Simple Hyderabadi chicken dum biryani recipe in pressure cooker with PDF

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Simple Hyderabadi chicken dum biryani recipe in pressure cooker

Simple Hyderabadi Chicken Dum Biryani Recipe in Pressure Cooker

Hyderabadi Chicken Dum Biryani is a fragrant, flavorful, and incredibly delicious rice dish that is beloved all over the world. While the traditional recipe can be quite complex and time-consuming, this simplified version uses a pressure cooker to make it easier and quicker to achieve the same mouthwatering results.

Simple Hyderabadi chicken dum biryani recipe in pressure cooker all Ingredients list:

For the Chicken Marinade:

  • 500 grams boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon black pepper powder
  • Salt to taste

For the Rice:

  • 2 cups basmati rice, soaked for 30 minutes
  • 4 cups water
  • 1 bay leaf
  • 4-5 green cardamom pods
  • 1 black cardamom
  • 4-5 cloves
  • 1-inch cinnamon stick
  • Salt to taste

For the Biryani:

  • 2 large onions, thinly sliced
  • 1 inch ginger, julienned
  • 1 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 1/2 cup fried onions (for garnish)
  • 1/4 cup ghee
  • 1/2 teaspoon saffron strands, soaked in warm milk
  • 1 tablespoon rose water (optional)
  • 1/4 teaspoon kewra water (optional)
  • Salt to taste

For the Garnishing:

  • Fried onions
  • Fresh coriander leaves
  • Fresh mint leaves

Instructions:

Marinate the Chicken:

  • Combine the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, salt, coriander leaves, and mint leaves in a bowl.
  • Add the chicken pieces to the marinade and mix well.
  • Cover the bowl and marinate the chicken for at least 2 hours, or overnight for best results.

Prepare the Rice:

  • Rinse the soaked basmati rice under cold water.
  • In a separate pot, bring 4 cups of water to a boil.
  • Add the soaked rice, bay leaf, cardamom pods, cloves, cinnamon stick, and salt to the boiling water.
  • Cook the rice until it is 70-80% done. It should have a slight bite to it. Strain the rice and set aside.

Layer the Biryani:

  • In the pressure cooker, heat half of the ghee.
  • Add the thinly sliced onions and sauté until golden brown.
  • Remove half of the fried onions for later garnishing.
  • Layer the marinated chicken at the bottom of the pressure cooker.
  • Sprinkle a handful of chopped mint and coriander leaves over the chicken.
  • Add a layer of partially cooked basmati rice on top of the chicken.
  • Repeat the layers until all the rice and chicken are used, finishing with a layer of rice on top.

Cook the Biryani (Dum Cooking) – Sealing the Flavors:

  • Drizzle the remaining ghee over the top layer of rice.
  • Pour the saffron-infused milk and rose water (if using) evenly.
  • Sprinkle the remaining fried onions, mint, and coriander leaves.
  • Place a tight-fitting lid on the pressure cooker. Seal the edges with wheat flour dough to trap the steam.
  • Cook the biryani on high heat for 1 whistle.
  • Turn off the heat and let the pressure release naturally for 10 minutes. Once the pressure cooker releases steam.
  • Cook on low heat for 10–12 minutes. This slow-cooking method, known as “dum,” allows the flavors to meld.

Fluff and Garnish:

  • Open the pressure cooker carefully and fluff the biryani with a fork.
  • Garnish with fried onions, chopped coriander leaves, and chopped mint leaves.

Serve Hot, Serving Your Hyderabadi Chicken Dum Biryani::

  • Gently fluff the biryani with a fork to mix the layers.
  • Serve hot, garnished with additional fried onions and fresh coriander.
  • Pair it with raita, yogurt, or a side salad for a complete meal.

Tips for a Perfect Biryani:

  • For a richer flavor, you can use basmati rice that has been aged for a few months.
  • Marinate the chicken for an extended period to enhance the flavors.
  • If you don’t have kewra water, you can substitute it with rose water.
  • You can add other vegetables to the biryani, such as potatoes, carrots, and peas.
  • You can also adjust the spice level of the biryani by adding more or less chili powder.
  • The wheat flour dough used to seal the pressure cooker should be thick to prevent steam from escaping.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious Hyderabadi Chicken Dum Biryani recipe!

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