by Antonet Roajer
Hyderabadi chicken biryani ( Chicken dum biryani) is a classic Indian chicken recipe. Chicken marinated with the spices, yogurt and cooked with white rice.
How to make Chicken Dum Biryani Recipe?
Making chicken biryani at home is simple though it is a time-consuming dish. There are various types of chicken biryani like Mughlai Biryani, Sindhi Biryani, Ambur Biryani, Kacchi Biryani one such famous type is Hyderabadi biryani. Hyderabadi biryani is made by marinating the chicken the chicken with spices, herbs, and yogurt and cook covered (dum) with white rice. It is a flavorful and aromatic biryani with juicy chicken, spices and herbs. It is easy to make at home with the following tips. For the first I came through this recipe from a Vah Chef youtube channel. The way he explained the recipe inspired me to try this Hyderabadi Biryani.
Smart Cooking Tips:
1. Choose a long-grain rice like basmati for this recipe. Soak it for at least an hour. This help to expand the rice when cooking without breaking.
2. Check for the right amount of salt before adding the rice. The taste of the rice completely depends on it. If it is too salty, the biryani also tastes salty.
3. I used store bought fried onions if you don’t have you can easily make at home. Fried onions give an excellent taste to the biryani, so don’t skip it.
How to make fried onions for biryani?
1.Slice the onion thinly and add rice flour or corn flour to it.
2.Mix well without adding water.
3.Deep fry it in a medium flame until the color changes into golden brown.
Check the video for how to make fried onions at home?
4. Use larger chicken pieces with bones for this recipe. Chicken with bones gives a flavorful biryani.
5. Choose a tight lid for covering the biryani without any small openings. It should be completely covered. If you do not have a tight lid, cover the pan with clean kitchen towel and place a lid on it. This helps to avoid the steam from leaving out of a pan.
6. Layer the chicken and rice evenly without crowding.
A Classic Indian recipe:
Biryani is one of the best recipes from Indian cuisine. It is a rich and flavorful dish made with spices and meat or chicken or vegetable. There are no special occasions or family functions without biryani. In India, there are special chefs to cook biryani for the huge crowd. During my childhood days, we have an excellent chef to make biryani. For all the family functions, he is the one cook biryani for all off us. Wow!! Still remember the aroma and the moment how everyone waited for the biryani to serve.
How to serve Hyderabadi Chicken Biryani?
Serve Hyderabadi Chicken Biryani with Onion Yogurt Raita or Brinjal Gravy or Boiled Egg.
HYDERABADI CHICKEN BIRYANI - A CLASSIC INDIAN RECIPE
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Hyderabadi chicken biryani ( Chicken dum biryani) is a classic Indian chicken recipe. Chicken marinated with the spices, yogurt and cooked with white rice.
Course:non vegetarian
Cuisine:Indian
Servings: 8
Author: Antonet Roajer
Ingredients
- 2lbCHICKEN (with bones)
- 0.50cupYOGURT
- 3cupBASMATI RICE
- 4tbspOIL
- 1.50tbspGINGER GARLIC PASTE
- 2tbspCORIANDER POWDER
- 1tspCUMIN SEED
- 1tbspGARAM MASALA
- 1tspSALT TABLE
- 0.50tspTURMERIC GROUND
- 4noGREEN CHILIES
- 0.50cupMINT LEAVES
- 0.50cupCILANTRO (CORIANDER)LEAVES RAW
- 1cupFRIED ONION
- 1tspRED CHILI POWDER
- 1noCINNAMON
- 2noCLOVES
- 2noCARDAMOM
- 1tspROSE WATER
- 1tspLEMON JUICE RAW
- 1tbspGHEE
Instructions
Cut the chicken into bigger pieces and marinate it with coriander powder, red chili powder, garam masala, turmeric powder, ginger garlic paste, yogurt, oil, mint leaves, green chilies, chopped coriander leaves, lemon juice, fried onions and cumin powder. Refrigerate it for at least 2 hours.
Soak basmati rice in cold water for at least an hour. In the meantime, you can prepare fried onions if you do not have store bought one. Slice the onions thinly and sprinkle rice flour. Mix well and deep fry it in a hot oil until the color changes into golden brown.
After a couple of hours pull out the chicken from refrigerator and arrange evenly on a wide pan. Avoid crowding the chicken too much, each and every piece must be touching the bottom of a pan.
In a separate pan bring water to boil. When its start boiling add salt, cumin seeds, cinnamon stick, cloves, bay leaf and cardamom to the boiling water. Add a tsp of oil and mix well. Check for the salt at this time before adding rice. The water should not be too salty nor saltless, it should be in a correct taste. Add rice to the boiling water and mix well. Cook until the rice gets 75 % done.
Drain the rice completely using a colander and lay it on the chicken evenly.
Top the rice with kewra water, rose water, ghee, chopped coriander leaves and fried onions. Cover the pan with a tight lid and cook over high heat for five mins, medium heat for 15 minutes and low flame for 20 mins. Keep the biryani covered for at least 10 minutes after cooking and serve.
