Hyderabad Dum Biryani Recipes

HYDERABADI BIRYANI

Steps:

• Slice onion thinly, separate the layers and set aside.
• Heat 4 tbsps oil or ghee in a deep pan.
• Fry the onions stirring often until deep golden to brown.
• Do not burn else they turn bitter. Remove them from oil & set aside.
• Cool & pour this oil to the marinade later.
• Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
• Mix well & taste this. If needed add more salt or spice.
• Next add in chicken & marinate for 2 hours to overnight for best results.
• Overnight marination in fridge yields best soft succulent chicken.
• Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
• Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
• Taste this. The water has to be slightly salty.
• Boil water rapidly for 5 mins to release the aroma of spices.
• Add rice & cook till it is ¾ or 75% done.
• The center of the rice must be still slightly uncooked.
• Do not make the rice mushy. Drain off to a colander.
• While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
• Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
• Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
• Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
• Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
• Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
• Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
• Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
• Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
• Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
• Add crushed fried onions and mix everything well.
• Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
• Cover and Marinate in refrigerator for at least 1 to 2 hours.
• Add good amount of water in a cooking pot.
• Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
• Bring the water to a boil.
• Add soaked basmati rice into the boiling water.
• Stir in between and cook the rice until 75% done or for about 10 minutes.
• Strain the rice.
• Place a tawa.
• Place a cooking pot on the tawa.
• Add little oil at the base, add the marianated chicken, spread evenly.
• Add the strained rice.
• Spread evenly.
• Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
• Cover tightly with an aluminium foil.
• Cover with a lid.
• Dum on high flame for 10 minutes and on low flame for 30 minutes.
• Biryani is ready to serve.

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Wash the chicken and let the water drain out
• Prepare a paste of ginger, garlic, green chillies
• Take a bowl and prepare a marinade with the ginger, garlic, green chilly paste prepared in the previous step, curd, turmeric powder, salt, biryani masala, and oil
• Ensure that the marinade is consistent and there is no lump
• Pour the marinade over the chicken pieces and massage properly to ensure that marinade is evenly spread.
• Cover and refrigerate overnight or a minimum of 4 hours
• Thinly slice the onions
• In a wok or kadai, pour oil and once the oil is hot, drop the onions
• Fry till the onion is golden brown
• Keep aside in a bowl
• In a pot, add water along with all the whole spices, oil and salt and allow the water to come to a boil
• Once the water boils, check if the water is salty. If not, add more salt to ensure that the water is seasoned properly. It should taste like sea water
• Drain and add the rice. Keep a careful eye as the rice cooks faster
• Drain the rice and keep aside once it is 70% cooked
• In a biryani pot, brush some ghee at the bottom. You may use oil as well
• Add the marinaded chicken and ensure that part of every chicken piece touches the bottom of the pot
• Add some brown onions, chopped coriander and mint leaves on top
• Carefully toss half of the rice on top of this
• Repeat by adding some brown onions, chopped coriander and mint leaves
• Toss rest of the rice
• Add the remaining brown onions, chopped coriander and mint leaves
• Soak the saffron strands in milk and pour over the biryani
• Add ghee, rose water and kewra water
• Close the lid and seal the pot
• Cook on high for 10 minutes
• Cook on low flame for around 20 minutes
• Switch off the flame
• Allow the covered pot to rest for another 10 to 15 minutes
• Carefully lift the lid and serve hot with raita and salad

HYDERABAD DUM BIRYANI

Steps:

• Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
• Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
• Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
• Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
• Combine milk and saffron in a small bowl; stir to combine.
• Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
• Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
• Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.