Скачать или смотреть Authentic Hyderabad Chicken Dum Biryani Recipe | Step-by-Step Guide to Perfect Dum Biryani at Home

Authentic Hyderabad Chicken Dum Biryani Recipe | Step-by-Step Guide to Perfect Dum Biryani at Home

A basic recipe for making Hyderabad Chicken Dum Biryani with 2 kg chicken and 1 kg rice. Please note that this recipe is a general guide, and you can adjust the quantities of ingredients according to your taste preferences. Additionally, the recipe involves a few steps, so it's essential to plan accordingly. Let's get started:

Ingredients:

#### For Marinating the Chicken:

2 kg chicken, cleaned and cut into pieces
2 cups yogurt
1/4 cup ginger-garlic paste
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
2 teaspoons red chili powder
1 teaspoon turmeric powder
Salt to taste

#### For Rice:

1 kg basmati rice, soaked for 30 minutes
4-5 green cardamom pods
4-5 cloves
2-inch cinnamon stick
1 bay leaf
Salt to taste

#### For Biryani Masala:

2 large onions, thinly sliced and fried until golden brown
1/2 cup ghee
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves

#### For Dum Cooking:

1/2 cup milk
A pinch of saffron strands (soaked in warm milk)
1/4 cup fried onions
Ghee for drizzling

Instructions:

#### Marinating the Chicken:

1. In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, chopped mint leaves, chopped coriander leaves, red chili powder, turmeric powder, and salt.

2. Mix well, ensuring that the chicken pieces are coated evenly with the marinade.

3. Cover the bowl and let the chicken marinate for at least 2-3 hours, or preferably overnight in the refrigerator.

#### Cooking the Rice:

1. Boil the soaked basmati rice in a large pot of water with green cardamom pods, cloves, cinnamon stick, bay leaf, and salt until the rice is 70-80% cooked.

2. Drain the water and set aside the partially cooked rice.

#### Biryani Masala:

1. In a deep, heavy-bottomed pan, heat ghee over medium heat.

2. Add the fried onions, chopped mint leaves, and chopped coriander leaves. Mix well.

#### Layering the Biryani:

1. Preheat the oven to 350°F (180°C).

2. In a large, heavy-bottomed, oven-safe pot, start by layering half of the partially cooked rice at the bottom.

3. Add the marinated chicken on top of the rice, spreading it evenly.

4. Sprinkle half of the biryani masala over the chicken.

5. Add the remaining partially cooked rice on top of the chicken.

6. Pour the saffron-infused milk over the rice and sprinkle fried onions and biryani masala.

7. Drizzle ghee over the top layer.

#### Dum Cooking:

1. Cover the pot tightly with aluminum foil or a tight-fitting lid.

2. Place the pot in the preheated oven and cook for 30-40 minutes.

3. Alternatively, you can cook the biryani on the stovetop on low heat for about 30-40 minutes. Place a tawa (griddle) under the pot to avoid direct heat.

4. Once done, let the biryani rest for 10-15 minutes before serving.

5. Gently fluff the biryani with a fork, ensuring that the layers remain intact.

Serve the Hyderabad Chicken Dum Biryani hot with raita and enjoy your delicious homemade biryani!