Step-by-Step My Hyderabadi Dum Chicken Biryani

Ingredients

  • 750 grams Chicken (Biryani cut)
  • 1.5 cup yogurt
  • 150 grams onion
  • 6 eggs
  • 3 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon chilli powder (as you desire)
  • 8-9 Cardamom
  • 3 pieces of cinnamon stick or cassia bark (around 3 inches long)
  • 10 -12 cloves
  • 3 black cardamom
  • 2 Mace
  • 3 Indian bay leaves
  • 1 tablespoon black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon garam masala
  • 1 tablespoon ghee (clarified butter)
  • 2 handful chopped coriander leaves
  • 2 handful chopped mint leaves
  • 5 green chilly
  • 1/2 Beet roots medium size
  • 1 gram Saffron
  • 1/2 cup milk
  • 1/2 cup cashew nut
  • 1/2 cup raisins
  • 1 cup oil to fry onion
  • 1+4 tablespoon of oil
  • Salt
  • 1/2 kg (2.1/2 cup approx)good quality biryani rice 

Instructions: 

A lot of people really love Biryani including me but that excludes my husband 🙂  .  This is my popular dish among my friends and family, The demand for this one never stops, so i assume i always nailed this every time i do it. There are different types of biryani and Hyderabadi Dum biryani is the one that i like most and that’s why i am doing the same today. Typically this is a persian originated dish which has different variation in different forms. The good thing about this dish is it’s a one POT dish. To my experience, the key to making a good biryani is having little patience and trying it few times wholeheartedly. I am sure you will realise it’s really an easy dish.

To begin with , You have to ensure that you got all the ingredients listed above , I know this one has a lot of them but believe me it’s all worth it at the end.

Grind all the whole spice (excluding black cummins) , You should also grind the black pepper which i have not shown below.

You can also use them as a whole without grinding, it’s my personal preference to grind them.

Take the chicken in a bowl where you can marinate and store inside a refrigerator.

FullSizeRender

Put yogurt, turmeric, chilli powder , ginger garlic paste , 1/4 of grinded spices listed above on the chicken. Mix them well and cover the bowl. Put the bowl inside a refrigerator for 4-8 hours.

IMG_3138.JPG

Take a big bowl and wash the rice thoroughly before you soak it. Rice is the most critical component in the biryani. You cannot afford to ease on this one if you want to nail it.  let’s move on to next step to elaborate this.

Once you wash the rice thoroughly, put the bowl under a slow running tap water (again slow … to avoid spilling of the rice).

FullSizeRender(1)

The goal is to let all the cloudy water drain out from the bowl until you get a clear one as shown below.  Soak the rice in the water for 30 minutes. Do not disturb the rice while soaking.

Put the milk into the saffron and let them soak for 30 minutes or till you finish your other preparations.

wpid-wp-1444558748784.jpeg

Again, Keep the other ingredients ready for easy assembling.

Julienne all the onions as shown below.
wpid-wp-1444556041388.jpeg

Put 1 cup of oil and fry them till golden brown. I prefer medium heat and i always put a pinch of salt while frying them. Do not over crowd them, it’s OK to make it into two batches instead. You can do this much earlier before you start cooking and i follow the same protocol, much easier to manage i guess.

IMG_3183.JPG

Drain the onions and keep it aside.

Boil the eggs for 12-15 minutes. Peel them and keep it aside with the fried onions. This is another preparation you should do before you start cooking the rice.

Take around 3 liters of water in a cooking pot.  Put 1/2 black cumin ,1 tablespoon of oil, salt and  the remaining grinded spices into the water. Bring them to boil now and add the rice. Let the rice cook till half done.

Use a Colander to drain the rice.

Meanwhile, use a heavy pot with properly fitted lid and put 4 tablespoon of oil.(You can use the leftover onion oil which i find more flavoursome) Put the marinated chicken into the pot.

Put 3/4 of the mint, chillies , remaining black cumin and garam masala  into the pot.

Additionally , put  3/4 of fried onion on the pot and mix them well and even it out.

Now, Add the half cooked rice with the mixed chicken.

On top of the rice, sprinkle the chopped beetroot, fried onion and green chilli. I use the beetroot to provide the colour to the biryani. You may omit this depending on your choice.

Sprinkle remaining mint and coriander on top of the rice.

IMG_3228-0.jpg Now sprinkle the dry fruits, saffron water and the ghee on top of the rice along with the boiled eggs.

IMG_3230-0.jpg

Use a paper towel or cloth that can cover the pot lid as i have shown below, This will help trap the steam. Put on the lid now. Put on the heat at high flames for the initial 2-3 minutes.  You can then lower the flame and continue to cook for 45 minutes.  

wpid-wp-1444552973507.jpeg After 45 minutes at low flame, you are all set to get your hard earned result. Take out the lid and let the steam ooze out for few minutes. You can serve the Biryani now real nice and hot.

IMG_3237-0.jpg

The Biryani goes really well with Raita (i will provide the recipe for the same soon).

Hope your Biryani turns out real good. CHEERS !!!

 

WD_CF24

 

4.0 from 1 reviews
Step-by-Step My Hyderabadi Dum Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian/Persian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1.5 cup yogurt
  • 150 gms onion
  • 6 eggs
  • 3 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon chilli powder (as you desire)
  • 8-9 Cardamom
  • 3 pieces of cinnamon stick or cassia bark (around 3 inches long)
  • 10 -12 cloves
  • 3 black cardamom
  • 2 Mace
  • 3 Indian bay leaves
  • 1 tablespoon black pepper
  • 1 teaspoon black cumin
  • 1 teaspoon garam masala
  • 1 tablespoon ghee (clarified butter)
  • 2 handful chopped coriander leaves
  • 2 handful chopped mint leaves
  • 5 green chilly
  • ½ Beet roots medium size
  • 1 gm Saffron
  • ½ cup milk
  • ½ cup cashew nut
  • ½ cup raisins
  • 1 cup oil to fry onion
  • 1+4 tablespoon of oil
  • Salt
Instructions
  1. Grind all the whole spice (excluding black cummins) ,
  2. You should also grind the black pepper also
  3. Take the chicken in a bowl where you can marinate and store inside a refrigerator.
  4. Put yogurt, turmeric, chilli powder , ginger garlic paste , ¼ of grinded spices listed above on the chicken.
  5. Mix them well and cover the bowl.
  6. Put the bowl inside a refrigerator for 4-8 hours.
  7. Take a big bowl and wash the rice thoroughly before you soak it.
  8. Once you wash the rice thoroughly, put the bowl under a slow running tap water (again slow ... to avoid spilling of the rice).
  9. Soak the rice in the water for 30 minutes.
  10. Do not disturb the rice while soaking.
  11. Put the milk into the saffron and let them soak for 30 minutes or till you finish your other preparations.
  12. Again, Keep the other ingredients ready for easy assembling.
  13. Julienne all the onions as shown below.
  14. Put 1 cup of oil and fry them till golden brown.
  15. I prefer medium heat and i always put a pinch of salt while frying them.
  16. Drain the onions and keep it aside.
  17. Boil the eggs for 12-15 minutes.
  18. Peel them and keep it aside with the fried onions.
  19. This is another preparation you should do before you start cooking the rice.
  20. Take around 3 liters of water in a cooking pot.
  21. Put ½ black cumin ,1 tablespoon of oil, salt and  the remaining grinded spices into the water. Bring them to boil now and add the rice.
  22. Let the rice cook till half done.
  23. Use a Colander to drain the rice.
  24. Meanwhile, use a heavy pot with properly fitted lid and put 4 tablespoon of oil.
  25. Put the marinated chicken into the pot.
  26. Put ¾ of the mint, chillies , remaining black cumin and garam masala  into the pot.
  27. Additionally , put  3/4 of fried onion on the pot and mix them well and even it out.
  28. Now, Add the half cooked rice with the mixed chicken.
  29. Sprinkle remaining mint and coriander on top of the rice.
  30. Now sprinkle the dry fruits, saffron water and the ghee on top of the rice along with the boiled eggs.
  31. Use a paper towel or cloth that can cover the pot lid
  32. This will help trap the steam.
  33. Put on the lid now.
  34. Put on the heat at high flames for the initial 2-3 minutes.
  35. You can then lower the flame and continue to cook for 45 minutes.
  36. After 45 minutes at low flame, you are all set you get your hard earned result.
  37. Take out the lid and let the steam ooze out for few minutes.
  38. You can serve the Biryani now real nice and hot.

4 comments

  1. How much quantity of rice ? Not specified?
    Looks awesome will definitely try

  2. I can never have enough of this Zeri…it was so good…will try to make it one fine day 🙂

    1. Thanks Ruby. Do try and let me know how it turns out. I am sure u will get it real fine

  3. Nicely done , I love the way of your instruction , clear clear and detailed .. love it

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: