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Collection: Indian
Recipe By: fb
Hyderabadi Dum Biryani
Ingredients
- MARINADE
- Chicken on bone 800 gms
- Sliced brown onions 4 nos
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Garam masala 1/2 tsp
- Lemon juice of one lemon
- Salt to taste
- Red chili powder 1tsp
- Curd 1 cup
- Turmeric powder 1/2 tsp
- Cloves 4 nos
- Cardamom small 4 nos
- Black cardamom 2 nos
- Star anise 1 no
- Pepper corns 5-6 nos
- Cinnamon 1/2 inch
- Slit green chillies 2-3 nos
- Finely chopped coriander leaves 1/2 cup
- Finley chopped mint leaves 1/2 cup
- Ghee 2-3 tsp
- OTHER INGREDIENTS
- Basamati rice soaked for an hr 2 cups
- Bay leaves 2 nos
- Pepper corns 3-4 nos
- Clove 5-6 nos
- Salt to taste
- Garam masala to sprinkle
- Lemon juice 2 tsp
- Saffron diluted in 1/2 cup milk
- Onions sliced 1 no
- Ghee 4-5 tsp
- Charcoal one small piece
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Directions
- First marinate the chicken with all the ingredients mentioned in the marination list and let it marinate for at least 3-4 hrs. Take a heavy bottomed patilla add 3tsps of ghee then add bay leaves, pepper corns, 2-3 cloves, and the sliced onions.
- Fry it till its light golden in color.
- Add the marinated chicken and cook it for 10-12mins till its 50% done.
- Remove half of this in a bowl.
- Cover the other half of the chicken which is in the patilla with soaked rice ( half of the soaked rice) now sprinkle half of the sliced brown onions, sprinkle half of the mint and coriander leaves, garam masala and 1 tsp of Lemon juice diluted with lil salt and finally the saffron diluted with milk.
- Add the rest of the chicken which was kept aside and again cover it with rice and then the sliced brown onions, mint and coriander leaves, garam masala, lemon juice with salt and saffron diluted with milk.
- Add 2 spoons of ghee in the edges of the patilla and cover it with a lid.
- Seal the lid with atta and let it cook on low flame for 20 -25 mins.
- Once the Biryani is done u can shift it into an open kadai and then take a steel bowl n place it right in the centre of the Biryani.
- Heat the charcoal on d flame when it's hot place the charcoal into the bowl add 2-3 cloves and pour 1 tsp ghee on it and cover it with lid immediately. U don't have to light the flame for this. This gives a nice smoky flavor to d biryani.
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