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Hyderabad Chicken Dum Biryani is one of the most popular Biryanis across the world. #HyderabadiChickenBiryani is South Indian delicacy and is made using the dum style. This Dum Biryani is served hot with Onion Raita and Mirchi ka salan.
#HyderbadiChickenDumBiryani #IndianBiryaniRecipes #BiryaniVarieties #Cookd
Hyderabad Chicken Dum Biryani Recipe:
Fried Onion:
Oil - To Deep Fry
Onion (thinly sliced) - 3 nos
Salt - 1 tsp
Marination:
Chicken - 700 grams
Kashmiri Red Chilli Powder - 2 tsp / 1tbsp
Cumin Powder - 1 tsp
Garam Masala - 1 tbsp
Salt - 1 ½ tsp
Cinnamon - ½ inch
Cardamom - 3 nos
Black Cardamom - 1 no
Bay Leaf - 1 no
Green Chilli - 2 nos
Ginger Garlic Paste - 2 tsp
Ginger (juliennes) - 2 tsp
Mint Leaves (chopped) - ¼ Cup
Curd - ½ Cup
Ghee - 1 tbsp
To Cook the Rice:
Basmati Rice - 2 ½ Cups / 500 grams
Water - 5 Cups / 1.25 Litres
Cumin Seeds - ½ tsp
Cardamom - 3 nos
Black Cardamom - 1 no
Cinnamon - ½ inch
Bay Leaf - 1 no
Coriander leaves - 1 tbsp
Salt - 2 tsp
Oil - 2 tsp
Other Ingredients:
Saffron - 30 strands
Water - ¾ Cup
Ghee - 2 tbsp
Coriander Leaves - 1 tbsp
Mint Leaves - 1 tbsp
Cooking Instructions:
1. In a bowl take thinly sliced onions. Add 1 tsp of Salt and Rest for 5 mins. Remove the excess water after the sliced onions have rested for 5 mins.
2. Heat oil in a deep frying pan and deep fry the onions for 5 mins on medium heat. The onions should turn brown. Ensure that the onions don’t get burnt. Keep the fried onions aside for 15 mins to become crispy.
3. Wash and soak the Basmati rice for 20 mins.
4. Heat ½ Cup of water in a saucepan, bring it to a boil. Add it to the saffron, mix well to prepare the Saffron Water.
5. In a biryani pot, take the cleaned and washed chicken.
6. Add Kashmiri Chilli Powder, Cumin Powder, Garam Masala Powder, Salt, Cinnamon, Cardamom, Black Cardamom and Bay Leaf. Mix the chicken well with all the spices and spice powders.
7. Add the slit green chilli, ginger garlic paste, ginger, mint leaves, whisked curd. Mix well.
8. Add half of the fried onions to this and also add 1 tbsp of ghee. Mix well and marinate the chicken for 1 hour.
9. In a pan bring 5 cups of water to a boil and add the cardamom, black cardamom, cinnamon and bay leaf, cumin seeds, salt and coriander leaves.
10. Add the soaked rice to the boiling water, add 2 tsp of oil, cover and cook for 5-7 mins or until the rice is ¾ done.
11. Using a strainer or a muslin cloth, filter the rice and spread it over a wide plate or pan.
12. Take the biryani pot in which the chicken is marinating, add 75% of cooked rice on top of the marinating chicken.
13. Add the 50 % remaining fried onion, 50% of the saffron water, and 1 tbsp of ghee on top of the rice.
14. Add the balance rice on top of this. Add the remaining saffron water, 1 tbsp of mint leaves, 1 tbsp of coriander leaves, balance fried onion and 1 tbsp of ghee.
15. Line the sides of the pot with chapati dough or cover the pot with aluminium foil to prevent steam from escaping the pot. Close it with a lid to dum cook the biryani.
16. Place the pot on a stovetop, and cook on high heat for 5 minutes. Remove the pot from the stove.
17. Now Place a Tawa on the stove, place the biryani pot on top of the Tawa and dum cook for 35 minutes on medium heat.
18. Fluff the rice gently and serve the biryani hot with Onion Raita and Mirchi ka salan.
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