Hyderabadi Chicken Dum Biryani

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Hyderabadi Chicken Dum Biryani. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Hyderabadi Chicken Dum Biryani is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look fantastic. Hyderabadi Chicken Dum Biryani is something that I have loved my whole life.

Many things affect the quality of taste from Hyderabadi Chicken Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Chicken Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Chicken Dum Biryani is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hyderabadi Chicken Dum Biryani estimated approx 70 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Hyderabadi Chicken Dum Biryani using 33 ingredients and 17 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Hyderabadi Chicken Dum Biryani:

1. as required Oil To Deep Fry
2. 3 Onion
3. 1 Tsp Salt
4. 700 grams Chicken
5. 1 tbsp Kashmiri Red Chilli Powder
6. 1 tsp Cumin Powder
7. 1 tbsp Garam Masala
8. 1 1/2 tsp Salt
9. 1/2 inch Cinnamon
10. 3 Cardamom
11. 1 Black Cardamom
12. 1 Bay Leaf
13. 2 Green Chilli
14. 2 Tsp Ginger Garlic Paste
15. 2 Tsp Ginger
16. ¼ Cup Mint Leaves
17. 1/2 Cup Curd
18. 1 tbsp Ghee
19. 2 1/2 cups Basmati Rice
20. 5 Cups Water
21. 1/2 tsp Cumin Seeds
22. 3 Cardamom
23. 1 Black Cardamom
24. 1/2 inch Cinnamon
25. 1 Bay Leaf
26. 1 tbsp Coriander leaves
27. 2 tsp Salt
28. 2 tsp Oil
29. 30 strands Saffron
30. 3/4 Cup Water
31. 2 tbsp Ghee
32. 1 tbsp Coriander Leaves
33. 1 tbsp Mint Leaves

Steps to make to make Hyderabadi Chicken Dum Biryani

1. In a bowl take thinly sliced onions. Add 1 tsp of Salt and Rest for 5 mins. Remove the excess water after the sliced onions have rested for 5 mins.
2. Heat oil in a deep frying pan and deep fry the onions for 5 mins on medium heat. The onions should turn brown. Ensure that the onions don’t get burnt. Keep the fried onions aside for 15 mins to become crispy.
3. Wash and soak the Basmati rice for 20 mins.
4. Heat ½ Cup of water in a saucepan, bring it to a boil. Add it to the saffron, mix well to prepare the Saffron Water.
5. In a biryani pot, take the cleaned and washed chicken.Add Kashmiri Chilli Powder, Cumin Powder, Garam Masala Powder, Salt, Cinnamon, Cardamom, Black Cardamom and Bay Leaf. Mix the chicken well with all the spices and spice powders.
6. Add the slit green chilli, ginger garlic paste, ginger, mint leaves, whisked curd. Mix well.
7. Add half of the fried onions to this and also add 1 tbsp of ghee. Mix well and marinate the chicken for 1 hour.
8. In a pan bring 5 cups of water to a boil and add the cardamom, black cardamom, cinnamon and bay leaf, cumin seeds, salt and coriander leaves.
9. Add the soaked rice to the boiling water, add 2 tsp of oil, cover and cook for 5-7 mins or until the rice is ¾ done.
10. Using a strainer or a muslin cloth, strain the rice and spread it over a wide plate or pan.
11. Take the biryani pot in which the chicken is marinating, add 75% of cooked rice on top of the marinating chicken.
12. Add the 50 % remaining fried onion, 50% of the saffron water, 1 tbsp of ghee on top of the rice.
13. Add the balance rice on top of this. Add the remaining saffron water, 1 tbsp of mint leaves, 1 tbsp of coriander leaves, balance fried onion and 1 tbsp of ghee.
14. Line the sides of the pot with chapati dough or cover the pot with aluminium foil to prevent steam from escaping the pot. Close it with a lid to dum cook the biryani.
15. Place the pot on a stovetop, and cook on high heat for 5 minutes. Remove the pot from the stove.
16. Now Place a Tawa on the stove, and place the biryani pot on top of the Tawa and dum cook for 35 minutes on medium heat.
17. Fluff the rice gently and serve the biryani hot with Onion Raita and Mirchi ka salan.

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