Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani
Votes: 12
Rating: 3.33
You:
Rate this recipe!
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Hyderabadi Dum Biryani - A classic dish of the Mughal Nizams. This is an eye-catching amalgamation of long grain Basmati rice and meat with handpicked garam masalas, which makes it different from the other dishes.This is the quicker version where Meat and Rice are cooked separately and then put on a 'dum' process.
Servings Prep Time
4 People 1 hour
Cook Time
1 hour
Servings Prep Time
4 People 1 hour
Cook Time
1 hour
Hyderabadi Chicken Dum Biryani
Votes: 12
Rating: 3.33
You:
Rate this recipe!
Print Recipe
Hyderabadi Dum Biryani - A classic dish of the Mughal Nizams. This is an eye-catching amalgamation of long grain Basmati rice and meat with handpicked garam masalas, which makes it different from the other dishes.This is the quicker version where Meat and Rice are cooked separately and then put on a 'dum' process.
Servings Prep Time
4 People 1 hour
Cook Time
1 hour
Servings Prep Time
4 People 1 hour
Cook Time
1 hour
Ingredients
Servings: People
Units:
Instructions
Chicken
  1. Marinate the meat with yogurt, garam masala and ginger/garlic paste and set aside.
  2. Heat 4 tablespoons ghee and saute the red chilli and cashew nuts. Add the chicken and cook until the fat separates from the meat and it is tender.
Rice
  1. Heat a small heavy bottom pan and add 1 tsp. of ghee and fry the whole spices(Cardamon, Cinnamon, Black Pepper, Cloves). Remove from heat.
  2. In another thick bottomed pan, boil the rice in 7 cups of water. When the rice is half cooked, put off the heat and strain the rice.
  3. Mix the rice and spices. Add salt to taste and keep aside.
Seasoning
  1. Saute some onions till they caramelize, and turn off the heat. Add chopped coriander and mint leaves and keep aside for layering
Layering
  1. Take a deep baking dish with a tight fitted lid. Spread a layer of rice and cover it with half of the cooked meat. Sprinkle half of the fresh seasonings and yogurt.
  2. Cover with rice, followed by a meat layer, then fresh seasonings and repeat as necessary.
  3. Sprinkle the rice with saffron milk and ghee. Garnish with boiled eggs ,fried onions and slit chillies.
  4. Cover tightly with aluminium foil and place in oven at 180 degrees Celsius for 20 minutes or on a tawa as a base for 45 minutes on low flame..
  5. Serve piping hot with Mirchi ka salan or Raita on the side.

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