Hydrabadi Dum Chicken Biryani

At last I got to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams. My friends always tell me that I make awesome hydrabadi dum chicken biryani. I learnt this recipie from my cook in my mom’s house. He was from hyderabad and was having his own techniques of making authentic non veg. I prepared this biryani a couple of times, the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness.  So I thought of sharing this recipe of Chicken Biryani.





Hydrabadi Dum Chicken Biryani

  
A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. No short cut methods and all the ingredients listed below are a MUST, in other words, there are no substitutes for the mentioned ingredients

Ingredients:

• Chicken - 1/2kg
• Basmathi rice - 1/2 kg
• Pudina paste - 1/2 cup
• Ginger and garlic paste - 1/2 cup
• Curd - 2 cup
• Chillie powder - 3tsp
• Saffron - 1 pinch
• Milk- 1/4 tsp
• Turmeric powder - 1/2 tsp
• Coriander and green chillie paste - 1/4 cup
• Ghee - 3tsp
• Oil - 1 cup
• Garam masala powder- 1tsp
• Shahjeera - 2tsp.
• Salt as required
• Chopped pudina(mint) - 1tsp
• Chopped coriander - 3tsp
• Slit green chillies - 6
• Maida dough - 1cup.
• Golden fried sliced onions - 1 1/2 cup. 

Recipe:

• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.



Wash the Basmati Rice

 


Rice Prepartion for Biryani


•  Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
•  Add the saffron to the luke warm milk and combine well. Keep aside.
• In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.


Wash Chicken Properly




Add all the ingredients for marination




Boil Chicken in low flame


• Then boil marinated chicken in low flame for 15mins and keep it aside
• Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.
• Then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.


Sealed the vessel with Aluminum foil


• Cover vessel with Aluminum foil and seal it with maida.
• Then put vessel on the top Tawa to avoid burning and cook on low flame for 1hour.

Try out in your home and do let me know your experience.