ORIGINAL HYDERABADI DUM BIRYANI

ORIGINAL HYDERABADI DUM BIRYANI

Hyderabadi dum biryani is an aromatic, delicious, and a royal Indian feast which fulfills your mouth with burst of flavours. It is made up of layers of marinated raw chicken, fluffy basmati rice, and fresh spices where the chicken and rice are cooked in dum(steam). This royal biryani is definitely a worth addition in your cooking menu.

hyderabadi dum biryani

Biryani is undoubtedly the most popular and loved dish in India and Pakistan. Hyderabad, city of India which is also called city of “nawabs” (royal people), is the place where you find most authentic and delicious biryani. Similarly, in Pakistan, Karachi is the place where the original biryani belongs to. There are so many ways to cook biryani and all are delicious, but I think this Hyderabadi dum biryani is the queen of all. This dish is perfect to make on your special occasions. Infect whenever I want to turns my any ordinary day into a special one, I cook it.

Try these Pakistani dishes as well

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MIX VEGETABLE PICKLE

BEEF BOTI KEBAB (EID SPECIAL)

SPECIAL LAHORI HAREESA

To your surprise this biryani super easy to cook with simple ingredients, but there are a few things which are important to take care of while cooking it which I have mentioned below so keep reading this article. You can also watch my YouTube video on it which is also available on this page. Hyderabadi dum biryani recipe starts with marinating the meat. Here you have two choices of meat, chicken and mutton. I go with chicken. It is actually a one pot dish where you include all spices and ingredients in chicken marinade except rice.

Boiling rice is little tricky and infect the real taste of this biryani lies in perfectly cooked rice. Many times I made huge blunders in boiling rice and my resultant biryani was a pot full of sticky, soggy rice. While boiling, we take rice out of boiling water in two stages. One batch of rice is ½ cooked and other batch is 2/3 cooked and while layering, we put ½ cooked rice on marinated chicken and then add some fresh mint, coriander, and yellow colour. Second layer of 2/3 cooked rice goes on top with some fried onion, mint leaves and saffron.

hyderabadi dum biryani

Reason behind this two batch cooking is simple. When we put biryani on dum(steam), marinated chicken leaves water which makes steam. Rice layer near chicken takes more steam than layer on top. Both layers will be cooked perfectly and equally when we open the lid after 15-20 minutes. Taste secret of this biryani lies actually in using everything fresh. Don’t use ready made biryani mix.

Important tips and tricks related to Hyderabad dum biryani

  • Use best genre of basmati rice for getting best results. You can use sella (parboiled) rice but basmati is better in taste.
  • First give a boil to marinated chicken and when it starts steaming add first rice layers. Put the flame to very low while putting your biryani on steam.
  • Do not mix the layers with spoon immediately after you open the dum. Wait atleast 15 minutes before mixing the layers.  
  • when you fry onion do not let them dark in colour otherwise biryani will taste bitter.

ORIGINAL HYDERABADI DUM BIRYANI

Hyderabadi dum biryani is an aromatic, delicious, and a royal Indian feast which fulfils your mouth with burst of flavours. It is made up of layers of marinated raw chicken, fluffy basmati rice, and fresh spices where the chicken and rice are cooked in dum(steam). This royal biryani is definitely a worth addition in your cooking menu.
Course Main Course
Cuisine Indian, Pakistani
Keyword best biryani near me, biryani express, biryani house, biryani recipe, biyani, chicken biryani, chicken biryani recipe, dum pukht biryani, hyderabadi biryani, hyderabadi dum biryani, lamb biryani, paradise biryani, persis biryani, vegetable biryani
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 6 people

Ingredients

for chicken marinade

  • 1 and ½ kg chicken
  • 1 cup yogurt
  • 1 cup fried onions cut 4 medium sized onions in slices and fry them in oil
  • 1 and ½ tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • ½ tsp nutmeg and mace powder
  • 1 and ½ tbsp salt
  • 1 tbsp Kashmiri red chilli (paprika powder)
  • ¼ tbsp turmeric
  • whole spices ( 2 cinnamon stick, 3 star anise, 3 green cardamom, 4-5 cloves, 6-7 black peppercorns)
  • 2 tbsp green chilli paste
  • 3 tbsp lemon juice
  • 1 tbsp chicken powder optional
  • 3 tbsp oil
  • few mint leaves crush roughly with hands
  • 2 tbsp coriander leaves chopped

for boiling rice

  • 1 kg basmati rice already soaked in water for ½ hour
  • 3 tbsp oil
  • 2 whole chicken cubes
  • 1 and ½ tbsp salt
  • whole spices ( 2 bay leaves, 4 green cardamom, 5 cloves)
  • 5 liter water

for biryani layers

  • ¼ cup milk
  • ½ tsp nutmeg and mace powder
  • ¼ tsp yellow food colour
  • ½ tsp saffron
  • ¼ cup water
  • 1 cup fried onions
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • 7 whole green chillies cut in half

Instructions

  • Cut onions in thin slices and fry them till golden. Don not let them dark in colour otherwise biryani will have bitter taste.
  • To prepare chicken marinade, take yogurt in bowl. Add one cup fried onions in it and save rest for adding in biryani layers. Add ginger garlic paste, coriander powder, cumin powder, whole spices, salt, turmeric, nutmeg and mace powder and Kashmiri red chilli also in yogurt.
  • Now add chicken powder, green chilli paste, fresh mint, fresh coriander, and lemon juice in yogurt.
  • Mix all ingredients well and then add oil in this yogurt mixture. Add chicken in it and leave it for two hours.
  • Boil water for boiling rice. Add salt, oil, chicken cubes, and some whole spices in water. Now add already soaked rice in water.
  • Boil rice in two steps. First take out half rice which are 50% done and then take out other half which are 75% done
  • Mix some milk, nutmeg and mace powder, and yellow food colour in a small bowl and keep it aside. Mix saffron in some water in another small bowl and keep it aside.
  • Now start layering. First add marinated chicken in pot and let it start boiling. When chicken starts boiling, turn flame to very low and add first layer of rice which are 50% done, Now add some fried onion, fresh coriander, green chillies and mint, oil and milk and yellow colour mixture on rice.
  • Now add second layer of rice which is 75% done. Add again some fried onion, green chillies, fresh coriander and mint and saffron water on top.
  • Place the lid on top and let biryani cook for 25 minutes on very low flame. when you turn off flame, wait 15 minutes before you mix layers.

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