Hyderabadi Chicken Dum Biryani Recipe

Hyderabadi Chicken Dum Biryani Recipe is something that most of the foodies out there start searching for when it’s a festival or family or friends get together. People enjoy eating homemade Chicken Dum Biryani, especially during Bakra Eid (Eid al-Adha).

Other than Sheer Khurma, Sewai Zarda, Dahi Vada, Chole, and other items, Chicken Biryani is mostly relished on Eid lunch/dinner.

Welcome back to Foodistan Foodies! Again, It is time to give you a guest recipe shared by one of our fans, Sarmina Yasmin. She recently shared her signature Hyderabadi Chicken Dum Biryani Recipe that she makes on Eid. And we are sharing it with you.

Sarmina got inspired by Celebrity Chef Ranveer Brar and came up with her own version of Hyderabadi Chicken Dum Biryani. Her unique chicken biryani in a pressure cooker is much easier to cook at home.

Here is easy to cook Hyderabadi Chicken Dum Biryani recipe that you can try at home using a pressure cooker.

Hyderabadi Chicken Dum Biryani Ingredients

• Chicken with bone/boneless – 500 grams
• For Barista (Crispy fried onions) – 3-4 medium-sized
• Chopped onions – 2-3 medium-sized
• Curd – 200 grams
• Lemon – 2 pieces
• Ghee – 1 tablespoon
• 2-3 tablespoons Red Chilli Powder (Degi red chili powder)
• Ginger and Garlic paste – 1/2 tablespoons each
• Freshly roasted and grounded Zeera Powder 
• Orange colour for food (Optional)
• Salt to taste
• 2-3 tablespoons Refined oil
• 2 tablespoons lukewarm water to soak Saffron
• Basmati rice for Pulao (300-500 grams) – Roughly 3 cups of basmati rice
• Hyderabadi biryani masala (You can find it at your local grocery store)
• All Whole Spices (Cinnamon, Cloves, Cardamom, Mace, Black stone flower, Fennel seed/aniseed, Star anise, Bayleaf, Nutmeg, Dried Kapok buds.)

How to make Hyderabadi Chicken Dum Biryani at home?

Step 1 – Chicken Preparation

1. Take Chicken pieces and wash them properly. Let it drain.
2. We will now marinate the Chicken.
3. Add 3 tbsp Curd, ½ tbsp Ginger and Garlic Paste, 2-3 tbsp Red Chilli Powder, Salt to taste, Barista (crispy fried onions), Hyderabadi chicken dum biryani masala, and Orange food color (optional) to Chicken pieces and keep it for 1-2 hours.
4. Now take a pressure cooker and heat it cup. Add 2-3 tbsp Refined oil and let it heat. Now chop 3-4 medium-sized Onions and add to it. Stir chopped Onions until they are golden brown in colour. Don’t brown it too much or let it become black, or it will ruin it. Once done, add the marinated Chicken pieces into the cooker and 2-3 pieces of Tez Patta (Only to add flavor).     
5. Add half a cup of water, and close the cooker. Let it cook up on 1 slow whistle. Once done, let it cool.
6. Open and stir it delicately on a high flame to remove extra moisture. The Chicken will have a thick consistency – semi-to-dry gravy. Add freshly roasted Zeera Powder and one lemon juice and mix it slowly – else the pieces may break.

Step 2 – Biryani Rice Pulao Preparation

1. Take another pressure cooker and heat up. Add 1 tbsp Ghee and 1-2 tbsp Refined oil with all Whole Spices. Don’t add any other spices, such as Hyderabadi Chicken Biryani Masala, or red chili powder.
2. Add properly washed Basmati rice into it, a bit of salt, and stir everything properly. Keep the flame on slowly when you put rice into the cooker. Add double the quantity of water to the rice quantity. For example – If you have added 2 cups of rice, you must add 4 cups of water. Increase the flame to medium and add some lemon juice to it. It will protect your rice from becoming sticky and won’t break. Now close the lid and give 2-3 whistles on medium flame. Put off the flame and let the rice cook. Let the entire steam of the cooker come out naturally.

Step 3 – Layering of Biryani Rice Pulao and Chicken

1. It’s time to layer our Chicken Biryani. Take a big vessel or a Wok and add ghee to the panel first. Now add some rice and some chicken on top of each other. Continue the same until your rice and chicken are placed on each other. Take 1-2 tbsp of Ghee and add on top. Also, add a barista (crispy fried onions). Let it be on a slow flame for 2-5 minutes. Your Chicken Biryani is now ready.
2. When serving biryani, mix rice and chicken delicately in the wok to mix everything properly.
3. Enjoy your Hyderabadi Chicken Dum Biryani with Raita or Cucumber and Onion-based Kachumar.

You know how to make Hyderabadi Chicken Dum Biryani at home.

Pro Cooking Tip:
Start preparations early. The longer the marination, the richer the flavors. A charcoal dum post-cooking infuses the biryani with a smokey aroma, making each bite irresistible!

FAQs

Let’s know how was your Hyderabadi Chicken Dum Biryani in the comments section. And continue following the Foodistan Foodies YouTube channel for many more authentic and fancy recipes.