How to cook Hyderabadi Chicken Dum Biryani ?
Biryaaaaniiiii… What a famous food for food lovers 🙂 Especially chicken biryani for chicken lovers…We all speak about biryani during special occasions and party times. But many of us love to have it at least twice a week. I definitely love to have it daily:-). Cooking any dish at home in restaurant style has become every easy with the help of internet and especially YouTube. Well…How to cook Hyderabadi Chicken Dum Biryani???
So.. here i am going to present you the most delicious and variety chicken biryani recipe.
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Hyderabadi Chicken Dum Biryani
1.Chicken – 3/4 Kg
2.Basmathi Rice – 1 Kg
3.Onions- 4 Medium Size
5.Shajeera- 1 TSP
6.bay leaf- 2
7.Curd- 1 Cup
8.Lemon-2 Medium Size
9.Mint Leaves – 100 Gm
10.Turmaric Power-1 TSP
11.Red Chili Power -2 TSP
12.Green Chilis-4 Medium Size
14.Cinnomon Sticks- 3 Medium size
16.Mace flower- 3
18.Pepper – 1 Tsp
19.Ghee/Oil- For onion deep fry and cooking of biryani
20.Saffron – 6 to 7 strings soaked in 2 tsp milk
21.Salt – As per the taste
22. Ginger garlic paste – 3 TSP
1. Take freshly washed chicken in to a bowl for marination. Add 1 cup of curd, lemon juice, Pepper , turmeric powder, red chili powder, Green chilis, ginger garlic paste and salt to it.
2.Deep fry the onions in ghee (Make the onions in to medium size vertical pieces) till they become golden brown. Add 3/4th of it for marination and remaining 1/4 for cooking in rice and garnishing. Fry mint leaves in same ghee a bit and add it to the mixture.
3.keep the marinated chicken aside for 2 hrs to let the mixture set and get absorbed with spices to it and then use it.
4.Mean while take the rice in to a cooking vessel. Add Shajeera, Bay leaf, cinnamon sticks,
anise, mace, cloves to it.
5.Don’t cook the rice completely. Bring that down semi cooked as that rice will be cooked again with chicken. Add little oil or ghee to it to make the rice non sticky, free flowing with good texture.
6.Once the rice is semi-cooked, Pour the remaining water through a mesh and keep the rice aside for some time .
7.Take a thick bottomed vessel for cooking biryani. Add the marinated chicken mixture to the bottom of the cooking vessel. Add 3 table spoons of oil/Ghee (left over ghee after onion and mint fry) to this mixture.
8. Spread the semi-cooked rice on top of the chicken mixture evenly in layer by layer with fried onions in the middle of the each layer.
9.Add remaining onions on top layer. Add saffron strings soaked in milk to the top layer along with milk. That gives a good color to biryani.
10. Close the vessel top with a tight lid or place some heavy things on top of a loose lid, so that the aroma and steam doesn’t come out of the vessel. Let the biryani cook for 25 to 30 mins on a medium flame.
11. Now take out the biryani and serve it with Raitha or Mirchi ka salan.
How is that ? Sooo yummy right ? 🙂
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