Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

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Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani - Are you looking for a spicy and delicious Chicken Biryani/ Then try my style, “Hyderabadi Double Masala Chicken Dum Biryani”.It always turns out perfect, and here is a detailed recipe with images and a video.

Biryani lovers find Chicken Dum Biryani a feast. And should we even mention the world-famous Hyderabadi Chicken Dum Biryani?

There may be many kinds of Biryani but the spice, sourness, aroma and taste of the Hyderabadi Biryani are special. Add the Telugu spice to the Nizam Biryani, and then you get the very special Hyderabadi Biryani. Hyderabadi Biryani is spicier than the other Biryanis, but it is not enough to have the spices that are cooked along with the Chicken. When it comes to the plate, the spice is not felt. Some of the Rice will remain white. That is why they add Mirchi ka Salan and satisfy themselves. But this Double Masala Chicken Biryani will ensure that everyone gets the spice.

When you go to a restaurant, unless you order a “Chicken Biryani with Double Masala”, you do not get enough Masala. Even that is served separately instead of the one cooked with the Chicken. So, it is not all that tasty.

In this recipe, I am sharing Chicken Dum Biryani with Double Masala. Please do not think Double Masala Biryani is a new recipe. It is almost like Hyderabadi Chicken Biryani, but there is just the variation in balancing the spices and how the Dum is done.

If you want lesser spice, take a look at the Hyderabadi Chicken Dum Biryani.

Try this, Aavakaya Chicken Biryani

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Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

Tips

Basmati Rice: More than one-year-old Basmati Rice cooks well if soaked for an hour.

Why is the Chicken in Biryani Chicken bland?

  1. The Chicken needs to be coated well with the chick, and it should be allowed to marinate overnight in the fridge, then it absorbs the Masalas and becomes very tasty.

  2. If there is no time to keep it overnight in the fridge, then coat it with Masals and keep it outside or in the refrigerator for 3 hours.

  3. Though Double Masala Biryani should be spicy, it should be savoury to eat. The spice needs to be balanced with Curd, fresh cream or Milk Cream and Lemon Juice.

  4. Boiling Water should be added to the Double Masala or the spices will burn at the time of Dum.

  5. Before you coat the Chicken, squeeze Onions hard until they give out juice and mix. Only then the essence of the Spices get into the Chicken.

    Ghee- Oil:

  6. Biryani needs substantial Ghee; only then it tastes good. People sometimes tell me they made it just like I told them, but it still wasn’t tasty. That happens because they usually do not add as much Ghee Oil and Spices as I have suggested.

  7. Biryani tastes better if you use Oil that is remaining from frying the Onions rather than regular Oil.

Dried Rose Petals:

  1. Dried Rose Petals give a special taste. Add Rose Water that is used in cosmetics if you do not have Rose petals.

How to make Dum without having the Biryani stick to the bottom:

  • Usually, by the measure, when I make Chicken Dum Biryani for four people. I usually advise Dum for 8 minutes on a high flame and 7 minutes on a low flame and then leave it for 20 minutes. But it would help if you cooked on high flame until steam gushes out of this Double Masala Chicken Dum Biryani. And if you cook on four sides for 2 minutes each on the sim, the Masala will cook without burning. I got a lot of steam within 16 minutes.

  • After cooking the Biryani, if you keep the vessel on the ground for Dum, the ground sucks up all the heat. Then the cooking that has to happen on Dum won’t happen well. That is why the Biryani should be left on the stove after switched off or keep the vessel on a stand.

Salt:

  1. The Salt you add at the time of the Water boiling is what will be added to the Rice. That is why you should add more Salt to the water. If you taste that water, it should be as salty as seawater. If the Salt is not corrected at that time, then you cannot add Salt to the Biryani as it won’t get mixed.

Some tips for Dum:

  • Basmati Rice should be added to the Boiling Water and cook on a high flame for up to 60%. 60% means the grain should be cooked half and should still have a dry element. You will know it when you check it under your teeth.

  • The 60% cooked Rice should be spread on the Chicken. If you cook for another 5 minutes on a high flame, it cooks to 70%. Add that layer to the 60% Rice. Cook for another 3-4 minutes up to 80% and add it as the last layer. Biryani is fluffy only if you cook in layers like this.

  • Before you add Cooked Rice to the Chicken, it is essential that you wipe away the Spices from the vessel's edges. Or the Spices will burn at the time of Dum.

Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani - Recipe Video

Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

Non Veg Biryanis | nonvegetarian
  • Cook Time 30 mins
  • Resting Time 30 mins
  • Total Time 1 hr
  • Servings 7

Ingredients

  • For Chicken Double Masala
  • 700 gm Chicken
  • 250 ml Curd (250 ml)
  • 1/4 cup Milk Cream
  • 2 tbsp Ghee
  • 1/4 cup Oil used to fry Onions
  • Salt
  • 1 tbsp Black Cumin
  • 10 Cloves
  • 8 Cardamoms
  • 2 inches Cinnamon
  • 2 Kapok Buds
  • 1 Biryani Leaf
  • 1 Mace
  • 1 tbsp Cardamom Powder
  • 1 tbsp Roasted Cumin Powder
  • 1 tbsp Roasted Coriander Powder
  • 2 tbsp Red Chilli Powder
  • 1.5 tbsp Salt
  • 1 tbsp Garam Masala
  • 1/2 cup Green Coriander Chopped
  • 1/2 cup Mint leaves Chopped
  • Two Big Onions fried
  • 2.5 tbsp Juice of 2 Lemons
  • 1.5 tbsp Ginger Garlic Paste
  • To cook Biryani Rice
  • 2.5 cups Basmati Rice (375 gm)
  • 2.5 liters Boiling Water
  • 5 tbsp Salt
  • 1 tbsp Black Cumin
  • 10 Cloves
  • 6 Cardamoms
  • 2 inch Cinnamon
  • 1 Mace
  • 2 Kapok Buds
  • 2 Star Anise
  • 1 tbsp Ginger Garlic Paste
  • 3 tbsp Green Coriander chopped
  • 3 tbsps Chopped Mint Leaves
  • 1 tbsp Lemon Juice
  • 3 tbsp Dry Rose Petals
  • 4 Green Chillies Sliced
  • For Dum
  • Maida Flour Paste
  • 1/4 tsp Garam Masala
  • 1/2 cup Ghee
  • 1/4 cup Oil from fried Onions
  • 1/4 cup Saffron soaked in Milk
  • 2 tbsp Fried Onions
  • A little Green Coriander chopped
  • 1/3 cup Boiling Water

Instructions

  1. Squeeze the ingredients for the Chicken Masala hard and mix well.
  2. Rub the Chicken hard with the Masala and keep it overnight or at least for 3 hours in the fridge.
  3. Wash the Basmati Rice and soak for an hour.
  4. Boil water and all Masala ingredients and then boil well.
  5. Then add soaked Basmati Rice and cook to 60% on a high flame.
  6. Take out 100 ml from the boiling water and mix it with the marinated Chicken. Wipe away the Spices from the edges of the vessel.
  7. Strain the 60% cooked Rice and spread it in two layers on the Chicken. Then add the 70% cooked Rice on another layer and then finally add the 80 % cooked Rice in a uniform layer.
  8. Spread all the Dum materials on the Rice. Add the Ghee, Oil, Saffron Milk to the whole Biryani. Pour the boiling water along the edges of the vessel.
  9. Stick the Maida paste along the edges and fix the cover tight. Make a small hole somewhere and cook on high flame until steam comes out of that hole.
  10. While the steam is coming out fast, reduce fire and cook on all four sides of the vessel, two minutes on each side on low flame. Cook in the center for another two minutes. Switch off the stove and let it rest for 30 minutes.
  11. In 30 minutes Dum, the Chicken cooks well and the Rice becomes fluffy. After 30 minutes, mix from the bottom and serve with cool Raita.

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6 comments

  • L
    Lavanya P
    Dum Chicken ni fridge lo nundi direct ga cook cheyala ledha bayata kodhisepu peti cook cheyala chepadi plz
  • S
    sowjanyap
    ilage same kolathalatjo instant pot lo cook cheyavacha after marination in differt kadai or bowl please tell me no
    • Vismai Food
      yes you can do, go with https://vismaifood.com/en/chicken-pot-biryani-pot-biryani-matka-chicken-biryani-kunda-biryani-how-prepare-pot-chicken-biryani#pagetop
  • S
    sowjanyap
    hi andi naku mee chicken biriyani and samya upma with curd recipe chala nachindhi appudu nenu chicken try chesthanu kani exact dum cheyataniki avvatamledhu but ur vieos are really clear and awesome
  • A
    Ashwitha
    Recipe Rating:
    Your channel is really osm.....the recipes of your channel are really perfect 🥰
  • S
    Suri
    Hi andi my family loves vismai food a lot we always follow up recipes. Please let me know the brand of basmati rice you guys used to cook biryani
Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani