HYDERABADI CHICKEN DUM BIRYANI RECIPE
Easy to follow, step-by-step, most detailed guide to cook a Hyderabadi chicken dum biryani in your kitchen
Provided by Samrat Roy Chowdhuri
Categories Main Course
Time 1h35m
Number Of Ingredients 28
Steps:
- Wash the chicken and let the water drain out
- Prepare a paste of ginger, garlic, green chillies
- Take a bowl and prepare a marinade with the ginger, garlic, green chilly paste prepared in the previous step, curd, turmeric powder, salt, biryani masala, and oil
- Ensure that the marinade is consistent and there is no lump
- Pour the marinade over the chicken pieces and massage properly to ensure that marinade is evenly spread.
- Cover and refrigerate overnight or a minimum of 4 hours
- Thinly slice the onions
- In a wok or kadai, pour oil and once the oil is hot, drop the onions
- Fry till the onion is golden brown
- Keep aside in a bowl
- In a pot, add water along with all the whole spices, oil and salt and allow the water to come to a boil
- Once the water boils, check if the water is salty. If not, add more salt to ensure that the water is seasoned properly. It should taste like sea water
- Drain and add the rice. Keep a careful eye as the rice cooks faster
- Drain the rice and keep aside once it is 70% cooked
- In a biryani pot, brush some ghee at the bottom. You may use oil as well
- Add the marinaded chicken and ensure that part of every chicken piece touches the bottom of the pot
- Add some brown onions, chopped coriander and mint leaves on top
- Carefully toss half of the rice on top of this
- Repeat by adding some brown onions, chopped coriander and mint leaves
- Toss rest of the rice
- Add the remaining brown onions, chopped coriander and mint leaves
- Soak the saffron strands in milk and pour over the biryani
- Add ghee, rose water and kewra water
- Close the lid and seal the pot
- Cook on high for 10 minutes
- Cook on low flame for around 20 minutes
- Switch off the flame
- Allow the covered pot to rest for another 10 to 15 minutes
- Carefully lift the lid and serve hot with raita and salad
HYDERABAD DUM BIRYANI
I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.
Provided by sgogula
Categories World Cuisine Recipes Asian Indian
Time 3h33m
Yield 6
Number Of Ingredients 23
Steps:
- Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
- Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
- Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
- Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
- Combine milk and saffron in a small bowl; stir to combine.
- Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
- Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 547 calories, Carbohydrate 74 g, Cholesterol 68.5 mg, Fat 18.4 g, Fiber 3.9 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 147.7 mg, Sugar 8.1 g
HYDERABADI CHICKEN DUM BIRYANI RECIPE
A delicious rice delicacy from Hyderabad- Hyderabadi Chicken Dum Biryani Recipe
Provided by Asiya
Categories dinner
Time 2h45m
Number Of Ingredients 32
Steps:
- Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
- Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
- Add crushed fried onions and mix everything well.
- Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
- Cover and Marinate in refrigerator for at least 1 to 2 hours.
- Add good amount of water in a cooking pot.
- Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
- Bring the water to a boil.
- Add soaked basmati rice into the boiling water.
- Stir in between and cook the rice until 75% done or for about 10 minutes.
- Strain the rice.
- Place a tawa.
- Place a cooking pot on the tawa.
- Add little oil at the base, add the marianated chicken, spread evenly.
- Add the strained rice.
- Spread evenly.
- Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
- Cover tightly with an aluminium foil.
- Cover with a lid.
- Dum on high flame for 10 minutes and on low flame for 30 minutes.
- Biryani is ready to serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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