Hyderabadi Dum biryani are most yummiest and easy biriyani preparations. Here comes one of most lovely Hyderabadi Biriyani with chicken.
- Chicken: 800-1000 g
- Biriyani rice: 2 cups
- Ginger-garlic paste: 2 tbs
- Red chilly powder: 1 tbs
- Turmeric powder: 1 tsp
- Green chilly: 2 crushed
- Coriander leaves:4 tbs
- Mint leaves: 10 leaves
- Yogurt: 1 cup
- Garam masala powder: 2 tsp
- Green cardamom powder: 2 tsp
- Roasted onion: 1 & 1/2 cup
- Ghee: 8 tbs
- Lemon juice: 1 tbs
- Cardamom: 2
- Cloves : 2
- Bayleaf: 1
- Cinnamon: 1 inch
- Star anise: 1
- Salt: to taste
- Saffron: little( soaked in little milk, optional, i didn't used)
METHOD OF PREPARATION
- Take a pan or wok (that we are going to prepare biriyani), add chicken pieces into it.
- Marinate chicken pieces with ginger-garlic paste, crushed green chilly, red chilly powder, turmeric powder, 1 tsp garam masala powder, 1 tsp green cardamom powder, yogurt, 1 cup roasted onion, 1 tbs lemon juice, 2 tbs coriander leaves, mint leaves, 4 tbs ghee and salt to taste.
- Keep aside for 30-45 minutes.
- Boil 4 cups of water along with all whole spices , salt and 2 tbs ghee.
- Add washed and drained rice to it and cook 3/4 th or till the water just dries ,not too dry.
- If you are using basmathi rice, soak it for 20 minutes , cook 75% with more water and strain excess water.
- Now layer half of the rice above marinated chicken.
- Then spread some roasted onion, chopped coriander leaves, little garam masala, little green cardamom powder and 1 tbs ghee over it. Also add little saffron milk if using.
- Again layer remaining rice, then top it with garam masala, green cardamom powder, roasted onion, coriander leaves and ghee. Also add saffron milk if using.
- Cover the lid tightly without allowing any air to escape and cook in medium flame for 15-20 minutes.
- Now lower the flame and cook for another 10 minutes.
- Turn off the flame and open only after 10 more minutes.
Delicious Hyderabadi Chicken Dum Biryani is ready. Serve hot with salad, rajya or chutney.
