Hyderabad Dum Biryani Recipes

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HYDERABADI CHICKEN DUM BIRYANI RECIPE



Hyderabadi chicken dum biryani Recipe image

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

600 gram basmati rice (India Gate)
4 pieces cardamom
2 pieces bayleaf
2 pieces cinnamon
6 pieces cloves
8 pieces peppercorn
1 piece star anise
1 piece mace
0.5 piece nutmeg
1 tbsp oil
salt
1 kg chicken (on the bone, bigger sizes than normal curry cuts)
1 tbsp oil
1 tsp turmeric powder
30 grams biryani masala (store bought)
200 grams curd (should be well beaten for consistency)
2 inch ginger
10 pods garlic
5 pieces green chillies
1 cup coriander leaves (chopped, small cup)
1 cup mint leaves (chopped, small cup)
4 pieces onions (medium sizes)
4 tbsp oil (to be used for frying onions or preparing brown onions)
2 tbsp ghee (desi cow ghee is preferred)
0.5 tbsp rose water
0.5 tbsp kewra water
1 cup milk (optional, small cup)
10 strands saffron (or optionally a pinch of food color)

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



Hyderabad Dum Biryani image

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

10 black peppercorns
6 whole cloves
5 cardamom pods
2 cinnamon sticks
2 whole star anise pods
½ teaspoon kala jeera (black cumin seeds)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 cup plain yogurt
2 teaspoons lemon juice
2 teaspoons ginger-garlic paste
2 teaspoons chile powder
1 teaspoon biryani masala powder (such as Dunya®)
¼ teaspoon ground turmeric
1 pound chicken thighs
3 ½ cups water
2 ⅓ cups basmati rice
4 bay leaves, divided
½ cup warm milk
1 pinch saffron threads
¼ cup ghee (clarified butter), divided
2 onions, thinly sliced
2 green chile peppers, chopped

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



Hyderabadi Chicken Dum Biryani Recipe image

A delicious rice delicacy from Hyderabad- Hyderabadi Chicken Dum Biryani Recipe

Provided by Asiya

Categories     dinner

Time 2h45m

Number Of Ingredients 32

750 gms chicken pieces ((clean and wash well))
salt to taste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 small cinnamon sticks ((dalchini))
3 cloves
1/2 tsp cardamom powder/ elaichi powder
1/2 tsp shahi zeera
1/2 tsp garam masala powder
3/4 cup yogurt
1 tsp green chili paste ((green chili and coriander leaves blended paste with a pinch of salt))
1/2 cup fried onions ((crush and add))
1/2 tsp black pepper powder
1 tbsp oil
3-4 chopped mint leaves
1 tsp lemon extracted juice
2 tbsp coriander leaves
Basmati Rice 750 gms
enough water to boil the rice
1 cinnamon stick
3 cloves
6-8 black pepper corns
1/2 tsp shahi zeera
2 cardamoms
salt to taste
1 tsp oil
2 tbsp crushed fried onions
1 tbsp chopped coriander and mint leaves
2-3 saffron strands soaked in milk
2 tbsp saffron food color
1 tsp clarified butter/ ghee

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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