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Authentic Hyderabad Nawabi Styile Chicken Dum Biryani
Preparation Time : 20
Cook Time : 10
Total Time : 30
chicken, washed and drained completely(Cut into medium sized pieces) 1 1/2 kgs
Large Onions(finely sliced and deep fried in oil until light golden and crisp) 8 nos
Chopped Coriander Leaves 8 tbsp
Chopped Mint Leaves 4 tbsp
Saffron 1 tsp
Luke Warm Milk 1/2 cups
Salt some to taste 1 tsp
Ghee 3 tbsp
Oil 200 ml
Papaya Paste(tenderising agent-must for Mutton) 1 tbsp
Ginger / Garlic / green chilli paste 3 tbsp
Turmerc 2 tsp
Red Chili Powder 2 tbsp
Cinnamon Sticks 2 nos
Cloves 8 nos
Cardamom Pods with shell 4-5 nos
Thick Curd/Yogurt 3 tbsp
Chopped Pudina Leaves 4 tbsp
Lemon Juice 2 tsp
Basmati Rice 1 kgs
Cardamoms 3 nos
Bay Leaves 2 nos
Water 1-2 cups
Add the saffron to the luke warm milk and combine well. Keep aside.
Marinate chicken with the ingredients called for ?marination? . Keep aside for a min of 1 1/2 hrs.
Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil, salt till its half cooked.
Take a wide deep vessel with thick bottom to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and
spread out over the vessel. .
Strain the rice and spread the rice over the chicken layer, pour half a 3tbsp of ghee mixed in half cup water
all over the rice(Optional)
Pour saffron milk over the rice
Put the dough on the sides of the vessel and place the lid on to of it and over the lid place a heavy weight
and seal the edges tightly/or use a tight lid to seal the biryani.
Cook in medium heat on direct flame for 15 mts.
(If you have a non stick thick bottom vessel, then directly place the vessel on the stove on low flame
and cook for 30min utill the rice is completely done )
Remove the vessel from the stove and place a iron tawa. Allow to heat and place back the biryani vessel
on the iron tawa and cook biryani for another 20 min on medium heat and finally on law flame for aanother 10 min.
After 10 mts, remove lid, combine gently (Dont mix using the spoon just mix by shaking your vessel up and down without
messing the rice) and serve hot with raita and curry of your choice.
Note : Authentic Hyderabadi Biryani has to be cooked with
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