Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hyderabadi chicken dum biryani. It is one of my favorites. This time, 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 meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Hyderabadi Chicken Dum Biryani is something that I have loved my entire life.
Hyderabadi Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad served with kheera raita or cucumber raita or pyaz ka raita or onion raita and Hyderabad is famous for Biryani all across India. Fall off the bone chicken - Hyderabadi chicken dum biryani comes with big chunks of meat - be it chicken or mutton. Juicy chunks of meat, that fall off the bone when you try and take a bite is a major success criteria The thing about Hyderabadi style chicken dum biryani is the addition of the wonderful crispy deep fried onions called the birista or the bristha. Here is how I do it.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Get 750 gm chicken
- Get 1 1/2 kilo Extra long Basmati Rice
- Prepare 4 tbsp ginger garlic green chilli paste
- Prepare 1/2 cup yoghurt
- Prepare 1 lemon squeezed
- Get 1 1/2 tbsp garam masala powder
- Take as per taste Salt
- Take 1 1/2 tbsp kashmiri red chilli powder
- Get 2 teaspoon haldi powder
- Get 1/3 cup mustard oil
- Make ready 5-6 tbsp Shahi Biryani Masala powder
- Take 1 bowl mint leaves
- Get 1/2 bowl coriander leaves
- Take 2 pieces Javitri, star anise
- Take 1/2 cup lukewarm milk
- Make ready 1 bit of kesar
- Make ready 1 pinch Yellow/orange food colour
- Get 5 drops kewra essence
- Get 3 drops mitha itar
- Prepare 10-12 onions finely chopped for birista
- Take as required All-purpose wheat dough for dum
I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while truly retaining the authentic taste and presented step by step. Cook like a native but with more ease!
Steps 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😍😍
It is easier than most recipes while truly retaining the authentic taste and presented step by step. Cook like a native but with more ease! Making chicken dum biryani gravy While the rice cooks, Saute onions in hot oil to make fried onions. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom. Popular variations use chicken instead of goat.
So that’s going to wrap this up for this exceptional food hyderabadi chicken dum biryani recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
