Hyderabad dum biryani is a traditional dish of the Mughal Nizami extravaganza. Hyderabadi dum biryanies having Mughali influence and it is a mixture of Hyderabadi cuisine and Andhra cuisine. There are mainly two kinds of Hyderabadi biryani: Pakki biryani and Kachchi biryani.
We all are very fond of biryani but the dreary process of making biryani keep us away from it. In the Pakki style biryani, rice and chicken are separately cooked and then layered rice, saffron etc. Then sealed the mouth of the utensil and cooked it on a dum method for a shorter span of time. Kachchi is the other method in which marinated the raw ingredients and placed at the base of the utensil and layered with half cooked rice, saffron etc. Then sealed and cooked on a dum method trapping the aroma and steam inside the utensil. The authentic method of cooking dum biryani is by closing the mouth of utensil to entrap the steam and aroma.
Hyderabadi Chicken Pakki Dum Biryani Recipe
1 kg chicken; 2 large onions, finely sliced; 1 tsp saffron; 1/2 cup warm milk; 5 tbsps oil; 3/4 cup thick curd/yogurt; 8-10 red chillis, make a small slit in them; 1 1/2 tbsps ginger garlic paste; 1 tbsp red chilli pwd (adjust); 1/4 tsp turmeric pwd; 3/4 tbsp coriander pwd; 1/2 cup chopped coriander leaves; juice of 1 lemon; 1 3/4 tsps salt
8 cloves; 1 cinnamon stick; 4 cardamom; 12 pepper corns
Marinate washed chicken with yogurt, turmeric, lemon juice and salt. Mixing the marinade on the chicken for 5 minutes and keep this aside. Then wash basmathi rice and cook the rice till 75% cooked and drain off the cooked rice in colander. In the next step, add oil to the biryani pot and heat the oil. Add spices and saute them till they sizzle. Then add onions and fry till they become brown or golden. Add ginger garlic paste and sauté till the raw smell disappears. Now it is the time to add chicken and fry for 5 minutes. Add yogurt, red chili powder, Biryani masala, mint, coriander leaves, turmeric and salt with chicken and adjust flame until the chicken turns tender cooked. Now you will get thick gravy, and then layer the rice, mint, coriander, rose water, fried onions and saffron milk with the prepared chicken. Close the utensil with a tight lid and dum cook it for 10 minutes and let it for rest in the pot for about 15 minutes. You can serve this authentic dish with onion raita.
Hyderabadi Chicken Kachchi Dum Biryani Recipe
1 kg Chicken; 100 gm thick curd/yogurt; 3-4 chopped green chilies; 1/2 tbsp ginger garlic paste; 1 tbsp red chilli powder ; 1/4 tsp turmeric powder; 1/2 tbsp coriander powder; 1/2 tbsp cumin powder; 1 tsp garam masala; fried onion of 2 medium onions; 1/2 cup chopped coriander leaves; 3/4 cup pudina leaves; juice of 1 lemon; 1 tsps salt Raw papaya juice; 2-3 tbsp or meat tenderizer; 2 tbsp Ghee/ clarified butter.
8 cloves; 2 cinnamon stick; 4 cardamom; 10 pepper corns
Marinate the chicken with yoghurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, saffron, lemon, fried Onions, green Chillies, coriander (finely Chopped), mint ( finely chopped), salt to taste, oil or ghee. Then keep it in refrigerator for 2 hours. Cook the rice with biryani masala until half cooked and drain out the water. Then put half of the chicken on the bottom of a pan and add some water. Layer half of the rice, fried onion, saffron milk, and ghee on the top of chicken. Then layer the rest of chicken and rice, after layering it close the utensil with a tight lid and cook for 15 minutes on medium flame. You can serve this traditional dish with vegetable raita.
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