Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani?
Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani? - There are so many kinds of Biryanis across the world, and each one is unique in the taste and flavor. And they change in taste and form depending on the region where they are made. Making a good hyderabadi biriyani is so simple and this recipe is perfect for a home preparation to enjoy with your family and friends. This is the easiest biryani since it needs no sauteing of spices or meat. Just marinate the meat with the spices and other ingredients. Layer partially cooked basmati rice over it. cook in a slow dum process. cover it in a proper way to trap the steam and retain the aroma. And once its done you feel the nice flavor and authentic dum biriyani.
Ingredients
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
- Salt
- ghee / oil
- green chilly 1
- 1/2 tsp ginger garlic paste
- basmati rice 4 cups
Instructions
- 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.