Hyderabadi Dum Biryani
Hyderabadi Dum Biryani/Kachay Gosht ki Biryani
This is a very unique style of cooking Biryani primarily on Dum. It is a techinical dish to prepare and timing is the key factor. The Biryani is extremely flavourful and aromatic and is definitely on of a kind.
Ingredients
Ingredients for Biryani Curry/Quorma
- 2 kgs Chicken Each Chicken cut into 10 pcs
- 2.5 cups Yogurt Beaten Yogurt
- 1 cup Cooking Oil
- 3 Onions Slice the Onions finely (Use large onions)
- 1 handful Corriander Finely Chopped
- 1 handful Mint Leaves Finely Chopped
- 3 tbsp Red Chilli Powder Can increase/lessen according to Taste
- 1 tbsp Kashmiri Red Chilli Powder
- 2 tbsp Garam Masala Powder
- Salt According to taste
- 2 tbsp Ginger & Garlic paste
- 2 tbsp Chopped Green Chillis Finely chopped
- 1.5 tbsp Cumin
- 1 tsp Black Pepper Corns
- 1/2 tsp Cloves
- 3 Cinammon sticks
- 3 Cardamom
- 1 tsp Green Cardamom
- 3 tbsp Lemon Juice
Ingredients for Rice
- 2 kgs Long Grain Basmati Rice Wash and soak in water for atleast an hour
- 1 tsp Green Cardamom
- 2 Cardamom
- 4 Bay Leaves
- Salt According to taste
Ingredients for garnishing or layering
- 1 cup Fried Onions
- 1 handful Mint Leaves Finely Chopped
- 1/4 cup Milk
- 1 pinch Saffron
- 1/4 cup Kewra Water
- 1/2 tsp Saffron food color
Instructions
Chicken marination
- Fry the sliced onions until golden brown and keep it aside
- Marinate the Chicken with ginger and garlic paste, crushed green chilies, chopped coriander and mint leaves, yogurt, salt, powdered spices and whole spices. Also add the fried onions in the marinade without the oil.
- The Chicken should be marinated and kept in the fridge overnight. If you are time poor then you may marinate for 3-4 hours.
Rice preparation
- Wash and soak the rice for at least an hour for best results
- Boil water in a large dish and add salt and the other whole spices
- Once water starts to boil add in the soaked rice
- Rice needs to boil for 3 minutes only
- After the rice is boiled drain it immediately
Biryani Layering (This step needs to be done immediately after the rice is drained)
- Use the same oil used to fry the onions initially, you may add a bit more oil if required. Remember not to switch on the stove yet.
- Pour the Chicken marinade over the oil and spread it evenly.
- Pour the lemon juice over the Chicken
- Now put half of the rice on top of the Chicken marinade
- Mix saffron strands in milk and the food color in the kewra water.
- Pour half of the saffron and milk mixture on one side of the rice and pour the food color and kewra water on the other side of the rice.
- Now put the remaining half of the rice and repeat the same procedure with the milk mixture and kewra mixture
- Finally garnish with the fried onions and mint leaves
- Now its time to seal you dish, you can seal your dish with foil, dough mixture or cover it with a air tight lid.
- After sealing your dish, place the dish on a iron plate e.g. tawa. Don’t put it directly on the stove as it may burn your gravy.
- Now the stove must be on high flame for 5 minutes so as to heat the iron plate completely
- Now turn the stove to low flame and let the biryani cook for 30 – 35 minutes. Don’t open the lid at all during this time.
- After 30-35 minutes open the lid and you will see the steam coming out, please be careful at this point and stay away from the steam.
- Your delicious Biryani is now ready to be served!
Video
Notes
Tip:
When you open the lid once the Biryani is cooked and if you find some water still remaining below the dish, just put the dish on high flame for 5-10 minutes until the water is evaporated and you see gravy/oil.
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