How to Make Hyderabadi Chicken Dum Biryani Recipe

Chicken Dum Biryani is a classic, aromatic rice dish, considered a South Asian culinary crown jewel. Loved across the world for its mouthwatering combination of spices, tender chicken, and fragrant basmati rice, this dish has everything from the authentic. Here we provide you with the Hyderabadi chicken dum biryani preparation, the ingredients, calories, and step-by-step methods for making chicken dum biryani at home.

What Is Chicken Dum Biryani?

Chicken dum biryani is a layered rice dish in which marinated chicken and partially cooked basmati rice are placed in layers and then simmered (the “dum” process) so that all the flavors and aromas can blossom into the rice and chicken. Originating from the Mughal kitchens and perfected onward in Hyderabad, this dish is one of the mainstays for festivity and family gatherings.

Ingredients For Chicken Dum Biryani

A perfect recipe stands on an excellent combination of spices, fresh herbs, and chicken. Here is a more or less common list of ingredients:

Category	Ingredients
Rice	Basmati rice, preferably old
Chicken	Bone-in pieces of chicken thighs and drumsticks
Marinade	Yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, coriander powder, cumin powder, garam-masaala or biryani masala, salt, lemon juice, and fried onions
Whole Spices	Bay leaf, shahi-jeera, sticks of cinnamon, cardamom, cloves, and star anise
Herbs	Fresh mint leaves and fresh coriander leaves
Aromatics	Saffron soaked in warm milk, kewra water, ghee
Others	Oil for frying onions, and salt

Its recipe is famous for its signature methods of cooking all the ingredients.

How to Make Chicken Dum Biryani

1. Prepare the Rice

Wash and soak basmati rice for 30 minutes.
Boil water with bay leaf, shahi jeera, cinnamon, cardamom, and cloves.
Add soaked rice and cook till 70-80% done. Drain and set aside.

2. Marinate the Chicken

In a bowl, mix the meat cut with yogurt, ginger-garlic paste, green chili, red chili powder, turmeric powder, coriander powder, cumin powder, biryani masala, salt, lemon juice, and fried onions.
Marinate for a minimum of 30 minutes (up to 3 hours for deep flavor).

3. Fried Onions

Onions should be thinly sliced and fried in oil till golden in color. Keep aside some for layering.

4. Layering

In a heavy-bottom pot, lay down a layer of marinated meat. This is followed by a layer of partially cooked rice.
Top with fried onions, chopped mint, coriander, saffron milk, ghee, and kewra water.
If layers are repeated, finish with rice and toppings.

5. Dum Cooking

Seal the pot with foil/some moist cloth and with an airtight lid.
Cook on low heat on a tawa or in an oven for about 20-45 minutes to allow flavors to thoroughly cook.

6. Rest and Serve

Let the biryani sit for 10 minutes before serving.
Serve hot with raita and shorba (biryani gravy).

Hyderabadi Chicken Dum Biryani

The kacchi dum method is used to allow for better absorption of flavours.
The infusion of saffron milk and fried onions adds a signature aroma and colour.
Traditionally served with cooling raita and spicy salan (gravy).

Calories and Nutrition in Dum Biryani

These are extremely rich and heavy. The following is a nutritional breakdown per serving.

Calories: 400 kcal
Protein: 20 g
Total Fats: 16 g
Saturated Fats: 4 g
Carbohydrates: 48 g

Note: The calories may vary according to different recipes and the number of servings.

Tips for Making Perfect Chicken Dum Biryani

Use only aged basmati rice to achieve the best texture and aroma.
Marinate meat for at least 30 minutes to allow for tenderness.
The rice must not be cooked too much before layering, as it should remain firm and parboiled.
Ensure that the pot is sealed very well so that the steam does not escape, along with the flavours, during the process of dum.

Conclusion

Chicken dum biryani is not just a food but an experience. Be it the traditional or your modified style of cooking it-the ar, the aromatic rice, tender meat, and a handful of spices are bound to leave an unforgettable impression. Now that you know chicken dum biryani, gather your ingredients for it and set out on a culinary expedition that brings the flavour of Hyderabad right to your kitchen.

It is famous for its particular cooking technique known as dum, wherein raw, marinated meat is interleaved with partially cooked rice and the whole is put on a slow fire. This has a specific blend of spices, saffron, and fried onions, giving it its flavor and aroma, quite different from those of other regional biryanis.

Yes, saffron does provide a lovely aroma and color, but it is not a must. Food-grade turmeric can be used for color, and kewra or rose water can substitute for fragrance to keep that characteristic taste intact.

For best results, 30 minutes would be a minimum, but marinating it for 2-3 hours or even overnight in the refrigerator would greatly help in tenderization and flavor.

It is a balanced dish providing protein, fat, and carbs. One serving typically has around 400 calories. You could make it healthier by reducing oil/ghee or increasing the percentage of veggies, or using lean cuts of meat.

Yes, the dish is said to become even tastier the next day, which lends itself to flavor deepening. Store in an airtight container in the refrigerator and then warm gently just before serving to retain moisture and aroma.

How to Make Hyderabadi Chicken Dum Biryani Recipe

What Is Chicken Dum Biryani?

Ingredients For Chicken Dum Biryani