Chicken Dum Biryani/Hyderabad Dum Biryani

Chiceken Dum Biryani/Hyderabad Dum Biryani

Chicken dum Biryani which is also known as a Hyderabad Biryani. It is very delicious  and tastes yummy.

At every party we prefer Chicken Dum Biryani as one of the dish item.

In this blog I am revealing complete recipe and process.

Few things to remember while preparing Biryani. Use good quality Basmati rice, good quality Chicken ( preferably a chicken whose weight is around 1 to 1 1/2  Kg ) and best saffron available. Use Ghee completely if possible, because the sweetness of Biryani will be preserved. Marinate chicken for minimum of 4 hours, If time is running atleast 2 hours.

Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely chopped

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsp Ghee + 5 tbsp Oil as required

For marination:

250 gm of thick curd/yogurt

8-10 green chillis, half sliced

2 tbsps ginger garlic paste

1 tsp of red chilli powder ( depending on your taste)

1/4 tsp turmeric powder

1tsp coriander powder

1 cup chopped coriander leaves

1 cup chopped mint ( pudina ) leaves

juice of 1 big lemon

salt to taste

1 tbsp Biryani masala powder

( which includes cloves,cinnamon stick, elaichi/ cardamom , shah jeera, fennel seeds and pepper powder )

Ingredients to cook rice:

4 cups of Basmati rice

6 cloves

3 cardamoms

1" cinnamon stick

3 bay leaves

1 tbsp oil

1 tbsps chopped coriander leaves

1 tbsps chopped mint leaves

salt to taste

water as required

Marination method:

Take a deep pan add some oil 2tbsp + 1 tbsp ghee, let it heat and add already chopped onions. Saute for 6 to 10 minutes till onions turn into brown in color. Now keep them aside.

Now take a deep vessel, add chicken , add 1/2 of brown turned onions along with oil, and all items which are mentioned in marination section along with 2 tbsp oil. Keep aside for minimum of 4 hours. While chicken is marinating we will work on rest of the things.

Biryani rice preparation:

Add saffron to the luke warm milk and keep aside.

Take deep vessel add water and also add all items mentioned in Ingredients to cook rice  section.

When rice is cooked 60 % percentage take rice, drain water, add on top of the marinated chicken and spread over it.Now add 1/4 brown turned onions, 1/2 Ghee and 1/2 saffron milk.

Now rice is 70% cooked Turn of the flame take remaining rice and spread it over. Now add remaining Ghee, brown turned onions and saffron milk.

Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 3 mts. Place an iron tawa between biryani Vessel and Stove ( So, that biryani vessel on the iron tawa ). Reduce to low flame and cook biryani for 30-35 mts. Turn off heat and do not remove lid for 10 mts.

After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

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