Hyderabadi Chicken Dum Biriyani Restaurant Style- Chicken Biryani Recipe, is a tasty, easy and quick to make at home any time. This is one of the easiest Hyderabadi chicken dum biryani recipe, with this you can surprise your loved ones. The detailed recipe with step by step cooking pictures follows.
Hyderabadi Biryani is a form of biryani, from Hyderabad, India. It is prepared using basmati rice, chicken or goat, yogurt, spices, lemon juice, saffron, coriander leaves, mint leaves and fried onions. The preferred meat is goat, but chicken or other meats are used in some variations. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the Kitchens of the Nizam, rulers of the historic Hyderabad State.
Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State. Hyderabadi Biryani is Hyderabad’s most famous meat and rice dish, the Nizams served some 26 varieties of biryani’s for their guests. Saffron is soaked and mixed with rice at the time it is put in the dum. The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat and rice. ‘ Mirchi ka Salan’ and dahi chutney / raita is used as the side dishes.
Lets see the easy recipe with step wise cooking details.
How to Make Hyderabadi Chicken Dum Biriyani Restaurant Style- Chicken Biryani Recipe
After washing the chicken pieces, drain out and keep it aside.
Wash the rice, soak it for 1 hour and drain it out. Keep it aside.
Marinate chicken for at least 5-6 hours and in hurry case 2 hours will do, I prefer marinating it overnight in the refrigerator. It gives best result as the meat absorba all the spices well and yogurt helps to turn chicken juicy and tender. For marination add yogurt, green chillies, pepper powder, ginger paste, garlic paste,mint leaves, coriander leaves, kashmiri chilly powder, turmeric powder, garam masala powder, cardamom, cloves, mace, cinnamon, cumin seeds, fennel seeds, lemon juice, star anise, salt and 1 tbsp ghee. Mix this thoroughly and keep it rest in refrigerator for over night.
Chop onions to thin slices and deep fry them until brown and crispy. Keep it aside.
Heat a deep bottom sauce pan or pot with water ( around 8- 9 cups) add a pinch of cumin seeds, a pinch fennel seeds, 3 cloves, cardamom, 1 tbsp ghee and salt. Bring it to boil. Add in the cleaned and drained rice.
Allow the rice to cook, when it is 50 percentage cooked. Off the stove and drain out to a strainer, keep it aside.( when it is resting,it cook 20 percentage more)
Remove the marinated chicken from the refrigerator 45 mins before cooking, so that it comes to room temperature. Heat a deep bottom sauce pan, when it is hot add the marinated chicken and half of the fried onions, close the pan with lid and cook for 10 minutes in medium flame.
Now layer half of the cooked rice and sprinkle fried onions on top.
Layer the remaining rice and add fried onions, mint leaves and coriander leaves. Now pour the saffron milk mixture on top of the rice.
Cover the sauce pan with a tight lid, that the pressure does not escape.
Place a dosa tawa ( not using one) on the stove top and place the biryani vessel on top of it and keep the flame to very low and cook for 20 - 25 minutes without distrubing.
After 25 minutes, switch off the flame and let it rest for another 10 minutes. Meanwhile do not open the lid. Serve it along with raita or mirchi ka salan.
Enjoy!! Happy Cooking.