Chicken dum biryani in hyderabadi style is a mouthwatering Mughal dish. The marinated chicken placed at bottom of pot and layered with 90% cooked rice. Sealed with dough and dum in a pot over the low flame.
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The hyderabadi chicken dum biryani is prepared in kachi biryani process. To prepare this kachi pot chicken dum biryani the first step is to marinate the chicken with all the spice powders, dry spices, curd, lemon juice, ginger, and garlic paste for one hour.
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The second step is maximum rice should be cooked but it should not be mushy. Drain the rice and fry the onions and cashew nuts. The third step is to dum the chicken add cashew nut paste, tomatoes, green chillies, rice, mint leaves coriander leaves, fried onions, fried cashew nuts, food colour seal with dough and dum over a low flame. Serve with raita, cucumber, and lemon.
Carefully dum, by applying oil at the bottom of the pot to prevent burning. Enjoy with the best combination recipes. If your cooking in a new pot applies extra oil to the pot while cooking.
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Preparing pot chicken dum biryani is easy, most of them fear to cook this recipe but with careful instructions, not only at occasions buhttps://youtu.be/hWmQlendoZkt make this weekend special by preparing this delicious chicken dum biryani.
Chicken dum biryani video:
Chicken dum biryani recipe card:
The hyderabadi chicken pot dum biryani, marinated chicken placed at bottom of the pot and layered with 90% cooked rice. Sealed with dough and dum in a pot over a low flame.
- chicken (skinless) – 1/2 kg
- ginger and garlic paste – 1 spoon
- yogurt – 3 spons
- red chilli powder – 1 spoon
- biryani powder – 1 spoon
- turmeric powder – 1/4 spoon
- salt – 1 spoon
- coriander leaves – 1/4 cup
- mint leaves – 1/4 cup
- bay leaves – 2
- star anise – 1
- cloves – 9
- shahi jeera – 1 spoon
- black cardamom – 2
- cinnamon – 1 stick
- ghee – 1 spoon
- oil – 4 spoons
- lemon juice – 1 spoon
- basmati rice – 3 cups
- water – 4 liters
- star anise – 1
- cinnamon – 1 stick
- black cardamon – 2
- cardamom – 3
- jeera – 1 spoon
- shahi jeera – 1 spoon
- ginger and garlic paste – 1 spoon
- mint leaves – 1/4 cup
- coriander leaves – 1/4 cup
- lemon juice – 1 spoon
- oil – 2 spoons
- salt – 1 spoon
- oil – 1 cup
- onion slices – 1 cup or 3
- cashew nuts – 1/2 cup
- tomato slices – 1/2 cup or 2
- Slit green chilies – 3
- lemon yellow food color – 1/4 spoon
- orange red food color – 1/4 spoon
- fresh coriander leaves – 1/4 cup
- fresh mint leaves – 1/4 cup
- ghee – 2 spoons
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Take a pot to add chicken, ginger and garlic paste.
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Add curd, red chilli powder, biryani powder, turmeric powder and salt.
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Also, add fresh mint and chopped coriander leaves.
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Add dry spices bay leaf, star anise, cloves, shahi jeera, black cardamom and cinnamon stick. Add pure ghee and oil.
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Squeeze lemon juice. Mix well all the ingredients. Close the lid and marinate for at least one hour.
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Wash the rice and soak for 30 minutes. drain the water and set aside. Boil 3-4 litres of water.
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Add dry spices star anise, cinnamon stick, black cardamom, jeera and shahi jeera.
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Add ginger and garlic paste. Add mint leaves and chopped coriander leaves.Squeeze lemon juice. By adding lemon juice rice will not stick with each other.
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Add 2 spoons of oil. Adjust the salt and taste. The water should be slightly salty.
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Nice aroma releases when the water gets boiled. Add soaked and drained rice and cook till 90% of rice is done.
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Drain the water from the rice and set aside.
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Heat a pan over a medium flame add a cup of oil.Add onion slices and fry till it turns to golden brown and set aside.
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Fry cashew nuts till it turns to golden and set aside.
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After an hour add tomato slices and slit green chillies to marinated chicken.
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Add water and grind to thin cashew nut paste to the handi and mix well.
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Add 3/4 boiled and drained rice to the pot spread it evenly.
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Add fried onions and sprinkle lemon-yellow food colour and orange-red food colours.
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Add fried cashew nuts. Add fresh mint leaves and chopped coriander leaves.
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layer the fried onions and sprinkle 2 spoons of ghee.
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Seal the pot with dough and close the lid tightly. let it dum for 20 minutes at a low flame. Carefully check occasionally whether it is burning.
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Switch off the flame and leave it for 10 minutes.Open the lid slightly mix with fork. Remove the dough.
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Take into a serving plate. Garnish chicken dum biryani with fried cashew nuts and serve with raita, baingan ka katta or stuffed brinjal curry, bhaji recipe.
- The rice should not become mushy. Be careful cooking the grain is very important for biryani.
- Carefully dum, by applying oil at the bottom of the pot to prevent burning.
Step by step procedure for chicken dum biryani:
Marinating chicken in a pot:
Take a pot to add chicken, ginger and garlic paste.
Add curd, red chilli powder, biryani powder, turmeric powder and salt.
Also, add fresh mint and chopped coriander leaves.
Add dry spices bay leaf, star anise, cloves, shahi jeera, black cardamom and cinnamon stick. Add pure ghee and oil.
Squeeze lemon juice. Mix well all the ingredients.
Close the lid and marinate for at least one hour.
Cooking rice:
Wash the rice and soak for 30 minutes. drain the water and set aside. Boil 3-4 litres of water.
Add dry spices star anise, cinnamon stick, black cardamom, jeera and shahi jeera.
Add ginger and garlic paste. Add mint leaves and chopped coriander leaves.Squeeze lemon juice. By adding lemon juice rice will not stick with each other.
Add 2 spoons of oil. Adjust the salt and taste. The water should be slightly salty.
Nice aroma releases when the water gets boiled. Add soaked and drained rice and cook till 90% of rice is done. Give a mix and the rice should not become mushy. Be careful cooking the grain is very important for biryani.
Drain the water from the rice and set aside.
Frying onions and cashew nuts:
Heat a pan over a medium flame add a cup of oil.Add onion slices and fry till it turns to golden brown and set aside.
Fry cashew nuts till it turns to golden and set aside.
Dum chicken, layer rice, and all other spices:
After an hour add tomato slices and slit green chillies to marinated chicken.
Add water and grind to thin cashew nut paste to the handi and mix well.
Add 3/4 boiled and drained rice to the pot spread it evenly.
Add fried onions and sprinkle lemon-yellow food colour and orange-red food colours.
Add fried cashew nuts. Add fresh mint leaves and chopped coriander leaves.
layer the fried onions and sprinkle 2 spoons of ghee.
Seal the pot with dough and close the lid tightly. let it dum for 20 minutes at a low flame. Carefully check occasionally whether it is burning.
Switch off the flame and leave it for 10 minutes.Open the lid slightly mix with fork. Remove the dough.
Take into a serving plate. Garnish chicken dum biryani with fried cashew nuts and serve with raita, baingan ka katta or stuffed brinjal curry, bhaji recipe.
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