HYDERABADI CHICKEN DUM BIRYANI RECIPE BY TASTY
Here's what you need: chicken, basmati rice, onions, oil, ghee, salt, lemon, red chili powder, coriander powder, pepper powder, caraway seed, cloves, cardamom, cinnamon stick, ginger, garlic, green chiles, pudina leaves, coriander leaf, saffron, curd, fried onions, oil and ghee, basmati rice, caraway seed, lemon juice, vegetable oil, saffron, salt, pudina leaves, coriander leaf, fried onion, hard-boiled eggs, saffron milk, rice water, green chiles
Provided by Fathima Shahir
Categories Lunch
Yield 5 servings
Number Of Ingredients 36
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 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
HYDERABADI BIRYANI
Easy hyderabadi biryani recipe made with basmati rice & chicken marinated in spices. This hyderabadi biryani recipe will give you the best biriyani that's flavorful & delicious.
Provided by Swasthi
Categories Main
Time 3h
Number Of Ingredients 29
Steps:
- Slice onion thinly, separate the layers and set aside.
- Heat 4 tbsps oil or ghee in a deep pan.
- Fry the onions stirring often until deep golden to brown.
- Do not burn else they turn bitter. Remove them from oil & set aside.
- Cool & pour this oil to the marinade later.
- Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
- Mix well & taste this. If needed add more salt or spice.
- Next add in chicken & marinate for 2 hours to overnight for best results.
- Overnight marination in fridge yields best soft succulent chicken.
- Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
- Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
- Taste this. The water has to be slightly salty.
- Boil water rapidly for 5 mins to release the aroma of spices.
- Add rice & cook till it is ¾ or 75% done.
- The center of the rice must be still slightly uncooked.
- Do not make the rice mushy. Drain off to a colander.
- While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
- Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
- Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
- Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
- Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
- Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
- Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
- Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
- Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
Nutrition Facts : Calories 809 kcal, Carbohydrate 69 g, Protein 31 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 969 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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
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 BIRYANI
I first became obsessed with Chicken Biryani when I visited Hyderabad in the summer of 2014. In South India I tried every type of biryani possible: Chettinad Biryani, Dum Biryani, Mutton Biryani, Lamb Biryani, Vegetable Biryani, Bombay Biryani, Kerala Chicken Biryani, Pakistani Chicken Biryani. So yes, I consider myself somewhat of a biryani connoisseur. The biryani masalsa with its flavorful spices, and aroma... were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being - if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani. After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana's, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani. Now, to the recipe...
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 22
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!
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