Hyderabadi Chicken Dum Biryani.
Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, hyderabadi chicken dum biryani. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Hyderabadi Chicken Dum Biryani is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. Hyderabadi Chicken Dum Biryani is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have hyderabadi chicken dum biryani using 21 ingredients and 7 steps. Here is how you can achieve it.
Composition of Hyderabadi Chicken Dum Biryani:
- Require 750 gm of chicken.
- Prepare 1 1/2 of kilo Extra long Basmati Rice.
- Prepare 4 tbsp of ginger garlic green chilli paste.
- Need 1/2 cup - yoghurt.
- Require 1 lemon squeezed.
- Give 1 1/2 tbsp - garam masala powder.
- You need as per taste of Salt.
- You need 1 1/2 tbsp of kashmiri red chilli powder.
- Give 2 teaspoon - haldi powder.
- Give 1/3 cup for mustard oil.
- Require 5-6 tbsp - Shahi Biryani Masala powder.
- Require 1 bowl for mint leaves.
- Give 1/2 bowl of coriander leaves.
- You need 2 pieces Javitri, star anise.
- You need 1/2 cup of lukewarm milk.
- You need 1 of bit of kesar.
- You need 1 pinch for Yellow/orange food colour.
- Need 5 drops kewra essence.
- Give 3 drops - mitha itar.
- Require 10-12 - onions finely chopped for birista.
- Prepare as required for All-purpose wheat dough for dum.
Hyderabadi Chicken Dum Biryani making process:
- First step: Marinate the chicken overnight. Here I took 750 grams chicken. So I put 4tbsp garlic-ginger-green chilli paste, 1/2 cup yoghurt, 1 lemon juice, 1 and half tbsp garam masala powder, salt as per taste, 1 and half tbsp kashmiri lal mirch powder, 2 teaspoon haldi powder, 1/3 cup mustard oil, 3½tbsp shahi biryani masala powder, 1 small piece javitri, 1 bowl of mint leaves and 1/2 bowl of coriander leaves. Then let it rest overnight or for 4 to 5 hours maximum in refrigerator.
- Second step: take 1/2 cup lukewarm milk and add 2 pinches of Kesar in it. Also add just 3 drops of Kewra essence in the kesar milk and Yellow/orange food colour in the kesar milk. Keep the mitha itar ready too (separately). Also fry sufficient onions until they turn golden brown (I.e Birista). Keep all this ready before proceeding further.
- Third step: Soak extra long Basmati rice India gate by adding 1 Big elaichi, 2 small elaichi, 4 Cinnamon sticks, 10 whole black peppercorns, 1 piece javitri, 1 star anise, 5-6 cloves. Let it rest for 1.5 hours. Then boil the rice by adding a bit more water. Also add salt while boiling. The salt should be a bit more as the water will be ultimately drained out..
- Remember the rice should not be entirely cooked. Just switch off the flame after the water comes to two boils. The rice should only be 70% cooked, not entirely. After that add cold water immediately and drain all the water. Cold water is added so that the rice doesnt get stuck to each other..
- Fourth step: In a container add ghee at the base and then place marinated chicken entirely. Add half boiled aloo (optional). The base should get covered by chicken and aloo entirely. Then add most of the Birista (and keep some for garnishing later). Now comes the first layering of rice. Start layering the rice and add a bit of kesar milk (I.e with yellow food colour and kewra), sprinkle a bit of mitha itar sprinkle 1 teaspoon of biryani masala. Prepare the second layer in that way too..
- Make the second layer of rice, sprinkle a bit of mitha itar, kesar milk again that has yellow food colour and kewra, sprinkle 1 teaspoon of biryani masala. Then finally add all the birista on the top of the rice and 2 tbsp ghee. After that cover the lid with a container and seal the sides with atta dough so that air can't pass. Now cook the biriyani in medium low flame for 15 mins and then place a tawa on the stove, place the biryani container on the tawa and cook in low flane for 45 mins.
- I had Chulha as you can see in the picture so I did not place any tawa I just reduced the flame. Switch off the stove and dont open the lid for 10 mins. Open the lid now. Your hyderabadi dum chicken biryani is ready😍😍.
So that's going to wrap it up for this exceptional food hyderabadi chicken dum biryani recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
