Hyderabadi Chicken Dum Biryani
Directions
- 1Add chicken to a bowl.
- 2In a blender, add garlic, ginger, green chilies, dry red chilies, and raw papaya.
- 3Add a little water and blend to make a fine paste.
- 4Transfer the paste to a large plate.
- 5Add deggi mirch, coriander powder, cumin powder, green cardamom powder, mace powder, cloves powder, nutmeg powder, black cardamom, and black pepper powder to the paste.
- 6Add fried onion, chopped coriander leaves, and mint leaves.
- 7Add curd and saffron milk.
- 8Add chicken, salt, oil, and clarified butter.
- 9Mix everything well to marinate the chicken.
- 10Cover and let it rest for 1 hour.
- 11In a pot of boiling water, add cumin seeds, star anise, cinnamon sticks, green cardamom, and cloves.
- 12Add salt, soaked basmati rice, clarified butter, and lemon juice.
- 13Cook the rice until it's 60-70% done.
- 14Layer half of the partially cooked rice over the marinated chicken.
- 15Spread mint leaves, chopped coriander leaves, and fried onion over the rice.
- 16Layer the remaining rice over the herbs and fried onion.
- 17Even out the rice layer.
- 18Drizzle clarified butter, add sliced green chilies, ginger julians, saffron milk, and fried onion on top of the rice.
- 19Cover the pot with a cloth and then with aluminum foil, making sure it's sealed tightly.
- 20Place the pot on a preheated tawa (griddle) on low flame and cook until steam appears, indicating proper dum.
- 21Once cooked, carefully remove the cover.
- 22Gently mix the biryani.
- 23Serve hot in a bowl and garnish with fried onion.
Ingredients
- 1 kg Chicken
- 50 gram Garlic
- 50 gram Ginger
- 5 piece Green chilly
- 5 piece Dry red chilly
- 50 gram Papaya
- Water
- 1 spoon Deggi mirch
- 1 spoon Coriander powder
- 1 spoon Cumin powder
- 0.5 spoon Green cardamom powder
- 0.25 spoon Mace powder
- 0.25 spoon Cloves powder
- 0.25 spoon Nutmeg powder
- 2 piece Black cardamom
- 0.25 spoon Black pepper powder
- 300 gram Fried onion
- 50 gram Chopped coriander leaves
- 50 gram Mint leaves
- 200 gram Curd
- 2 spoon Saffron milk
- to taste Salt
- 20 ml Oil
- 20 ml Clarified butter
- 1 spoon Cumin seeds
- 2 piece Star anise
- 2 piece Cinnamon stick
- 5 piece Green cardamom
- 5 piece Cloves
- 500 gram Soaked basmati rice
- 1 piece Lemon juice
- 2 piece Sliced green chilly
- 1 spoon Ginger julians
Equipment
BlenderBowlPanSpatulaTongs
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