Hyderabadi Chicken Dum Biryani is world famous and the dish is flown to many countries from Hyderabad, native to Hyderabad, Chicken biryani is the most popular Indian rice dish.
Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.
How to make Hyderabadi Chicken Biryani
Ingredients used in Hyderabadi Chicken Biryani
• Pepper corns - 6 piece.
• Lime juice - 1 tablespoon.
• Black cumin powder - 1/2 tea spoon.
• Cloves/lavang - 2 numbers.
• Green chillies (chopped) - 2 numbers.
• Onion (fried) - 2 large.
• Oil or ghee - 2 tablespoon.
• Medium sized onions (sliced) - 4 numbers.
• Salt - to taste.
• Black cardamom - 2 numbers.
• Coriander leaves (chopped) - 2 tablespoons.
• Ginger and garlic paste - 2 tablespoons.
• Cinnamon stick (1 inch) - 2 number.
• Flavored rice basmati - 2 cup.
• Javetri/mace - 1 tablespoon.
• Chicken medium pieces - 800 grams.
• Yogurt - 2 cup.
• Turmeric - to taste.
• Saffron color - 1/2 tea spoon.
• Chili powder - 1/2 tea spoon.
• Mint leaves (chopped) - 1 bunch.
Method:
- In a bowl take chicken, ginger garlic paste, mint, curd, green chilies, coriander leaves, peppercorns, black cumin, cumin, chili powder, turmeric, salt, cumin powder, coriander powder and whole garam masala dry( bay leaf, javetri, cinnamon stick,cloves, green cardamom, black cardamom), fried onion along with oil, mix all very nicely.
- Soak rice in water for about 30 minutes.
- Now in a bowl boil water by seasoning with shah jeera, salt, oil and bring to boil. Then add rice to cook, once the rice is half cooked drain the water.
- In a deeper vessel pan, add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron colour and cook for 30 minutes with a closed lid or by covering with a cloth before closing lid.