Hyderabadi Dum Chicken Biryani Recipe
Summary
Interest GroupClassic
Ingredients
| Chicken 1 whole | ||
| Basmati rice | 5 Cup (16 tbs) | |
| Onions | 2 | |
| Cardamom 5 pods | ||
| Cinnamon stick | 2 | |
| Cloves | 6 | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Yoghurt | 200 Gram | |
| Turmeric powder | 1/2 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Coriander powder | 3 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Mint leaves | 1/2 Cup (16 tbs) | |
| Chicken stock 7 1/2 cups | ||
| Saffron A few strands | ||
| Onions | 1 | |
| Fresh coriander leaves A bunch | ||
| Ghee/Cooking oil 200 gms | ||
| Salt | To Taste | |
Directions
Mix the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder and marinate the chicken in this mixture for 1 hour.
Add sliced onions, mint and salt to the marinated chicken.
Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock.
Add rice and cook till it is cooked.
Now, add the rice to the chicken.
Next, pour the remaining ghee (or oil) and saffron water on the rice.
Cook the rice on dum for the next 30 to 45 mins or till it is fully cooked.
Garnish it with fried onion and chopped fresh coriander leaves and serve hot.
Add sliced onions, mint and salt to the marinated chicken.
Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock.
Add rice and cook till it is cooked.
Now, add the rice to the chicken.
Next, pour the remaining ghee (or oil) and saffron water on the rice.
Cook the rice on dum for the next 30 to 45 mins or till it is fully cooked.
Garnish it with fried onion and chopped fresh coriander leaves and serve hot.
Chef
