Hyderabadi Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken. It differs in taste and method of cooking from Kerala biryani. It is comparatively easier and quicker to make than other biryani.
Ingredients:
For cooking the rice:
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Basmati rice-2cup
Bay leaves-2
Cinnamon stick-1
Cardamom-3
Cloves-3
Black pepper-1tsp
Ghee-1tbsp
Salt –to taste
For masala:
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Chicken- 1kg cut in to small pieces
Onion sauté in oil until golden-5nos
Ginger, garlic , green chilly paste-3tbsp
Yogurt-1/4cup
Lime juice-1tsp
Turmeric powder-1/2tsp
Cumin powder- 1/2tsp.
Coriander powder- 1/2 tsp.
Garam masala-1tsp.
Mint leaves chopped -2tbsp
Coriander leaves chopped-1tbsp
Ghee-1tbsp
Oil-1tbsp
Salt-to taste
Cashew nut and raisins-to garnish
Chopped carrot-to garnish ( optional )
For Dum Cooking:
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1/2 cup fried onion
1/2 cup chopped coriander leaves
1/2 cup milk with yellow food color
1 tsp rose essence
Few strands of saffron
Preparation:
Marinate the chicken with half of onion sauté and with all other ingredient.
Put it in the fridge for 1 hour to set.
Cook the basmati rice with lots of water and with the ingredients for rice above.
When it is half cooked; strain the water. (The rice should be firm as it has to be again cooked in dum )
Take a deep bottom vessel; add a tbsp of oil and ghee.
Add the marinated chicken pieces in to it.
cook it for 10 to 15 minutes(stir occasionally).
Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of chopped coriander.
Repeat with remaining cooked rice and dum ingredients.
Last layer add a tbsp of ghee, remaining sauté onion, a tbsp of mint leaves, coriander leaves, fried cashew nuts, raisins, carrot and saffron color(optional) over the rice.
Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.
Place the lid and seal the edges with flour dough And place the vessel on the preheated dum cooking pan./ Place a heavy weight over the lid.
Cook on low flame for 25minutes.
Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid.
Remove the dough and serve the biryani hot with Raita
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