Friday, May 18, 2012

Hyderabadi Dum Biryani/Chicken Biryani

Hyderabadi dum biryani is a popular biryani variety all over India prepared with mutton or chicken or vegetables. This hyderabadi dum biryani is prepared with chicken marinated in ground spices, curd and slow cooked in dum with half boiled spicy rice. Hyderabadi chicken biryani is served in most of the restaurants and hotels serving andhra cuisine. This biryani recipe is a blend of mughal and andhra cuisine. Hyderabad house and Hyderabadi biryani restaurant chain is famous for its hyderabadi dum biryani in Bangalore, India. Try this authentic hyderabadi dum biryani recipe at home and Enjoy Cooking!!!


For Curry

Chicken                             1 kg
Onions(sliced)                   100 gm
Ginger garlic paste               3 tsp
Coriander powder               1 tsp
Garam Masala Powder        2 tsp
Pepper powder                   1/2 tsp
Chilli powder                       1/2 tsp
Cumin powder                     1/2 tsp
Curd                                    200 ml
Lemon juice of                     1 no
Oil                                      75 ml
Ghee                                   15ml

For Rice

Basmati rice                        400 gm
Cloves                                8 to 10 no
Cinnamon                           2 pieces(each 2 inch)
Cardamom                          6 no
Bay leaf                               2 no
Peppercorns                        15 no
Saffron                                a pinch
Milk                                    50 ml
Salt                                     to taste


1. Half boil the rice with cloves, cinnamon, cardamom, bay leaf, peppercorns and salt. Remove, drain and keep aside to cool it.
2. Wash and joint chicken into medium sized pieces.
3. Add garam masala powder, pepper powder, chilli powder, cumin powder, coriander powder, ginger garlic paste, curd, salt, lemon juice to chicken and soak for minimum 1 hour.
4. Dissolve saffron in hot milk.
4. Heat oil in a thick bottom kadai. Add sliced onions and fry till golden brown.
5. Add the soaked chicken and cook in a slow fire till chicken is 80 percent done.
6. Grease a 5 ltr pressure cooker with ghee. Put a layer of chicken and a layer of rice over it. Repeat it till all chicken and rice are done. Pour saffron dissolved milk over the rice.
7. Seal the cooker and cook in a slow fire till rice and chicken are done.
8. Granish with coriander leaves and serve hot with any curry and raita.


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