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Chicken Dum Biriyani (Hyderabadi style)

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I guess you all, who follow my blog, already know that we have a 'thing' for Biriyani. Be it with chicken / mutton / prawn we are always ready to enjoy. I've already posted Kolkata style biriyani recipe which is much easier than Hyderabadi style as you need to have full confidence on timing and proportions. In Kolkata we make the chicken with gravy first and then give 'dum' with cooked rice, whereas, in this case you have to spread cooked rice over the marinated raw meat and then give it 'dum' until the meat becomes perfectly cooked and also remain juicy enough - it's not easy as it sounds. After several trials I have achieved my confidence on making this biriyani and it's my pleasure to share the recipe + details with you.


Chicken Dum Biriyani (Hyderabadi style)

Ingredients

  • 6 medium size pieces of chicken with bone.
  • 1 big onion, thinly sliced.
  • 1 Tablespoon of ginger and garlic paste.
  • 6 Tablespoons of curd.
  • 3 - 4 Tablespoons of biriyani masala.
  • 1 Teaspoon of red chilli powder.
  • Salt.
  • Half cup of oil.
  • Whole spices (1 bay leaf, 1 Teaspoon of cumin seeds, 1 small cinnamon stick, 1 star anise, 5 green cardamom, 6 cloves, 6 - 7 black peppercorns).
  • 2 cups of basmati rice.
  • A handful of chopped mint and coriander leaves.
  • 3 Tablespoons of saffron soaked milk.
  • 2 Tablespoons of ghee / clarified butter.
  • Water.
  • Half Teaspoon of kewra water / rose water.

Chicken Dum Biriyani (Hyderabadi style)


Chicken Dum Biriyani (Hyderabadi style)

Steps

Fry the sliced onion in half cup of oil till golden in color. Then keep it aside.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Put the chicken in a mixing bowl with curd, some salt, biriyani masala, red chilli powder, ginger and garlic paste.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Then add half of the fried onion, half of the mint coriander leaves and 3 Teaspoons of that oil in which you fried the onion.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Mix very well everything and keep it in the fridge for overnight.
Boil water in a pot.
Add all of the whole spices, 1 Teaspoon of white oil and 2-3 Tablespoons of salt in the boiling water.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Let the water boil with spices for 2 minutes.
Then add the washed basmati rice. Cook until it become firm, not soft and drain the water. Cover the rice immediately with a lid.
Spread the marinated chicken in a heavy bottom pan.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Then spread the cooked rice all over the chicken.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Now spread the ghee, saffron soaked milk, remaining fried onion, mint coriander leaves and the kewra / rose water all over the rice.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)
Cover the pan with a tight lid and put it on high flame for 5 minutes, then 25 minutes in slow flame.
After almost 30 minutes turn off the heat. Do not open the lid right then.
Let it rest for another 15 minutes and then dig in.
Cooking Step: Chicken Dum Biriyani (Hyderabadi style)

Your chicken dum biriyani is ready.
  • Serve this hot with some raita or gravy.

Chicken Dum Biriyani (Hyderabadi style)


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