Chicken dum biryani is the most awaited recipe. Hyderabadi dum biryani is the king of all biryanies. Till now How to make introduced the readers a lot of chicken varieties but today we wish you to taste the different flavors. Here we are presenting you the best, spicy, delicious and yummy hot hyderabadi chicken biryani. This dish is very famous in city of Hyderabad. This taste spreads to several other places all over the world.
Why the biryani is called dum biryani? The marinated raw chicken and partially cooked rice are layered and gives a dum on low flame. Complete biryani is cooked on low flame by giving the vessel a dum of heat not directly. So this is well called and given name as chicken dum birynai. Since this is very famous in Hyderabad it is named as hyderabadi chicken dum biryani.
Lot of spices used in making of this chicken biryani. So after preparation of this dish the flavors start releasing their characters and give a nice fragrance. Biryani lovers can feel the smell and gets mouthwatering. As you open the lid your kitchen fills with aroma of pure ghee and spicy flavors. If you are a non vegetarian then it would be a great feast that you can enjoy the chicken with tasty rice. No need of any curry of gravy substance because the hyderabadi dum biryani itself is prepared with lot of masala. If you want you can add raitha as a side dish.
Hyderabadi chicken dum biryani
- Basmati rice – ½ kg
- Chicken – ½ kg
- Ginger – 50grms
- Garlic cloves – 30grms
- Mint leaves – 1 cup
- Coriander leaves – 1cup
- Ghee – ½ cup
- Curd – ½ cup
- Red chili powder – 2tbsp
- Garam masala – 2tbsp
- Oil – 3tbsp
- Salt (required)
- Green chilies – 5
- Cinnamon sticks – 4
- Cloves – 10
- Cardamaom – 4
- Lemon – 1
How to Make
Step 1: Wash the chicken pieces nicely with fresh water and turmeric powder.
Step 2: Keep this a side.
Step 3: Take ginger and cut it into small pieces. Add these pieces to a jar.
Step 4: Add garlic cloves to the same jar.
Step 5: Grind this till it become paste. Finally you will obtain a ginger garlic paste.
Step 6: Take a thick bottom non stick vessel add washed chicken pieces to it.
Step 7: Now put turmeric, ginger garlic paste, red chili powder, salt, curd and garam masala powder.
Step 8: Chop the green chilies and add this also the vessel.
Step 9: Squeeze the lemon and pour the juice to it.
Step 10: Add 3tbsp of ghee to it and start mixing all the ingredients.
Step 11: Now add oil also and mix the chicken by combining all this ingredients with hand.
Step 12: Using the hand for mixing allows the chicken pieces to absorb all the flavors of the ingredients. It is nothing but magnet.
Step 13: Now add 2 tbsp of Mint leaves and coriander leaves into the mixed masala chicken vessel. Keep this vessel a side by covering it with lid.
Step 14: Take basmathi rice into a separate vessel, wash them for two to three times.
Step 15: Now add fresh 3/4th water to this basmathi rice vessel.
Step 16: Squeeze remaining half lemon to the rice water vessel.
Step 17: Add Cinnamon sticks, cloves, cardamom and mint leaves to the rice water vessel.
Step 18: Add required salt to it. Now keep this rice vessel on stove.
Step 19: Give a medium flame. Let the rice cook for 3/4th.
Step 20: Turn off the flame. Remove the excess water from the rice.
Step 21: Now take the chicken vessel which we kept a side before.
Step 22: Start spreading the cooked rice on the chicken slowly (as shown in image).
Step 23: After spreading the rice add remaining ghee, mint leaves and coriander leaves on the rice.
Step 24: Take a small bowl and add 4tbsp of fresh milk.
Step 25: Add food color to the milk and mix it well.
Step 26: Pour this colored milk on the rice in an x format as shown in image.
Step 27: Take a fresh cloth, cover the lid of the vessel with the cloth completely.
Step 28: Cover that vessel with that closed cloth lid so that the steam should not come out.
Step 29: Keep this vessel on stove and give a medium flame. Allow it to cook for 10 minutes.
Step 30: Turn off the flame. Take down the vessel from stove.
Step 31: Take an old dosa pan or chapathi pan or thawa pan on stove. Give a light flame.
Step 32: Now keep the biryani vessel on that pan or thawa pan. Give dhum for the vessel for atleast 20 minutes in low flame.
Step 33: You can observe the steam vapors coming out with nice fragrance around the lid which we covered the vessel with cloth.
Step 34: Turn off the flame. Leave the vessel on the pan itself for 10 more minutes and start serving the hot dum biryani
Hyderabadi chicken dum biryani is ready to eat now. Serve it hot and enjoy eating tasty food.