Hyderabadi biryani is one of the most famous biryani recipes in India. It’s quite famous in other countries too where the Indian population is in considerable numbers. This biryani is a little different from traditional Hyderabadi biryani since we use boneless chicken pieces for it. We need to prepare spicy gravy using boneless chicken pieces and finally add the cooked basmati rice to it. Since this biryani doesn’t have bones, Kids would definitely like it if you keep the spicy level at medium. Always choose quality basmati rice to get a rich taste.
In Bangalore, this kind of Hyderabadi special chicken biryani is very famous and it costs from 150INR to 400INR per person. Please give it a try at home and share your feedback.
you can check my other recipe collections:
Dindigul style mutton biryani recipe
Hyderabadi Special Chicken Dum Biryani | Boneless Hyderabadi Dum Biryani
Hyderabadi Special Chicken Dum Biryani | Boneless Hyderabadi Dum Biryani preparation with step-by-step photos and a quick video.
Ingredients
- For Chicken Fry
- Chicken (sliced)-500 gms (Marinated with Salt for an hour)
- Salt - to taste
- Red chilli powder -1 tsp
- Coriander Powder-1 tsp
- Cumin Powder-½ tsp
- Turmeric powder-¼ tsp
- Lemon juice-1 tsp
- Ginger garlic gaste -1 tsp
- Refined flour- 2 tbsp
- Corn flour- 2 tbsp
- Red food colour-a pinch
- Water- ¼ cup
- Oil to fry
- For Chicken Gravy
- Oil-2 tbsp
- Ghee- 2tbsp
- Cumin seeds-½ tsp
- Green chillies – 2,Sliced vertically
- Garlic (thinly chopped)-1 tbsp
- Curry leaves- 2 Sprigs
- Onions chopped- 2
- Tomato chopped-1
- Coriander chopped -2 tbsp
- Mint chopped-2 tbsp
- Red chilli powder -1 tsp
- Coriander powder-1 tsp
- Cumin powder-½ tsp
- Garam masala-½ tsp
- Ginger garlic paste -½ tsp
- Salt - to taste
- Curd-¼ cup
- Water -½ cup
- For Biryani
- Basmati Rice -1½ cup
- Water- 2½ liters
- Star anise-1
- Kapok buds-2
- Cinnamon-1 inch
- Cloves-4
- Salt - to taste
- Coriander chopped -2 tbsp
- Mint chopped-2 tbsp
- Water -½ cup
- Ghee-2 tbsp
Directions
- Step 1 Add chicken pieces
- Step 2 Add salt
- Step 3 Add red chili powder
- Step 4 Add turmeric powder
- Step 5 Add coriander powder
- Step 6 Add jeera powder
- Step 7 Add ginger garlic paste
- Step 8 Add lemon juice
- Step 9 Mix all these ingredients nicely and marinate for 30 minutes
- Step 10 Add maida
- Step 11 Add cornflour
- Step 12 Add water and mix it well
- Step 13 Add red food colour and mix it well
- Step 14 Heat oil and reduce the flame and add chicken pieces and fry well to crisp.Keep it aside
- Step 15 Take a pan and add oil
- Step 16 Add ghee
- Step 17 Add jeera
- Step 18 Add Cumin seed
- Step 19 Add chopped Garlic
- Step 20 Add Green Chillies
- Step 21 Add curry leaves and fry on a high flame.
- Step 22 Add chopped onion and saute it well
- Step 23 Add chopped tomato and saute it well
- Step 24 Add finely chopped mint
- Step 25 Add finely chopped coriander and saute it well
- Step 26 Add red chili powder
- Step 27 Add coriander powder
- Step 28 Add jeera powder
- Step 29 Add garam masala
- Step 30 Add ginger garlic paste
- Step 31 Add salt and saute it well
- Step 32 Add curd/yogurt and mix it well until oil separates
- Step 33 Add fried chicken and mix it well
- Step 34 Add water and fry until oil separates from the Gravy.
- Step 35 Take a pan and add water
- Step 36 Add jeera
- Step 37 Add cinnamon sticks
- Step 38 Add Star Anise (Anisipu/Chakkar Phool)
- Step 39 Add Kapok Buds(Marathi moggy)
- Step 40 Add clove
- Step 41 Add salt
- Step 42 Add finely chopped mint
- Step 43 Add finely chopped coriander
- Step 44 Boil the water for 2 minutes add the soaked rice to it.
- Step 45 Cook this rice till it’s ¾. Drain excess water
- Step 46 Take a vessel with a thick bottom and strain the 60 percent cooked rice and spread it in a layer.
- Step 47 Add the fried chicken gravy
- Step 48 Add 80% cooked rice and spread it well
- Step 49 Add chopped coriander leaves
- Step 50 Pour the melted ghee on top of the rice. If you have saffron, pour the saffron milk.
- Step 51 Pour the rest of the boiling water
- Step 52 Dum the Biryani with Tissues, Banana Leaf (you are using tissues, sprinkle water)
- Step 53 Place the biryani pan on the stove and keep the lid on the pan. If you can’t control the flame, place the pan on the old tawa or griddle.
- Step 54 Cook on a medium-low flame for 15 to 20 mins.
- Step 55 Switch off the stove and let it rest for at least 10mins.
- Step 56 Remove the lid carefully and your delicious Biryani is ready to be served
Hyderabadi Special Chicken Dum Biryani | Boneless Hyderabadi Dum Biryaniquick video:
Making of Hyderabadi Special Chicken Dum Biryani | Boneless Hyderabadi Dum Biryani:
1. Chicken Dum Biryani
2. Add salt
3. Add red chili powder
4. Add turmeric powder
5. Add coriander powder
6. Add jeera powder
7. Add ginger garlic paste
8. Add lemon juice
9. Mix all these ingredients nicely and marinate for 30 minutes
10. Add maida
11. Add cornflour
12. Add water and mix it well
13. Add red food color and mix it well
14. Heat oil and reduce the flame and add chicken pieces and fry well to crisp. Keep it aside
15. Take a pan and add oil
16. Add ghee
17. add jeera
18. Add chopped Garlic
19. Add Green Chillies
20. Add curry leaves and fry on a high flame.
21. Add chopped onion and saute it well
22. add chopped tomato and saute it well
23. Add finely chopped mint
24. Add finely chopped coriander and saute it well
25. Add red chili powder
27. Add coriander powder
28. Add jeera powder
29. Add garam masala
30. Add ginger garlic paste
31. Add salt and saute it well
32. add curd/yogurt and mix it well until oil separates
33. add fried chicken and mix it well
34. Add water and fry until oil separates from the Gravy.
35. Take a pan and add water and jeera
36. Add cinnamon sticks
37. Add Star Anise (Anisipu/Chakkar Phool)
38. Add Kapok Buds(Marathi moggy)
39. Add clove
40. Add salt
41. Add finely chopped mint
42. Add finely chopped coriander
43. Boil the water for 2 minutes add the soaked rice to it.
44. Cook this rice till it’s ¾. Drain excess water. Take a vessel with a thick bottom and strain the 60 percent cooked rice and spread it in a layer
45. Add the fried chicken gravy
46. Add 80% cooked rice and spread it well
47. Add chopped coriander leaves. Pour the melted ghee on top of the rice. If you have saffron, pour the saffron milk.
48. Pour the rest of the boiling water
49. Dum the Biryani with Tissues, Banana Leaf (you are using tissues, sprinkle water)
50. Place the biryani pan on the stove and keep the lid on the pan. If you can’t control the flame, place the pan on the old tawa or griddle. Cook on a medium-low flame for 15 to 20 mins. Switch off the stove and let it rest for at least 10mins.
51. Remove the lid carefully and your delicious Biryani is ready to be served
