Hyderabadi Chicken Dum Biryani Recipe | Hyderabadi Restaurant Style Chicken Biryani | How To Make Chicken Biryani | Authentic Hyderabadi Chicken Biryani Recipe | Chicken Dum Biryani | Chicken Biryani Recipe | Hyderabadi Chicken Biryani | Aaliya's kitchen Recipes Chicken Biryani
Ingredients for Hyderabadi Chicken Biryani:
-Chicken 2 kg ( large pieces with bones)
Marinade The Chicken
1st Marination:
-Ginger Garlic Paste - 3 Tablespoon
-Salt - 2.5 Tablespoon
-Green chilli paste - Half Cup
-Caraway Seeds - 3 Teaspoon
-Cinnamon sticks - 6 Medium Size
-Cardamom Powder - 1 Teaspoon
-Cloves - 6
-Mix All the ingredients well and keep it a side for 1 hour.
2nd Marination:
- 4 Medium Size Onion Fried and Crushed
- Beaten/whisked yogurt - 600 ml
- Cream - 150ml (optional)
- Lemon Juice - 1 lemon
- Coriander leaves, finely chopped - 1/2 Cup
- Mint Leaves, finely chopped - 1/2 Cup
- Oil (in which onion was fried), - 1 Cup
For Cooking The Rice:
- Basmati Rice - 2 kg
- Salt - 3 Tablespoon
- Caraway Seeds - 2 Teaspoon
- Green Cardamom - 5
- Cinnamon Sticks - 4 Medium size
- Cloves - 5
- Coriander leaves - 1 Tablespoon
- Mint leaves - 1 Tablespoon
- Water to boil the rice - around 3-4 litres
- Desi Ghee - 2 Tablespoon
Preparation:
- Clean & wash the chicken. Strain the water completely.
-Slice 4 Medium size & fry in oil till golden brown and transfer it to the plate. Once it cools down, crush it with your hands.
- Reserve 1 cup of oil which was used for Frying the onions
- Wash the rice and Soak it .
- Orange Food Colour/ saffron strands soak it in warm milk
To Marinade:
- Take the heavy bottom pan and add the chicken pieces.
- Now add the items for 1st Marination and mix it well.
- Then cover and keep it a side for atleast 1 hour so that all the ingredients will absorb in the chicken well.
-After 1 hour of 1st Marination add 2nd Marination ingredients and mix it well.
-Cover and keep it aside.
Process:
- Take a heavy bottom vessel & add around 3-4 litres of water and add Salt, Caraway seeds, Green Cardamom powder, cinnamon sticks, Cloves, mint leaves, coriander leaves, and Ghee then cover it and let it boil.
-Once the water boiled add washed rice and stir it a bit and cover it. Let the rice cook for about 80% on high flame. Then strain all the water.
- Arrange the Marinated chicken to a big pot and layer all the rice on top of it.
- Spread the saffron milk, fried and crushed onion, mint leaves and coriander leaves on the rice.
-Seal the Pot with foil and cover the lid, make sure the smoke shouldn't come out.
- Place the pot on high flame for 10 Minutes, then turn the flame to low cook on Dum for 45 Minutes.
-Allow it to rest for 30 minutes. Then remove the foil and lid and give a gentle mix.
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