Hyderabadi Chicken Dum Biryani Recipe | How to make Chicken Biryani at home | Chef Surajit Kitchen

Step 1: Prepare Basmati Rice for Soaking

Wash 1.5 kg of Basmati rice thoroughly, then soak it in water for at least 1 hour. Soaking overnight is recommended for better results.

Step 2: First Chicken Marination

In a large pot, add 2.5 kg of chicken pieces. Pour 150-200 gr of oil (preferably from fried onions) over the chicken. Add 4 tbsp of ginger, garlic, and green chilies paste. Add 5-6 cinnamon sticks, 5-6 cloves, 7-9 black pepper pods, and 6-7 green cardamoms. Season with 1/2 tsp turmeric powder, 2 tbsp Kashmiri red chili powder, 3 tbsp biryani masala, 1 tsp garam masala, and 1/2 tsp of mixed green cardamom, jaifal, and javitri powder. Add 2 tbsp of salt. Mix all ingredients thoroughly by hand, ensuring the chicken pieces are well coated. Cover the pot and let it rest at normal room temperature for 20-30 minutes.

Step 3: Second Chicken Marination

After the first marination, add 250 gr of natural yogurt and 250 gr of fried onions to the chicken. Add 50 gr of coriander leaves and 25 gr of mint leaves (optional). Mix everything well again. Add 1 tbsp of lemon juice. Cover the pot and let it rest for another 30 minutes.

Step 4: Prepare Saffron Milk

In a cup of hot milk, add a pinch of saffron. You can also add some saffron food color if desired. Add 1 tsp of kewra water and 1 tsp of rose water. Stir well and set aside.

Step 5: Prepare Rice for Layering (3 Steps)

In a large pot, bring water to a boil. Add 3 tbsp of salt, some whole garam masala (cinnamon, cloves, black pepper, green cardamoms, bay leaves), 1 tsp of kewra water, and 1/2 lemon juice. Divide the soaked basmati rice into three portions for progressive cooking. Cook the first portion of rice until it is 25% done. Cook the second portion until it is 50-60% done. Cook the third portion until it is 70-80% done. Ensure each portion is drained well after cooking.

Step 6: Layering the Biryani

Spread the 25% cooked rice as the first layer over the marinated chicken in the pot. Sprinkle some warm water (from the rice boiling pot). Add some green cardamoms, javitri, jaifal powder, and biryani masala. Add a layer of fried onions. Drizzle some saffron milk. Next, spread the 50-60% cooked rice as the second layer. Repeat the process of sprinkling warm water, adding spices, fried onions, and saffron milk. Finally, spread the 70-80% cooked rice as the third layer. Again, sprinkle warm water, add spices, fried onions, and saffron milk. Drizzle 100 gr of ghee over the top layer. Add some green chilies according to your taste. Grate 1/2 cup of mawa (optional) over the top.

Step 7: Dum Cooking the Biryani

Cover the pot with a wet cloth, then seal it tightly with aluminum paper. Place a heavy lid on top to ensure no steam escapes. Cook on high flame for 3-4 minutes. Then, reduce the flame to low and cook on dum for at least 50 minutes. After 50 minutes, turn off the flame and let the biryani rest for 10 minutes or more before opening the cover.

Step 8: Serve Hyderabadi Chicken Dum Biryani

Carefully open the lid and gently mix the biryani to combine the layers. Serve hot and garnish with fresh coriander leaves and a red chili.

• Soak basmati rice overnight for best results.

• Marination is crucial for the biryani's taste.

• Cook rice in three stages (25%, 50-60%, 70-80%) for perfect layering and texture.

• Use the oil from frying onions for marination to enhance flavor.

• Seal the pot properly with aluminum foil and a heavy lid for effective dum cooking.

• Mint leaves are optional, but coriander leaves are a must for authentic flavor.