

In the "kacche" method, the chicken is marinated with spices overnight and coated with curd just before assembling the biryani. The marinated chicken is then layered between the rice. On the other hand, the "pakki" method involves marinating the chicken for a shorter duration, making it a time-saving process. In this method, there's a single layer of chicken, and the entire dish is slow-cooked on "dum" over a low flame.

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.
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:
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Keep all your ingredients for marinating the chicken |
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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. |
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Clean the chicken twice under running water |
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Add in chilli powder, coriander powder, garam masala, biryani masala, cardamom powder, turmeric, cumin and slitted green chilli |
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Chop 2 tablespoon of mint leaves and coriander leaves and add to this |
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Add 2 tblspn of ginger garlic paste |
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Add in 1 tblspn of lemon juice and a cup of curd |
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Then add 1/4 cup of oil |
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Mix well until the chicken is evenly coated the masala |
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marinate the chicken for 2 to 3 hrs. |
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Heat little oil in a pan and fry the onion
|
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till it changes to golden brown color. |
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In a large vessel, take 10 to 12 cups of water, add the whole
spices,
|
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A tsp of ghee is added |
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Salt to taste |
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1 tsp of lemon juice |
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Cover and bring water to boil. |
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Once it comes to rolling boil, add the soaked basmati rice(drain off excess water). |
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Cook till 60% done |
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and drain the water. |
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In a heavy bottomed vessel, place the marinated chicken evenly on
the bottom,
|
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Add little fried onion and drizzle 2 tsp of oil over the chicken |
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and then layer with the cooked rice above the chicken. |
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Spread some mint leaves, coriander leaves, fried onion and some ghee. |
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Layer again with the rice
|
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followed by mint leaves, coriander leaves, fried onion and a tsp of ghee on the top. |
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Pour some saffron milk on the top to get a nice color. |
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Now, switch on the stove. Heat a griddle on high flame.
|
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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. |
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After 30 minutes, put off the flame and open the lid carefully |
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Fluff the rice carefully from the edges. |
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Serve with raita, mirchi ka salan or hyderabadi chicken curry. |
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