Homemede Hyderabadi Chicken Dum Biryani/Easy method for making the best Biryani in Restaurant Style

Homemade Hyderabadi Chicken Dum Biryani recipe / easy method for making the best Biryani in Restaurant style

Biryani,the name is sufficient for mouth-watering. whenever hear the name HYDERABADI CHICKEN DUM BIRYANI, I can feel the flavor and imagine the long grain colored rice. And that is the reason for my love and weakness for biryani.

whenever I visit any restaurant, there is no need of menu card for main course. Because the main course is fixed for me that is The Chicken dum biryani. But fact is that I'm always compare the look and taste of the recipe with my recipe and found that my recipe is good from them. i don't take any credit but actually this is the fact, however i did not visited all the restaurant.

What is dum in biryani?

Dum means internal process, when we make dum biryani, it means we have to cook this in internal pressure as like baking process or air-cooked. This is very similar to baking cake or cook in a pressure cooker.

In dum process the lid of the vessel is sealed tightly by using dough(wheat flour) or can use silver foil. This is the slow cooking process.

When we sealed the lid tightly, it giving heat both ways evenly. This causes the pressure inside the vessel to rise due to increase in temperature. Sometime I'm using burning coal on the lid of biryani pot to create heat from upper-side, but it is not available every-time and everywhere.

What is Hyderabadi Chicken dum biryani?

The word "Biryani" is derived from a Persian word "Biryani", which means fried before cooking. It is one of the most popular dish in all over the India.

The HYDERABADI CHICKEN DUM BIRYANI is especially famous from Hyderabad throughout the Indian sub-continent. It is a mixed rice dish with its origin among the Muslims of the Indian sub-continent. It can be compared to mixing the chicken curry later combining it with semi-cooked long grain rice with 2-3 layer and cook it in dum in low medium flame.

There is lots of varieties of biryani. These are vegetable biryani, paneer biryani, mushroom biryani, prawn biryani, mutton biryani, egg biryani and not the least the chicken biryani.

Today I'm going to describe about the authentic and aromatic "HYDERABADI CHICKEN DUM BIRYANI", which is an easy method for making the best biryani in Restaurant style from Swastika's Kitchen.

Ingredients:

For Chicken Marination:

• 1 kg chicken
• 400 gms thick thick unsoured yogurt/curd
• 1 tbsp lemon juice
• 2 tbsp ginger garlic paste
• 1 tbsp mustard oil
• 1 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala powder
• 2 cups fried brown onion
• 1 bunch coriander leaves (finely chopped)
• 1 bunch mint leaves (finely chopped)
• 6-7 green chili slice
• salt as per taste

For Rice Preparation:

• 1 kg long grain rice
• water for boiling
• 2-3 cloves
• 1 cinnamon stick (thin)
• 2 green cardamom (elichi)
• 1 black cardamom
• 1 teaspoon shahi jeera
• 2-3 mace (jayatri)
• 3-4 green chili slice
• 1 tbsp oil
• salt to taste

For  Chicken Gravy preparation:

• 4 tbsp oil
• 1 star anise (chakri phool)
• 2 green cardamom
• 1 black cardamom
• 4 cloves
• 1 cinnamon stick
• 2 medium size onion (cut into thin slices)
• 2 tbsp ginger garlic paste
• 1 bay leaf
• 1 teaspoon shahi jeera
• 1 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 big size tomato (chopped finely)
• 1 tbsp biryani masala (I'm using Everest biryani masala)
• salt to taste

For Dum Seasoning:

• 1 pinch saffron/orange food color
• 2 tbsp milk (soaked with saffron or mixed with orange food color)
• 1 tbsp kewra water
• 1 cup fried brown onion
• finely chopped coriander leaves
• finely chopped mint leaves
• 1 tbsp ghee for extra flavor (optional)

Before going to the recipe lets know about HOW TO MAKE  BROWN ONION?

• For brown onion take 3-4 medium size onion, sliced thinly.
• Then heat oil in a pan and fry the onion in medium high flame till the the onion color is brown.
• Then spread the brown onion on tissue paper for absorption of oil completely.

(NOTE: fry the onion in 2-3 phage)

Now coming to the interesting part of the article, making of

HOMEMADE HYDERABADI CHICKEN DUM BIRYANI:

Step 1: Chicken Marination:

1. Wash the chicken pieces well with water and strain the chicken completely
2. Add lemon juice and curd into it
3. Then add ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder.
4. after that add green chili, oil and salt as taste.
5. Finally add the fried brown onion and mix it gently.
6. Then set aside the marination for 10-15 minutes.

At that time prepare the Rice for biryani.

Step 2: Making of Biryani Rice:

1. Wash the long grain rice few times till the water runs clear.
2. Heat sufficient quantity of water in a wide bottom vessel. (Note: if the quantity of water is sufficient, then your rice is cooked well and don't get mushy , which is the main part of  biryani)
3. add the all whole spices as mentioned in the ingredient section for rice.
4. When water comes to a boil in medium flame (in this process the flavor of whole spices comes into water).
5. Then add salt , oil and soaked long grain rice. (cook till the rice is done at 70% , you must feel like grain , when you break it). 
6. Then drain all the water and immediately spread it in 2 wide plate to cool down. for decrease the temperature you can wash the rice also.(otherwise it get overcooked in heat, which is not good for dum)

Step 3: Making Gravy for chicken:

1. Heat a pan add oil, then add sliced onion. saute it in medium flame till it get transparent in color.
2. Then add whole spices and saute for a while.
3. Add ginger garlic paste and fry till the raw smell has gone completely.
4. After that add finely chopped tomato fry until tender.
5. Then add red chili powder, turmeric powder, coriander powder, Biryani masala and salt to taste.
6. mix it well and add 2 tbsp of water to combined all the spices completely.
7. cook it in medium flame till oil comes out and the masala leave the pan, then add marinated chicken and cook it with in low medium flame for 2-3 minutes.
8. after that add chopped coriander and mint leaves and cook with lid for 4-5 minutes.
9. With and without lid you have to cook it for at-least 15-20 minutes and switch off the flame.

Step 4: Preparation for layering the Biryani:

• Take a wide bottom vessel, spread the 1/2 of chicken gravy first.
• After that layer 1/2 of semi cooked rice over it (Note: spread gently and try not to press it).

• Then pour colored milk in it , then sprikle brown onion, chopped coriander and mint leaves.
• Then add half tbsp of kewra water and 1/2 tbsp of ghee( this is the great secret for authentic aroma).
• Again layer with leftover chicken gravy and rice over it and season like previous process. If necessary add some water for good moisture in biryani.
• For dum close the vessel with air tight lid otherwise you can sealed the lid with atta dough.
• Then heat a flat tawa and placed the biryani vessel on it and cook for 10-12 minutes in medium flame and 15-20 minutes in low flame.

                           And  then your authentic and aromatic HYDERABADI CHICKEN DUM BIRYANI is ready.

 NOTE: 

How to serve dum biryani:

• Usually in India we doesn't serve any dishes alone. Especially chicken dum biryani is served with Raita which is made with the combination of grated cucumber, onion, carrot and green chili as you love to have.
•  Before serving the biryani you have to wait for 10-15 minutes. Because immediately serve can chance of breaking the rice and feel like mushy. 
• At last but not the least the garnishing, You can garnish it with boiled egg, lemon wedges, sliced onion, mint leaf. whatever you love to garnish.

What makes biryani tasty:

• To make biryani tasty it depends upon high quality rice.
• The process of cooking of rice which is 70% cooked and this is done between 8-10 minutes. you have to stay there and frequently check.
• And be careful of dum, which is the main part of Hyderabadi Chicken Dum biryani. you have to seal the lid tightly for even dum from both side.

How much time needed for cooking dum biryani:

• For marination of chicken you need 5-10 minutes.
• For cooking Rice you need 8-10 minutes.
• For making gravy you need 15-20 minutes.
• And for dum the biryani you need 30-35 minutes.

which is overall you need 1 hr to 1 hr 15 minutes for complete the Dum biryani process.

PLEASE GIVE FEEDBACK IN YOUR COMMENT SECTION. IT IS MEAN A LOT FOR ME. KEEP IN TOUCH FOR MORE RECIPES. 

THANK YOU.