What is Chicken Dum Biryani?
Chicken Dum Biryani is a traditional Indian favorite. This food has become very popular due to its delicious taste and aroma. It is made using a mixture of fragrant basmati rice, flavorful spices and tender chicken pieces. To make this, chicken and rice are layered with various herbs and spices before being slowly cooked in a sealed pot known as dum, and the slow cooking process allows the flavors and aromas of the ingredients to infuse, resulting in a savory dish.
History of Chicken Dum Biryani
The origin of Chicken Dum Biryani is somewhat debated. But it is widely believed to have its roots in the Mughal era of India. During this time, the Mughal emperors and their chefs were known for their love of rich, complex flavors, and it is believed that biryani was created as a way to showcase this. Over time, this dish has become a staple of Indian cuisine and is popular all over the world.
One of the reasons why chicken dum biryani is so popular is its versatility. This dish can be made with different types of meat such as lamb, beef or shrimp, and can be adapted to suit different dietary requirements such as vegetarian or vegan diets. Additionally, this dish can be served with various accompaniments like raita, chutney or pickles, making it a versatile and satisfying meal.
Hyderabadi Chicken dum biriyani belongs to Indian cuisine. Indian cuisine is one of the world’s most diverse cuisine. Religious beliefs and culture in India have strongly influenced their cuisine. Now the high population of the world is trying to make Indian dishes. 20–42 percent of the population in India, follow a strict vegetarian diet. Less than 30 percent population in India are regular meat-eaters.
Ingredients of Chicken Dum Biryani
Chicken dum biryani is basically made with aromatic spices, basmati rice, and tender chicken. The dish has its distinct aroma and flavor, which comes from a blend of spices and herbs. Here are the ingredients needed to make chicken dum biryani.
For the preparation of Hyderabadi Chicken, Dum Biriyani uses long-grained rice like basmati.
Any type of meat can use for this recipe like chicken, beef, or pork. This recipe is based on chicken. But you can add any meat for this according to your favor. The chicken should be marinated to make the biriyani. For marinating chicken, use curd or yoghurt.
To enhance the flavor and taste of the biriyani, can add spices. For preparing biriyani, is added many spices like cloves, cardamom, cinnamon, ginger, garlic. Also for the preparation of the Hyderabadi Chicken Dum Biriyani, adds biriyani masala / garam masala. It is a powder made from good quality whole spices. It is used to increase the flavor of the biriyani. But you have to choose a good quality garam masala / biriyani masala. If you don’t have garam masala you can prepare it yourself.
Saffron is available in supermarkets. It is a natural coloring. But if you difficulty finding them you can use biriyani coloring. Coloring is used to add color to the rice. You can choose green/orange/pink / any other color for preparing biriyani.
- Curd / Yoghurt
Step 1: Marinate the chicken
First of all, take a bowl, add chicken, yoghurt, ginger-garlic paste, red chilli powder, turmeric and salt to it and mix well and let it sit for at least 30 minutes. This is done so that the flavors blend together.
Step 2: Cook the rice
Wash the basmati rice and cook it in boiling water until the rice is about 80% cooked. After that, take out the rice and keep it aside.
Step 3: Layer the ingredients
Take a heavy bottomed pan and place the chicken layer in the bottom, then sprinkle the partially cooked rice, saffron curd, fried onions and garam masala. This layering process should be repeated until all the ingredients are used up.
Step 4: Cook biryani on low heat
After that, close the pot tightly with a lid and cook on low flame for about 20-25 minutes. This allows the flavors to blend together and cook the rice completely.
Health Benefits of Chicken Dum Biryani
Chicken Dum Biryani is a tasty and nutritious dish that is rich in protein, vitamins and minerals and offers many health benefits.
Chicken is the main source of protein in biryani, one serving of chicken biryani provides around 20 grams of protein. There are many benefits of protein. Building and repairing muscles, tissues and cells, maintaining healthy skin, hair and nails, supporting the immune system, etc. are some of them.
As mentioned earlier, apart from protein, chicken biryani contains essential vitamins and minerals. Spices like cumin, turmeric and coriander used to make biryani provide anti-inflammatory and antioxidant properties. In addition, these spices contain vitamins such as vitamin C, vitamin K and vitamin B6, as well as minerals such as iron, magnesium and potassium.
Also, vegetables like onions, tomatoes, and green beans used in biryani increase the nutritional value. Onions are rich in vitamin C, vitamin B6 and manganese, while tomatoes are high in vitamin C, potassium and lycopene. Green beans are an excellent source of protein, fiber and vitamin K.
So, Chicken Dum Biryani is a delicious and nutritious food that offers health benefits as mentioned earlier. It boosts protein and provides essential vitamins and minerals, making it a great addition to any balanced diet. But you should keep in mind that biryani is high in calories and sodium. So it is best to enjoy it in moderation and pair it with plenty of vegetables and water to balance the nutritional intake.
Variations of Chicken Dum Biryani
1. Calcutta Biryani
- This biriyani is originated from exiling Wajid Ali Shah (Nawab of Awadh) from Lucknow. This biryani belongs to Bengal. Rosewater and saffron are added to enhance the flavor and color. Potato and eggs are also added to this biriyani.
2. Lucknow Biryani
- The preparation of Lucknow biryani is mostly similar to the preparation of Calcutta Biriyani. But the difference is the absence of potatoes. It uses a few spices but has a rich flavor.
3. Thalasseri Biryani
- Thalasseri Biryani is popular among Malabar Muslims. This biryani is originated in Kerala. Adding meat and spices are similar to the other varieties.
4. Bombay Biryani
- Bombay Biryani is Irani style biryani. This biriyani gives a sweet flavor. Unlike the other varieties, this is different because of using oils and fried onions.
5. Sindhi Biryani
- This biryani is a famous part of their cuisine in Pakistan. The main ingredients of Sindhi Biryani are rice, meat, and vegetables.
6. Tehari Biryani
- Tahari Biryani is a street food in Kashmir. This is made as a Hindu variation.
7. Dindigul Biryani
- Dindigul Biryani is originated from Dindigul in Tamil Nadu. Use spices, curd and lemon juice to give the sour and tangy taste.
8. Ambur Biryani
- Ambur biryani is derived from the Northern part of Tamil Nadu and was introduced by Nawab of Arcot. This is also called the Vaniyambadi Biryani because it is a famous dish in Ambur as well as Vaniyambadi. The dominating element of Ambur biryani is meat.
9. Mughlai Biryani
- Mughlai biriyani is originated from Mughlai. This biryani was famous in India after the Mughlai came to India. Now it is famous in Delhi.
The Hyderabadi Chicken Dum Biryani can be served for lunch, dinner, functions, gatherings, parties and also it can be made as a family recipe. This recipe is widely spread all over the world. Anyone can make this at home easily.
Chicken Dum Biryani
- 1 kilograms Chicken
- 1 kilogram Basmati Rice
- 400 grams Curd
- 4 tbsp Ginger Garlic Paste
- 2 ½ tsp Chili Powder
- ½ tsp Turmeric Powder
- Lemon Extract 1 Lemon
- 1 tsp Cardamom Powder
- 7 sticks Cinnamon
- 10 Cardamom
- 8 Cloves
- 1 ½ tsp Caraway Seeds
- Coriander Leaves
- Mint Leaves
- 5 Green Chilies
- 3 tsp Garam Masala Powder
- ¾ cup Fresh Milk
- 8 pinches Saffron If you don't have saffron, you can use yellow food color.
- 4 Onions
- 1 cup Vegetable oil
- 3 tsp Vegetable Oil
- 2 tbsp Ghee
- Wash the chicken and cut into large pieces.
- Grind green chilies and make a paste.
- Take 3 inches saffron and ½ fresh milk for 1 cup, and take 5 pinches saffron and ¼ fresh milk for another cup. Then mix well them separately.
- Cut onions into thin pieces and fry them until brown color.
- If you don't have garam masala powder, you can make it.
Making Garam Masala Powder
- Take 2 tsp caraway seeds, 8 cinnamon, 15 cardamom and 8 cloves into a bowl.
Marinate the Chicken
- Take a bowl and add chicken pieces.
- Then add curd, chili powder, turmeric powder, lemon extract, ginger garlic paste, salt, cardamom powder, ½ tsp caraway seeds, 4 cinnamon sticks, 5 cardamom and 4 cloves.
- Next add few coriander and mint leaves.
- Add 2 tsp garam masala powder and green chili paste.
- Then add saffron with ½ cup of fresh milk mixture or if you don't have saffron you can add yellow food coloring.
- Add half of fried onion and 1 cup of oil.
- Then mix all together well.
- Close the lid and marinate for 2 hours in the refrigerator or you can marinate this for over night.
- After marinating the chicken, put into the biriyani pot.
- Put basmati rice, and water to a pot.
- Soak rice for an hour.
- Take another pot to cook the rice.
- Put water, salt, 1 tsp caraway seeds, 3 cinnamon, 4 cloves, 5 cardamom, 3 tsp oil, few coriander leaves and mint leaves.
- Add soaked rice to that pot.
- Let it boil on high flame. About 3 minutes. Cook the rice upto 70%.
- Then switch off the flame.
- Add the cooked rice to the biriyani pot as a layer on the chicken.
- Then add remaining saffron / yellow food color to the biriyani.
- Add few coriander leaves and mint leaves, 1 tsp garam masala powder, fried onions and ghee.
- Then cover the biriyani pot with a aluminium foil.
- Next seal the pot by the lid. When boiling the biriyani, should not escape the steam from the edges of the lid.
- Cook the biriyani on high flame for 5 minutes.
- Then again cook the biriyani on low flame for 10 minutes.
- Take a iron plate/dosa tawa, place on the flame and keep the biriyani pot over the plate.
- Then cook the biriyani on low flame for 30 minutes.
- Switch off the flame and rest for 10 minutes over the plate.
- Next, remove the aluminium foil and mix the chicken with rice.
- Then it can be eaten.
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