Hyderabadi Dum Chicken Biryani Recipes

HYDERABADI BIRYANI

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.

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