Hyderabad is one of the three biriyani hubs of India. While the process of cooking a batch Hyderabad biriyani from scratch sounds intimidating, all it takes is a bit of practice to get the technique right, and for that, you need to invest some time and dedication and the willingness to woo your family and friends.
Health Benefits:
For those who are into exercise, Hyderabad Chicken Dum Biriyani is an excellent filler after a workout session. The chicken provides the body with ample proteins, carbohydrates, vitamins, minerals and at the same time contains very little amounts of fat and cholesterol. Basmati rice is packed with fiber and high levels of amylase, which makes you feel full for a longer time and thereby help prevent binge eating.
This recipe of Hyderabadi Chicken Dum Biriyani Provides:
- Calories – 544
- Fat – 17 g
- Sodium – 522 mg
- Potassium – 36 mg
- Carbohydrate – 27 g
- Fibres – 16 g
- Protein – 17 g
Ingredients
Chicken: 500 grams
curd: ¼ cup
onions: 2 medium-sized
tbsp ginger garlic paste: 1
green chilies: 3
Mint leaves: 1/2 cup
cup chopped coriander leaves: 1/2
tsp turmeric powder: 1/4
tsp red chili powder: 2
tsp coriander powder: 2
tsp pepper powder: 1
Ghee: 1
oil: 2
cloves: 4
fennel seeds: 1 tsp
green cardamom: 2
mace: 2
shahi jeera: 1/2 tsp
Star Anise: 1
salt to taste
cup thinly sliced onions: 3/4
cashews: 1/4 cup
Raisins: 1 tsp
Ghee: 1 tbsp
cup milk: 1/4
saffron strands: 4-5
basmati rice: 3 cups soaked for 30 minutes
Mint leaves: 2 tbsp
Chopped coriander leaves: 1 tbsp
cardamom powder: 1 tsp
cloves: 4
fennel seeds: 1 tbsp
mace: 2
shahi jeera: 1/2 tsp
Star Anise: 1
oil: 3 tbsp
salt to taste
Cups wheat flour: 2
Water to knead the dough
How To Make Hyderabad Chicken Dum Biryani
- Make a smooth paste with onions, ginger-garlic paste, green chilies, cardamom, cloves, fennel seeds, mace, shahi jeera and star anise.
- In a pan over medium flame, combine ghee and oil and add the paste; saute till lightly browned. Add turmeric and other spice powders and sauté for a minute.
- Add 1/2 tbsps coriander leaves and 1 tbsp of mint leaves; continue to stir until the leaves change colour. Turn off the stove and let cool.
- Combine prepared paste, chicken, curd, and salt and marinate in the refrigerator overnight or at least for 2 hours.
How to Cook Rice:
- Boil 9 cups water in a vessel, add the basmati rice, and a pinch of salt and cook on medium flame for 5 minutes or till the rice has a firm texture.
- Drain the water and spread rice on a plate.
Preparing the Garnish
- Add saffron to warmed milk. Set aside to cool.
- In a pan, heat ghee and fry sliced onions till they turn a light brown. Transfer to a bowl.
- Fry cashews and raisins in the same pan. Once the cashews turn brown and the raisins, puffy, transfer to a plate and set aside to cool
- Heat oil and add cloves, fennel seeds, mace, shahi jeera and star anise. Sauté for a minute and add the remaining chopped coriander and mint leaves. Sauté for a couple of minutes.
How to assemble the biriyani
- Heat 2 tbsp oil and cook the marinated chicken until the oil starts leaving the edges and turn off the flame.
- Add layer of rice on the cooked chicken.
- Add half the saffron milk along with fried onions, cashews and raisins.
- Add another rice layer and add the remaining saffron milk and fried onions, cashews and raisins. Finish off with some chopped coriander and mint leaves.
How to make the dum:
- Combine water and flour to make a smooth dough.
- Cover the vessel with a plate and seal the edges with the dough so that the steam cannot escape. Cook on medium flame for 5 minutes.
- Heat a tava and place the vessel containing vessel over it. Cook for another 30-40 minutes over low flame.
- Switch off the flame and rest the biryani on the tava for 30 minutes.
- Remove the seal and mix the biriyani.
- Serve hot with onion raita or curry.
Fun Fact
Earlier, there was no concept of adding chicken to Hyderabad Dum Biriyani. It is in the recent past that this dish has evolved.