Hyderabadi Chicken Dum Biryani Recipe By Tasty

HYDRABADI CHICKEN DUM BIRYANI

Steps:

• First of all start by marinating chicken. Wash and pat dry the chicken and place it in a bowl.
• Add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder lemon juice and ginger paste into the bowl and rub the chicken with this rub.
• Cover the bowl with a cling film and let this chicken marinate for 20-30 minutes, longer is better but 30 minutes also works good here.
• Wash and soak long grained basmati rice till the water runs clear.
• Now place the casserol over heat and add 1.5 tbsp of ghee to the casserole.
• Add Cumin seeds and whole garam masala spices , stir and cook them till they are aromatic which will take about 1 minute .
• When spices become fragrant add sliced red onion and ginger paste/grated ginger and cook till onions are light brown in color.
• Add chopped tomatoes and cook them till they are mushy which will take 5-6 minutes and add salt, red chilli powder, turmeric powder and mix it well.
• Add whipped yogurt and cook it for 3-4 minutes while stirring it continusouly.
• Now take out the marinated chicken pieces and add everything in the casserol and coat it well with cooked masala. cover the lid and put the heat to the minimum.
• By the time chicken is cooking you can boil water in a pan and cook rice till they are 70% cooked { You can watch this video to learn how to boil rice for Biryani } .
• Cook chicken for 10 minutes till small brown bits start to appear on the chicken.
• Now take half cooked rice and make a layer over chicken layer ( you can see it in video above ) and chicken will remain as base layer.
• spread rice layer evenly and sprinkle chopped mint leaves and coriander leaves on the rice layer and follow it up with layer of fried onion also known as birista ( here is how to make birista )
• In the last sprinkle the saffron milk and cover it with a heavy lid. The lid of Lecreuset casserol is great for this purpose you really don't need to seal it.
• Let the biryani cook on slowest heat for 25-30 minutes and serve it how with plain yougurt or boondi raita

HYDERABADI CHICKEN DUM BIRYANI RECIPE

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

HYDERABADI CHICKEN DUM BIRYANI RECIPE

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.

HYDERABADI CHICKEN DUM BIRYANI RECIPE BY TASTY

Steps:

• A. For Marinating The Chicken:
• Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
• Reserve this oil that was used for frying the onions for cooking on dum (C).
• For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
• Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
• In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
• Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
• B. For Cooking The Rice:
• Wash and soak the Basmati rice for 30 minutes.
• In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
• When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
• During boiling, add the strained basmati rice and stir it well.
• Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
• Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
• C. For Cooking On Dum:
• Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
• Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
• Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
• Spread out the balanced rice as the second layer on top of the first layer of rice.
• Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
• Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
• Now close the lid and cook for 30 minutes on low flame.
• After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
• Serve it with tomato chutney and raita.

HYDERABADI DUM CHICKEN BIRYANI

Steps:

• To Marinate:
• Clean and wash the chicken pieces
• Drain the water thoroughly
• Chop the chicken to desired size
• Add lemon juice, turmeric pwd, red chilly pwd, salt and ginger garlic paste
• Mix well and allow to marinate for 2 hours
• To cook Rice:
• Wash and soak basmati rice in water for 10 mins
• In a pressure pan, boil about 4 cups of water
• Once the water boils, add oil, salt, cardamoms and star anise
• Add the rice and allow to cook in high flame
• Once the rice is three-fourth cooked, drain the rice immediately
• Set it aside
• To prepare Chicken Masala:
• In the same pan, heat oil and ghee
• Add cumin seeds, bay leaf, cloves and cinnamon
• Wait to splutter
• Add finely chopped onions and saute till transculent
• Add ginger garlic paste and sliced green chilly
• Saute for a minute
• Add finely chopped mint and coriander leaves
• Saute for few minutes
• Add marinated chicken, sliced tomatoes and yoghurt
• Cover and cook until the chicken is cooked tender
• Add garam masala pwd and mix well
• Cook in high flame till the chicken masala reaches desired consistency
• To prepare Biryani:
• In a different pan, grease the bottom of the pan with ghee
• Spread a layer of chicken masala and add the cooked basmati rice on top of the chicken pieces
• Again add a layer of chicken masala
• Repeat the process of layering of rice and chicken masala
• Finally spread the rice and fried onions on the top layer
• Pour saffron water so that it spreads on some of the rice
• Cover the pan with a heavy lid
• Keep a bowl full of water over the lid
• Keep the flame in low and cook for 10 mins
• Turn off the flame
• Sprinkle finely chopped coriander leaves and squeeze few drops of lemon juice
• Keep it covered for 10 mins
• Fluff gently
• Serve hot with raitha and spicy gravy

HYDERABADI CHICKEN BIRYANI

Steps:

• hyderabadi chicken biryani gravy.
• Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
• Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
• Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
• Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
• Now, add in the garam masala.
• After stirring a few mins, add in the marinated chicken.
• Now, add in the Shan Biryani Masala.
• Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
• Soak the basmati rice in cool water after flushing about 3-4 times.
• Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
• Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
• Continue with step 11 until the tray is full.
• Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
• Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
• Enjoy!