Hyderabadi Chicken Dum Biryani Recipe (step by step), How to prepare chicken biryani
Servings: 8 persons
Total Time: 3 hours
Prep Time: 2 hours
Cook Time: 1 hour
Hyderabadi Chicken Biryani is very delicious and mouth watering Indian dish. This recipe is called Dum Biryani as it is well marinated and prepared on slow fire on steam. Here the vessel is sealed to block the steam. In this recipe, the biryani gets a good flavor of all the spices mixed, fried onions and makes delicious chicken dum biryani. Below are the step by step methods
Ingredients
- Fried Onions
- 4 medium sized onions
- 3/4 cup vegetable oil
- Chicken Biryani Marination
- 1 kg chicken cut and clean (prefer chicken drumsticks and thighs)
- l lemon
- 1 1/2 teaspoon salt
- 2 teaspoons red chili powder adjust to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 tablespoon ginger garlic paste
- 4 green cardamoms
- 1 teaspoon caraway seeds shahi jeera
- 3 inch cinnamon stick dalchini
- 8 cloves lavang
- 10 - 12 peppercorns
- 4 - 5 green chillies slit adjust to taste
- 1 bay leaf tej patta
- 5 tablespoons chopped fresh coriander leaves
- 5 tablespoons fresh mint leaves cilantro
- 1/2 of the fried onions
- 1 cup curds beaten
- Parboiled Rice
- 3 cups Basmati Rice older rice preferred
- 1 star anise phool chakra
- 3 inch cinnamon stick dalchini
- 6 cloves laung
- 1 teaspoon caraway seeds shahi jeera
- 2 bay leaves tej patta
- 4 green cardamom elaichi
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 5 black peppercorns kala miri
- 2 - 3 teaspoons salt adjust to taste
- 14 - 15 cups water
- Other Ingredients for Hyderabadi Biryani
- 1/2 teaspoon saffron
- 3 tablespoons hot milk
- 1/2 teaspoon garam masala
- 4 tablespoons chopped coriander leaves
- 4 tablespoons chopped mint leaves
- fried onions remaining
- 2 tablespoons desi ghee clarified butter
Before Start: If you prepare this, please leave a review and rating to let us know how you liked the recipe! It helps us in our business success and enables us to keep offering free recipes.
Instructions
- Brown Onions for Hyderbadi Chicken Biryani
- Nicely peel the onions and wash them. Cut these onions very thinly and evenly. Then keep them on the kitchen tissue paper for some time to make the dry and absorb moisture.
- First heat the oil in the broad and thick bottom cooking pan (where final biryani will cooked). Then add the sliced onions and fry them on medium flame, till they become golden brown. Fry them stirring regularly. Then put the fried onions on the kitchen tissue paper to absorb the extra oil. And let the oil cool down. Keep the onions aside.
- If onions are fried much earlier it can be stored in an air tight container.
- Marination for Hyderabadi Chicken BIryani
- In the thick bottom cooking pan used above with the remaining oil, add the chicken pieces and mix them well with all the marination spices like salt, red chili powder, turmeric powder, garam masala powder, ginger garlic paste, slit green chillies, caraway seeds, green cardamon, cloves, peppercorns, cinnamon sticks, bay leaf, beaten curd, chopped coriander leaves, mint leaves, and half of the fried onions and let it marinate atleast for 2 hours.
- Longer or overnight marination will make this hyderabadi biryani more tasty.
- Parboiled Rice for Chicken Dum Biryani
- When ready to cook, nicely wash the rice for 3 - 4 times with water, until clear water is seen.
- Soak the rice in sufficient water for 40 minutes. Then drain the water and keep the rice aside.
- Now boil 14 - 15 cups water for the rice and add salt, oil and other spices in Parboiled Rice. Taste the water for salt.
- When this water starts boiling, add the washed rice and cook it. When 70 percent of the rice is cooked, drain the water and keep the rice aside. This rice should be little raw in the middle.
- How to Prepare Chicken Dum Biryani
- Before cooking the rice, take the saffron , soak and mix it well in hot milk.
- Now take the thick bottom cooking pan with the marinated chicken and layer the parboiled rice over it very evenly.
- Then sprinkle the garam masala, coriander leaves and mint leaves and the balanced fried onions over the rice. Finally add the saffron mixed with milk and the desi ghee all over.
- Cover this cooking pan with aluminium foil sheet to block the air and close the lid very tightly. Cook on high flame for 7 - 8 minutes. Then on low flame 30 minutes. After cooking, close this flame and let the vessel remain closed with seal for 10 minutes.
- Delicious Hyderabadi Dum BIryani is ready for serving. Serve it with any raita.
Notes
- Start soaking the Basmati Rice when you are ready to cook and the chicken marination is nearly done.
- If you don't have a thick bottom cooking pan, then onions can be fried in any frying pan. And use any broad cooking vessel, place this vessel on the tawa to distribute proper heat.
- Adjust the salt and chili to your taste preference.
- If you don't have aluminium foil, dough can be used to seal the utensil,.
- Chicken marinated at night in refrigerator tastes better.
Did You Make this Recipe?Tag on Instagram @debzrecipes or hashtag #debzrecipes !