Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe

1 hr 10 mins Chicken Recipes

Biryani is an evergreen favourite for the world. But in a Biryani, taste, smell, appearance, everything changes with the region. This recipe was born in Andhra. Actually, they add Ajinomoto and Chilli Sauce to this recipe in Andhra, but I did not. They do not use Curry Leaves in Biryani. But what is a Telugu recipe without Curry leaves? So I added them.

Even bachelors can easily make this recipe if they just follow the steps. There is no issue in the recipe formula regarding the proper cooking of Chicken. If you add water in the right measure to the rice, perfect Biryani is ready.

Cool Raita goes very well with this Biryani.

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Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe

Tips

What is the difference between Hyderabadi Dum Biryani and this Boneless Chicken Dum Biryani?

This Biryani is also made as Dum like Hyderabadi Biryani, but it is much spicier and more pungent. Moreover, Chicken is fried before the Dum. In Hyderabadi Dum Biryani, raw Chicken is marinated in spices and made into Dum, and the Chicken cooks there. In this recipe, we coat the Chicken with Spices and use that Fry for the Dum process.

Prepare the Chicken like this:

• Before cooking, wash the Chicken and soak it in a litre of water with 1 tbsp of salt. Then the Chicken stays soft, or it becomes rubbery.

• Many people ask me if they should use Corn Flour or Maida for coating. I suggest that either can be used or even Rice Flour if you do not have them. But Rice Flour coating is dry, and Chicken becomes crispy. If you do not like Maida, you could use Rice Flour.

• Chicken pieces should be of medium size, or they become too small after frying.

Which rice is good for Biryani?

• This is a very common question. But I always say that more than the brand, the age of the rice is more important. Always use rice older than a year for a perfect Biryani.

How do we ensure that the Biryani rice is fluffy?

• Basmati Rice should always be added when the water is boiling. Then the grains won’t turn too soft.

• For Dum Biryani, the rice should cook only 60 per cent. How do we know if it is 60 per cent? Just take out a grain while the rice is cooking and you will know. The grain should have cooked but still, have a little bit of brittleness.

More salt should be added:

• For Biryani, you should add more salt in the boiling water. How much more? As much as to make it taste like seawater. Then the salt seeps into the rice. If it is less in the beginning, then you cannot add it later.

How long should the Dum be?

• For the measurements, I have taken 8 minutes on high flame and 5 minutes on low flame should be sufficient. Then switch off the stove and leave it for 20 minutes.

• But if you are making Biryani Double, then Dum it for another 7 minutes.

• Biryani Dum can be on a banana leaf or a leaf plate, sealed with Maida paste.

• I have used more spices in this Biryani. You could use it to your taste.

Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe

Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe - Recipe Video

Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe

Non Veg Biryanis | nonvegetarian
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Resting Time 20 mins
  • Total Time 1 hr 10 mins
  • Servings 3

Ingredients

  • For Chicken Fry
  • 1/2 kilo Boneless Chicken (Marinated with Salt for an hour)
  • Salt – a little
  • 1 tsp Mirchi Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • Turmeric – A Pinch
  • 1 tbsp All Purpose Flour/Maida
  • 1 tbsp Corn Flour
  • 1 tsp Lemon juice
  • 1/2 tsp Ginger Garlic Paste
  • 2 tbsps Water
  • Oil to Fry
  • For Chicken Gravy
  • 2 tbsps Oil
  • 1 tbsp Ghee
  • 1/2 tsp Cumin Seeds
  • 2 Green Chillies – Sliced vertically
  • 3 Garlic (thinly chopped)
  • 2 Sprigs Curry leaves
  • 2 tbsp Onions Chopped
  • 2 tsp Tomato Diced
  • 2 tbsps Green Coriander/Mint Chopped
  • 1 tsp Lemon Juice
  • 1.5 tsp Mirchi Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 cup Curd
  • 75 ml Water
  • For Biryani
  • 1.5 cups Basmati Rice (275gm)
  • 2.5 liters Water
  • 3 Star Anise
  • 3 Kapok Buds
  • 1 Nutmeg
  • 1 inch Cinnamon
  • 5 Cloves
  • 5 Cardamoms
  • 1 tsp Black Cumin
  • 1/2 tsp Garlic Ginger paste
  • 2 tbsps Salt
  • 1/4 cup Chopped Mint, Green Coriander
  • 1 tbsp Ghee
  • 2 tsp Oil
  • 1/2 cup Water (150 ml)
  • 2 tbsp Fried Onions (Optional)
  • Cardamom Powder - A Pinch (Optional)

Instructions

  1. Coat the marinated chicken with all the spices.
  2. Heat oil and reduce the flame and add chicken pieces and fry well to crisp. (The pieces take time to fry)
  3. Add oil to the pan and heat it.
  4. Add Cumin, chopped Garlic and Green Chillies and fry on a high flame.
  5. After the Green Chillies are fried, add chopped Onions and Curry leaves.
  6. Add the diced tomatoes and cook well. Alternately, you could add 1 tsp of Tomato Ketchup.
  7. Add Garlic Ginger Paste, Mirchi Powder, Salt, Coriander Powder, Cumin Powder and Garam Masala.
  8. Then reduce the flame completely, add the whisked curd. Keep mixing or the Curd gets flaky.
  9. When the Curd is fully mixed with the Spices, add the Fried Chicken and let the pieces get coated with the Spices.
  10. Then add a little water and fry until oil separates from the Gravy.
  11. When the oil separates, add the chopped Coriander/Mint, a sprig of Curry Leaves and mix well. Add lemon juice and remove from fire.
  12. Boil water, add all Spices, Salt, Chopped Mint and Coriander and let it boil on high flame.
  13. When the water is boiling, add the soaked Basmati Rice and cook to 60 Percent. (Sixty percent is more than half cooking but the grain should still be brittle).
  14. Take a vessel with a thick bottom and strain the 60 percent cooked rice and spread it in a layer.
  15. If the Rice is cooked on high flame for another 3 minutes, it becomes 70 percent cooked. Add that layer on to the 60 percent layer.
  16. Then add the Fried Chicken. As my Chicken Gravy was dry, I have added 50 ml boiled water. (Biryani tastes good if Chicken has Gravy).
  17. If rice is cooked for another two minutes, it is cooked to 80 %. Then add that rice as a thin layer.
  18. Mix Oil with Ghee and pour it along the rim of the vessel on the Biryani.
  19. Add Fried Onions (Optional)
  20. After the rice is cooked, pour the rest of the boiling water, about ½ cup, along the rim of the vessel.
  21. Sprinkle 1/4 tsp of Cardamom Powder on the surface. It smells good. (But this is optional.)
  22. Dum the Biryani with Tissues, Banana Leaf or Lead plate. Or seal the rim of the vessel with Maida paste and let the Biryani become Dum.
  23. In case you are using tissues, sprinkle water and let it Dum for 15 minutes. Out of that 8 minutes can be on high flame, 7 minutes on low flame and let it rest for 15 minutes after the stove is switched off.
  24. After 30 minutes in all, turn it over with a flat ladle and serve.

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Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe