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Name: Hyderabadi Chicken Dum Biryani Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: not set
Ingredients: 11/2 kg chicken cut into large pieces; 2 tbsp ginger garlic paste; 2 tbsp red chilli powder; 1 tsp turmeric powder; salt as per taste; 1 bunch coriander leaves; 1 bunch mint leaves; 7 - 8 green chillies; 1 tsp caraway seeds(shahi zeera); 3 - 4 cloves(loung); 2 cinnamon sticks(dalchini); 3 - 4 cardamoms(elaichi); 3 - 4 black pepper corns(kali mirch); 2 cups fried golden brown onions; 2 cups yogurt; 1 tbsp oil; 1 tbsp lemon juice; tsp garam masala powder; Water for boiling; 1 kg basmati rice; 2-3 cloves(loung); 1 cinnamon stick(dalchini); 2-3 cardamoms(elaichi); 1 tsp caraway seeds(shahi zeera); 2 - 3 black pepper corns(kali mirch); 1 tbsp lemon juice; salt - to taste; 2 tbsp oil; 2 tbsp coriander leaves; 2 tbsp mint leaves

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INGREDIENTS

11/2 kg chicken cut into large pieces
2 tbsp ginger garlic paste
2 tbsp red chilli powder
1 tsp turmeric powder
salt as per taste
1 bunch coriander leaves
1 bunch mint leaves
7 - 8 green chillies
1 tsp caraway seeds(shahi zeera)
3 - 4 cloves(loung)
2 cinnamon sticks(dalchini)
3 - 4 cardamoms(elaichi)
3 - 4 black pepper corns(kali mirch)
2 cups fried golden brown onions
2 cups yogurt
1 tbsp oil
1 tbsp lemon juice
tsp garam masala powder
Water for boiling
1 kg basmati rice
2-3 cloves(loung)
1 cinnamon stick(dalchini)
2-3 cardamoms(elaichi)
1 tsp caraway seeds(shahi zeera)
2 - 3 black pepper corns(kali mirch)
1 tbsp lemon juice
salt - ; to taste
2 tbsp oil
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp fried onions
1 tbsp lemon juice
1 cup saffron flavored milk
1 tbsp ghee
1 cup water
Fried onions

Servings

INSTRUCTIONS

See original recipe: http://yummyindiankitchen.com...

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NOTES

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Hyderabadi Chicken Dum Biryani Recipe

11/2 kg chicken cut into large pieces
2 tbsp ginger garlic paste
2 tbsp red chilli powder
1 tsp turmeric powder
 salt as per taste
1 bunch coriander leaves
1 bunch mint leaves
7 - 8 green chillies
1 tsp caraway seeds(shahi zeera)
3 - 4 cloves(loung)
2 cinnamon sticks(dalchini)
3 - 4 cardamoms(elaichi)
3 - 4 black pepper corns(kali mirch)
2 cups fried golden brown onions
2 cups yogurt
1 tbsp oil
1 tbsp lemon juice
 tsp garam masala powder
 Water for boiling
1 kg basmati rice
2-3 cloves(loung)
1 cinnamon stick(dalchini)
2-3 cardamoms(elaichi)
1 tsp caraway seeds(shahi zeera)
2 - 3 black pepper corns(kali mirch)
1 tbsp lemon juice
 salt - to taste
2 tbsp oil
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp fried onions
1 tbsp lemon juice
1 cup saffron flavored milk
1 tbsp ghee
1 cup water
 Fried onions

Wash the chicken pieces well with lemon juice and water and strain the chicken completely.Add ginger garlic paste into it.Add red chilli powder, turmeric powder, salt and mix well.In a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.Add the green paste to the chicken marinade.Add whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.Mix the whole mixture well.Crush the onions and add into the marinade.Add beaten yogurt and mix well.Add oil over the marinade and mix well.Add garam masala powder and lemon juice and mix well.Check the taste of salt and add if required.Rest this marinade inside the refrigerator for about 45 minutes to 1 hour.Firstly, wash the basmati rice and soak it for about 35 minutes.Take a cooking pot, add water generously into it.Into the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.Bring the water to a boil.When the water starts boiling, add the soaked rice into it.Cook the rice for about 6 - 7 minutes until it is three fourth done.Strain the rice completely and rest the strained rice aside.In a cooking pot, to the base add oil and spill it all over the base.Add the chicken marinade into it and spread it evenly.Add the rice which has been cooked into it.Spread the rice evenly all over the marinade.Season the rice with coriander leaves, mint leaves, fried onions.Add lemon juice all over the rice.Add saffron flavored milk(2 saffron strands added into the ¼th cup of milk to get orange red color).Add ghee into it.Add little water all over the rice(optional).Make a chapathi dough and seal the lid and the cooking pot tightly with the dough.Switch on the flame, put the cooking pot onto the flame.Dum the biryani on sim flame for about 45 minutes.Take the biryani out with a spatula from one corner side and when taken out, the spoon has to go deep down and should come out with the rice and chicken.Serve the lip smacking biryani on a serving plate.Garnish the hyderabadi chicken dum biryani with fried onions.Also it can be garnished with coriander and mint leaves.And also serve it with lemon slices and raw onion rings.

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Nutrition

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Serving Size: 1 Serving (1261g)
Recipe Makes: 6

Calories: 952
Calories from Fat: 333 (35%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 16.7g
Cholesterol 10.5mg		3 %
Sodium 128.5mg		4 %
Potassium 658mg		17 %
Total Carbohydrate 137.3g		40 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 130.4g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 952

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