हैदराबादी चिकन दम बिरयानी

40m
Serves 6
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Directions

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

Ingredients

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

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