Chicken Dum Biryani

Hyderabad Chicken Dum Biryani in pressure cooker

 

Chicken biryani

Hyderabad chicken dum biryani using pressure cooker | Hyderabadi Chicken Dum Biryani in pressure cooker | Hyderabad chicken dum biryani recipe with detailed notes, stepwise pictures, tips and recipe video. This Hyderabad chicken dum biryani is spicy, flavorful, aromatic. Make this simple biryani using pressure cooker and enjoy with your family. 

Biryani is one of the treasures that was introduced by the Mughals to the world. Biryani needs no introduction. Just that one word – ‘Biryani’ completes your day. Sunday = Biryani. Period! Could there be anything else you need? If food only was my religion, I would happily declare Biryani as my God. I love Biryani. End of the story. ! By now my regular readers know that I grew up in a large family and food was considered very serious. Every two days my mom and other aunts would cook, but when it comes to Sunday it is Paati (grandma) in charge. If she cooks, then it is perfect Sunday with the perfect Chicken Biryani. 

The memories are so vivid even now. She would begin by gathering all the ingredients on a large plate. A large biryani pot comes down from the loft. I love everything about the making of the biryani. Sweet aroma from the caramelized onions, the fresh smell from the ginger garlic paste, the amazing flavor when the basmati rice boils, the colorful sight of the ingredients gathered to make the biryani, the tangy smell of lemon when added to the meat. Oh my god, Biryani is truly bliss. 

Hyderabad chicken dum biryani 

Do check our Easy Biryani Recipes and Chicken Recipes. Every time, I try a new Biryani recipe, I try to make it as simple as possible. This is one such biryani. Pressure cooker dum biryani. Cook the rice 80%, dum with the gravy. One-pot meal. This Hyderabad chicken dum biryani is flavorful, rich with nuts, spicy and aromatic, and most importantly scrumptious. The meat is marinated with spices, pressure cooked until tender, rice is dumped into the gravy, and cooked until the rice absorbs the flavors. We loved the chicken biryani and except for the prep work, there is nothing much to do in this biryani recipe. Do try it and share your thoughts. 

Things to Note

Rice Soaking Time & Marination Time

Soak the Basmati rice for 20 mins – 30 mins, not more than that. Always wash and soak the Rice. If you soak the rice and wash it, there are chances the rice might break. Soaking the rice, helps to cook the rice faster.

By marinating the chicken with the red chili powder, coriander powder, ginger garlic paste and curd makes the chicken soft and helps to cook faster. This way the taste is enhanced when cooked along with the rice and the flavor is totally absorbed. 

Hyderabad chicken biryani

Curd 

Always use thick hung curd or fresh curd to marinate the chicken. Sour curd will change the taste of the biryani. Check out the full recipe to make the perfect thick, tasty and creamy – Homemade curd.

Time to cook the rice

Cook the basmati rice only until 80% done. Cooking time totally depends on the different brand. Cook the rice in medium high flame for 5-8 minutes, after adding to the boiling water. When you eat rice, you should be able to chew it and feel the rice still grainy. Or when you break the rice, it should be firm, not soft. This is a perfect consistency. Switch off the flame immediately.

How do I know if the gravy  has reached gravy consistency to DUM ?

  • #1 – Chicken tends to leave more water once it is cooked, so do not add more water before.
  • #2 –  If there is more water after the chicken is cooked, let it boil well and reach a gravy consistency.
  • #3 –  The oil separates from the gravy and only little water is left for the rice to absorb the moisture.

Other Veg Biriyani recipes you might be interested 

Hyderabadi chicken dum biryani recipe video

Lets check out the recipe

Prep work

Firstly, Take 2 cups of Basmati rice and wash the rice thoroughly. Soak the rice for 30 minutes. Keep aside.

Chicken Dum Biriyani Step 1
Secondly, wash the chicken pieces thoroughly. To make biryani always use bone-in pieces. Pat dry the chicken pieces and keep aside. In a small bowl, add 2-3 tbsp milk and add 1/4 tsp of saffron threads and mix well. Let it sit for 15-20 minutes.

Hyderabad chicken dum biryani Step 3

Bring all the ingredients under ‘ For Biryani masala’ and make a fine powder. Keep aside.

Hyderabad chicken dum biryani Step 1

Secondly, bring a wide-bottomed pan over medium heat, and add 2-3 tbsp grated coconut, 6-7 almonds, 6-7 cashews and saute for 5 minutes in medium heat, until it turns aromatic. Remove the nuts from the pan and grind into a smooth paste. Keep aside.

Hyderabad chicken dum biryani Step 2

Bring a wide-bottomed pan, and add 2-3 tbsp oil and add 2-3 large thinly sliced onions to the pan. Saute the onions until golden brown and caramelized. Keep aside.

 

Hyderabad chicken dum biryani Step 4

Marinate the chicken

In a wide bowl, add the ingredients under marination one by one. Firstly, add the beaten 1/2 cup of curd, and ginger garlic paste. Followed by the chopped coriander leaves and mint leaves. 

Hyderabad chicken dum biryani Step 6

Add the caramelized onions, green chili.

Hyderabad chicken dum biryani Step 8

Furthermore, add the spices – red chili powder, coriander powder, biryani masala, and turmeric powder.

Hyderabad chicken dum biryani Step 5

Lastly, add the nut paste, saffron soaked milk, and mix well. Add the chicken pieces and let the marination sit for 2 hours (room temperature).

Hyderabad chicken dum biryani Step 7

 

 

Cook the chicken

Bring a wide pan over medium heat. FirstlyAdd the marinated chicken to the pressure cooker. Cook the chicken for 4 whistles in medium heat. Keep aside.

Hyderabad chicken dum biryani Step 9

Cook the rice

Meanwhile, bring a wide pot over medium-high heat.  Add 5 cups of water. Furthermore, add 1″ Cinnamon Sticks, 4-5 Cloves, 4-5 Cardamoms 1 Bay leaf, 2 Star Anise, add 1 Tbsp Ghee, 1 Tsp Salt, the juice from 1/2 of lemon, and mix well.

Hyderabad chicken dum biryani Step 10
Bring the water to a rolling boil and add the soaked basmati rice.Let the rice cook partially in high heat for 5- 10 minutes. It should be, say 80%. When you eat rice, you should be able to chew it and feel the rice still grainy. Or when you break the rice, it should be firm, not soft. This is a perfect consistency. Switch off the flame immediately.

Hyderabad chicken dum biryani Step 12
Drain the water from the rice using a colander.  Gently shake off the excess water from the colander. Excess water will be released.  If you wish, you can spread the rice on a plate and let it cool slightly. Or keep in the colander as well.

Mix the rice with the gravy

Once the pressure is released, open the lid. The chicken is cooked and becomes tender and soft.
Gravy is formed well and leaves oil. If gravy is still watery, let it cook for 5-10 minutes until the gravy is formed. There should not be much water left, just gravy.
Furthermore, add the cooked rice to the gravy and close the lid of the pressure cooker. or the pressure cooker and remove the whistle. Place a glass over the vent of the pressure cooker. Reduce the flame to medium-low flame and let the rice cook for 15 minutes.

Hyderabad chicken dum biryani Step 11

After 15 minutes, remove the glass from the cooker. Caution, the glass will be hot. Open the lid of the pressure cooker and gently mix the rice from the bottom. Always scoop from the sides of the pan and not from the center.  LastlyMix gently without breaking the rice. rice is cooked and swells up.
Finally, Switch off the flame, close the lid of the pressure cooker and let the Hyderabadi Chicken Dum Biryani rest for 10-15 minutes before serving. Serve the easy, tasty and Yummy Hyderabadi chicken dum biryani with raita, and enjoy your Sunday.

Hyderabadi chicken biryani

 

Hyderabadi Chicken Dum Biryani - in pressure cooker

This Hyderabad chicken dum biryani is spicy, flavorful, aromatic. Make this siimple biryani using pressuer cooker and enjoy with your family. Chicken Dum biryani using pressure cooker recipe, with detailed notes, tips, stepwise pics and recipe video.
Prep Time15 mins
Cook Time45 mins
Resting Time2 hrs
Course: lunch, Main Course
Cuisine: andhara, South Indian
Keyword: Biryani, chicken dum biryani, chicken dum biryani recipe video, easy chicken biryani recipe, how to make chicken dum biryani, hyderabad chicken biryani, hyderabad chicken dum biryani, Hyderabad Chicken Dum Biryani - in pressure cooker, hyderabadi biriyani, hyderabadi chicken dum biryani, pressure cooker biryani
Servings: 4 people
Author: Jayasudha Sivakumar

Equipment

  • pressuer cooker

Ingredients

Biryani masala

  • 2" Cinnamon sticks
  • Small piece Kalpasi stone flower
  • 4-5 Cloves
  • 4-5 Cardamoms
  • 1 Bay leaf
  • 2 Star Anise
  • small piece mace jathika
  • small piece nutmeg
  • 1 tsp fennel seeds

To roast & grind

  • 2-3 tbsp Coconut grated
  • 6-7 Almonds
  • 6-7 Cashews

To Marinate

  • 750 g Chicken bone-in pieces
  • 1/2 Cup Curd beaten well
  • 1 whole bulb garlic paste
  • 2" ginger paste
  • 1 Tsp Red chili powder
  • 1 Tsp Coriander powder
  • 1 Tsp salt
  • 1/2 Tsp Turmeric powder
  • a handful of coriander leaves chopped
  • a handful of mint leaves chopped
  • 2-3 Tbsp Warm milk
  • 1/4 Tsp Saffron thread
  • Nut paste
  • freshly ground biryani masala
  • 2-3 large Caramelized Onions

To Cook Basmati Rice

  • 5 Cups Water
  • 2 Cups Basmati rice washed & Soaked
  • 1 Tsp Ghee
  • 1 Tsp Salt
  • juice from 1/2 of lemon
  • 1 Bay Leaf broken
  • 1" Cinnamon Sticks
  • 4-5 Cloves
  • 4-5 Cardamoms
  • 2 Star Anise

Instructions

Prep work

  • Firstly, Take 2 cups of Basmati rice and wash the rice thoroughly. Soak the rice for 30 minutes. Keep aside.
  • Secondly, wash the chicken pieces thoroughly. To make biryani always use bone-in pieces. Pat dry the chicken pieces and keep aside.
  • In a small bowl, add 2-3 tbsp milk and add 1/4 tsp of saffron threads and mix well. Let it sit for 15-20 minutes.
  • Bring all the ingredients under ' For Biryani masala' and make a fine powder. Keep aside.
  • Secondly, bring a wide-bottomed pan over medium heat, and add 2-3 tbsp grated coconut, 6-7 almonds, 6-7 cashews and saute for 5 minutes in medium heat, until it turns aromatic. Remove the nuts from the pan and grind into a smooth paste. Keep aside.
  • Bring a wide-bottomed pan, and add 2-3 tbsp oil and add 2-3 large thinly sliced onions to the pan. Saute the onions until golden brown and caramelized. Keep aside.

Marinate the chicken

  • In a wide bowl, add the ingredients under marination one by one. Firstly, add the beaten 1/2 cup of curd, and ginger garlic paste. Followed by the chopped coriander leaves and mint leaves. Add the caramelized onions, green chili.
  • Furthermore, add the spices - red chili powder, coriander powder, biryani masala, and turmeric powder. Lastly, add the nut paste, saffron soaked milk, and mix well. Add the chicken pieces and let the marination sit for 2 hours (room temperature).

Cook the chicken

  • Bring a wide pan over medium heat.
  • Add the marinated chicken to the pressure cooker. Cook the chicken for 4 whistles in medium heat. Keep aside.

Cook the rice

  • Meanwhile, bring a wide pot over medium-high heat.
  • Add 5 cups of water, add 1 Tbsp Ghee, 1 Tsp Salt, the juice from 1/2 of lemon, and mix well.
  • Furthermore, add 1" Cinnamon Sticks, 4-5 Cloves, 4-5 Cardamoms 1 Bay leaf, 2 Star Anise.
  • Bring the water to a rolling boil and add the soaked basmati rice.
  • Let the rice cook partially in high heat for 5- 10 minutes. It should be, say 80%. When you eat rice, you should be able to chew it and feel the rice still grainy. Or when you break the rice, it should be firm, not soft. This is a perfect consistency. Switch off the flame immediately.
  • Drain the water from the rice using a colander.
  • Gently shake off the excess water from the colander. This helps the excess water to be released.
  • If you wish, you can spread the rice on a plate and let it cool slightly. Or keep in the colander as well.

Mix the rice with the gravy

  • Once the pressure is released, open the lid. The chicken is cooked and becomes tender and soft.
  • Gravy is formed well and leaves oil. If gravy is still watery, let it cook for 5-10 minutes until the gravy is formed. There should not be much water left, just gravy.
  • Now, add the cooked rice to the gravy and close the lid of the pressure cooker. or the pressure cooker and remove the whistle. Place a glass over the vent of the pressure cooker.
  • Reduce the flame to medium-low flame and let the rice cook for 15 minutes.
  • 15 minutes later, remove the glass from the cooker. Caution, the glass will be hot. Open the lid of the pressure cooker and gently mix the rice from the bottom. Always scoop from the sides of the pan and not from the center.
  • Mix gently without breaking the rice. Let the rice absorb all the moisture from the gravy and the rice will be cooked and swells up.
  • Switch off the flame, close the lid of the pressure cooker and let the Chicken Dum Biryani rest for 10-15 minutes before serving.

Notes

Please refer the ' Things to Note' section for detailed notes and tips.
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