Chicken Dum Biryani recipe is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad served with cucumber onion raita and Hyderabad is famous for Biryani all across India.
It is a Dum method and it is called so as the chicken marinade and the rice is placed inside the cooking pot and is tightly sealed with a chapathi dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, its called as ‘dum cooking’. Lets quickly jump and check out the ingredients.
INGREDIENTS: (240 ml cup)
Chicken- 1 kg (2 lbs)
Red chilly powder- 2 tsp
Coriander powder- 1 tsp
Cumin powder- 1½ tsp
Chicken masala powder- 2 tsp
Ginger garlic paste- 3 tbsp
Fried onions- 2 cups
(For HOW TO MAKE FRIED ONIONS, Check out the section after the procedure)
Lemon- ½ lemon juice
Biryani masala powder: 3 ½ tbsp
Kashmiri chilli powder- 2 tsp
Pepper powder- 1 tsp
Oil- ½ cup
Curd- 2 cups
Coriander leaves- 1 bunch
Mint leaves- 1 bunch
Biryani masala- 2 bay leaves, 3-inch cinnamon, 2-star anise, 5 cloves, 3 cardamom, 10 pepper corns, ¼ tsp shahi jeera, ¼ tsp saunf
Basmathi rice- 5½ cups
Ghee- 5 tbsp
Saffron water- 3 to 4 tbsp
Salt- to taste
Procedure:
In a cooking pot, add chicken. Add Red Chilli powder, Coriander powder, Cumin powder, Chicken masala powder, Ginger garlic paste, ¼ part of Fried onions, Lemon juice, Biryani masala powder. Give a good mix to coat the chicken pieces with all the spices.
Now, add Kashmiri chilli powder, Pepper powder, Oil, Curd, ½ part of coriander leaves and mint leaves. Mix all the ingredients thoroughly.
Let the chicken marinate for 30 minutes.
Simultaneously, in another bowl, soak the basmathi rice in water for 30 minutes.
After 30 minutes, in a big vessel, take 11 cups of water. Add all the items in ‘Biryani masala’ section under ‘INGREDIENTS’ and few coriander leaves. Bring the water to boil. Remove all the biryani masala item from the water and discard them. Add soaked rice to the boiling water.
Take half cup of water from the rice pot and add it to the marinated chicken pot.
Cook the rice for 3 minutes.
Strain the rice and transfer it to the chicken pot. Spread the rice evenly.
Add the remaining coriander leaves, mint leaves, fried onions.
Pour the ghee and saffron water.
Close the lid and seal the lid with wheat dough (chapathi dough). Transfer the pot on to the stove. Cook on low flame for 30 minutes. After 30 minutes, switch of the stove and place a pot of hot water over the biryani pot for 15 minutes.
After 15 minutes, Chicken Dum Biryani is ready to serve. Enjoy with Biryani Gravy and raita.
HOW TO MAKE CRISPY FRIED ONIONS FOR BIRYANI:
INGREDIENTS:
Sliced onions - 1 kg
Oil - 100 ml for frying
RECIPE STEPS:
Slice the onions into equal size. Separate the onion slices, by rubbing them with your hands.
In a frying pan place the onions and pour oil. Coat all the onion in oil.
Place the pan on high heat. Cover the pan and cook the onions for 10 minutes. Keep stirring at regular intervals.
Once the onion starts clumping together, and the colour changes to light brown, then lower the flame.
Continue to cook the onions until they are separate and turn golden brown.
Once done using a slotted spoon and a second spoon, strain the onions of all excess oils, by pressing the onions in between the spoons.
Remove on a kitchen towel. Using a fork separate the slice onions. Allow the onions to rest for 1 hour.
Use it to Make Curries and Biryanis.
Notes:
Keep stirring the onions or else they will burn from the bottom.
Separating the onion with a fork is an important step, because once the onions cool down, they will form lumps, and it’s difficult to separate them later.
Allowing the onions to rest for an hour, helps the onions to drain excess oil and also allows the onions to cook during that time because of the heat.
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