Boneless chicken breast/drumstick (of your choice) 600 grams
Basmati Rice 1 and 1/2 cups
Oil 3 tbsp and as required to deep fry
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 tsp
Green cardamoms 3-4
Onions, sliced 2 medium-sized
Green chillies, slit 3
Turmeric powder 1/4 tsp
Tomatoes,chopped 2 medium-sized
Salt to taste
Ginger paste 3/4 tbsp
Garlic paste 3/4 tbsp
Red chilli powder 1/2 tsp
Thick yogurt 1 cup
Onions (sliced and fried brown ) 3 medium-sized
Garam masala powder 1/2 tsp
Ginger, cut into thin strips 1 inch piece
Green coriander leaves and mint leaves 1/2 cup
Milk 1/2 cup
Rose water- a few drops
Kewra water- a few drops
Atta dough- for covering the lid
Instructions
Cut and wash the chicken properly. Boil water in a pot (add in salt,1-2 tsp oil, few whole garam masala, cardamom, cloves, black cardamom, black pepper and star anise). Once the rice is cooked 3/4th, drain the water and set aside.
Take a pan, add in oil to heat, then add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saute for half a minute. Add the sliced onions and saute well. Then add slit green chillies ,chicken and continue to saute.
Add turmeric powder and mix well, then add the tomatoes and salt and stir well. Next, put in ginger-garlic paste, red chilli powder and yogurt. Let the chicken get cooked properly, now take a pot for the dum and keep a tawa beneath it.
First add the cooked chicken, then add the boiled rice on top. Mix well. Add half of the fried brown onions. Sprinkle garam masala powder, mint leaves and coriander leaves on top. Pour in a little milk, rose water, kewra water (few drops) and add the remaining browned onions. Follow this process for the second layer.
Cover the pot with lid and seal it with the aata dough and cook on a low heat for about 10-15 minutes. Serve it hot to enjoy!
Reviews (3)  
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Oct-18-2017
Pintu Pajai   Oct-18-2017
This is not Hyderabadi dum biryani. Chicken should be marinated with yogurt and all the garam masalas and then the half cooked rice and chicket should be kept on flame in a sealed pot
Cut and wash the chicken properly. Boil water in a pot (add in salt,1-2 tsp oil, few whole garam masala, cardamom, cloves, black cardamom, black pepper and star anise). Once the rice is cooked 3/4th, drain the water and set aside.
Take a pan, add in oil to heat, then add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saute for half a minute. Add the sliced onions and saute well. Then add slit green chillies ,chicken and continue to saute.
Add turmeric powder and mix well, then add the tomatoes and salt and stir well. Next, put in ginger-garlic paste, red chilli powder and yogurt. Let the chicken get cooked properly, now take a pot for the dum and keep a tawa beneath it.
First add the cooked chicken, then add the boiled rice on top. Mix well. Add half of the fried brown onions. Sprinkle garam masala powder, mint leaves and coriander leaves on top. Pour in a little milk, rose water, kewra water (few drops) and add the remaining browned onions. Follow this process for the second layer.
Cover the pot with lid and seal it with the aata dough and cook on a low heat for about 10-15 minutes. Serve it hot to enjoy!
INGREDIENTS
SERVING: 4
Boneless chicken breast/drumstick (of your choice) 600 grams
Basmati Rice 1 and 1/2 cups
Oil 3 tbsp and as required to deep fry
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 tsp
Green cardamoms 3-4
Onions, sliced 2 medium-sized
Green chillies, slit 3
Turmeric powder 1/4 tsp
Tomatoes,chopped 2 medium-sized
Salt to taste
Ginger paste 3/4 tbsp
Garlic paste 3/4 tbsp
Red chilli powder 1/2 tsp
Thick yogurt 1 cup
Onions (sliced and fried brown ) 3 medium-sized
Garam masala powder 1/2 tsp
Ginger, cut into thin strips 1 inch piece
Green coriander leaves and mint leaves 1/2 cup
Milk 1/2 cup
Rose water- a few drops
Kewra water- a few drops
Atta dough- for covering the lid
Chicken Dum Biryani - Reviews
Recent Reviews
3.7
3 Reviews
Oct-18-2017
This is not Hyderabadi dum biryani. Chicken should be marinated with yogurt and all the garam masalas and then the half cooked rice and chicket should be kept on flame in a sealed pot
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