Hyderabadi Chicken Dum Biryani Recipe By Tasty

Steps:

• A. For Marinating The Chicken:
• Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
• Reserve this oil that was used for frying the onions for cooking on dum (C).
• For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
• Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
• In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
• Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
• B. For Cooking The Rice:
• Wash and soak the Basmati rice for 30 minutes.
• In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
• When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
• During boiling, add the strained basmati rice and stir it well.
• Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
• Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
• C. For Cooking On Dum:
• Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
• Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
• Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
• Spread out the balanced rice as the second layer on top of the first layer of rice.
• Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
• Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
• Now close the lid and cook for 30 minutes on low flame.
• After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
• Serve it with tomato chutney and raita.

Steps:

• Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
• Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
• Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
• Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
• Combine milk and saffron in a small bowl; stir to combine.
• Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
• Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
• Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.

Steps:

• hyderabadi chicken biryani gravy.
• Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
• Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
• Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
• Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
• Now, add in the garam masala.
• After stirring a few mins, add in the marinated chicken.
• Now, add in the Shan Biryani Masala.
• Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
• Soak the basmati rice in cool water after flushing about 3-4 times.
• Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
• Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
• Continue with step 11 until the tray is full.
• Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
• Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
• Enjoy!