Hyderabadi Chicken Dum Biryani Recipe | Restaurant Style | Authentic

 

Hyderabadi chicken Biryani

Hyderabadi chicken Biryani
5 from 2 votes

Hyderabadi Chicken Dum Biryani Recipe | Restaurant Style

Hyderabadi Chicken Dum Biryani - Biryani is an aromatic,mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice,fragrant spices and fried onions.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Lunch
Cuisine: Indian
Servings: 5
Author: Papitha Ranganathan

Ingredients

  • Ingredients for Hyderabadi Chicken Dum Biryani

For the rice

  • 3 cups Long Grain Basmati Rice
  • 2-3 Green Cardamom
  • 2 Black Cardamom
  • 1 tsp Cumin Seeds
  • 3-4 Cloves
  • 2 Bay Leaf
  • 1 tsp Shahi Jeera
  • 5-6 Black Peppercorns
  • 2 tsp Salt
  • 2 inch Cinnamon

For the chicken

  • 750 g Chicken Curry
  • 2 tsp Ginger paste
  • 2 tsp Garlic Paste
  • 1/2 tsp Garam Masala Powder
  • 2 tbsp Oil
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Salt
  • 200 g Curd
  • 2 tbsp Coriander Chopped
  • 2 tbsp Lemon Juice
  • 2 tsp Green Chilli Finely Chopped
  • 2 tbsp Mint Chopped
  • 1/4 cup Golden Fried Onion

For Making the biryani

  • 1/2 cup Milk
  • 2 tbsp Ghee
  • 10-12 strands Saffron Soaked in 2 tbsp milk
  • 1/2 cup Golden Fried Onion

Instructions

For the rice

  • Wash the rice and soak in water for 45 minutes.
  • Heat water in a large pot.
  • Take a cloth and add black cardamom,green cardamom,cloves,cumin seeds,black peppercorn, cinnamon and bay leaf and make a potli.
  • Add potli masala, shahi jeera and salt in the pot and bring the water to a boil.
  • Drain the rice and add it in the boiling water.

For the Chicken

  • Mix chicken with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, oil, green chilli and lemon juice and marinate for a whole night.
  • Add Curd, Mint, coriander and golden fried onion in the marinated chicken and mix well.

Making the biryani

  • Transfer the chicken along with the marinated in a heavy bottom pan.
  • Once the rice gets 70% cooked, take it out and top it over the chicken.
  • Add the saffron soaked milk , add the golden brown onion and ghee on top.
  • Cover the pan tightly with a lid.
  • Place the pan on a very slow heat for 50-55 minutes.
  • Remove the lid and mix the biryani gently.
  • Serve hot.

Papitha Ranganathan

I'm Papitha Ranganathan house wife and food blogger. I love to cook various cuisines in my kitchen which comes out so delicious. I would like to share my recipes here.

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