Tag: hyderabdai chicken biryani recipe

Mains

Hyderabadi Dum Chicken Biryani

The HomeChef

No Sunday passes without making a biryani at our home. This time it is the Hyderabadi Dum Chicken Biryani. It is an out of the world experience to have this dish which is full of flavours and tastes absolutely yum.

Hyderabadi Dum Chicken Biryani

  • Servings: 6-7
  • Difficulty: Skilled
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Ingredients

    For cooking rice:

  1. Basmati rice – 3 cups
  2. Cardamom – 2-3
  3. Cloves-2
  4. Ghee – 2 tbsp
  5. Anise seed -1
  6. Salt as required

    7. For layering:

  7. Onions – 4
  8. Orange/yellow food colouring – 2-3 drops
  9. Milk – 4 tsp
  10. Ghee – 2 tbsp
  11. Chilli flakes as required
  12. Coriander leaves- a little
  13. Butter or ghee a little as required for topping (optional)
    14. Ingredients for Chicken marination:
  14. Chicken – 1.5 kgs
  15. Chilli powder – 2 tsp
  16. Coriander powder – 4 tbsp
  17. Biryani masala- 3 tbsp
  18. Turmeric powder – 1 tbsp
  19. Green chilli- 1
  20. Cardamom- 5
  21. Cloves- 5-6
  22. Ginger garlic paste – 4 tbsp
  23. Coriander leaves – 1/2 cup
  24. Yogurt – 4 tbsp
  25. Mint leaves – 1 cup
  26. Anise seed- 1
  27. Salt as required

Directions


  • Start by deep frying the onions required for layering (listed as layering ingredient). Once it turns golden brown, set it aside.
  • Soak Basmati rice for minimum of 30 mins.
  • Marinate the chicken: Mix all the ingredients required for chicken marination listed above. Allow to marinate for minimum of 30 mins.
  • Cooking the rice: In a large pan, take water (enough to cover the rice) and bring to boil. Add salt and the spices listed for cooking rice. Add the soaked rice to the boiling water. Once the rice gets half cooked, remove the spices and drain the water. Transfer the rice to a wide plate or vessel to avoid any further cooking.
  • Next take a large pan and place it on flame.  Add little oil and transfer the marinated chicken to it. Cook for around 6 mins and set aside.
  • Now we have come to the final sequence of layering the chicken and rice. Take a big vessel again and place it on flame. Add a first layer of the chicken from the previous step. Then add the second layer of half cooked rice (half the quantity). Spread some of the fried onions from the first step on top of the rice. Repeat the layer of remaining chicken and rice.
  • Mix the colouring to few drops of milk and sprinkle around on top of the rice.
  • Drizzle 2 spoons of ghee around it.
  • Cover with an aluminium foil and place a tight lid over it.
  • Cook on low flame for 45 mins.
  • Remove the lid. The chicken and rice will be nicely cooked through with excellent flavours.
  • Yummy dum biryani is ready and can be served with raita and egg. Enjoy!


Please find the video recipe below: