Chicken Dum Biryani Recipe | Hyderabadi Chicken Biryani | Chef Sanjyot Keer | Your Food Lab

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is more nutritious; long-grain rice is often less expensive.

Wash the rice grain with water 4-5 times or until the water is clear enough, soak it in fresh water for 45-50 minutes.

Set water for boiling in a stockpot, add ghee, whole spices, freshly chopped coriander and mint leaves & salt to taste, mix and add the soaked basmati rice, boil & cook the rice until its 90% done.

Strain the rice and spread it over a large size plate and cool down to room temperature.

For marinating chicken, take a mixing bowl and add the chicken pieces, further add all the remaining ingredients of marinade, mix well and keep it marinated for at least 1 hour.

Set a wok or a kadhai on medium heat, add ghee and the marinated chicken, stir and cook the chicken until it starts to bubble and the curd leaves oil, this process might take about 10-12 minutes depending on the size of chicken, cook the chicken up to 90%.

Once the chicken is cooked up to 90%, remove it in a bowl.

In the same pan that was used for cooking chicken, spread a layer of cooked rice, then add freshly chopped mint & coriander leaves, some fried onions and pour some saffron infused milk.

Over the rice, spread a layer of cooked chicken along with its masala, repeat the addition of fresh coriander, mint leaves and fried onions, now, layer the remaining cooked rice over the chicken and place a live burning charcoal in a bowl and pour ghee over it, cover and smoke for 5 minutes to impart smoke flavour in biryani.

As the layering and final addition of ingredients for the biryani is done, place a lid on the wok and seal the edges of the wok with a dough, and keep it on very low flame for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens