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Hyderabadi Chicken Dum Biryani recipe, How to make Dum Biryani restaurant style
This is a Basic Dum Biryani which is the most widely found version throughout India and the rest of the world.
You will be amazed at the simplicity of the preparation of this Hyderabadi Chicken Dum Biryani recipe unlike the hype that it’s very difficult to prepare Biryani.
I more often make this Hyderabadi Chicken Dum Biryani recipe which is most easy to make and just so easy. I would make the marinade a day before and just prepare the rice the next day.
I bet making biryani couldn’t get any simpler than this. You should certainly try this Hyderabadi Chicken Dum Biryani recipe if you love easy recipes.
Chicken Biryani
Ingredients for Hyderabadi Chicken Dum Biryani recipe, How to make Dum Biryani restaurant style
- 1 kg basmati rice, washed and soaked in water for half to one hour.
- 1 chicken, cut into medium sizes
- 1/2 cup oil or ghee
- 4 onions, finely slices
- 2-3 green chilies
- 2 tbsp ginger garlic paste
- 2 cups yogurt
- 1 tbsp chili powder
- 1 tbsp coriander powder
- salt to taste
- whole garam masala (1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1/2 teaspoon shahi jeera, 1 teaspoon cumin seeds)
- handful of mint and coriander leaves
- red food coloring or saffron soaked in milk(optional)
Method for making Hyderabadi Chicken Dum Biryani recipe, How to make Dum Biryani restaurant style
- 1.Heat the oil/ghee and fry the onions until brown.
- 2.Add the onions to the chicken along with green chilies, ginger garlic paste, yogurt, chili powder, coriander powder, salt to taste, mint and coriander leaves. Marinate this for 24 hours or atleast overnight.
- 3.Fill a large vessel with 3/4th water. Add 2 teaspoon oil, salt and garam masala.
- 4.Bring it to a boil and add rice.
- 5.When the rice starts boiling, cook for a further minute and switch off the flame. Don’t drain the water as this will allow the rice to cook further when you transfer to chicken.
- 6.Place the marinated chicken in a large pan to cook the Biryani.
- 7.Transfer the half cooked rice on top of the marinated chicken by a small strainer. By the time you have transferred the whole rice, the bottom layer would be cooked 50% and the top layer would have cooked 70%.
- 8.Garnish with coriander and mint leaves on top. Drizzle 2 teaspoon ghee on the rice. Mix in the food coloring or saffron now.
- 9.Cover with foil, place the lid and keep a timer, cook on HIGH flame for 5 MINUTES.
- 10.LOWER the flame and cook for 10 MINUTES.
- 11.Place a tawa on low heat and keep the pan and cook for further 20 minutes. Switch off the heat.
- 12.Wait for sometime before you open the lid. Mix very gently. Your delicious Dum biryani is ready. Serve with Raita
Check out the step by step instructions in video format
Hyderabadi Chicken Dum Biryani recipe, How to make Dum Biryani restaurant style
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Servings: 5 -6
Ingredients
- 1 kg basmati rice washed and soaked in water for half to one hour.
- 1 chicken cut into medium sizes
- 1/2 cup oil or ghee
- 4 onions finely slices
- 2-3 green chilies
- 2 tbsp ginger garlic paste
- 2 cups yogurt
- 1 tbsp chili powder
- 1 tbsp coriander owder
- salt to taste
- whole garam masala 1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds
- handful of mint and coriander leaves
- red food coloring or saffron soaked in milk optional
Instructions
- Heat the oil/ghee and fry the onions until brown.
- Add the onions to the chicken along with green chilies, ginger garlic paste, yogurt, chili powder, coriander powder, salt to taste, mint and coriander leaves. Marinate this for 24 hours or atleast overnight.
- Fill a large vessel with 3/4th water. Add 2 teaspoon oil, salt and garam masala.
- Bring it to a boil and add rice.
- When the rice starts boiling, cook for a further minute and switch off the flame. Don’t drain the water as this will allow the rice to cook further when you transfer to chicken.
- Place the marinated chicken in a large pan to cook the Biryani.
- Transfer the half cooked rice on top of the marinated chicken by a small strainer. By the time you have transferred the whole rice, the bottom layer would be cooked 50% and the top layer would have cooked 70%.
- Garnish with coriander and mint leaves on top. Drizzle 2 teaspoon ghee on the rice. Mix in the food coloring or saffron now.
- Cover with foil, place the lid and keep a timer, cook on HIGH flame for 5 MINUTES.
- LOWER the flame and cook for 10 MINUTES.
- Place a tawa on low heat and keep the pan and cook for further 20 minutes. Switch off the heat.
- Wait for sometime before you open the lid. Mix very gently. Your delicious Hyderabadi Chicken Dum Biryani recipe is ready to serve
Hyderabadi Chicken Dum Biryani recipe, How to make Dum Biryani restaurant style
Print Pin RateServings: 5 -6
Ingredients
- 1 kg basmati rice washed and soaked in water for half to one hour.
- 1 chicken cut into medium sizes
- 1/2 cup oil or ghee
- 4 onions finely slices
- 2-3 green chilies
- 2 tbsp ginger garlic paste
- 2 cups yogurt
- 1 tbsp chili powder
- 1 tbsp coriander owder
- salt to taste
- whole garam masala 1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds
- handful of mint and coriander leaves
- red food coloring or saffron soaked in milk optional
Instructions
- Heat the oil/ghee and fry the onions until brown.
- Add the onions to the chicken along with green chilies, ginger garlic paste, yogurt, chili powder, coriander powder, salt to taste, mint and coriander leaves. Marinate this for 24 hours or atleast overnight.
- Fill a large vessel with 3/4th water. Add 2 teaspoon oil, salt and garam masala.
- Bring it to a boil and add rice.
- When the rice starts boiling, cook for a further minute and switch off the flame. Don’t drain the water as this will allow the rice to cook further when you transfer to chicken.
- Place the marinated chicken in a large pan to cook the Biryani.
- Transfer the half cooked rice on top of the marinated chicken by a small strainer. By the time you have transferred the whole rice, the bottom layer would be cooked 50% and the top layer would have cooked 70%.
- Garnish with coriander and mint leaves on top. Drizzle 2 teaspoon ghee on the rice. Mix in the food coloring or saffron now.
- Cover with foil, place the lid and keep a timer, cook on HIGH flame for 5 MINUTES.
- LOWER the flame and cook for 10 MINUTES.
- Place a tawa on low heat and keep the pan and cook for further 20 minutes. Switch off the heat.
- Wait for sometime before you open the lid. Mix very gently. Your delicious Hyderabadi Chicken Dum Biryani recipe is ready to serve
Kiran says
Oh my god! What a lovely blog u have,have been checking it for the whole day & still curious to checkout more. Must say from now on am a huge fan of yours & your wonderful blog??
Kiran says
Sorry wrong emoticon in the end by mistake,typo error 🙂
Fa's Kitchen says
np 🙂
Fa's Kitchen says
Awww.. That’s really kind of u to say so. I hope you will enjoy the dishes when you make them
sharmiskitchen says
Wow! Beautifully presented.
Fa's Kitchen says
Thank you so much Sharmi
Zaina says
Very nice
Fa's Kitchen says
Thank you! For a moment I thought that was my daughter commenting!!! <3 Her name is Zaina too!!
Aneesa says
Cant wait to try the recipe. But what is shahi jeera? I thought jeera was cumin, but that is listed separately?
Thank you
Fa's Kitchen says
Shahi Jeera is otherwise known as caraway seeds . Do update about ur experience with the recipe.
Minu says
Very nice biriyani…for half kg Rice(2.5 cups right) and half kg chicken cooking time varies or same ?please clear my doubt..
Fa's Kitchen says
the time is same
MINU says
Thank you
Navneeta says
Hey Fa..Nice recipe..just wanted to know when u transfer the marinated chicken to a large vessel, do u also put in on the st stove and put the gas on high flame before placing the roce. How much the rice should be cooked to avoid making it soggy because it will cook Along marinated chicken too.
Fa's Kitchen says
Thank you. The cooking process will start once all the rice is transferred. Just bring the rice t boil, cook for less than 2 minutes. Switch off the flame, transfer the rice slowly.
Ravi Sharma says
Hello , I have tried this dum biryani recipe quite a few times now and I can’t tell you how delicious it is everytime . All my friend’s love it and their wives keep asking me about the recipe. Thanks a lot for sharing such a easy but delicious recipe. I will definitely try your other recipes.
Love & Regards
Ravi Sharma
Fa's Kitchen says
Awwww… That’s a lovely comment to make my day, Ravi. I can’t tell you how happy and elated I feel to read your comment. I hope you enjoy my other recipes as much as you did the Hyderabadi Chicken dum biryani.
Andrea says
Amazing recipe and the easiest way to make biryani. Evwrytime I make it, people love it immensely. Normally biryani recipes are so time consuming and never ending. Thanks for such a wonderful and uncomplicated recipe. Love it.
Fareeha says
Thank you so much for your valuable comment, Andrea. Comments like yours keep me motivated.
Chitra says
Thnx very much for this lovely recipe. I love nonveg n love to make nonveg dishes.
Fareeha says
Thank you so much for your valuable feedback. Do try the recipes and let me know how they turned out.
Sindu says
Thanks for the wonderful recipe.. For 1/2 kg rice how much curd should I use..