Hyderabadi Chicken Dum Biryani
Directions
- 1Slice red onions thinly and fry them in oil until golden brown and crispy.
- 2Slice red onions thinly and fry them in oil until golden brown and crispy.
- 3Slice red onions thinly and fry them in oil until golden brown and crispy.
- 4In a bowl, marinate chicken with salt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, yogurt, cilantro, mint leaves, and fried onions.
- 5In a bowl, marinate chicken with salt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, yogurt, cilantro, mint leaves, and fried onions.
- 6In a bowl, marinate chicken with salt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, yogurt, cilantro, mint leaves, and fried onions.
- 7Mix the chicken until well coated.
- 8Mix the chicken until well coated.
- 9Mix the chicken until well coated.
- 10Bring water to a boil in a large pot, add bay leaves, a cinnamon stick, and cardamom pods.
- 11Bring water to a boil in a large pot, add bay leaves, a cinnamon stick, and cardamom pods.
- 12Bring water to a boil in a large pot, add bay leaves, a cinnamon stick, and cardamom pods.
- 13Add rice to the boiling water and cook until tender but not mushy. Drain the rice.
- 14Add rice to the boiling water and cook until tender but not mushy. Drain the rice.
- 15Add rice to the boiling water and cook until tender but not mushy. Drain the rice.
- 16Add the marinated chicken to the large pot, add some water, and bring to a simmer.
- 17Add the marinated chicken to the large pot, add some water, and bring to a simmer.
- 18Add the marinated chicken to the large pot, add some water, and bring to a simmer.
- 19Add the cooked rice to the chicken mixture, stir gently.
- 20Add the cooked rice to the chicken mixture, stir gently.
- 21Add the cooked rice to the chicken mixture, stir gently.
- 22Sprinkle yellow food coloring, fried onions, ghee, and cilantro on top of the rice.
- 23Sprinkle yellow food coloring, fried onions, ghee, and cilantro on top of the rice.
- 24Sprinkle yellow food coloring, fried onions, ghee, and cilantro on top of the rice.
- 25Cover the pot with aluminum foil and a lid, and cook on low heat until the rice is fully cooked and the flavors have melded.
- 26Cover the pot with aluminum foil and a lid, and cook on low heat until the rice is fully cooked and the flavors have melded.
- 27Cover the pot with aluminum foil and a lid, and cook on low heat until the rice is fully cooked and the flavors have melded.
Ingredients
- 2 red onions
- 2 red onions
- 2 red onions
- 2 tbsp oil
- 2 tbsp oil
- 2 tbsp oil
- 1 kg chicken pieces
- 1 kg chicken pieces
- 1 kg chicken pieces
- 1 tbsp salt
- 1 tbsp salt
- 1 tbsp salt
- 2 tbsp red chili powder
- 2 tbsp red chili powder
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp turmeric powder
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp cumin powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp garam masala
- 1 tbsp garam masala
- 1 cup yogurt
- 1 cup yogurt
- 1 cup yogurt
- 1 handful cilantro
- 1 handful cilantro
- 1 handful cilantro
- 1 handful mint leaves
- 1 handful mint leaves
- 1 handful mint leaves
- 1 cup fried onions
- 1 cup fried onions
- 1 cup fried onions
- 2 tbsp ginger garlic paste
- 2 tbsp ginger garlic paste
- 2 tbsp ginger garlic paste
- 3 cups water
- 3 cups water
- 3 cups water
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 4 cardamom pods
- 4 cardamom pods
- 4 cardamom pods
- 2 cups rice
- 2 cups rice
- 2 cups rice
- 1 tbsp yellow food coloring
- 1 tbsp yellow food coloring
- 1 tbsp yellow food coloring
- 1 tbsp ghee or clarified butter
- 1 tbsp ghee or clarified butter
- 1 tbsp ghee or clarified butter
Equipment
knifewok or panstrainermixing bowllarge pot or pan