Hyderabadi Chicken Biryani हैदराबादी चिकन दम बिरयानी Chicken Dum Biryani

Lucknowi vs Hyderabadi Biryani ka debate to chalta rahega.. meanwhile, here's my recipe for the much, much requested Hyderabadi style, spicy Chicken Biryani.

35-40 minutes
2-4
Hyderabadi
Hyderabadi Chicken Biryani हैदराबादी चिकन दम बिरयानी Chicken Dum Biryani Recipe - Ranveer Brar

Ingredients

For Barista

3 medium Onion, sliced, प्याज

Oil for frying, तेल तलने के लिए

 

For Chicken Marination

⅓ cup Fried onions, तला हुआ प्याज

1 cup Curd, beaten, दही

½ tbsp Tender Coriander stem, finely chopped, धनिया के डंठल

few Mint leaves, roughly torn, पुदीना  पत्ता

2 Green chillies (less spicy & broken into half) हरी मिर्च

1 ½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

2-3 tbsp Fried Onion Oil, तले हुए प्याज का तेल

Salt to taste, नमक स्वादअनुसार

1 tsp Coriander powder, धनिया पाउडर

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

¼ tsp Turmeric powder, हल्दी पाउडर

700 gms Chicken (thigh, drumstick)  चिकन

1 tbsp Fried Onion Oil, तले हुए प्याज का तेल

 

For Cooking Rice

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

1 tsp Ghee, घी

½ inch Cinnamon stick, दालचीनी

1 Bay leaf, तेजपत्ता

3 cups Sella basmati rice (soaked for 20 minutes) सेला बासमती चावल

 

For Jhol

⅓ cup Milk, दूध

1 ½ tsp Saffron water, केसर का पानी

¼ tsp Green cardamom & mace powder, हरी इलायची और जावित्री का पाउडर

A pinch of shahi jeera, शाही जीरा (optional)

1 Green chilli (less spicy & slit) हरी मिर्च

few Mint leaves, roughly torn, पुदीना पत्ता

2 tbsp Coriander leaves, roughly torn, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

 

For Layering

Marinated Chicken, मैरिनेटेड चिकन

1st batch of Cooked Rice, पके हुए चावल

Prepared Jhol, तयार किया हुआ झोल

Saffron water, केसर का पानी

Fried Onions, तला हुआ प्याज

2nd batch of Cooked rice, पके हुए चावल

Prepared Jhol, तयार किया हुआ झोल

Saffron water, केसर का पानी

1 tsp Ghee, घी

Fried Onions, तला हुआ प्याज

 

For Garnish

Coriander sprig, धनिया पत्ता

Mint sprig, पुदीना  पत्ता

Process

For Fried Onion

  • In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
  • Transfer it into a bowl and keep it aside for further use.

 

For Marination

  • In the same fried onion bowl, add curd, tender coriander stems, mint leaves, green chili, ginger garlic paste, fried onion oil and mix it well.
  • Add salt to taste, coriander powder, degi red chili powder, turmeric powder and mix everything well.
  • Pour the prepared mixture into chicken and coat it well, add fried onion oil and mix.

 

For Cooking Rice

  • In a handi or sauce pot, add water once it’s roaring boiled, add salt to taste, bay leaf, cinnamon stick, ghee and soaked sella basmati rice.
  • Cover it with the lid and allow to cook for at least 4-5 minutes on high flame.
  • Strain the 60% cooked rice and transfer it into a tray for resting.
  • Strain the remaining rice and transfer it into another tray and allow it to rest.
  • Keep it aside for further use.

For Layering

  • In a handi or sauce pot, add marinated chicken, add 1st batch of cooked rice and layer it.
  • Add prepared jhol, saffron water and fried onion.
  • Add the 2nd batch of cooked rice and layer it nicely.
  • Add prepared jhol, saffron water, ghee and fried onion.
  • Heat the tawa and place the handi on the tawa. Cover it with the lid and allow to cook for 2-3 minutes on high flame.
  • Reduce the flame and cook it for 15-20 minutes.
  • Once chicken and rice gets cooked well, turn off the flame and keep it aside for resting for 10-12 minutes.
  • Serve it on a serving plate and garnish it with coriander sprig.
  • Serve hot.

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