Hyderabadi chicken dum biryani recipe
Ingredients : -
1. Chicken : - 1/2 kg
2. Basmati rice : - 1 1/2 cup
3. Biryani masala : - 1/2 tsp
4. Onions - 1
5. Coriander leaves : - 4 tbsp
6. Mint leaves : - 4 tbsp
7. Oil or ghee - 4 tbsp
8. Ghee or butter - 2 tbsp
Ingredients for marination of chicken : -
1. Ginger garlic paste - 1 1/4 tbsp
2. Turmeric powder - 1/4 tsp
3. Green chillis - 1 or 2
4. Curd - 2/3 cup
5. Lemon juice - 2 tbsp
6. Biryani masala - 1 1/2 tsp
7. Red chilli powder - 1 1/2 tsp
8. Elachi powder - 1/2 tsp
9. Salt - as per taste
Dry spices for rice : -
1. Water - 7 cups
2. Salt - 1 1/4 tso
3. Oil - 1 TSP
4. Dalchina chekka - 3 inch
5. Lavanga - 6
6. Elachi - 4
7. Bay leaf - 1
8. Biryani flower - 1
9. Javitri - 2
10. Shahi jeera - 1/2 tsp
Procedure : -
1. Oka bowl tesukoni andulo curd, salt, red chilli powder, ginger garlic paste, elachi powder, biryani masala, turmeric and green chillis vesi mix chesukovali paste la avtundi. Okasari Taste check chesukoni avasaram anukunte salt koncham add chesukovali. If needed add some lemon juice also.
2. Next chicken pieces ni paste ki add cheyali. Aa paste motham chicken pieces ki patetatuga kalupukovali.
3. Marinated chicken ni 2 hours fridge lo petali.
4. Next basmati rice ni atleast three times wash chesukovali.
5. Basmati rice lo Water posi 30-40 min naanapetali.
6. After 30-40 min water ni separate chesi pakana petukovali.
7. Next oka big bowl tesukoni water posi one tbsp of oil kuda veyali. Andulo dry spices vesi sim lo 5 min boil cheyali. Next high lo petti imkonchem sepu boil cheyali.
8. Water lo bubbles vachina tarwatha naanapetina rice ni add cheyali.
9. Stove medium lo petti rice cook chesukovali. Rice 3/4th cook ayina tarwatha stove off chesukovali. Drain the rice to a colander.
10. Onions fry chesi pakana petukovali.
11. Next heavy bottom pot tesukovli. Andulo marinated chicken veyali. Andulo fried onions, coriander leaves, mint leaves and oil vesi mix chesukovali.
12. Chicken antha uniform ga undetatalu spread chesukovali.
13. Uniform ga spread chesina chicken pina rice ni kuda uniform ga veyali vatipina fried onions, mint and coriander leaves veyali. Sprinkle biryani masala also.
14. Layer the rice again sprinkle fried onions, mint and coriander leaves, biryani masala over it.
15. Next ghee ni add cheyali.
16. Next pot ni plate tho close chesi, plate and pot chutu mida pindi tho close cheyali.
17. Stove ni medium flame lo petti biryani ni cook chesukovali.
18. Next low flame lo petti again 15 min cook chesukovali. Next stove off chesukovali.
Anthe hyderabadi chicken dum biryani ready.
Ingredients : -
1. Chicken : - 1/2 kg
2. Basmati rice : - 1 1/2 cup
3. Biryani masala : - 1/2 tsp
4. Onions - 1
5. Coriander leaves : - 4 tbsp
6. Mint leaves : - 4 tbsp
7. Oil or ghee - 4 tbsp
8. Ghee or butter - 2 tbsp
Ingredients for marination of chicken : -
1. Ginger garlic paste - 1 1/4 tbsp
2. Turmeric powder - 1/4 tsp
3. Green chillis - 1 or 2
4. Curd - 2/3 cup
5. Lemon juice - 2 tbsp
6. Biryani masala - 1 1/2 tsp
7. Red chilli powder - 1 1/2 tsp
8. Elachi powder - 1/2 tsp
9. Salt - as per taste
Dry spices for rice : -
1. Water - 7 cups
2. Salt - 1 1/4 tso
3. Oil - 1 TSP
4. Dalchina chekka - 3 inch
5. Lavanga - 6
6. Elachi - 4
7. Bay leaf - 1
8. Biryani flower - 1
9. Javitri - 2
10. Shahi jeera - 1/2 tsp
Procedure : -
1. Oka bowl tesukoni andulo curd, salt, red chilli powder, ginger garlic paste, elachi powder, biryani masala, turmeric and green chillis vesi mix chesukovali paste la avtundi. Okasari Taste check chesukoni avasaram anukunte salt koncham add chesukovali. If needed add some lemon juice also.
2. Next chicken pieces ni paste ki add cheyali. Aa paste motham chicken pieces ki patetatuga kalupukovali.
3. Marinated chicken ni 2 hours fridge lo petali.
4. Next basmati rice ni atleast three times wash chesukovali.
5. Basmati rice lo Water posi 30-40 min naanapetali.
6. After 30-40 min water ni separate chesi pakana petukovali.
7. Next oka big bowl tesukoni water posi one tbsp of oil kuda veyali. Andulo dry spices vesi sim lo 5 min boil cheyali. Next high lo petti imkonchem sepu boil cheyali.
8. Water lo bubbles vachina tarwatha naanapetina rice ni add cheyali.
9. Stove medium lo petti rice cook chesukovali. Rice 3/4th cook ayina tarwatha stove off chesukovali. Drain the rice to a colander.
10. Onions fry chesi pakana petukovali.
11. Next heavy bottom pot tesukovli. Andulo marinated chicken veyali. Andulo fried onions, coriander leaves, mint leaves and oil vesi mix chesukovali.
12. Chicken antha uniform ga undetatalu spread chesukovali.
13. Uniform ga spread chesina chicken pina rice ni kuda uniform ga veyali vatipina fried onions, mint and coriander leaves veyali. Sprinkle biryani masala also.
14. Layer the rice again sprinkle fried onions, mint and coriander leaves, biryani masala over it.
15. Next ghee ni add cheyali.
16. Next pot ni plate tho close chesi, plate and pot chutu mida pindi tho close cheyali.
17. Stove ni medium flame lo petti biryani ni cook chesukovali.
18. Next low flame lo petti again 15 min cook chesukovali. Next stove off chesukovali.
Anthe hyderabadi chicken dum biryani ready.
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