हैदराबादी चिकन दम बिरयानी

40 mins
Serves 6
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Directions

  1. 1Wash and cut the chicken into medium-sized pieces and keep aside.
  2. 2Wash and cut the chicken into medium-sized pieces and keep aside.
  3. 3Wash and cut the chicken into medium-sized pieces and keep aside.
  4. 4Marinate chicken with red chilli powder, turmeric powder, chopped green chillies, salt, lemon juice, ginger garlic paste, coriander, and mint leaves.
  5. 5Marinate chicken with red chilli powder, turmeric powder, chopped green chillies, salt, lemon juice, ginger garlic paste, coriander, and mint leaves.
  6. 6Marinate chicken with red chilli powder, turmeric powder, chopped green chillies, salt, lemon juice, ginger garlic paste, coriander, and mint leaves.
  7. 7Add garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, and oil to the marinated chicken.
  8. 8Add garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, and oil to the marinated chicken.
  9. 9Add garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, and oil to the marinated chicken.
  10. 10Mix well and marinate for 2 hours or overnight.
  11. 11Mix well and marinate for 2 hours or overnight.
  12. 12Mix well and marinate for 2 hours or overnight.
  13. 13Wash and soak 1 kg Basmati rice for an hour.
  14. 14Wash and soak 1 kg Basmati rice for an hour.
  15. 15Wash and soak 1 kg Basmati rice for an hour.
  16. 16In a large pot, boil water with salt, coriander, mint, garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, lemon juice, and oil.
  17. 17In a large pot, boil water with salt, coriander, mint, garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, lemon juice, and oil.
  18. 18In a large pot, boil water with salt, coriander, mint, garam masala, caraway seeds, cloves, cardamom, cinnamon sticks, lemon juice, and oil.
  19. 19Boil the rice for 3 minutes.
  20. 20Boil the rice for 3 minutes.
  21. 21Boil the rice for 3 minutes.
  22. 22Add the boiled rice to the marinated chicken.
  23. 23Add the boiled rice to the marinated chicken.
  24. 24Add the boiled rice to the marinated chicken.
  25. 25Boil the remaining rice for 3 minutes.
  26. 26Boil the remaining rice for 3 minutes.
  27. 27Boil the remaining rice for 3 minutes.
  28. 28Add the second layer of boiled rice to the chicken and rice mixture.
  29. 29Add the second layer of boiled rice to the chicken and rice mixture.
  30. 30Add the second layer of boiled rice to the chicken and rice mixture.
  31. 31Mix milk and orange food color and pour it over the rice.
  32. 32Mix milk and orange food color and pour it over the rice.
  33. 33Mix milk and orange food color and pour it over the rice.
  34. 34Add ghee and coriander mint leaves.
  35. 35Add ghee and coriander mint leaves.
  36. 36Add ghee and coriander mint leaves.
  37. 37Cover the pot with aluminum foil and place it on an old tawa.
  38. 38Cover the pot with aluminum foil and place it on an old tawa.
  39. 39Cover the pot with aluminum foil and place it on an old tawa.
  40. 40Cook on high flame for 2 minutes, then lower the flame and cook for 30 to 40 minutes.
  41. 41Cook on high flame for 2 minutes, then lower the flame and cook for 30 to 40 minutes.
  42. 42Cook on high flame for 2 minutes, then lower the flame and cook for 30 to 40 minutes.

Ingredients

  • 1 kilo Chicken
  • 1 kilo Chicken
  • 1 kilo Chicken
  • 2 tsp Red chilli powder
  • 2 tsp Red chilli powder
  • 2 tsp Red chilli powder
  • 0.75 tsp Turmeric powder
  • 0.75 tsp Turmeric powder
  • 0.75 tsp Turmeric powder
  • 4 Green chillies
  • 4 Green chillies
  • 4 Green chillies
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 4 tbsp Ginger garlic paste
  • 4 tbsp Ginger garlic paste
  • 4 tbsp Ginger garlic paste
  • 1 handful Coriander leaves
  • 1 handful Coriander leaves
  • 1 handful Coriander leaves
  • 1 handful Mint leaves
  • 1 handful Mint leaves
  • 1 handful Mint leaves
  • 1 tbsp Hyderabadi garam masala powder
  • 1 tbsp Hyderabadi garam masala powder
  • 1 tbsp Hyderabadi garam masala powder
  • 1 tsp Caraway seeds
  • 1 tsp Caraway seeds
  • 1 tsp Caraway seeds
  • 5 Cloves
  • 5 Cloves
  • 5 Cloves
  • 4 Cardamom
  • 4 Cardamom
  • 4 Cardamom
  • 3 Cinnamon sticks
  • 3 Cinnamon sticks
  • 3 Cinnamon sticks
  • 1 cup Oil
  • 1 cup Oil
  • 1 cup Oil
  • 3 big Fried onions
  • 3 big Fried onions
  • 3 big Fried onions
  • 350 gm Curd
  • 350 gm Curd
  • 350 gm Curd
  • 0.5 cup Milk
  • 0.5 cup Milk
  • 0.5 cup Milk
  • 3 pinch Saffron
  • 3 pinch Saffron
  • 3 pinch Saffron
  • 1 tsp Cardamom powder
  • 1 tsp Cardamom powder
  • 1 tsp Cardamom powder
  • 1 kg Basmati rice
  • 1 kg Basmati rice
  • 1 kg Basmati rice
  • 2 to 3 litre Water
  • 2 to 3 litre Water
  • 2 to 3 litre Water
  • 7 teaspoon Salt
  • 7 teaspoon Salt
  • 7 teaspoon Salt
  • 1 handful Coriander leaves
  • 1 handful Coriander leaves
  • 1 handful Coriander leaves
  • 1 tsp Garam masala powder
  • 1 tsp Garam masala powder
  • 1 tsp Garam masala powder
  • 1 tsp Caraway seeds
  • 1 tsp Caraway seeds
  • 1 tsp Caraway seeds
  • 5 Cloves
  • 5 Cloves
  • 5 Cloves
  • 3 Cardamom
  • 3 Cardamom
  • 3 Cardamom
  • 3 Cinnamon sticks
  • 3 Cinnamon sticks
  • 3 Cinnamon sticks
  • 0.5 Lemon juice
  • 0.5 Lemon juice
  • 0.5 Lemon juice
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 0.5 cup Milk
  • 0.5 cup Milk
  • 0.5 cup Milk
  • 1 Orange food color
  • 1 Orange food color
  • 1 Orange food color
  • 3 tsp Ghee
  • 3 tsp Ghee
  • 3 tsp Ghee
  • 1 handful Coriander mint leaves
  • 1 handful Coriander mint leaves
  • 1 handful Coriander mint leaves

Equipment

knifebowllarge potaluminum foiltawa (flat griddle)

Tips

  • Use fresh ginger garlic paste for better taste.
  • Marinate the chicken for at least two hours or overnight.
  • Use an old tawa for better results.
  • Boil the rice for 3 minutes, then add it to the chicken and boil for 3 more minutes, and add it as the second layer