Chicken Dum Biryani Recipe: Dum Biryani, a classic dish originating from the Mughal Nizams, is a visually appealing and aromatic rice dish that is universally loved. While many are fond of biryani, the intricate preparation process often deters enthusiasts. However, once you grasp the correct method, making restaurant-style Chicken Dum Biryani becomes a breeze. The result is a dish that is truly delightful.
There are two methods of preparing Chicken Dum Biryani: the Kacha (Kachi) Method and the Pakki Method. In the Kacha method, raw ingredients are marinated and placed at the bottom of a utensil, layered with partially cooked rice, saffron, etc. The dish is then sealed and slow-cooked in a dum process, trapping steam for even cooking.
On the other hand, the Pakki method involves separately cooking the meat and rice. The rice, saffron, etc., are then layered, sealed, and cooked in a shorter dum process. In this post, I’m sharing the Pakki Chicken Dum Biryani recipe in Hyderabadi style, resulting in aromatic biryani rice with tender and succulent chicken infused with rich flavors.
Serving Suggestion: Chicken biryani is typically served with raita (yogurt-based side dish) and shorba (broth).
How to Make Chicken Dum Biryani
Preparation:
- Wash the rice thoroughly until the water runs clear. Soak in an ample amount of water for 30 minutes, then drain and set aside.
- In a pot or cooker, bring 2 to 2 ½ liters of water to a boil. Add bay leaf and shahi jeera. Alternatively, you can use cinnamon, cloves, and cardamoms. If you prefer not to bite into whole spices, you can tie them in a muslin cloth and add to the pot.
- Simultaneously, heat 3 tbsp. oil in a biryani pot, handi, or pan. Add sliced onions and fry until evenly golden.
- Reserve ¼ portion of the fried onions when they turn dark brown, as they contribute a unique and authentic flavor.
- Once the water boils, add salt and the drained rice. Cook until the rice is al dente or 90% done.
- In the biryani pot, layer the partially cooked rice over the marinated chicken, and proceed with the sealing and dum cooking process.
Preparing the Gravy
- While the rice is cooking, let’s get the chicken ready. To the remaining onions, add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, and 4 cloves. Saute for just a minute without letting them burn.
- Add 1 tbsp. ginger-garlic paste.
- Saute on medium flame until the raw smell of ginger-garlic disappears.
- Add the chicken.
- Saute for 2 to 3 minutes until the chicken turns white. Sprinkle salt.
- Add biryani masala, red chili powder, turmeric, and green chilies. You can use homemade biryani masala. Also, double-check the rice at this point.
- Mix everything well and fry for 3 minutes. Cover and cook on low flame for 3 to 4 minutes, allowing the chicken to release its moisture.
- Add 1 cup thick curd/yogurt.
- Stir, cover, and cook on medium flame until the chicken is soft and tender.
- While the chicken is cooking, check the rice. Drain it when cooked to al dente, which means the rice should be 90% cooked, firm, grainy, but not mushy.
- When the chicken is fully cooked, there should be a thick gravy left in the pot with separated oil. Check the salt and adjust if necessary. Stir well and sprinkle chopped coriander and mint leaves.
Layering Chicken Dum Biryani:
- Layer the rice over the chicken gravy. Sprinkle fried onions, mint, and coriander leaves. Optionally, add saffron-soaked milk, ghee, and kewra water evenly.
- Cover the pot with foil or a thick, clean, moist cloth.
- Seal with an airtight lid to trap steam. If you don’t have a tight lid, place a heavy pot over it. You can also use a dough made from mixing 1 ½ cups of atta with water to seal the lid airtight. Cook on a hot tawa for about 12 to 15 mins over medium heat. Once done, switch off and let it rest for at least 20 mins.
Your aromatic Hyderabadi Chicken Dum Biryani is ready!
In Conclusion: Chicken Dum Biryani Recipe
Embark on a culinary journey where simplicity meets sophistication, and the result is a symphony of flavors that transcends borders. Mastering the art of Chicken Dum Biryani is not just a culinary feat; it’s a celebration of diverse tastes and aromas.
FAQs – Unveiling the Mysteries Behind Biryani Crafting
Can I use store-bought biryani masala?
Absolutely! Store-bought biryani masala can be a convenient substitute for homemade.
Why reserve a portion of fried onions?
Reserved onions add a distinctive and authentic flavor, elevating the biryani experience.
Can I skip the saffron-soaked milk and still get flavorful biryani?
While optional, saffron adds a subtle richness. Experiment to suit your taste preferences.
Is it crucial to seal the pot airtight during dum cooking?
Yes, an airtight seal or a heavy lid ensures steam is trapped, enhancing the flavors.
Can I substitute chicken with another protein?
Certainly! The recipe adapts well to various proteins, allowing for personalized twists.
