HYDERABADI CHICKEN DUM BIRYANI
Aromatic Hyderabadi Chicken Dum Biryani Recipe. Aromatic rice cooked with meat marinated in yoghurt and spices.
Ingredients
- 1 kg Chicken See Notes
- 1 kg Rice See Notes
- ½ cup oil
- 2 Large Onions Sliced
- 1 tbsp Yellow food Colour or Saffron infused in milk.
- ½ cup Cilantro/Coriander Chopped
- 2-3 Whole Green Chilli
Chicken Marination
- 2 cups Yoghurt
- 1 tbsp Salt
- 2 tbsp Red Chilli Powder
- 1 tsp Turmeric
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Garam masala
- 1 tbsp Kashmiri Red Chilli ( paprika)
- 1 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 3 green chillies chopped More if you want spicy
- 1 cup Mint Leaves
Boiling Rice
- 3 Bay leaves
- 1 Cinnamon Stick
- 8-10 Black peppercorns
- 5-6 Cloves
- 2 Black Cardamoms
- 4 Green Cardamom
- 1 Star Anise
- 2 Mace
- 2 tbsp Salt
Instructions
- Marinate the chicken using all the ingredients listed. Marinate for at least couple of hours but if you are short of time an hour should be enough too.
- Wash and soak the rice.
- While chicken is marinating add water in the pot and put all spices listed. Let the water boil.
- Drain the water from rice and add them to the boiling water. Check the rice by breaking a grain, if centre is still hard and outside is cooked it means they are parboiled. Don't fully cook the rice.
- Drain the rice in a colander.
- In a pot heat oil and fry onions untill golden brown. Add chicken and cook untill water evaporates and oil starts to sperate.
- Turn the heat to low. Cover the chicken with the layer of rice. Sprinkle some coriander and whole green chilli. Add yellow colour or saffron
- Wet a tea towel and cover the pot, put the lid and wrap the tea towel over. Cook on low heat for 15-20 minutes. Don't open the pot during this time.
- Open the pot and gently mix the rice.