Hyderabadi Chicken Biryani — WhiskAffair Dum Variant

Posted on by David Knight

Hyderabadi dum biryani with long-grain basmati rice, heavily spiced marinated chicken, fried onions, mint, coriander, saffron milk, and ghee, finished slowly under a tight lid.

Hyderabadi Chicken Biryani — WhiskAffair Dum Variant

Hyderabadi dum biryani with long-grain basmati rice, heavily spiced marinated chicken, fried onions, mint, coriander, saffron milk, and ghee, finished slowly under a tight lid.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Status To Try
Servings 8 people

Ingredients
  

Rice

  • 3 cups long-grain basmati rice
  • 1 tsp shahi jeera
  • 2 black cardamom
  • 2-3 green cardamom
  • 2 mace flowers (javitri)
  • 3-4 cloves
  • 1 tsp cumin seeds
  • 5-6 black peppercorns
  • 2 bay leaves
  • 2 inch cinnamon
  • 2 tsp ginger-garlic paste
  • 1 tbsp green chilli paste
  • 4 tsp salt
  • 2-3 drops kewra essence

Chicken

  • 750 g chicken curry cut
  • 1 tsp shahi jeera
  • 2 tsp ghee
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 4 tsp green chilli finely chopped
  • 2 tbsp lemon juice
  • 200 g curd
  • 2 tbsp mint chopped
  • 2 tbsp coriander chopped
  • 1/4 cup golden fried onion

Assembly

  • 1/2 cup milk
  • 10-12 saffron strands soaked in 2 tbsp milk
  • 1/2 cup golden fried onion
  • 3 tbsp ghee

Instructions
 

Rice

  • Wash rice and soak in water for 40-45 minutes.
  • Heat 10-12 cups water in a large pot. Tie the whole spices in a cloth bundle.
  • Add the spice bundle, ginger-garlic paste, green chilli paste, kewra essence, and salt; bring to a boil.
  • Drain soaked rice and add to the boiling water. Cook until about 80% done.

Chicken

  • Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala, coriander powder, cumin powder, red chilli powder, turmeric, salt, vegetable oil, green chilli, and lemon juice. Marinate 10-12 hours.
  • Mix curd, mint, coriander, and fried onion into the marinated chicken.

Assembly

  • Transfer chicken and marinade to a heavy-bottomed pan.
  • Spread the 80%-cooked rice evenly over the chicken.
  • Sprinkle milk, saffron milk, fried onion, and ghee over the rice.
  • Cover tightly and cook over very low heat for 35-40 minutes.
  • Remove lid, mix gently, and serve hot.

Notes

Use aged long-grain basmati if available. A heavy-bottomed pan and tight-fitting lid are important for the dum cooking method.
Keyword basmati rice, chicken and rice, main-dishes-poultry
Tried this recipe?Let us know how it was!

Source: WhiskAffair — Neha Mathur

Category: Uncategorized