#hyderabadichickenbiryani #chickenbiryani
Hyderabadi Biryani recipe - Hyderabadi Biryani is also known as "Pakke Murgh ki biryani". Chicken is cooked and layered with rice and then cooked together on dum in a sealed pot.
Learn how to make Hyderabadi biryani in this recipe video. Among all the biryani, Hyderabadi biryani is the most popular biryani. No doubt this biryani has the most amazing flavors and the aroma coming from Hyderabadi biryani is heavenly.
The secret to making good Hyderabadi biryani lies in the selection of spices. There is a good balance of flavors and it involves the popular cooking technique called "dum pukht". It means slow cooking of rice and chicken in a sealed pot. This increases the flavor and aroma of biryani.
Ingredients to make Hyderabadi chicken dum biryani:
500 gm Chicken, cut into cubes
1.5 cup Basmati rice
To make fried onions:
3 medium-size onions, sliced
To marinate the chicken:
1 tbsp ginger garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
1.5 tsp biryani masala powder
1-inch cinnamon sticks, 1 tsp caraway seeds, 6-7 cloves, 5 green cardamom
2 tsp lemon juice
1/4 cup coriander leaves, chopped
2 tbsp Mint leaves, chopped
4 green chilies, slit
1 Cup Curd/Yogurt
1/4 cup oil (same oil that we used to fry onions)
3/4 cup fried onions
To make potli masala:
1-inch cinnamon sticks,
1 black cardamom,
10 peppercorns,
1 petal javitri (mace),
2 green cardamom
Whole spices to be used for cooking the chicken:
1 bay leaf,
1 petal javitri,
1-star anise,
1 black cardamom.
To layer the biryani:
Fried onions
1/2 cup Coriander leaves
1/4 cup Mint leaves
Saffron milk - Soak 1/2 tsp saffron in 1/4 cup hot milk
Kewra essence - 3-4 drops mixed in water.
3 tsp Ghee/clarified butter
Orange food color (optional)
2-3 tsp Biryani masala powder
How to make Hyderabadi chicken dum biryani recipe:
1. Wash & soak 1.5 cup basmati rice in water for 30 minutes.
2. Making fried onions - Heat oil and fry sliced onions.
Once the onions are light golden take it out. Spread it on a plate.
3. Marinate the Chicken - In a mixing bowl take the chicken and all the ingredients mentioned under to marinate the chicken. Mix it well. Cover & keep it aside. Marinate for 30 minutes to an hour.
4. Making potli masala for Hyderabadi biryani:
Take 1-inch cinnamon sticks, 1 black cardamom, 10 peppercorns, 1 petal javitri & 2 green cardamoms. Tie this on a muslin cloth.
Potli masala is ready.
5. Heat 1 tbsp ghee/clarified butter. Add whole spices: 1 bay leaf, 1 petal javitri, 1-star anise, and 1 black cardamom. Saute for a minute.
6. Add marinated chicken. Cook, it uncovered for 4-5 minutes. Cover & cook till chicken is completely cooked.
7. On another burner keep a vessel filled with 6 cups of water. When water boils add potli masala and salt. Add rice to the boiling water.
8. After 5 minutes press the rice grain. It should split and not be mushy.
9. Discard the potli masala and drain off the excess water from the rice. Rice to make Hyderabadi chicken biryani is ready.
10. Check the chicken and if the chicken is cooked. Switch off the flame.
11. Start layering the Biryani- Remove half of the chicken from the gravy.
12. Layer over it - Fried onions, Coriander leaves & Mint leaves.
13. Layer half of the biryani rice. Spread Fried onions, Mint leaves, Coriander leaves, Biryani Masala powder, Saffron milk.
14. Layer rest of the chicken with the gravy on it. Spread again Fried onions, Coriander leaves.
15. Layer the remaining rice & spread it evenly. Over it put Saffron milk, Kewra water, Orange food color, Biryani masala powder, Fried onions, Coriander leaves, Mint leaves & Ghee/clarified butter.
16. Seal it with wheat flour dough. Cover with the lid.
17. Place iron Tawa. Keep the biryani pot over it. Switch on the flame.
18. Keep the flame on medium for 5 minutes. Lower the flame and cook it for 20 minutes. Biryani is ready. Switch off the flame.
19. Open the seal when you are ready to serve the biryani.
The heavenly aroma of biryani is just amazing.
Rice is cooked well & all the colors of biryani are visible.
20. Serve Hyderabadi biryani hot with raita, onion slices, and a lemon wedge.
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