Hyderabadi Chicken Dum Biryani:
Hyderabadi Dum Biryani is one of the world famous dish from India, which is native to Hyderabad. This non-vegetarian is an authentic Hyderabadi rice preparation that contains meal in itself.
Ingredients to make a Chicken Biryani:
For a serving of four, you will need the following ingredients for a Hyderabadi chicken dum biryani recipe:
- 1 kg chicken on the bone, bigger sizes than normal curry cuts.
- 600 grams of Basmati Rice.
- Whole spices.
- 4 pieces of cardamom.
- 2 pieces of bay leaf.
- 2 sticks of cinnamon.
- 6 pieces of cloves.
- 8 to 10 pieces of peppercorn.
- 1 piece of star anise.
- 1 piece of mace.
- half a piece of nutmeg.
- 30 grams of store-bought biryani masala.
- 1 teaspoon of turmeric powder.
- 200 grams of curd.
- 4 pieces of onions sliced.
- 2 inches of ginger.
- 10 to 12 pods of garlic.
- 5 pieces of green chilies.
- 1 cup of coriander leaves.
- 1 cup of mint leaves.
- Salt to taste.
- 2 tablespoons of ghee.
- 6 tablespoons of Oil, two tbsp each for marinating, frying onions, and cooking the rice.
- One-half tablespoon of rose water.
- One-half tablespoon of kewra water.
Step By Step Hyderabadi Chicken Dum Biryani Recipe:
Here’s a step-by-step process to prepare Hyderabadi Chicken Dum Biryani is the most amazing dish in India.
Step 1: How to Marinade the Chicken for Your Biryani?
- Wash the chicken and let the water drain out.
- Prepare a paste of ginger, garlic, green chilies.
- Take a bowl and prepare a marinade with the ginger, garlic, green chili paste prepared in the previous step, curd, turmeric powder, salt (Be sure of the amount of salt you use. Remember that biryani masala contains a good amount of salt in it), biryani masala, and oil.
- Mix the marinade properly and gently.
- Pour this marinade over the chicken and massage it for a couple of minutes.
- Cover the container with a heavy lid and refrigerate overnight or a minimum of 4 to 6 hours.
Step 2: Pull Out the Chicken from the Freezer:
Before you plan to cook the biryani, you need to take out the marinade chicken from the freezer at least an hour back to let it thaw and return to room temperature.
Step 3: Soak the Rice in Ample Water:
Take rice, wash, and keep it soaked for a minimum of 30 minutes and a maximum of 45 minutes.
Step 4: Fry the Onions till Golden Brown:
- Take medium-sized onions and slice them finely.
- Take wok or Kadai, pour oil in it and once the oil is hot, drop the onions.
- Fry the onions till it changes to golden brown.
- And remember that you should not fry the onions till it reaches the dark brown color. Timing is important to prevent the burning of onions.
- After a couple of minutes, you will see onions have a dark color.
Step 5: Layer the Chicken in Biryani Pot:
- Take your biryani pot, and brush the bottom of the pot with ghee. Add the chicken to it. Marinade chicken forms the bottom-most layer.
- Make sure that the chicken should cover the pot and every part of the chicken touches the bottom of the pot.
- And add half of the brown onions and coriander and mint leaves at this point.
Step 6: Season the water and cook the rice till 70% done:
- In a pot, add water along with all the whole spices, oil, and salt and allow the water to come to a boil.
- Check the water whether the salt is sufficient in it. If not, add some salt to ensure that the water is seasoned properly.
- Drain and add the rice. Keep an eye on the rice, it cooks faster.
- Drain the rice and keep it aside once it is 70% cooked.
Step 7: Layer the Rice and Chicken:
- Take the rice from the pot it was cooking in and gently toss it over the marinade chicken in your biryani pot.
- Take a ladle – cooking spoons that have holes in them.
- Once half of the rice is layered, add some brown onions and layer it with the remaining rice.
- Add chopped coriander, mint leave and some brown onions on top. And add few drops of rose water and kewra water.
- Close the lid.
- Ensure that no air from inside the pot escapes and ensure that the lid is properly fitted.
- And add a weight on top of the lid, or close any opening with the dough.
Step 8: Put the Pot on Dum:
- The last step of your Hyderabadi chicken dum biryani recipe. You have done everything properly till now.
- Close the lid and place it on the flame.
- For the first 10 minutes put the biryani on a high flame. Then for the next 25 minutes, put it on a low flame.
- Put off the flame after 25 minutes.
- Do not take the lid immediately. Let the Hyderabad chicken dum biryani rest for some time. Say 10-15 minutes.
- What hits your nose once you open the lid is the best term for magic, magnificence, and awesomeness!
Step 9: Serve hot:
Serving the biryani is a technique in itself. Serve gently from the sides of the biryani pot. Make sure that the chicken pieces and masala are properly mixed with the rice.
What is Served with Hyderabadi biryani?
Hyderabad dum biryanis are traditionally served with a boiled egg, raita, and mirchi ka salan.
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