Hyderabadi Chicken Dum Biryani Recipe
A delicious rice delicacy from Hyderabad- Hyderabadi Chicken Dum Biryani Recipe
Ingredients
To marinate chicken
- 750 gms chicken pieces (clean and wash well)
- salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- 2 small cinnamon sticks (dalchini)
- 3 cloves
- ½ teaspoon cardamom powder/ elaichi powder
- ½ teaspoon shahi zeera
- ½ teaspoon garam masala powder
- ¾ cup yogurt
- 1 teaspoon green chili paste (green chili and coriander leaves blended paste with a pinch of salt)
- ½ cup fried onions (crush and add)
- ½ teaspoon black pepper powder
- 1 tablespoon oil
- 3-4 chopped mint leaves
- 1 teaspoon lemon extracted juice
- 2 tablespoon coriander leaves
To boil rice
- Basmati Rice 750 gms
- enough water to boil the rice
- 1 cinnamon stick
- 3 cloves
- 6-8 black pepper corns
- ½ teaspoon shahi zeera
- 2 cardamoms
- salt to taste
- 1 teaspoon oil
To garnish during dum
- 2 tablespoon crushed fried onions
- 1 tablespoon chopped coriander and mint leaves
- 2-3 saffron strands soaked in milk
- 2 tablespoon saffron food color
- 1 teaspoon clarified butter/ ghee
Instructions
Chicken Marination
- Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
- Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
- Add crushed fried onions and mix everything well.
- Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
- Cover and Marinate in refrigerator for at least 1 to 2 hours.
Boiling the rice
- Add good amount of water in a cooking pot.
- Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
- Bring the water to a boil.
- Add soaked basmati rice into the boiling water.
- Stir in between and cook the rice until 75% done or for about 10 minutes.
- Strain the rice.
Dum procedure
- Place a tawa.
- Place a cooking pot on the tawa.
- Add little oil at the base, add the marianated chicken, spread evenly.
- Add the strained rice.
- Spread evenly.
- Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
- Cover tightly with an aluminium foil.
- Cover with a lid.
- Dum on high flame for 10 minutes and on low flame for 30 minutes.
- Biryani is ready to serve.
Notes
- Using basmati rice while making biryani makes the biryani very delicious.
- Always soak the rice when the period of chicken marination is about to complete.
- Start boiling rice for water when rice has been soaked for about ten minutes.
- Do not cook the rice for a long time as the rice becomes soggy while giving dum.
- The longer the time of marination, the more tastier the chicken would turn out.
- If one is looking for more spicy flavor then the spices can be added more in quantity or can be reduced if less spicy flavor is required.
- Using fresh herbs gives wonderful fragrance to the biryani.
- Always check the salt taste while cooking rice, else the biryani would not get the required taste.
- Another way of giving dum is, the cooking pot should be placed on a high flame and then simmer the flame and place a tawa/griddle below the cooking pot and dum for about 35 minutes.
- Placing a tawa below the cooking vessel prevents the base of the cooking vessel from burning.
Nutrition
Nutrition Facts
Hyderabadi Chicken Dum Biryani Recipe
Amount Per Serving
Calories 224
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 91mg30%
Sodium 156mg7%
Potassium 358mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 206IU4%
Vitamin C 3mg4%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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