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Hyderabadi Chicken Dum Biryani
Hyderabadi Chicken Dum Biryani is a mouth-watering, aromatic, and flavorful Indian dish that combines succulent marinated chicken with fragrant basmati rice and a blend of exotic spices. Ingredients: Basmati rice, Chicken, Curd, Coriander, Red chilli powder, Milk, Biryani masala, Ginger garlic paste, Onion, Lemon juice, Green cardamom, Saffron, Black cardamom, Clove, Ghee, Turmeric powder, Salt, Cinnamon stick, Bay leaf, Mint leaves
60min
Cook Time
4
Servings
Recipe
580 kCal
Recipe
1
In a large bowl, marinate 500 grams of chicken pieces with 200 grams of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of biryani masala, 1/2 teaspoon of turmeric powder, 1 tablespoon of lemon juice, and salt to taste. Mix well and let it rest for at least 2 hours or overnight in the refrigerator.
2
Soak 500 grams of basmati rice in water for 30 minutes, then drain the water.
3
In a large pot, bring 2 liters of water to a boil. Add 2 teaspoons of salt, 2 bay leaves, 3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, and 4 cloves. Add the soaked rice and cook until it's 70% cooked. Drain the rice and set aside.
4
In a deep pan, heat 4 tablespoons of ghee or oil. Add 2 thinly sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
5
Add the marinated chicken to the pan with the remaining fried onions and cook on medium heat for 10-12 minutes, until the chicken is 80% cooked.
6
Layer the partially cooked rice over the chicken. Sprinkle some chopped coriander leaves, mint leaves, and the reserved fried onions on top. Add 1/4 teaspoon of saffron soaked in 1/4 cup of warm milk, and 1 tablespoon of ghee.
7
Cover the pan with a tight-fitting lid or aluminum foil. Cook on low heat for 25-30 minutes, until the chicken is fully cooked and the rice is tender.
8
Gently mix the biryani and serve hot with raita or your favorite side dish.
Nutrition
580
kCal
28 g
Protein
22 g
Fat
65 g
Carbs
500 g of Basmati Rice
25% OFF
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500 g of Chicken
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200 g of Curd
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Coriander
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1 tbsp of Red Chilli Powder
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60 ml of Milk
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1 tbsp of Biryani Masala
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2 tbsp of Ginger Garlic Paste
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2 Onions
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All the tools you would need
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3 Green Cardamoms
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½ tsp of Saffron
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4 Cloves
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5 tbsp of Ghee
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½ tsp of Turmeric Powder
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Salt to taste
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