hyderabadi chicken dum ka biryani
authentic hyderabadi biryani, very elaborate but sinfully tasty.
Recipe by Sailaja neelam of Hyderabad, IN
13
likes
very tasty original hyderabadi biryani
Ingredients
non vegetarian
4 servings
- chicken - 1/2kg
- basmathi rice - 1/2 kg
- pudina paste - 1/2 cup
- ginger and garlic paste - 1/2 cup
- curd - 2 cup
- chillie powder - 3tsp
- saffron - 1 pinch
- milk- 1/4 tsp
- turmeric powder - 1/2 tsp
- coriander and green chillie paste - 1/4 cup
- ghee - 3tsp
- oil - 1 cup
- garam masala powder- 1tsp
- shahjeera - 2tsp.
- salt as required
- chopped pudina(mint) - 1tsp
- Chopped coriander - 3tsp
- slit green chillies - 6
- maida dough - 1cup.
- golden fried sliced onions - 1 1/2 cup.
Directions
- choose leg pieces in chicken and wash thouroughly.
- In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.
- Then boil marinated chicken in low flame for 15mins and keep it aside
- wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside.
- Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.
- then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.
- cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour.
- serve hot with raitha.