Hyderabadi Dum Chicken Biryani

 

 Sharing a very special recipe - dum biryani,  one of the most delicious dishes and a must have one too. If you love Indian food, you are going to enjoy each and every bite of this! 

This dish is a bit time consuming, but worth spending that time. 

You will need :

Step 1:

Bayleaf - 2 leaves
Cloves - 2
Cinnamon stick - 1"
Black cardamom -1
Green cardamom -1
Mace -1 floret

Ground these spices roughly, and keep aside.

Step 2:

Chicken( bone/boneless) - 750gms
Yogurt - 1 cup
R.chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Cummin powder - 3/4 tsp
Coriander powder -3/4 tsp
Ginger +Garlic paste - 2TBsp
Salt to taste
Fresh mint leaves - 1/4 cup
Fresh coriander leaves -1/4 cup
G.chili - 3
Lime juice - 1TBsp
Oil - 3 TBsp

Mix all the ingredients together,  add the above ground spice mix too. Marinate this chicken mix for at least 5-6 hours.  I usually leave it overnight. 

 

Step 3 :

2 cups - basmati rice washed and soaked
5-6 cups - water to cook rice
Salt to taste
Oil - 1/2 TBsp
Shahjeera~ caraway seeds - 1/2 tsp
Bayleaf - 1

a pinch of saffron soaked in 1TBsp milk

Finely Sliced onion - 1 big

fry the onions in the oil till golden brown and keep aside.

Procedure:

1. Take a big pot to cook the rice in. Add water, salt, caraway seeds, and bayleaf and bring to boil.

Now add rice, and cook the rice till it is half done.

Drain the rice.

2. Take another big heavy bottom pot to assemble the biryani together.
Spread the marinated chicken mix at the bottom of the pot, sprinkle some fried onions over it.

3. Add the rice and spread evenly and sprinkle the rest of the onions over the rice.
Sprinkle the saffron milk over the rice.

4. Seal the pot's lid with wheat dough, this is to secure the pot so that the steam remains in.

5. Cook for 10 minutes on high flame, 15 minutes on medium flame(to the lower side), and the last 15 minutes on the lowest flame.If you have a thick iron griddle, it is perfect to transfer the pot over it on the heat for the last 15 minutes, this ensures that there is very little heat and you don't have to worry about the dish getting burnt.

Turn off the heat, and let the pot stand for at least 15 minutes before you open it. The chicken will be cooked to perfection, juicy and tender with all the flavours from the spices. 

you may either go ahead and mix it, or the best way is to scoop it out from the bottom to top, you will see the colored layered, I forgot to click a picture of this part. 

Serve it with any curry. I had served with Bagara baigan, raita, and Dalcha.

Go ahead and try this yummy dish.

Thank you for stopping by, have a great day!