.
  5. Enjoy dum ka chicken with white rice and egg on the side! 
Dum cooking – Conventional oven method
  1. Marinate the chicken in any oven safe pan.
  2. Preheat the oven to 180 degrees F.
  3. Cover the pan with aluminum foil and then close the lid.
  4. Cook on the stove top for 20 minutes in low flame. And then place it in the oven and cook for 2 hours and 30 minutes. Enjoy! 
1.Use the same oil you used to fry the onions. It enhances the taste of the gravy.
2.And I recommend to always use freshly fried onions and not the store bought.
3.If you are calorie conscious then you can shallow fry the onions with olive oil or vegetable oil and add it to the marinade.
4.Mint and cilantro quantity is equal to one handful amount.
5.Chironji or charoli is a nut that can be found in any Indian grocery store.

Dum ka chciken