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Hyderabadi Dum Biryani Recipe | How to make Hyderabadi Biryani

 Hyderabadi Dum Biryani with Step by Step Pictures
Hyderabadi biryani is a very flavorful biryani which is popular among the Southern Parts of India. Many people complaint that, it looks like a plain rice and does not taste like any other regular biryani. But these statements aren't actually true. If you ever tasted an authentic hyderabadi biryani you will just fall for it. It is truly a tasty and spicy biryani recipe. It can be made in two ways. The first method is kachche and the second method is known as pakki.
Hyderabadi Dum Biryani Recipe
In kacche method, the chicken is marinated with the spices overnight and coated evenly with curd just before making the biryani. And the chicken is layered between the rice. Whereas in pakki method, chicken is marinated only for very less period and is a time saving process. Here we have only one layer of chicken and the food is cooked on dum over a slow flame.
Hyderabadi Pakki Biryani

Hyderabadi Dum Biryani | Hyderabadi Pakki Biryani

Recipe Cuisine: Hyderabadi | Recipe Category: Main / Biryani
Prep Time: mins | Cooking Time: mins | Serves: 3

Ingredients:

Basmati rice - 2.5 cups
Onion - 2 sliced
Saffron - a pinch
Milk - 1/4 cup
Coriander leaves - 1/2 bunch
Mint leaves - 1/2 bunch
Ghee - 4 tblspn
Oil - 1/4 cup

For Marinating Chicken:

Chicken - 750 gms
Curd - 1 cup
Lemon - 1 tblspn
Ginger garlic paste - 2 tblspn
Green chillies - 5, small
Red chilli powder - 1 tblspn
Coriander powder - 2 tsp
Garam masala - 1 tsp
Biryani masala - 1 tblspn
Cumin - 1 tsp
Turmeric powder - 1/4 tsp
Cardamom powder - 1/2 tsp
Mint leaves - 2 tblspn
Coriander leaves - 2 tblspn
Oil - 1/4 cup
Salt - to taste

Spices to cook rice:

Cinnamon stick - 1
Cloves - 8
Bay leaf - 3
Black pepper - 1/4 tsp
Green Cardamom  - 5
Shahi jeera - 1 tsp
Black stone flower / Kalpasi - 1 tsp
Star Anise - 1
Mace / Annachi Mokku - 1
Black cardamom - 3
Lemon - 1 tblspn
Ghee / Oil - 1 tsp
Salt - to taste
Water - 10 to 12 cups

Method:

Clean the chicken twice under running water and marinate it with the ingredients listed under "for marinating chicken". Marinate the chicken for 2 to 3 hrs.

Wash the basmati rice until clear water is seen and soak it for at least 20 minutes. Soak the saffron in milk and keep aside.

Heat little oil in a pan and fry the onion till it changes to golden brown color.

In a large vessel, take 10 to 12 cups of water, add in ghee, whole spices, 1 tsp of lemon juice and bring water to boil. Once it comes to rolling boil, add the soaked basmati rice(drain off excess water). Cook till 60% done and drain the water.

In a heavy bottomed vessel, place the marinated chicken evenly on the bottom, Add some fried onion, drizzle 2 tablespoon of oil and then layer with the cooked rice above the chicken. Spread some mint leaves, coriander leaves, fried onion, ghee.

Layer again with the rice, followed by mint leaves, coriander leaves, fried onion and a tsp of ghee on the top. Pour some saffron milk on the top to get a nice color.

Place the chapati dough on the edges of the lid and cover the vessel tightly with the lid to seal it properly.

Now, switch on the stove. Heat a griddle on high flame. Once the griddle becomes hot, place biryani vessel on the top. Cook on medium flame for 5 minutes and on slow flame for 25 minutes. Place a vessel with hot water on the top. This is optional.

After 30 minutes, put off the flame and fluff the rice carfully from the edges.

Serve hot with raita, mirchi ka salan or hyderabadi chicken curry.


Pictorial:
How_to_make_Hyderabadi_Biryani_Step1
Keep all your ingredients for marinating the chicken
How_to_make_Hyderabadi_Biryani_Step2
Here is the list of ingredients for cooking rice and dum. Wash the basmati rice until clear water is seen and soak it for at least 20 minutes. Soak the saffron in milk and keep aside.
How_to_make_Hyderabadi_Biryani_Step3
Clean the chicken twice under running water
Add in chilli powder, coriander powder, garam masala, biryani masala, cardamom powder, turmeric, cumin and slitted green chilli
How_to_make_Hyderabadi_Biryani_Step4
Chop 2 tablespoon of mint leaves and coriander leaves and add to this
How_to_make_Hyderabadi_Biryani_Step5
Add 2 tblspn of ginger garlic paste
How_to_make_Hyderabadi_Biryani_Step6
Add in 1 tblspn of lemon juice and a cup of curd
How_to_make_Hyderabadi_Biryani_Step7
Then add 1/4 cup of oil
How_to_make_Hyderabadi_Biryani_Step8
Mix well until the chicken is evenly coated the masala
How_to_make_Hyderabadi_Biryani_Step9
marinate the chicken for 2 to 3 hrs.
How_to_make_Hyderabadi_Biryani_Step10
Heat little oil in a pan and fry the onion
How_to_make_Hyderabadi_Biryani_Step11
till it changes to golden brown color.
How_to_make_Hyderabadi_Biryani_Step12
In a large vessel, take 10 to 12 cups of water, add the whole spices,
How_to_make_Hyderabadi_Biryani_Step13
A tsp of ghee is added
How_to_make_Hyderabadi_Biryani_Step14
Salt to taste
How_to_make_Hyderabadi_Biryani_Step15
1 tsp of lemon juice
How_to_make_Hyderabadi_Biryani_Step16
Cover and bring water to boil.
How_to_make_Hyderabadi_Biryani_Step17
Once it comes to rolling boil, add the soaked basmati rice(drain off excess water).
How_to_make_Hyderabadi_Biryani_Step18
Cook till 60% done
How_to_make_Hyderabadi_Biryani_Step19
and drain the water.
How_to_make_Hyderabadi_Biryani_Step20
In a heavy bottomed vessel, place the marinated chicken evenly on the bottom,

How_to_make_Hyderabadi_Biryani_Step21
Add little fried onion and drizzle 2 tsp of oil over the chicken

How_to_make_Hyderabadi_Biryani_Step22
and then layer with the cooked rice above the chicken.
How_to_make_Hyderabadi_Biryani_Step23
Spread some mint leaves, coriander leaves, fried onion and some ghee.
How_to_make_Hyderabadi_Biryani_Step24
Layer again with the rice
How_to_make_Hyderabadi_Biryani_Step25
followed by mint leaves, coriander leaves, fried onion and a tsp of ghee on the top.
How_to_make_Hyderabadi_Biryani_Step26
Pour some saffron milk on the top to get a nice color.
How_to_make_Hyderabadi_Biryani_Step27
Now, switch on the stove. Heat a griddle on high flame.
How_to_make_Hyderabadi_Biryani_Step28
Place the chapati dough on the edges of the lid and cover the vessel tightly with the lid to seal it properly.
Once the griddle becomes hot, place biryani vessel on the top. Cook on medium flame for 5 minutes and on slow flame for 25 minutes. Place a vessel with hot water on the top.
How_to_make_Hyderabadi_Biryani_Step29
After 30 minutes, put off the flame and open the lid carefully
How_to_make_Hyderabadi_Biryani_Step30
Fluff the rice carefully from the edges.
 Hyderabadi Dum Biryani Ready
Serve with raita, mirchi ka salan or hyderabadi chicken curry.

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