Hyderabadi kachi chicken dum biryani is prepared using the dum (steam cooking) style. This kachi chicken dum biryani is prepared with kachi gosht( raw meat) marinated with spices and soaked in yogurt before cooking. Prepping the marination before night makes it more flavorful and the next day just has to assemble meat and rice. In this post, I will share an instant pot version and stovetop version. Everything is the same in both methods just the cooking procedure is different.

For this recipe, biryani masala from any brand is not necessary.

Kachi chicken dum biryani

WHY TO PREP BEFORE A DAY:

Always suggest marinating the chicken before night for two reasons:

        • The chicken absorbs all flavors.
        • It takes less work for the next day

HOW TO MAKE FRIED ONION AND ITS IMPORTANCE:

After frying onions in oil, the same oil will be used in the marination. This will add extra flavor to the biryani which will be missed from the store brought fried onions.

Instant Pot: 

Set the Instant pot on SAUTE mode, add 1/2 cup oil and 1 tbsp ghee into the liner, After that add thinly sliced half moon onions (used 2 large onions) and fry them until they are golden brown. After that remove them from oil and take out the extra oil from liner to another bowl.

fried onion for dum biryani

Stovetop: 

Take a heavy bottom pan, I used Calphalon Tri-Ply Stainless Steel 5 Quart (Qt.) Dutch Oven Pot With Lid.  Add 1/2 cup oil and 1 tbsp ghee, After that, add thinly sliced half moon onions (used 2 large white onions) and fry them until golden brown. When they turn golden brown remove them from oil and take out the extra oil from pot to another bowl for marination.

MARINATING CHICKEN FOR KACHI CHICKEN DUM BIRYANI:

Add the 2.2 lb or 1 kg chicken into the bowl. Add 1/2 cup yogurt, Leftover fried onion oil, 2.5 tbsp ginger garlic paste (No salt added), 4 green chilies (slit them), for extra spice can add 2 more, Mix everything for at least 60 sec.

marination for dum biryani

Add 3/2 tsp red chili powder, 1 tsp coriander powder, 5 tsp salt, 2 tbsp mint, 2 tbsp cilantro, 1/2 tsp turmeric, mix them for 60 sec.

chicken BIRYANI method

Add 1/2 tsp cardamom powder, 3/4 tsp garam masala, 3/4 tsp black pepper powder, 1/4 tsp cumin powder, 1 tbsp lime juice, fried onion, mix well again. Marinate for at least 30 min or overnight.

biryani process

 

COOKING LONG GRAIN BASMATI RICE FOR BIRYANI:

Soak the 4.5 measuring cups Daawat Ultima Extra Long Grain Basmati Rice for at least a half an hour.

Add 1/2 tbsp black peppercorns, 1/2 tsp shah jeera (caraway seeds), 1 medium bay leaf, 4 cloves, 15 cardamoms, 1-whole javitri (Mace), 1-star anise, 1-cinnamon stick( 4 inches), 2 tsp salt, 2 whole Thai green chilies (slit them), mix them and let the rice come to boil.  Keep an eye on the rice, When 70% is cooked, hold the rice, rice at the center should be partially cooked when compared to edges.

Tip: Still confused about 70% then the simple technique is after the first boil, wait for another 5  min. Then start to layer it on chicken. 

perfect Rice for biryani

70% cooked rice for biryani

SAFFRON MILK:

 In a bowl, add 2 tbsp milk and microwave for 30 sec. Add 10-15 saffron strands and keep them aside.

 In another bowl, add 2 tbsp milk mixed with red food color (this step is optional).

 

HOW TO LAYER KACHI CHICKEN DUM BIRYANI:

Add 3/4 cup water into the marinated chicken and mix well.

After the Daawat Ultima Extra Long Grain Basmati Rice is cooked for 70%, take a slotted ladle to drain off excess water and pour the rice on the chicken marination and even it out. Repeat the step for the rest of the rice.

Add cilantro, mint, fried onion, milk mixed with red food color(optional), saffron milk, 1 tbsp ghee, or clarified butter.

(optional): Add 1 drop of kewra water.

biryani

 

HOW TO COOK CHICKEN DUM BIRYANI:

IN INSTANT POT:

Close the instant pot lid on sealing mode, MANUAL, or PRESSURE COOK for 5 min. When the timer is done, hit CANCEL.

Now immediately set it on SLOW COOK LESS mode for 1 hour. After 1 hour on slow cook hit cancel, do a quick release after 10 min.

After opening the lid, Remove the top layer rice without any masala separately. When serving add bottom masala rice with chicken first, then add top layer white saffron rice on the top.

Garnish it with boiled eggs, fried onion, lemon wedges, and fresh onion rings.

biryani cook time

ON STOVE TOP:

To start with, cook the biryani on the high flame for 5 min, this helps in releasing the juices from the meat and releases the steam for cooking rice.

After 5 min, keep an iron griddle on the stovetop and place the biryani pot on the cast iron griddle pan. Let it cook for 45 min on medium heat.

Let it rest for 10 min and open the lid, remove the top layer rice without any masala separately. While serving add bottom masala rice with chicken first then add top layer white saffron rice on the top.

Garnish it with boiled eggs, fried onion, lemon wedges, and fresh onion rings.

making dum for biryani

Recommended: Bagara baingan is served with Hyderabadi kachi chicken dum biryani 

 

HOW TO AVOID BURN SIGN IN INSTANT POT:

When chicken is marinated overnight, Wipe the pot exterior before placing it in an instant pot.

Scrape out the bottom after frying onion in liner, then add marination.

Through mixing after each step is really important, it releases the natural juices from the meat.

After a few washes, the bottom may get white casting which leads to a burning sign. Use baking soda, vinegar, dish soap, and scrub it and wash.

Ensure the bottom of the liner is clean.

YOUTUBE:

 

Kachi chicken dum biryani

Hyderabadi kachi chicken dum biryani

Yield: 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Marination resting time: 30 minutes
Total Time: 1 hour 30 minutes

Hyderabadi kachi chicken dum biryani is prepared using dum style. This kachi biryani is prepared with kachi gosht( raw meat) marinated with spices and soaked in yogurt before cooking.

Ingredients

For fried onion

  • 1/2 cup vegetable oil
  • 1 tbsp ghee or clarified butter
  • 2 large yellow onions

Marination

  • 2.2 lb whole chicken
  • 1/2 cup yogurt
  • fried onion leftover oil
  • 2.5 tbsp ginger garlic paste ( No salt added)
  • 4 thai green chilli,, slit them, extra spice add 2 more
  • 3/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 +2 tbsp+tsp salt
  • 2 tbsp mint
  • 2 tbsp cilantro
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom powder
  • 3/4 tsp garam masala
  • 3/4 tsp black pepper powder
  • 1/4 tsp cumin powder
  • 1 tbsp lime juice
  • 3/4 cup water

Rice

  • 4.5 cup Long grain basmati rice,, Daawat Ultima Extra Long Grain Basmati Rice
  • 1/2 tbsp black peppercorns
  • 1/2 tsp shah jeera (caraway seeds)
  • 1 medium bay leaf
  • 4 cloves
  • 15 cardamom
  • 1 whole javitri (Mace)
  • 1 star anise
  • 1 cinnamon stick( 4 inches)
  • 2 tsp salt
  • 2 thai green chilli (slit them)

Saffron milk

  • 10-15 threads saffron
  • 2 tbsp milk

Instructions

HOW TO MAKE FRIED ONION AND IMPORTANCE :

  1. After frying onions in oil, the same oil will be used in the marination. This will add extra flavor to the biryani which will be missed from the store brought fried onions.

Instant Pot:

  1. Set the instant pot on SAUTE mode, add 1/2 cup oil and 1 tbsp ghee into the liner. When the oil is heated, add thinly sliced half moon onions (used 2 large onions) and fry them until they are golden brown.
  2. When they turn golden brown remove them from oil and take out the extra oil from liner to another bowl. This oil will be used in the marination.

Stovetop:

  1. Take a heavy bottom pan, I used Calphalon Tri-Ply Stainless Steel 5 Quart (Qt.) Dutch Oven Pot With Lid.  Add 1/2 cup oil and 1 tbsp ghee. When the oil heats, add thinly sliced half moon onions (used 2 large white onions) and fry them until golden brown.
  2. When they turn golden brown remove them from oil and take out the extra oil from pot to another bowl. This oil will be used in the marination.

HOW TO MARINATE CHICKEN: 

  1. Add the 2.2 lb or 1 kg chicken into the bowl. Add 1/2 cup yogurt, fried onion oil, 2.5 tbsp ginger garlic paste( No salt added), 4 green chilies (slit them), for extra spice can add 2 more. Mix everything for at least 60 sec.
  2. Add 3/2 tsp red chili powder, 1 tsp coriander powder, 1 tbsp + 2 tsp salt, 2 tbsp mint, 2 tbsp cilantro, 1/2 tsp turmeric, mix them for 60 sec.
  3. Add 1/2 tsp cardamom powder, 3/4 tsp garam masala, 3/4 tsp black pepper powder, 1/4 tsp cumin powder, 1 tbsp lime juice, fried onion, mix well again. Marinate for at least 30 min or overnight.

COOKING LONG GRAIN BASMATI RICE FOR BIRYANI:

  1. Soak the 4.5 measuring cups of long grain basmati rice for at least half an hour. Add enough water before boiling.
  2. Add 1/2 tbsp black peppercorns, 1/2 tsp shah jeera (caraway seeds), 1 medium bay leaf, 4 cloves, 15 cardamom, 1 whole javitri (Mace), 1 star anise, 1 cinnamon stick( 4 inch), 2 tsp salt, 2 whole Thai green chilli (slit them), mix them and let the rice come to boil.  Keep an eye on the rice,When 70% is cooked, hold the rice, rice at the center should be partially cooked when compared to edges.
  3. The rice will be completely cooked when it is set on Dum along with the meat.

SAFFRON MILK:

  1. In a bowl, add 2 tbsp milk and microwave for 30 sec. Add 10-15 saffron strands and keep them aside.
  2. In another bowl, add 2 tbsp milk and add red food color ( this step is optional).

LAYERING THE BIRYANI:

  1. Add 3/4 cup water into the marinated chicken and mix well.
  2. After the rice is cooked for 70%, take a slotted ladle to drain off excess water and pour the rice on the chicken marination and even it out. Repeat the step for the rest of the rice.
  3. Add cilantro, mint, fried onion, saffron milk, 1 tbsp ghee or clarified butter.
  4. Add 1 drop of kewra water, milk with red food color (totally optional)

DUM COOKING IN INSTANT POT:

  1. Close the instant pot lid on sealing mode, MANUAL or PRESSURE COOK for 5 min. When the timer is done, hit CANCEL.
  2. Set SLOW COOK, LESS mode for 1 hour and after 1-hour slow cook hit cancel, do a quick release after resting it for 10 min.
  3. After opening the lid, Remove the top layer rice without any masala separately. While serving add bottom masala rice with chicken first then add top layer white saffron rice on the top.
  4. Garnish it with boiled eggs, fried onion, lemon wedges, and fresh onion rings.

BURN SIGN IN INSTANT POT:

  1. When the fried onion is made in instant pot tiny onion particles will stick on the bottom of the liner. So before marination scrape out the bottom.
  2. Through mixing after each step is really important, it releases the natural juices from the meat.
  3. Some times even after washing the liner will have some white casting on the bottom, this will also lead to burning sign. Use baking soda, vinegar, dish soap and scrub it and wash.
  4. Wipeout the bottom of the liner before placing it in an instant pot. Even something stick on the bottom side will also give a burn sign.

STOVE TOP VERSION:

    DUM COOKING ON STOVE TOP:

    1. To start with, cook the biryani on the high flame for 5 min, this helps in releasing the juices from the meat and also the steam helps in cooking rice.
    2. After 5 min, keep an iron griddle on the stovetop and place the biryani pot on the cast iron griddle pan. Let it cook for 45 min on medium heat.
    3. Let it rest for 10 min and open the lid, remove the top layer rice without any masala separately. While serving add bottom masala rice with chicken first then add top layer white saffron rice on the top.
    4. Garnish it with boiled eggs, fried onion, lemon wedges and fresh onion rings.

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    Nutrition Information:
    Yield: 5 Serving Size: 1 grams
    Amount Per Serving: Unsaturated Fat: 0g

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    9 Comments

    1. Hello,
      When you say ‘Close the instant pot lid on sealing mode, MANUAL or PRESSURE COOK for 5 min. When the timer is done, hit CANCEL.’ , did you mean to hit ‘CANCEL’ as soon as the timer starts at 5 mins or after it finishes 5 mins? Apologize for my confusion 🙂 just learning to use the IP.
      Thanks
      -Madhuri

      1. Hi Madhuri, When 5 min timer is done, hit cancel. And immedietaely set SLOW COOK, LESS mode for 1 hour. Happy cooking 🙂

    2. Hi, thanks for such wonderful description. Already tried and satisfied like never before. Only one issue, cant feel a royal flavour, pls post a tip how to make a royal flavour.

      Also Now m going to make quite a large qty like for 20 members. Can this same recipe may be used with same ratio?

      1. Thanks Hemanta. kerwa water gives you that flavor in biryani, just add 1-2 drops. Cuurrent recipes yields 5 adult portions, increase the ratio accordingly.

    3. My Insta pot turns off when I turn on slow cook. Manual says the knob should be in venting position to use slow cook mode. Any thoughts?

    4. Hi, how much is 3/2 tsp? I would like to try it but have no idea how much that is. I feel dumb haha. Is that like 3 1/2 tsp?

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