Famous Hyderabadi "Chicken Dum Biryani" | Chicken Dum Biryani | चिकन बिरयानी | Dum #biryani i #homemade | #chickenbiryani | #chickendumbiryani | #hyderbadichickendumbiryani | #Muslim Style Chicken Biryani Recipe,|
Hyderabadi Chicken Dum Biryani is a flavorful rice dish with marinated chicken, aromatic spices, and basmati rice. The marinated chicken is layered with rice and fried onions, slow-cooked to perfection. Garnished with saffron, fresh herbs, and fried onions, it's a delicious one-pot meal that captures the essence of Indian cuisine in every bite.
Ingredients:--
Basmati rice - 700 grams
Chicken, mutton, or beef - 1 kg (cut into Big pieces)
Yogurt - 3/4 cup
Onions - 1 large (sliced)
Ginger-garlic paste - 2 tablespoons
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ghee - 2 tablespoons
Cooking oil - 4 tablespoons
Saffron strands soaked in warm milk (optional)
Fresh coriander and mint leaves
Whole spices (bay leaves, cloves, cardamom, cinnamon)
1. Marinate the meat:--
coriander leaves , podeena leaves and 3 greenchillies, put in blender jar make smooth paste
Mix the Chicken with yogurt, red chili powder, turmeric powder, Garlic ginger paste, garam
masala powder, coriander powder and salt. add green liquid
Marinate for at least 1-2 hours or overnight for better flavor.
2. Cook the rice:--
Rinse the basmati rice and soak it for 30 minutes.
Boil water with salt and whole spices, coriander, podeena leaves and cook the rice until it's
70-80% done. Drain excess water.
3. Prepare fried onions:--
Slice onions and fry them until golden brown. Set aside.
4. Cook the chicken:--
Heat oil and ghee in a pan, add the marinated chicken and sauté until fragrant.
cook until it's partially done.
5. Layering:--
In a heavy-bottomed pot, layer the partially cooked Rice at the bottom.
Sprinkle fried onions and Garam masala, coriander leaves, podeena leaves and cooked
chicken
Repeat the layers until all the rice and chicken are used
pour Lemon Juice, ghee, and prepared food grad color
6. Dum (slow cooking):--
Seal the pot with a tight-fitting lid or aluminum foil to trap steam.
Cook on low heat for about 20-30 minutes. You can also place the pot on a tawa -
(griddle) to avoid direct heat.
Once done, open the lid carefully.
Garnish with fried onions, fresh coriander, and mint leaves
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