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Hyderabadi Chicken Dum Biryani

Aug-23-2017
Bishnu Priya
60 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Chicken Dum Biryani RECIPE

Its a authentic chicken dum biryani

Recipe Tags

  • Non-veg
  • Medium
  • Hyderabadi
  • Steaming
  • Main Dish

Ingredients Serving: 2

  1. Basmati rice- 2cups(200gms)
  2. Chicken -500gm(with bone)
  3. Curd-1cup
  4. Lemon juice-1 teaspoon(fir marination)
  5. Chilli powder-2teaspoon(Kashmiri laal mirchi)
  6. Coriander powder-2teaspoon
  7. Cumin powder-1teaspoon
  8. Garam masala powder-1teaspoon
  9. Nutmeg powder- 1/2teaspoon
  10. Biryani masala powder-3teaspoon+1teaspoon(i have used everest brand)
  11. Turmeric-1teaspoon
  12. Fried onions- 3large size onions
  13. Ginger garlic paste-2tablespoon
  14. Whole garam masala:
  15. Cinnamon(dalchini)- 1inch+1inch
  16. Cardamom(elaichi)-4+ 4
  17. Cloves(laung)- 4
  18. bay leaf-1
  19. Yellow food color-3drops
  20. Few strands of saffron soaked in milk
  21. Coriander leaves(dhania leaves)- 1 bunch chopped
  22. Mint leaves(pudina)- 1/2 bunch chopped
  23. salt as per taste
  24. Ghee or butter(optional)-2tablespoon
  25. Oil-4tablespoon
  26. Aluminium foil to seal the vessel

Instructions

  1. Wash and soak good basmati rice for about 45mins and keep it aside.
  2. In a bowl add chicken, ginger garlic paste, coriander powder, cumin powder,garam masala, biryani masala,chillinpiwder,turmeric powder, chopped coriander, sliced green chillies, sliced and fried onions, yogurt/curd. Mix well and marinate it for atleast 1hour(outside) or for a whole night in refrigerator. Then cook the marinated chicken for 20mins.
  3. Boil water in big container and cook the rice untill 80% done.(rice grain should be cooked well and yet remain separate. They should not become soft or mushy)
  4. Transfer 70% of the rice on top of the meat as first layer. Add fried onions, chopped coriander and chopped mint.
  5. Transfer the rest 30% of the cooked rice aa second layer. Add the saffron soaked milk on top of the rice also ghee, chopped coriander, chopped mint and fried onions.
  6. Properly cover the vessel with the lid, seal with aluminium foil to stop leaving the steam out of the vessel.
  7. Cook it for 20mins on low flame. And rest it for 10 mins.(while cooking biryani make sure to use a thick bottom and wide bottom vessel.
  8. Biryani is ready. Serve hot with raita.

Reviews (3)  

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manpreet kaur
Nov-17-2017
manpreet kaur   Nov-17-2017

Tnx g

Bishnu Priya
Aug-24-2017
Bishnu Priya   Aug-24-2017

Thanks Disha for the rating..:smiley:

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