Let’s get started with Hyderabadi Chicken Dum Biryani
I guess you are a biryani lover and that is why you are here because it is a recipe for Hyderabadi biryani! Although you are worried about how to make it at home just like restaurants. Do not worry because in this recipe I will tell you all the restaurant secrets about Biryani. Authentically this biryani is called Kachi Gosht ki Biryani or Hyderabadi Chicken Dum Biryani.
Now there are various Biryanis out there and recently I tried the Malabar Biryani and you should definitely give that a try. Click here to read the recipe for Malabar Biryani. But let’s go ahead with this Hyderabadi Chicken Dum Biryani.
I have been living in Hyderabad for the past 6 years now. And I have biryani on a very regular basis and trust me guys it is worth the extra calories. There are hundreds of biryani recipes, and I am not claiming that this is the best recipe or something. But it will definitely take you close to restaurant-style Hyderabadi Biryani Recipe.
Now traditionally it all started with beef meat, which is sadly banned in a lot of Indian states as of now. It was called the Kalyani Biryani. But later lamb and chicken were used more since Hindus avoid the consumption of beef because cows are worshipped in Hinduism. I have used Chicken for this recipe but feel free to use Lamb. Just make sure you marinate the lamb for at least 12 hours. Although if you don’t have the time here it is restaurant security for you guys! Use some raw papaya paste and just marinate for 4 hours and you are good to go.
Since we used chicken in this recipe you just marinate it for 2-4 hours and you are good to go. Although I marinated the chicken overnight. So for the first marination, we just need ginger garlic paste, salt, and lemon juice. For the second marination, you need some curd, brista (fried onions), Garam Masala, Bay leaf, biryani masala, mint leaves, coriander leaves, turmeric powder, coriander powder, cinnamon, cloves, cardamom, and salt.
Hyderabadi Chicken Dum Biryani is always made with Basmati Rice, but any long grained rice works too since getting the real basmati rice can be difficult. Also here is a truth bomb for you, basmati is a variety of rice, and the one we buy from general stores is long-grained rice. Soak it for 30 minutes before you start to boil your rice. So here is the secret to fantastic tasting rice in any Hyderabadi Chicken Dum Biryani. Add MSG with your salt in the water and do not worry it is not harmful.
Fried Onions (Brista)
This is probably the most crucial and tricky part of Hyderabadi Chicken Dum Biryani. Make sure your onions are very thinly sliced and you don’t burn them while frying. Take out the onions while they start turning golden. Otherwise, within seconds, you end up burning it. In this delicious Hyderabadi Chicken Dum Biryani usage of brista is less than other biryanis and we use more raw onions.
The Spices for Hyderabadi Chicken Dum Biryani
As we already know that Hyderabadi Chicken Dum Biryani is very rich in spices and they play a major role after rice and the meat. In addition to that Hyderabad is known for using a lot of rich spices. So we will use mostly all the major spice found for this recipe. We use various spices like cinnamon, green cardamom, black cardamom, cloves, mace, star anise, black peppercorns, etc. Make sure your spices are of good quality and you can say they are good quality by their aroma. During the marination, you can use the ready-made biryani masala that comes these days, or if you want me to post the recipe separately let me know in the comments.
The Side Dishes for Hyderabadi Chicken Dum Biryani
Normally Hyderabadi Chicken Dum Biryani is served with some Mirchi ka salan and some raita. Although biryani alone is very self-sufficient and you don’t really need anything else with it. Raita is probably one of the most simple accompaniments and if you want the recipe for Mirchi ka Salan let me know in the comments.
- Make sure you boil rice only 90%
- You can skip the addition of MSG if you want. But just letting you know that they add it in restaurants and you might not get the same taste without it.