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How to Cook hyderabadi chicken biryani

 

HYDERABADI DUM BIRYANI
 

hyderabadi chicken dum biryani
          
It rained for hours in Delhi today and the weather was so nice. A thought came to my mind that lets give a surprise to my husband,
and let him relish the tempting hyderabadi biryani that I learnt when I was in Hyderabad.
 
Here is the recipe for hyderabadi dum biryani. I hope if you have tasted the famous hyderabadi biryani from Paradise, you will surely
admire it.
 
          
What you Need for chicken biryani
          
 
INGREDIENTS
 

  • 1 kg chicken,washed and completely drained
  • 2 Tbsp coriander leaves,chopped
  • 2 large onions,finely sliced          
  • 1 tsp saffron
  • 1/2 cup warm milk
  • 2 Tbsp ghee
  • 5 Tbsp oil
  • salt as per taste

 
INGREDIENTS FOR MARINADE
 

  • 3/4 cup thick curd/yogurt
  • 10 green chillis,slit 
  • 1 1/2 Tbsp ginger-garlic paste
  • 1 Tbsp red chilli powder(adjust to taste)
  • 1/4 tsp turmeric powder
  • 3/4 Tbsp coriander powder
  • 1/2 cup coriander leaves, chopped
  • 3/4 cup mint leaves
  • juice of 1 lemon
  • 1 3/4 tsp salt

 
 
PREPARATION FOR RICE
 

Preparation of rice in hyderabadi chicken biryani
 

  • 4 cups basmati rice
  • 6 cloves
  • 3 cardamoms
  • 1 inch cinnamon stick
  • 3 bay leaves
  • 10 mint leaves
  • 1 Tbsp oil
  • 1 1/2 Tbsp salt
  • water as required

 
 
PREPARATION FOR BIRYANI MASALA
 
 

  • 8 cloves
  • 1 inch cinnamon stick
  • 4 cardamoms
  • 3/4 tsp shahi jeera
  • 12 pepper corns
  • powder all the above to make 1 masala

 
 
FOR RAITA
 

  • Sliced and chopped onion 
  • Curd
  • Black salt
  • Gridend (Black pepper, cloves, cardemom, cinnamom)
  • Pour sliced onion and masala in curd and the 
  • raita is ready

 
 
How to Cook hyderabadi chicken biryani

 


 
METHOD
 
 

  • Marinate chicken with the marinade ingredients and the biryani masala powder.set aside for 4 hours or a minimum 1 1/2 hours.
  • Cook basmati rice in lots of water along with bay leaves,cloves,cinnmon,cardamom,oil and salt till semi-cooked.
  • Strain the rice and spread it on a large wide plate.cool
  • Heat one tbsp oil plus one tbsp ghee in a vessel.
  • Add sliced onions. saute for 8-10 minutes,till caramelised. set aside.
  • Add saffron to lukewarm milk and combine well. set aside.
  • Take a wide,deep vessel to prepare the biryani.
  • Add 3 tbsp oil,marinated chicken and spread over the vessel.
  • Cook on high flame for 2 minutes.
  • Add 1 tbsp oil over the chicken pieces.reduce flame.
  • Spread half the rice over the chicken layer.
  • Pour half the tbsp of ghee all over the rice
  • Add half the caramalized onions over the rice
  • Sprinkle a tbsp of coriander leaves.
  • Pour 1/4 cup saffron milk over the rice.
  • Spread the remaining rice.
  • Again pour half a tbsp of ghee all over.
  • Add remaining caramelised onions.
  • Sprinkle a tbsp of coriander leaves.
  • Pour remaining saffron milk over the rice.
  • Place lid over the vessel,with a heavy weight.
  • Seal edges with wheat dough.
  • Cook on high flame for 2 minutes.
  • Remove the vessel from the stove and place an iron tawa. allow to heat.
  • Reduce to low flame.
  • Place again on iron tawa. cook biryani for 20-25 minutes. turn off heat.
  • Do not remove lid for 10 minutes.

How to serve chicken dum biryani?
 

  • Serve it with Rayta
  • Serve pipping hot with onion and curd.

 
 



Dr. Radut | page