Ingredients for Hyderabadi Chicken Dum Biryani Recipe
- Basmati Rice - 1 KG
- Chicken - 1 KG
- Bay leaves - 4 to 5
- Big Onions - 5 to 7
- Tomatoes - 2
- Yogurt - 1 Cup
- Ginger Garlic paste - 4 tsp
- Red Chili Powder - 1 tsp
- Green Chilies - 3
- Turmeric - 1tsp
- Coriander Seeds powder - 1 tsp
- Cinnamon Stick - 2
- Cloves - 20
- Cardamom - 4 to 5
- Jeera - 1/2 tsp
- Mint Leaves - 1 Cup
- Coriander Leaves - 1/2 Cup
- Pepper Corns - 10
- Ghee Or Oil
- Saffron - A Pinch
Preparation of Hyderabadi Chicken Biryani Recipe
Wash the chopped chicken pieces and marinate them with salt, yogurt, 2 tso of ginger-garlic paste.
Allow the marination for 1 hour.
Now, take a big vessel, heat the water and add 1 bayleaf, 1 cinnamon stick, 3 Cardamom, 4 Cloves, 4 to 5 Pepper corn.
Boil the water with the spices.
Now take water as requiered to cook basmathi rice.
Half cook the basmathi rice and strain the extra water and keep aside.
Grind the mint leaves, coriander leaves and green chilles and keep aside.
Take another pan and 2 tsp of oil or ghee.
Add a bay leaf, 1 cinnamon stick, 8 to 9 cloves, 1/2 tsp of jeera and peeper corns.
Saute them for 1 to 2 minutes.
Add chopped onions and fry them till it turn golden brown.
Then add chopped tomatoes and saute them.
Add 2 tsp of ginger-garlic paste and sautes them well till the raw smell goes off.
Now, add the powders one by one (1 tsp of red chili powder, 1 tso of coriander seeds powder.)
Add the ground mint mixture and salt as needed and mix them well.
Then add 1/2 cup of curd and mix them.
Add the marinated chicken to them and cook them.
Don't over cook the chicken.
Turn off the flame once the chicken cooks 3/4.
Mix a pinch of saffron with milk and keep aside.
Now, its time to arrange the biryani.
Take a big heavy bottomed vessel.
Add 2 tsp of ghee and spread it in the vessel evenly.
Now as a first layer add the chicken masala.
Second layer add the half cooked basmathi rice.
Again add a layer of chicken masala followed by rice.
Finally add the saffron and a tap of ghee.
Place a larger heavy bottomed thava in low flame and place the layers of biryani vessel.
Cover the layers of biryani vessel tightly.
Cook the layers of biryani for about 20 to 30 minutes in low flame.
Garnish with coriander leaves and mix them on serving.
Finally our spicy "Hyderabad Chicken Biryani" is ready to be served hot.
Tips - Hyderabad Chicken Dum Biryani Recipe
We can a fried cashews for garnishing to make the biryani more special.
Serve the spicy Hyderabadi Chicken Biryani with raita.