Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, hyderabadi chicken dum biryani. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Hyderabadi Chicken Dum Biryani is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Hyderabadi Chicken Dum Biryani is something which I’ve loved my whole life.
Hyderabadi biryani recipe - Making a good hyderabadi biryani is very simple and this recipe is perfect for a home preparation. This is the easiest biryani since it needs no sauteing of spices or meat. Just marinate the meat with the spices & other ingredients.
To begin with this recipe, we must first prepare a few ingredients. You can have hyderabadi chicken dum biryani using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Chicken Dum Biryani:
- Prepare 750 gm chicken
- Prepare 1 1/2 kilo Extra long Basmati Rice
- Get 4 tbsp ginger garlic green chilli paste
- Take 1/2 cup yoghurt
- Get 1 lemon squeezed
- Get 1 1/2 tbsp garam masala powder
- Make ready as per taste Salt
- Prepare 1 1/2 tbsp kashmiri red chilli powder
- Make ready 2 teaspoon haldi powder
- Get 1/3 cup mustard oil
- Make ready 5-6 tbsp Shahi Biryani Masala powder
- Prepare 1 bowl mint leaves
- Make ready 1/2 bowl coriander leaves
- Make ready 2 pieces Javitri, star anise
- Get 1/2 cup lukewarm milk
- Get 1 bit of kesar
- Prepare 1 pinch Yellow/orange food colour
- Take 5 drops kewra essence
- Prepare 3 drops mitha itar
- Get 10-12 onions finely chopped for birista
- Take as required All-purpose wheat dough for dum
Hyderabadi biryani is originated in Hyderabad (a city of India) in the kitchen of Nizam of Hyderabad. It is a blend of two different cuisines Mughlai and Irani. Chicken is the main ingredient for making Hyderabadi chicken dum biryani. It is made with basmati rice, chicken & flavored with Indian spices.
Instructions to make Hyderabadi Chicken Dum Biryani:
- First step: Marinate the chicken overnight. Here I took 750 grams chicken. So I put 4tbsp garlic-ginger-green chilli paste, 1/2 cup yoghurt, 1 lemon juice, 1 and half tbsp garam masala powder, salt as per taste, 1 and half tbsp kashmiri lal mirch powder, 2 teaspoon haldi powder, 1/3 cup mustard oil, 3½tbsp shahi biryani masala powder, 1 small piece javitri, 1 bowl of mint leaves and 1/2 bowl of coriander leaves. Then let it rest overnight or for 4 to 5 hours maximum in refrigerator
- Second step: take 1/2 cup lukewarm milk and add 2 pinches of Kesar in it. Also add just 3 drops of Kewra essence in the kesar milk and Yellow/orange food colour in the kesar milk. Keep the mitha itar ready too (separately). Also fry sufficient onions until they turn golden brown (I.e Birista). Keep all this ready before proceeding further
- Third step: Soak extra long Basmati rice India gate by adding 1 Big elaichi, 2 small elaichi, 4 Cinnamon sticks, 10 whole black peppercorns, 1 piece javitri, 1 star anise, 5-6 cloves. Let it rest for 1.5 hours. Then boil the rice by adding a bit more water. Also add salt while boiling. The salt should be a bit more as the water will be ultimately drained out.
- Remember the rice should not be entirely cooked. Just switch off the flame after the water comes to two boils. The rice should only be 70% cooked, not entirely. After that add cold water immediately and drain all the water. Cold water is added so that the rice doesnt get stuck to each other.
- Fourth step: In a container add ghee at the base and then place marinated chicken entirely. Add half boiled aloo (optional). The base should get covered by chicken and aloo entirely. Then add most of the Birista (and keep some for garnishing later). Now comes the first layering of rice. Start layering the rice and add a bit of kesar milk (I.e with yellow food colour and kewra), sprinkle a bit of mitha itar sprinkle 1 teaspoon of biryani masala. Prepare the second layer in that way too.
- Make the second layer of rice, sprinkle a bit of mitha itar, kesar milk again that has yellow food colour and kewra, sprinkle 1 teaspoon of biryani masala. Then finally add all the birista on the top of the rice and 2 tbsp ghee. After that cover the lid with a container and seal the sides with atta dough so that air can't pass. Now cook the biriyani in medium low flame for 15 mins and then place a tawa on the stove, place the biryani container on the tawa and cook in low flane for 45 mins
- I had Chulha as you can see in the picture so I did not place any tawa I just reduced the flame. Switch off the stove and dont open the lid for 10 mins. Open the lid now. Your hyderabadi dum chicken biryani is ready😍😍
Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for "dum" later in the same pan.
So that’s going to wrap this up for this special food hyderabadi chicken dum biryani recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
