Hyderabad dum biryani, a delectable dish that originates from the kitchens of the Nizams of Hyderabad, is a symphony of flavors that enchants the palate. With its fragrant basmati rice, succulent meat, and aromatic spices, this layered biryani is a true culinary masterpiece. As you embark on a journey to discover the best recipe for this iconic dish, let us guide you through the culinary secrets that will elevate your cooking to new heights. Prepare to tantalize your taste buds with a dish that embodies the richness of Hyderabadi cuisine, where each ingredient plays a harmonious role in creating a sensory experience like no other.
Check out the recipes below so you can choose the best recipe for yourself!
HYDERABADI CHICKEN DUM BIRYANI RECIPE
Easy to follow, step-by-step, most detailed guide to cook a Hyderabadi chicken dum biryani in your kitchen
Provided by Samrat Roy Chowdhuri
Categories Main Course
Time 1h35m
Number Of Ingredients 28
Steps:
- Wash the chicken and let the water drain out
- Prepare a paste of ginger, garlic, green chillies
- Take a bowl and prepare a marinade with the ginger, garlic, green chilly paste prepared in the previous step, curd, turmeric powder, salt, biryani masala, and oil
- Ensure that the marinade is consistent and there is no lump
- Pour the marinade over the chicken pieces and massage properly to ensure that marinade is evenly spread.
- Cover and refrigerate overnight or a minimum of 4 hours
- Thinly slice the onions
- In a wok or kadai, pour oil and once the oil is hot, drop the onions
- Fry till the onion is golden brown
- Keep aside in a bowl
- In a pot, add water along with all the whole spices, oil and salt and allow the water to come to a boil
- Once the water boils, check if the water is salty. If not, add more salt to ensure that the water is seasoned properly. It should taste like sea water
- Drain and add the rice. Keep a careful eye as the rice cooks faster
- Drain the rice and keep aside once it is 70% cooked
- In a biryani pot, brush some ghee at the bottom. You may use oil as well
- Add the marinaded chicken and ensure that part of every chicken piece touches the bottom of the pot
- Add some brown onions, chopped coriander and mint leaves on top
- Carefully toss half of the rice on top of this
- Repeat by adding some brown onions, chopped coriander and mint leaves
- Toss rest of the rice
- Add the remaining brown onions, chopped coriander and mint leaves
- Soak the saffron strands in milk and pour over the biryani
- Add ghee, rose water and kewra water
- Close the lid and seal the pot
- Cook on high for 10 minutes
- Cook on low flame for around 20 minutes
- Switch off the flame
- Allow the covered pot to rest for another 10 to 15 minutes
- Carefully lift the lid and serve hot with raita and salad
HYDERABAD DUM BIRYANI
I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.
Provided by sgogula
Categories World Cuisine Recipes Asian Indian
Time 3h33m
Yield 6
Number Of Ingredients 23
Steps:
- Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
- Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
- Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
- Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
- Combine milk and saffron in a small bowl; stir to combine.
- Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
- Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 547 calories, Carbohydrate 74 g, Cholesterol 68.5 mg, Fat 18.4 g, Fiber 3.9 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 147.7 mg, Sugar 8.1 g
HYDERABADI CHICKEN DUM BIRYANI RECIPE
A delicious rice delicacy from Hyderabad- Hyderabadi Chicken Dum Biryani Recipe
Provided by Asiya
Categories dinner
Time 2h45m
Number Of Ingredients 32
Steps:
- Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
- Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
- Add crushed fried onions and mix everything well.
- Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
- Cover and Marinate in refrigerator for at least 1 to 2 hours.
- Add good amount of water in a cooking pot.
- Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
- Bring the water to a boil.
- Add soaked basmati rice into the boiling water.
- Stir in between and cook the rice until 75% done or for about 10 minutes.
- Strain the rice.
- Place a tawa.
- Place a cooking pot on the tawa.
- Add little oil at the base, add the marianated chicken, spread evenly.
- Add the strained rice.
- Spread evenly.
- Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
- Cover tightly with an aluminium foil.
- Cover with a lid.
- Dum on high flame for 10 minutes and on low flame for 30 minutes.
- Biryani is ready to serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
Tips:
- Use high-quality ingredients. This means using fresh, flavorful rice, tender meat, and aromatic spices.
- Marinate the meat overnight. This will help it absorb the flavors of the spices and become more tender.
- Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent the biryani from burning.
- Cook the biryani over low heat. This will allow the flavors to develop and the rice to cook evenly.
- Do not stir the biryani while it is cooking. This will disturb the layers of rice and meat and prevent the biryani from cooking evenly.
- Let the biryani rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb the remaining moisture.
Conclusion:
Hyderabadi Dum Biryani is a delicious and flavorful dish that is sure to impress your friends and family. By following these tips, you can create a perfect biryani that is sure to be a hit. So next time you are looking for a special dish to make, give Hyderabadi Dum Biryani a try.
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