Sunday, 3 May 2015

Chicken Dum Biryani-Hyderabadi Chicken Dum Biryani Step by Step-Chicken Dum Biryani Restaurant Style

Preparation Time-90 Minutes
Serving-4 to 5

  • Chicken (washed)-600 gm
  • Basmati long grain rice-250 gm
  • Curd-400 gm
  • Chopped onion-3 large
  • Green chilli(slit)-6
  • Chopped coriander leaves-1 cup
  • Chopped mint leaves-1/2 cup
  • Ginger garlic paste-1.5 tbsp
  • Shahi Biryani masala powder-3 tbsp
  • Chicken masala powder (optional)-1 tsp
  • Red chilli powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Green cardamom-10
  • Black cardamom-6
  • Cinnamon stick-2 inch
  • Javitri/mace-2
  • Clove/lavang-6
  • Ghee-4 tbsp
  • Cooking oil to deep fry onions
  • Saffron-2 pinch(soaked in 2 tbsp milk)
  • Food colour(orange)-2 tsp
  • Salt to taste


Marination process:
  • Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken.
  • Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.
  • Mix it properly and keep it in refrigerator for an hour for marination.
Onion Fry process:
  • Heat oil, deep fry the finely chopped onions till it turns golden brown.
  • Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
  • Put 2.5 litre of water in a pan, let it come to boil.
  • Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
  • Mix it gently, cover the pan and let it come to boil.
  • When the rice starts boiling, check the rice, it  should be 50-60% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
  • Take out the marinated chicken from the refrigerator.
  • Take a deep and thick pan, put the marinated chicken on the base of the pan.
  • Put 1/3 of the fried onion on it, spread it evenly.
  • Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
  • Put 1/2 of  the half-cooked rice on it, spread it evenly.
  • Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
  • Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
  • Add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
  • Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
  • Spread 1 tbsp ghee again and cover the pan.
 Cooking process:
  • Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan).
  • Seal the edges of the pot, seal it properly so that steam does not come out when we cook it.
  • Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
  • Cook it for 20 minutes on low-medium flame then reduce the flame to low.
  • Cook it for 15 minutes on low flam.
  • Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
  • Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame).
  • Turn off the flame and keep it aside.
  • Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
  • Serve in a plate, garnish with onion and lemon slices.
  • Ready to eat with raita or mirchi ka salan.

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