HYDERABADI CHICKEN BIRYANI RECIPE | HYDERABADI CHICKEN DUM BIRYANI | HYDERABADI DUM BIRYANI

By Spice Eats · 120 min

Ingredients

Instructions

1. Fry 5 sliced medium onions in oil until golden, drain, cool and crush by hand; reserve about 1/2 cup of the frying oil once cooled, and set aside a handful of the crushed onions.
2. Grind the seeds of about 15 green cardamoms into a powder and strain to get 1 tsp.
3. Chop the coriander and mint, and slit the green chillies halfway along their length.
4. Marinate the chicken with the salt, chilli powder, coriander powder, ginger garlic paste, cardamom powder, shahjeera, cloves, cinnamon, crushed birista, herbs, chillies, whisked curd and the cooled onion oil. Mix well and rest for 2 hours.
5. Soak the basmati rice for 30 minutes. Soak saffron strands in 1/2 cup warm milk and stir. Set aside about 15 mint leaves.
6. Bring about 2 litres of water (optionally including the rice soaking water) to a boil on high heat. Add shahjeera, cardamom, cloves, cinnamon and 2 1/2 tablespoons salt, stirring until fully dissolved; the water should be very salty.
7. Add the drained rice to the boiling water and cook on high heat, stirring gently a few times so the grains stay whole, until about half cooked (around 5 minutes).
8. Spread the marinated chicken in one even layer in a heavy-bottomed pot and pour over all the marinade.
9. Scoop half the rice over the chicken. Sprinkle the saffron milk in a circle, then half the reserved birista and all the mint leaves.
10. Add the remaining rice as a second layer. Strain and keep the cooking water. Mix 1/2 cup of the hot rice water with 1 tsp ghee and pour it evenly over the rice.
11. Seal the pot tightly with aluminium foil, cover with the lid, and cook on high heat for 10 minutes with a bowl of water on top as a weight.
12. Move the pot onto a heavy tawa, lower the heat and cook on dum for 35 minutes.
13. Turn off the heat and let it rest 15 to 20 minutes before opening. Gently turn the top rice over to mix in the chicken.

Summarized from Spice Eats's video. Watch it for the details.

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