Making a good Hyderabadi chicken dum biryani involves so much culinary expertise. In other words, it should convey the regal charm of Hyderabad cuisine. I promise that your long thriving for authentic Hyderabadi biryani will finally get satisfied here. Learn how to make hyderabadi chicken dum biryani recipe step by step.
Hyderabadi Chicken Dum Biryani – Spicy & Armonatic:
I know it is tedious and time taking to make the yummy Hyderabadi chicken dum biryani. Generally, I prefer cooking it with chicken as my son is not that fond of mutton. It takes just 30 min and 5 simple steps for a delicious chicken dum biryani to fall onto your plate.
Know how? Get the ingredients ready before you start off.
How to Make Hyderabadi Chicken Dum Biryani in 5 Easy Steps
This easy to cook chicken dum biryani works best for bachelor’s diet conscious ones who cannot attempt to control their taste buds; the busy ones who hardly find time and everybody out there.
Easy, simple and tastes alike the yummy Hyderabadi chicken dum biryani at your favourite restaurant. I tried mine, and it’s a perfect blend in flavour, color and texture. Serve hot with onion, lemon and raitha of your choice.
step by step hyderabadi chicken dum biryani recipe:
- Chicken/ mutton cut into big pieces - 500 gm
- Basmati rice - 500 gm
- Salt - to taste
- Bay leaves - 2
- Green cardamoms - 8
- Black peppercorns - 15
- Cinnamon - 3 inch sticks
- Oil - 1 tablespoon + to deep fry
- Onions sliced - 5 large
- Caraway seeds (shahi jeera) - ½ teaspoon
- Cloves - 10
- Ginger paste - 1 tablespoon
- Garlic paste - 1 tablespoon
- Red chilli powder - 1 tablespoon
- Garam masala - 1 teaspoon
- Yogurt - 1 cup
- Fresh coriander leaves torn - 2 tablespoons
- Fresh mint leaves torn - 2 tablespoons
- Lemon juice - 2 teaspoons
- Green chillies - 4
- Black cardamoms - 2
- Take the chicken and wash it thoroughly with fresh water and drain all the water.
- Add turmeric, salt, red chilli powder and mix it thoroughly until you feel all the chicken is covered with the added ingredients.
- To this, add ginger garlic paste, yogurt, lemon juice, and garam masala. Mix it well.
- Also add few onion pieces, slit green chillies and the half of mint leaves, half of the coriander leaves and mix well and set it aside.
- Keep in the fridge for use till the next day. Anyhow, you can use this mixture anytime the same day after 6 hours of marination.
- Take oil in a frying pan.
- Deep fry the onions till golden brown. Keep it aside.
- Also shallow fry kaju and keep it aside.
- Wash the rice, drain and keep it aside.
- Take enough water for the rice to cook and heat it in a separate container. I generally, take 5 cups of water for 1 cup of rice.
- Once the water starts boiling add the drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three-fourth was done.
- Make sure the rice is not fully cooked because it will not give the biryani the desired grainy look. Then drain the water and keep it aside.
- Take a deep vessel or a handi in which you feel the biryani will fit and the biryani can be cooked. An important point to be noted here is that the container plays an important role in getting the right biryani done. It should not be too small. It is ok if it is little big but make sure it is not small. It will allow the biryani to cook with enough space.
- Take oil in it and heat it. Add all the dry masalas and sauté for a minute till you can feel the aroma of the masalas.
- Now, add the marinated chicken. Stir and cook the chicken on a high flame for 5 min and then on low flame for 10 min or till it is done with a tightly closed lid that the vapour does not come out.
- Also, add the remaining mint.
- Shift the container onto a tawa.
- Now place the drained rice on the chicken, sprinkle the fried onion, kaju, coriander and close it tightly so no vapour comes out.
- Let it get cooked on dum for about 10 mins and stir it.
- Serve hot with onion, lemon and raitha of your choice.