Hyderabadi Dum Chicken Biryani Recipe

By | Published | Chicken | 4 Comments

Ingredients:
Chicken – 1 whole, cut into pieces
Basmati rice – 5 cups, washed, soaked and drained for 30 minutes.
Onions – 2, medium sized and thinly sliced
Cardamom – 5 pods
Cinnamon – 2 sticks
Cloves – 6
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Yogurt – 200 gms
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 3 tsp
Cumin powder – 1 tsp
Cumin seeds – 1/2 tsp
Mint leaves – 1/2 cup
Chicken stock – 7 1/2 cups
Saffron – a few strands, soaked in 5 tbsp of lukewarm water
Onions – 1, fried for garnishing
Fresh coriander leaves – a bunch, for garnishing
Ghee/Cooking oil – 200 gms
Salt as per taste

Method:
1. Mix the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder and marinate the chicken in this mixture for 1 hour.
2. Add sliced onions, mint and salt to the marinated chicken.
3. Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock. Add rice and cook till it is cooked.
4. Now, add the rice to the chicken.
5. Next, pour the remaining ghee and saffron water on the rice.
6. Cook the rice on dum for the next 30 to 45 minutes till it is fully cooked.
7. Garnish it with fried onion and chopped fresh coriander leaves and serve hot.

Feel free to comment or share your thoughts on this recipe of Hyderabadi Dum Chicken Biryani from Awesome Cuisine.

4 thoughts on “Hyderabadi Dum Chicken Biryani

  1. P.anusuya said on June 21, 2015 at 7:47 am

    Needs nearly a month to try all these mouthwatering receipts. I will adopt a schematic schedule to try all these receipes

  2. Daryl said on September 14, 2010 at 2:47 am

    Gud

  3. SHAILAJA said on September 13, 2010 at 3:33 am

    easy, wish it was in more detail.. baby steps for fresher would be very valueble

  4. radda said on November 12, 2009 at 3:10 pm

    For dum biryani we will not put cooked rice.More over we use lot of ginger garlic paste which give aroma and taste.

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