Chicken Dum Biryani

If there is one dish that stole many hearts and is authentic to the Hyderabadi region, its most certainly Chicken Dum Biryani !! Now who doesnt love biryani??!!! But making biryani is usually not so easy as eating it up !! It requires a little precision and you can make it at your home itself !!

Ingredients –

750gms chicken cut into large, biryani style pieces

6 tsps of hung curd

2tsps of chilli powder

1-2 tsps of salt

3 green chillies

1 tsp Coriander powder

1/2 tsp jeera powder

1 tsp garam masala

1tsp chicken masala

3 tsps of cow ghee or any ghee

1 small cup thinly slices, fried and browned onions

A small bunch of coriander leaves

1 lemon

5-6 cloves

2 sticks of cinnamon

2-3 cardamom

bay leaf

1 tsp kasuri methi

2 tsps of ginger garlic paste

1/2 kg Long grained basmati rice

For garnish:

Fried Cashews

Fried brown onions

Milk with saffron (just few strands for color)

coriander leaves

Preparation :

Take a deep bottomed pan (you need this to cook biryani too eventually).

Drop in the chicken pieces, add all the above ingredients except basmati rice. To this add only juice of half a lemon.

Keep it aside. Its gonna look something like this.

Marinated chicken for biryaniNow, in another deep bottomed vessel, add the washed and cleaned rice and add water. There is no measure of water but be sure to add lots of water. To that, add 1tsp of ginger garlic paste, juice of 1/2 lemon and salt.

Take a steel filter or a strainer. Put it on top of this vessel. To that, add cloves, cardamom, little jeera, bay leaf, some grated nutmeg.

It looks like this –

I do this because I only want the flavor of the seasonings not the seasonings it self. They might not be comfortable while

Originally, all the seasonings and masala were tied in a thin linen bag and dropped in this water. I just modernized it by using a strainer.

Once this rice is half cooked, strain the rice and place it over the chicken that lay marinated.

Once you put the rice on top the chicken, add some fried cashews, milk and saffron (to give it a rich color), and brown onions\

Now wrap the lid with a wet cloth and place a huge weight on top of it. If this isnt feasible for you, you can also seal it with dough on its ends. This is called “dum” cooking with steam..

Let it cook in a very low flame for about 40 min..and then serve !


You can enjoy this with Butter Chicken. Check my recipe for butter chicken by clicking on the link !

Enjoy !!! 🙂 😀

3 Responses to “Chicken Dum Biryani”
  1. coralcrue says:

    wow, is this the authentic Andhra biryani? Slurrp. will definitely try it out some day. Have heard so much about Paradise biryani in Hyderabad. wish there was a recipe for that.

  2. Tabby G says:

    Hi does the same method apply for beef biryani as well? I mean do we need to cook the beef before we add in the rice. Kindly let me know.

    • Hi, sorry for the late reply. Try marinating the beef in brine water over night before you cook beef biryani(i do it with other red meats, so should work with beef as well). Should be able to keep the beef succulent in the biryani.

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