Name: Hyderabadi chicken dum biryani recipe by Sunita Sahu at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 3cups Long Grain Basmati Rice; 1 tsp Shahi Jeera; 2 Black Cardamom; 2-3 Green Cardamom; 2 flowers Javitri; 3-4 Cloves; 1 tsp Cumin Seeds; 5-6 Black Peppercorns; 2 Bay Leaf; 2 inch Cinnamon; 2 tsp Salt; For the chicken; 750 g Chicken Curry Cut; 2 tsp Ginger paste; 1/2 tsp Garam Masala Powder; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 2 tsp Salt; 2 tbsp Vegetable Oil; 2 tsp Green Chilli Finely Chopped; 2 tbsp Lemon Juice; 200 g Curd; 2 tbso Mint Chopped; 2 tbsp Coriander Chopped; 1/4 cup Golden Fried Onion; For assembling the biryani; 1/2 cup Milk; 10-12 strands Saffron Soaked in 2 tbsp milk; 1/2 cup Golden Fried Onion; 2 tbsp Ghee

ABOUT Hyderabadi chicken dum biryani RECIPE

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food. This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavours of this royal treat.

Ingredients Serving: 6

3cups Long Grain Basmati Rice
1 tsp Shahi Jeera
2 Black Cardamom
2-3 Green Cardamom
2 flowers Javitri
3-4 Cloves
1 tsp Cumin Seeds
5-6 Black Peppercorns
2 Bay Leaf
2 inch Cinnamon
2 tsp Salt
For the chicken
750 g Chicken Curry Cut
2 tsp Ginger paste
1/2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Salt
2 tbsp Vegetable Oil
2 tsp Green Chilli Finely Chopped
2 tbsp Lemon Juice
200 g Curd
2 tbso Mint Chopped
2 tbsp Coriander Chopped
1/4 cup Golden Fried Onion
For assembling the biryani
1/2 cup Milk
10-12 strands Saffron Soaked in 2 tbsp milk
1/2 cup Golden Fried Onion
2 tbsp Ghee

Instructions

Wash the rice and soak in water for 40-45 minutes.
Heat water in a large pot.
Take a cloth and add black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a potli.
Add potli masala, shahi jeera and salt in the pot and bring the water to a boil.
Drain the rice and add it in the boiling water.
For the Chicken; Mix chicken with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
Add Curd, Mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani; Transfer the chicken along with the marinade in a heavy bottom pan.
Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
Once the remaining rice is cooked to 80 %, take it out and top it over the 20% cooked rice.
Sprinkle 1/2 cup milk, saffron soaked in water , golden brown onion and ghee on top.
Cover the pan tightly with a lid.
Place the pan on a very slow heat for 40-45 minutes.
Remove the lid and mix the biryani gently.
Serve hot.

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