Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani?
For chicken marination
- 3/4 kg chicken
- 200ml curd
- 1/2 tsp pepper powder
- 1 tsp chilly powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp ginger garlic paste
- Salt as required
- Handfull mint leaves
- Handfull coriander leaves
- green chilly 2
- Onion 3
- lemon Juice 2 tsp
- 1 tsp ghee
For cooking rice
- bay leaves, cinnamon, cardamom, cloves, star anise
- ghee / oil
- green chilly 1
- 1/2 tsp ginger garlic paste
- basmati rice 4 cups
- For hyderabad dum biriyani lets fry onions to brown it gives nice taste and flavor. Add lengthwise chopped onions in oil and fry till golden brown. Drain excess oil and keep aside.
- Clean chicken and apply turmeric all over and keep aside. lets start marinating the chicken. Take a vessel in which your going to cook biriyani. In the same vessel add ingredients given under marination one by one and marinate the chicken for 2 hours or over night.
- Meanwhile lets cook rice. Soak basmati rice four cups for 20 mins. In the vessel to cook rice add water and the ingredients given under to cook rice one by one. once the water starts boiling add soaked rice and cook till its 90% done.
- Now lets drain the rice and add it to the vessel containing the chicken. Make sure the water is not dripping from the rice nor its dry. The rice should have the moisture.
- Add rice gently to the vessel and layer with coriander leaves, mint leaves, fried onions, food color and ghee. To get nice flavor and taste avoid oil add ghee.
- Cover it with a lid or banana leaf as I have shown in the video and then cover with lid. Make sure the steam doesn't come out.
- Place a tawa on the stove and keep the biriyani vessel on the tawa. in low flame cook it for 15-20 mins.. after 15 mins switch off the stove and rest for 20 mins and then open and check.
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White mutton biriyani is a spiceless version of normal mutton biriyani. And the only spice we add here is the green chilly and the spiceness from the ginger and garlic paste. This biriyani we dont add garam masala powder, instead we add wholes spices. Because the powder changes the color of the rice. In this biryani we also avoid adding toamtoes and again the tomatoes change the color of the biriyani.
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In India it’s biryani that Ambur is best known for. Located exactly halfway between Chennai and Bengaluru, Ambur was an important town in the erstwhile Arcot region that were once lorded over by the Nawabs of Arcot. Given the fascinating biryani trail that touched different corners of the country it was only a matter of time that this ultimate comfort food arrived in these parts. What used to be loosely categorised as Arcot Biryani has now become Ambur Biryani, reflecting this town’s strong culinary credentials.
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