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Photo Tutorial – Hyderabadi Chicken Dhum Biryani.

Hyderabadi Chicken dhum Biryani

To prepare Hyderabadi Chicken Dhum Biryani all you need is to see these pictures and do…To make it easy I’ve tried my best to present this dish  this way as many are interested in biryani and would love the taste of this recipe.There may be slight changes as I would be always experimenting to get the best….

For the Biryani Curry first you need to get ready with

Biryani Masala

Ingredients For Biryani Masala


For Biryani Masala
•Bayleaf – 1
•Cinammon – 2 inch piece
•Cloves – 5
•Green cardomom – 5
•Black cardomom – 1 large
•Black pepper corns – 1/2 tsp.
•Shajeera – 1 tsp.
•Fennel – 1/2 tsp.
•Cumin – 1/2 tsp.
•Mace – 1
•Nutmeg – 1 pinch
•Staranise – 3 petals

Dry roast all these ingredients and make into powder.
This will make approx. 1 tbsp of biryani masala for our dish.

Biryani masala powder


Prepare Fresh Mint,fresh Coriander and Green chillies.

Fresh Mint,Fresh Coriander and Green Chillies


Chop the herbs and slit the green chillies

Slice the onions Finely and fry in 1 cup of oil or oil and ghee mixture.

Finely Sliced Onion In Oil


Deep fry the Onions till Golden Brown

Fried Onions

You can add the onions as it is or make fried onion paste as i did and add to the chicken.Make paste of onions and keep the oil and add to the marinated chicken latter.

Now place 1 kg of chicken in a mixing bowl and add the

Yoghurt – 1 cup

Ginger garlic paste – 2 tbsps


Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Biryani masala – 1 tbsp

Fried onion paste  – of 3 large onions

Chicken with Marinade Ingredients


Mix all the above ingredients with chicken to look like this.

Chicken mixed with the Marinade


Now add the finely chopped one small bunch of each fresh mint,coriander and slit  green chillies,keep little portion of the chopped herbs for later use.

Mix these herbs to the chicken and squeeze the lemons


Mix all the above to get this

Marinated chicken


Now pour the oil remaining from the fried onions and cover with a foil and keep refrigerated for 6 hours or overnight.

Marinated chicken with fried onion oil on top


To start cooking,remove chicken from the fridge and transfer into a thick bottom vessel or kadai or pan along with all the marinade and place on the heat to cook.

Cooking Biryani Curry in a thick bottom Kadai


Do not cover immedietely because water may emerge,so cook open on med-high for few mins stirring and lower heat and cook for 10 mins till gravy is thick and oil separates.

Remove from heat and keep covered and then after 15 mins slowly remove the exess oil from the curry to drizzle on top of the dish later.

Now to prepare Rice

Rice 1 kg or 8 cups for 1 kg chicken will do.

Wash soak for atleast 2 hours and drain.

Soaked and drained Basmati Rice


Place a deep vessel or pressure cooker pan and add 15 cups of water,normally we add double the water but for biryani and that too soaked rice nees a bit less water so i’ve taken 15 cups of water for 8 cups of rice.And add 2 bay leaves,5 cloves,3″ pc cinnamon and 10 pepper corns and salt .Brimg it to boil and add drained rice.

Rice added to the boiling water with W.G.M


Cook the rice till done and the kernels are still wet do not simmer till all becomes fully cooked like normal rice.

The Final Process is the Assembling of Rice and Biryani curry in layers.

Keep ready the juice of another 2 lemons,oil from the top of the biryani curry and orange food colour mixed in little 5ml of water or saffron soaked in milk.and chopped fresh herbs saved in the early procedure.

Now take a kadai with thick bottom like mine or any vessel and place  half of the rice in the bottom and all the cooked biryani curry over it.

Assembling the Biryani


Then on top of the curry Sprinkle little fresh herbs and half the lemon juice as shown.

Next step


Then place all the remaining rice over the layer of curry and sprinkle the herbs,remaining lemon juice,oil and food colour as shown.

Final step


Now cover with the tight lid or seal with dough and place for Dhum cooking on top of a tawa placed on stove top.

Cover the kadai with the lid


Tawa on stove top


Kadai on tawa


Or place inside the Oven in the middle rack and turn the settings to low gas mark or 140 degrees and let stay in dhum for an hour.

Inside the Oven

After an hour,Steaming hot ready to serve.

Just out of the Oven


Mix the biryani  gently to get the flavours incorporated well.

slightly mixed

Serve hot with Raitha and Salad.

Hyderabadi Chicken Dhum Biryani

For Raitha see recipes under dairy category.


Comments on: "Photo Tutorial – Hyderabadi Chicken Dhum Biryani." (2)

  1. I likely to prepare this biryani but I don’t eat curd. Can you suggest me with out using curd.

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