HYDERABADI CHICKEN BIRYANI RECIPE | HYDERABADI CHICKEN DUM BIRYANI | HYDERABADI DUM BIRYANI

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Ingredients :

For marinating the Chicken :
– Chicken – 1 kg
– Salt – 1/2 tablespoon
– Red Chilli Powder – 4 tsp
– Coriander powder – 4 tsp
– Ginger garlic paste (thin) – 3 tsp
– Green cardamom powder (only seeds & strained) – 1 tsp
– Shahjeera (Caraway seeds) – 1 tsp
– Cloves (Laung) – 10 pcs
– Cinnamon (Dalchini) – 8 nos
– Fried Onions (Birista), crushed – 5 tbsp or 4 medium onions
– Coriander leaves, chopped – 1/2 cup
– Mint leaves (Pudina), chopped – 1/2 cup
– Green chillies, slit till half length – 4 nos
– Beaten/ whisked curd – 7 tbsp
– Oil (in which onions were fried), cooled – 1/2 cup

For Rice & Dum layering :

– Basmati Rice – 750 gms
– Shahjeera (Caraway seeds) – 1/2 tsp
– Green cardamom – 4
– Cloves – 4
– Cinnamon- 4 pieces
– Salt- 2 1/2 tablespoon
– Saffron strands soaked in warm milk
– Water to boil the rice- around 2 litres
– Onions, sliced fine & fried crisp ( birista) – 1 medium
– Mint leaves – around 10- 15 leaves
– Water to be taken out after boiling rice – 1/2 cup
– Ghee- 1 tsp
– Aluminum Foil to seal for Dum cooking

Preparation :

Marinating the chicken:-

– Slice 5 medium onions & fry in oil till golden (birista). Remove & once cool, crush it with your hands. Take out a handful
– Cool and reserve 1/2 cup of this oil that was used for frying the onions.
– Take out seeds from around 15 green cardamoms. Make a powder of it and strain it to give 1 tsp powder.
– Chop 1/2 cup coriander leaves and 1/2 cup mint leaves & slit the 4 green chillies till half the length.
– Marinate the chicken with the items specified above. Mix well & set aside for 2 hrs.

30 mins prior to cooking the rice:-

– Wash & soak the Basmati Rice for 30 mins.
– Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon.
– Take out around 15 mint leaves (pudina).

Cooking the rice:

– In a pan/pot add around 2 litres of water to cook the rice. Place it on high heat.
– You may include the water in which rice was soaked in this 2 litres for enhanced flavour & taste.
– While the water is coming to a boil, add Shah Jeera – 1/2 tsp, Green cardamom – 4, Cloves – 4, Cinnamon- 4 pieces, Salt- 2 1/2 tablespoon (two and half tablespoon)
– Stir it well to dissolve the salt completely. The water must be very salty, like seawater.
– Once the water is boiling add the strained basmati rice & stir it well.
– Continue to boil it on high heat, stirring few times very gently to not break the rice.

Layering for cooking on Dum:

– Take the heavy bottom vessel and arrange the marinated chicken pieces in one layer, not leaving any gap. Pour the entire marinade, coating all the chicken pieces.
– Once the rice is half cooked (should take about 5 mins on high flame), scoop the rice with the slotted ladle & spread it on the arranged chicken in the vessel for Dum. Continue doing that till half of the rice is done.
– Now sprinkle saffron milk first on the rice in a circular motion, next half of the birista & whole of the mint leaves.
– Spread out the balance rice as a second layer on top of the 1st layer of rice. You can strain the rice if it’s easier for you and then spread on top. But don’t discard the water. Strain the water in a bowl.
– Lastly take out 1/2 cup of the hot rice water & add 1 tsp ghee in it. Mix it well & pour it uniformly on the rice.
– Now, seal the Dum vessel with aluminum foil to cover it completely and seal the edges. Place the lid on top.
– Place this pot directly on high flame for 10 mins. Place a 2nd bowl filled with water on top of the vessel for weight.
– After 10 mins, place a heavy bottom Tawa on the flame shift the Dum vessel onto the Tawa.
– Lower the flame & cook on DUM for 35 mins.
– Switch off the flame and let the Biryani rest for 15-20 mins before opening the cover and seal.
– Turnover the top layers of rice to mix the Biryani and get to the chicken pieces at the bottom.
– Serve with Mirchi ka Salan and Raita.

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