Best Hyderabadi Chicken Dum Biryani Recipe By Tasty Recipes

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Wash the chicken and let the water drain out
• Prepare a paste of ginger, garlic, green chillies
• Take a bowl and prepare a marinade with the ginger, garlic, green chilly paste prepared in the previous step, curd, turmeric powder, salt, biryani masala, and oil
• Ensure that the marinade is consistent and there is no lump
• Pour the marinade over the chicken pieces and massage properly to ensure that marinade is evenly spread.
• Cover and refrigerate overnight or a minimum of 4 hours
• Thinly slice the onions
• In a wok or kadai, pour oil and once the oil is hot, drop the onions
• Fry till the onion is golden brown
• Keep aside in a bowl
• In a pot, add water along with all the whole spices, oil and salt and allow the water to come to a boil
• Once the water boils, check if the water is salty. If not, add more salt to ensure that the water is seasoned properly. It should taste like sea water
• Drain and add the rice. Keep a careful eye as the rice cooks faster
• Drain the rice and keep aside once it is 70% cooked
• In a biryani pot, brush some ghee at the bottom. You may use oil as well
• Add the marinaded chicken and ensure that part of every chicken piece touches the bottom of the pot
• Add some brown onions, chopped coriander and mint leaves on top
• Carefully toss half of the rice on top of this
• Repeat by adding some brown onions, chopped coriander and mint leaves
• Toss rest of the rice
• Add the remaining brown onions, chopped coriander and mint leaves
• Soak the saffron strands in milk and pour over the biryani
• Add ghee, rose water and kewra water
• Close the lid and seal the pot
• Cook on high for 10 minutes
• Cook on low flame for around 20 minutes
• Switch off the flame
• Allow the covered pot to rest for another 10 to 15 minutes
• Carefully lift the lid and serve hot with raita and salad

HYDERABADI BIRYANI

Steps:

• Slice onion thinly, separate the layers and set aside.
• Heat 4 tbsps oil or ghee in a deep pan.
• Fry the onions stirring often until deep golden to brown.
• Do not burn else they turn bitter. Remove them from oil & set aside.
• Cool & pour this oil to the marinade later.
• Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
• Mix well & taste this. If needed add more salt or spice.
• Next add in chicken & marinate for 2 hours to overnight for best results.
• Overnight marination in fridge yields best soft succulent chicken.
• Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
• Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
• Taste this. The water has to be slightly salty.
• Boil water rapidly for 5 mins to release the aroma of spices.
• Add rice & cook till it is ¾ or 75% done.
• The center of the rice must be still slightly uncooked.
• Do not make the rice mushy. Drain off to a colander.
• While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
• Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
• Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
• Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
• Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
• Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
• Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
• Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
• Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.

HYDERABADI CHICKEN BIRYANI

Steps:

• Heat oil at medium high in a wide frying pan. If you place your palm about 3 inches over the surface of oil, you should feel the heat. Or use a candy/fry thermometer.
• Fry onions in batches. Do not crowd the pan. Fry until crisp light golden brown. Set aside.
• In a large mixing bowl, combine chicken with all marinade ingredients and 1/3 of fried onions. Tip: Add yogurt, starting with 1/2 cup and increase as needed to 3/4 cup. The mixture should be thick and not runny.
• Grind biryani spices in a spice grinder. Add to chicken marinade and combine. Marinate for about 3 to 5 hours.
• Rinse rice 4 to 5 times in lots of water until it is clear. Drain well. Soak 1/3 cup basmati rice in water for one hour. Save the rest.
• Below is the rice cooker method. For alternative traditional cooking method check our lamb biryani recipe.
• Bring 2¼ cups of water to a rolling boil in a rice cooker. Add 3/4 teaspoon salt, 1½ tablespoons olive oil and whole spices (see note). Then add remaining 1⅔ cups basmati rice and stir. Let it cook just until all the water is absorbed (see notes).
• It is important to NOT let the rice steam until it is fully done. Just when all the water is well absorbed, transfer cooked rice immediately to another wide open pan. In my rice cooker the whole process takes about 15 to 20 minutes.
• Transfer chicken with marinade to a 5-quart, wide, thick-bottomed and oven-proof cooking pot (9 to 10 inch diameter). Make sure there is not too much marinade around chicken pieces and that it is not runny.
• Scatter cilantro, mint, half the lemon juice and 1/2 tablespoon olive oil over the chicken and marinade. Then scatter most of the fried onions.
• Drain the soaked basmati rice very well and spread it over the fried onion layer. (This raw soaked rice will get cooked with the juices from chicken).
• Next, layer all the cooked rice. Top with remaining lemon juice, saffron water, fried onions and ghee.Tip: If you prefer, you may pick out the whole spices from cooked rice before steaming.
• Oven Method: Place one sheet of parchment paper, followed by one to two sheets of aluminum foil over the cooking pot. Place the lid tight over it. Bake biryani in a preheated oven at 350ºF for one hour, until steam builds up well.
• Stove-Top Method (Alternative): Heat the biryani at medium high for about 10 to 15 minutes and then reduce to low and cook for one hour until steam builds up well.
• Remove from oven or stove. Let it cool five minutes and gently mix rice and chicken. Using a spatula, mound the biryani on a serving plate, making sure to present the rice in various colors - white, yellow, orange and brown. Place some chicken pieces on the top. Scatter fried onions, herbs and extra saffron rice on top.
• Serve it with mirchi ka salan or Hyderabadi tomato egg curry and raita.

HYDERABADI CHICKEN DUM BIRYANI RECIPE BY TASTY

Steps:

• A. For Marinating The Chicken:
• Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
• Reserve this oil that was used for frying the onions for cooking on dum (C).
• For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
• Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
• In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
• Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
• B. For Cooking The Rice:
• Wash and soak the Basmati rice for 30 minutes.
• In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
• When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
• During boiling, add the strained basmati rice and stir it well.
• Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
• Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
• C. For Cooking On Dum:
• Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
• Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
• Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
• Spread out the balanced rice as the second layer on top of the first layer of rice.
• Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
• Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
• Now close the lid and cook for 30 minutes on low flame.
• After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
• Serve it with tomato chutney and raita.

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
• Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
• Add crushed fried onions and mix everything well.
• Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
• Cover and Marinate in refrigerator for at least 1 to 2 hours.
• Add good amount of water in a cooking pot.
• Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
• Bring the water to a boil.
• Add soaked basmati rice into the boiling water.
• Stir in between and cook the rice until 75% done or for about 10 minutes.
• Strain the rice.
• Place a tawa.
• Place a cooking pot on the tawa.
• Add little oil at the base, add the marianated chicken, spread evenly.
• Add the strained rice.
• Spread evenly.
• Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
• Cover tightly with an aluminium foil.
• Cover with a lid.
• Dum on high flame for 10 minutes and on low flame for 30 minutes.
• Biryani is ready to serve.