Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani
Non Veg Biryanis
|
nonvegetarian
Prep Time10 Mins
Cook Time40 Mins
Resting Time20 Mins
Total Time50 Mins
Servings3
Ingredients
For Chicken Masala
1/2
Kg Chicken
1
tsp Black Cumin
1
tbsp Ginger Garlic Paste
1/3
cup Fried Onions
Small Bunch Mint Leaves
2
spoons Green Coriander
2
spoons Ghee
Juice of one Lemon
1
tbsp Mirchi
1
tsp Roasted Cumin Powder
1
tsp Coriander Powder
1/2
tsp Garam Masala
1/4
tsp Turmeric
Salt to taste
250
ml Curd
1
Biryani Leaf
2
Cardamoms
1
Inch Cinnamon Stick
For Biryani
2
liters Water
5
Cardamoms
1
Inch Cinnamon Stick
6
Cloves
1
tsp Black Cumin Seeds
1
Biryani leaf
1
Big Spoon Ginger Garlic Paste
2
tbsps Salt
1.5
cups Basmati Rice (225 gms)
For Biryani Dum
2
tsp chopped Coriander
1/4
cup Ghee
1/4
cup Fried Onions
A pinch of Saffron (Soaked in a spoon of hot Water)
Instructions
Add all Spices to ½ Kilo tender Chicken and coat the pieces well.
Marinate this for two hours or refrigerate overnight. If it is kept overnight, the pieces become juicy. Those who do not have a refrigerator can leave them outside.
Boil 2 litres of Water and add all Biryani ingredients to it. When the Water boils, add the Basmati Rice, soaked for an hour, and cook till 70 % on a high flame. If the Rice is cooked, but the grain is a little brittle, it means that it is cooked to 70%.
Add the marinated Chicken to a thick-bottomed vessel, then strain the cooked Basmati Rice and all Biryani Masalas and add them over the Chicken.
Now add Green Coriander, Garam masala, Ghee, Saffron water over the Rice. Cover it with tissues or Banana Leaf and seal it so that the steam does not escape.
Then Dum the Rice for 8 minutes on a medium flame and for 7 minutes on a low flame. Then switch off the stove and let it rest for 15 minutes.
Then turn it over with a flat ladle from the bottom.