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Photo of hyderadadi dum biriyani by Mahek Naaz at BetterButter
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hyderadadi dum biriyani

Apr-18-2018
Mahek Naaz
120 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT hyderadadi dum biriyani RECIPE

hyderabadi food

Recipe Tags

  • Non-veg
  • Hard
  • Hyderabadi
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. chicken 800 gms
  2. basmati rice 500 grm
  3. bay leaf = 3
  4. star anise= 2
  5. cinnamon sticks =2
  6. cloves= 4
  7. cardamom= 4
  8. Shahi jeera 1 teaspoon
  9. pepper corn = 4
  10. mace = 2
  11. golden fried onion= 150 gms
  12. red chilli powder= 2 tablespoon
  13. coriander powder =1teaspoon
  14. cumin powder = 1teaspoon
  15. ginger garlic paste= 1tabelspoon
  16. slat as to tast
  17. turmeric powder=1 teaspoon
  18. card= 1 cup
  19. coruander chopped 1 bunch
  20. mint chopped
  21. green chilli =4
  22. oil
  23. lime juice
  24. biriyani masala= 2 teaspoon
  25. Milk 1/2 cup
  26. orenge food colour 2 pinch

Instructions

  1. frist make a powder of all the spices
  2. take a bowl add chicken pieces and add made masala.chili powder,ginger garlic paste,turmeric powder,coriander powder, cumin powder,salt,curd,(coriander, green chilli,mint,) paste,fried oinon,oil,lime juice and mix it well,and put it in the refrigerator 2 hours.
  3. heat water in a vessel and let it come to a boil add oil,salt,shahi jeera,bay leaf,and add basmati rice ( soak the rice 1 hour) cook the rice till 70%, add layer of chicken marinate and then this layar of rice,sprinkle fried onions,and add oreng food colour strands in milk,then add biriyani masala.then add ghee or oil.and put the lid on which is lined with sticky dough for dum.
  4. first cook it on high for first 4/5 minutes then reduce the flame to low,use a griddle under this for even heat transfer.and cook it for 25/30 minutes and switch off the flame.after 15/20 minutes this is ready for opening the seal of the lid.
  5. ready hyderabadi dum biriyani.

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Milli Garg
Apr-23-2018
Milli Garg   Apr-23-2018

Thanks for sharing this recipe.

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