Hyderabadi Dum Biryani Recipe | How to make Chicken Hyderabadi Dum Biryani

September 02, 2018



Chicken Hyderabadi Dum Biryaniis an aromatic, authentic dish flavoured with indian spices, mouth watering served with any kind of raita or biryani gravy. Shown here step by step photos for your easy reference.


Dum Biryani is traditionally made with long grained flavourful basmati rice. But as MA does'nt like those kind of grains, I prepare it with jeera samba rice. And that won't stop getting it's name as biryani. Most importantly, for a delicious biryani, the rice should be fluffy and separate with the chicken well cooked and seasoned with golden fried onions.

How to make Chicken hyderabadi dum biryani with step by step photos:

  1. Heat ghee, add bay leaf, followed by the whole garam masala. Fry it. Add rice and stir it for a minute. 


  2. Add water and salt to taste. Cover and cook the rice till 90 % done. 
  3. Heat oil. Add garam masalas ( I slightly crushed it). Fry it. Add the sliced onion and fry till dark brown. Add the ground paste(1) and fry for 2-3 minutes.


     



  4. Add tomatoes and fry till oil seperates. Add chicken and mix well. 
  5. Add coriander and mint leaves. Add salt and cook till done.  
  6. Add the ground paste(2) and cook for 2 minutes.  
  7. Divide the cooked rice into 3 parts and chicken into 2 parts. 
  8. Arrange in layers ie, put rice at the bottom then a layer of chicken and then rice, followed by some nut, coriander and mint leaves and so on.  

  9. Dissolve saffron in 1/4 cup of milk. Pour over arranged biryani. Garnish with more ghee fried nuts and drizzle little ghee over it. Cover it with aluminium foil and cover with lid.


  10. Keep over low flame for 15 - 20 minutes before serving and enjoy the royal taste.


Happy Cooking!

Hyderabadi Dum Biryani Recipe | How to make Chicken Hyderabadi Dum Biryani
 Prep Time15 minutes
 Cook Time40 minutes
 Servings
4  people
INGREDIENTS
For the Chicken:
To be ground to a paste(1):
To be ground to a paste(2)
INSTRUCTIONS
  1. Heat ghee, add bay leaf, followed by the whole garam masala. Fry it. Add rice and stir it for a minute.
  2. Add water and salt to taste. Cover and cook the rice till 90 % done.
  3. Heat oil. Add garam masalas ( I slightly crushed it). Fry it. Add the sliced onion and fry till dark brown. Add the ground paste(1) and fry for 2-3 minutes.
  4. Add tomatoes and fry till oil seperates. Add chicken and mix well.
  5. Add coriander and mint leaves. Add salt and cook till done. 
  6. Add the ground paste(2) and cook for 2 minutes.
  7. Divide the cooked rice into 3 parts and chicken into 2 parts.
  8. Arrange in layers ie, put rice at the bottom then a layer of chicken and then rice, followed by some nut, coriader and mint leaves and so on.
  9. Dissolve saffron in 1/4 cup of milk. Pour over arranged biryani. Garnish with more ghee fried nuts and drizzler little ghee over it. Cover it with aluminium foil and cover with lid.
  10. Keep over low flame for 15 - 20 minutes before serving and enjoy the royal taste.





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