Hyderabadi Chicken Dum Biryani - Hyderabadi biryani is a form of biryani, from Hyderabad, India.
It is prepared in the form of kachay gosht ki biryani and dum ki biryani.
Biryani is considered to be a dish of Indian origin,more prominently considered to be dish of Nizam (Ruler of the state of Deccan). Hyderabadi biryani originated as a blend of Mughlai and
Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.
Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.
Kachche gosht ki biryani
The Kachchi biryani is prepared with meat/Chicken marinated with spices overnight and then soaked in yogurt before cooking.
The gosht (meat/chicken) is placed below layers of fragrant long-grained basmati rice,and cooked on dum (steaming over coals),
after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention
to time and temperature to avoid over- or under-cooking the meat.
So in this video I am going to show you how to make tasty Hyderabadi Chicken Dum Biryani at home or Restaurant
Style Chicken dum biryani in a simple and easy method.Keep watching.
{1}LET'S BEGIN THE PROCESS.. (MARINATION)
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1.First of all let's marinate chicken
CHICKEN - 1 Kilo/Kg size of chicken pieces must be medium to big.
INGREDIENTS (Required for marination)
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Lime juice - 2 tablespoon
Yogurt - 300 gram
Ginger garlic paste - 2 tablespoon
Mint leaves and coriander leaves - few (a bunch each)
Fried onions of - two big sized onions
Homemade garam masala powder - 1 1/2 teaspoon (link for this garam masala powder is below)
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Green chillies cut into small pieces - 5
Black pepper powder - 1/4 teaspoon (optional)
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 tablespoon
Salt - 1 tablespoon
Oil - 1/2 cup or 60 ml
Add all the above ingredients into the chicken,and marinate it for
entire night or at least for 3 hours.
{2}.BASMATI RICE PREPARATION
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1.Wash and soak 1 kg Basmati rice in water for an hour.
2.Then boil 3 litres of water to it add
Cinnamon - 3 sticks
Cardamom - 4
Caraway seeds/shahzeera - 1/2 teaspoon
Bay leaves - 3
Cloves - 4
Salt - 2 tablespoon
Oil - 3 tablespoon
3.Now add the soaked Basmati rice and mix well.
4.Let the rice gets cooked till it is done up to only 70%
5.Drain the water from the cooked rice and keep it separately.
{3}.LAYERING PROCESS
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1.To the marinated chicken add a layer of cooked rice and garnish it with few fried onions,
coriander and mint leaves,soaked saffron milk.
2.Then place another layer of rice on this and again add coriander and mint leaves
fried onions,saffron milk,clarified butter - 4 tablespoon,fried cashewnuts - 20 grams.
{4}.SEALING METHOD
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1.Take the lid of the biryani vessel to it fix dough on the sides and place it on vessel
so that it gets sealed well and the steam does not come out.
{5}.DUM METHOD
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1.Mostly dum is done using charcoal but as this is homemade we have to place the biryani vessel on an old
pan ,first place an old pan on stove let it heat for 5 minutes then place the vessel and let the flame be
high for 10 minutes then lower the flame and let the vessel stay on pan for 30 minutes.
CHICKEN DUM BIRYANI HYDERABADI STYLE IS READY TO SERVE ...SERVE IT WITH BAGAREY BAINGAN AND
DAHI KI CHUTNEY.
HOMEMADE GARAM MASALA
https://youtu.be/C21Nx8WTl4k
HYDERABADI SHEER KHURMA RECIPE
https://youtu.be/n7VYJUKF1hA
HYDERABADI CHICKEN HALEEM
https://youtu.be/GI0Fp_xOD-Y
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