Authentic Hyderabad Nawabi Styile Chicken Dum Biryani

Authentic Hyderabad Nawabi Styile Chicken Dum Biryani

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 4

  • 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

Directions

  • 01

    Add the saffron to the luke warm milk and combine well. Keep aside.

  • 02

    Marinate chicken with the ingredients called for ?marination? . Keep aside for a min of 1 1/2 hrs.

  • 03

    Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil, salt till its half cooked.

  • 04

    Take a wide deep vessel with thick bottom to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and

  • 05

    spread out over the vessel. .

  • 06

    Strain the rice and spread the rice over the chicken layer, pour half a 3tbsp of ghee mixed in half cup water

  • 07

    all over the rice(Optional)

  • 08

    Pour saffron milk over the rice

  • 09

    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

  • 10

    and seal the edges tightly/or use a tight lid to seal the biryani.

  • 11

    Cook in medium heat on direct flame for 15 mts.

  • 12

    (If you have a non stick thick bottom vessel, then directly place the vessel on the stove on low flame

  • 13

    and cook for 30min utill the rice is completely done )

  • 14

    Remove the vessel from the stove and place a iron tawa. Allow to heat and place back the biryani vessel

  • 15

    on the iron tawa and cook biryani for another 20 min on medium heat and finally on law flame for aanother 10 min.

  • 16

    After 10 mts, remove lid, combine gently (Dont mix using the spoon just mix by shaking your vessel up and down without

  • 17

    messing the rice) and serve hot with raita and curry of your choice.

  • 18

    Note : Authentic Hyderabadi Biryani has to be cooked with

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