Dum Style Chicken Biryani

🍗 Kacchi Chicken Dum Biryani Recipe (Hyderabadi Style)

🧾 Ingredients:

For Chicken Marination:
• Chicken – 1 kg (medium pieces, raw)
• Yogurt – 1 cup
• Ginger-garlic paste – 2 tbsp
• Red chili powder – 2 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Biryani masala – 1½ tbsp
• Lemon juice – 2 tbsp
• Fried onions (birista) – 1 cup
• Mint leaves – 1 cup (chopped)
• Coriander leaves – ½ cup
• Green chilies – 3–4 (slit)
• Salt – to taste
• Oil – 3 tbsp
• Ghee – 2 tbsp

👉 Mix everything well with the raw chicken and marinate for at least 2 hours (overnight is best).

⸻

For Rice:
• Basmati rice – 1 kg (soaked for 30 minutes)
• Water – enough to boil
• Bay leaves – 2
• Green cardamom – 4
• Cloves – 5
• Cinnamon – 1 stick
• Shah jeera – 1 tsp
• Salt – to taste

Boil rice till 70% cooked. Drain and keep aside.

⸻

👩‍🍳 Layering & Dum Cooking:
1. In a heavy-bottom pot, spread the marinated raw chicken evenly at the bottom.
2. Add a layer of 70% cooked rice on top.
3. Sprinkle:
• Fried onions
• Mint & coriander leaves
• 2 tbsp ghee
• Saffron milk / rose water (optional)
4. Repeat layers if needed.
Seal the lid tightly (use dough if required).
5. Cook on high flame for 5 minutes, then
on low flame for 25–30 minutes (dum).
6. Switch off flame and rest for 10 minutes before opening.
7. Gently mix and serve hot.