Hyderabadi Chicken Dum Biryani recipe

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Hyderabadi Chicken Dum Biryani!


From the imperial kitchens of the Nizams with its power of flavors, this biryani remains the star of Andhra. The smell improves its flavors and makes for an astonishing legitimate encounter. Bring Andhra to your kitchen, with our simple-to-make biryani recipe.


Fixings for Hyderabadi chicken dum biryani

For marination

Thick curd (3/4 cup)

Green chilies, make a little cut in them (8-10)

Ginger-garlic glue (1/2 tbsp)

Red bean stew powder (modify) (1 tbsp)

Turmeric (1/4 tsp)

Coriander powder (3/4 tbsp)

Slashed coriander leaves (1/2 cup)

Mint leaves (3/4 cup)

Juice of a lemon (1)

Salt (1 3/4 tsp)

For biryani masala powder

Cloves (laung) (8)

Cinnamon stick (dalchini) (1-inch)

Cardamom (elaichi) (4)

Shah jeera (1-inch)

Peppercorns (12)

Different fixings

Fortune Biryani Special Basmati Rice (1 kg)

Chicken washed and depleted totally (1 kg)

Enormous onions, finely cut (2)

Slashed coriander leaves (2 tbsp)

Saffron (1 tbsp)

Tepid milk (1/2 cup)

Salt (according to the taste)

Ghee + oil (2 tbsp + 5 tbsp)

Cloves (laung)

Cardamoms (elaichi) (6)

Cinnamon stick (dalchini) (1)

Narrows leaves (tej patta) (3)

Marathi Moga (1)

Star anise (chakra phool) (1)

Mint leaves (pudina) (10)

Fortune Oil (1 tbsp)

Salt (1/2 tbsp)

Water (as required)

Technique
The king of all Andhra recipes: Hyderabadi Chicken Dum Biryani!





We begin setting up this Andhra uncommon, with what we know as 'marination'. Take the chicken and marinate with the fixings given under marination. Likewise, add the biryani powder.

When done, keep aside for 4 hrs or for in any event 1/2 hrs. Presently while it's marinating, how about we begin off on the remainder of the readiness.

To begin with, cook the basmati rice. Remember to add in the straight leaves, cinnamon, cardamom, cloves, elaichi, Marathi moggie, oil and salt alongside the water. When the rice is half done, strain the water and spread it on a huge wide plate so it can cool.

Presently, in a vessel warmth oil alongside the ghee. Add in cut onions and sauté for 8-10 mins till they caramelize. When done, evacuate and keep aside.

Plan saffron milk now by basically adding saffron to tepid milk. Blend well and keep aside.
Prepared to set up the biryani now? Take a wide profound vessel and add 3 tbsp of oil. Next, add in marinated chicken and spread out over the vessel. Give it a chance to cook on high for 2 mins and after that, add a tablespoon of oil over the chicken pieces. Make sure to lessen the fire.
Next, spread a portion of the rice over this chicken layer and pour ½ tbsp of ghee on top of it. Presently, add half of the caramelized onions and spread them over. Sprinkle a tablespoon of coriander leaves and pour in 1/4 cup of saffron milk.
Presently over this layer, we should spread the remainder of the rice. Pursue a similar procedure of pouring ghee, remaining caramelized onions, coriander leaves and pouring the leftover saffron milk over the rice.
Spot a top and over the top, put a substantial weight. Time to seal edges with wheat batter.
When fixed, cook on high fire for 2 mins. Presently, expel from the stove.
Warmth an iron Tawa. When hot, lessen to low fire and place the biryani on it. Give it a chance to cook for 20-25 mins. At that point, turn off the warmth and don't evacuate top for 10 mins.
Evacuate top and combine the layers.
To benefit as much as possible from this biryani, serve hot with raita and curry of your decision.

The king of all Andhra recipes: Hyderabadi Chicken Dum Biryani!

Recipe video here :



Hyderabadi chicken biryani 

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About me:

shankar das is a independent travel and food blogger from India, with a passion for events, fashion and health, who followed her heart to India. Blogging is not a part time job, its my full time hobby with passion. You can read about my food and travel journey on my blog:shankardasblogger.com

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