Hyderabadi Chicken Dum Biryani
Hyderabadi Chicken Dum Biryani.
Hyderabadi biryani is generally believed to originate in the kitchens of the Nizam of Hyderabad. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam. Hyderabadi Biryani is a staple part of the Indian Cuisine.
In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are cooked before baking.
watch video for recipe.
https://www.youtube.com/watch?v=-iW9FOSRTmA&list=PLN2cZiueZWetugTK8lz7_8ZamaLl06w6_&index=19
Hyderabadi Chicken Dum Biryani
Hyderabadi Chicken Dum Biryani.
Hyderabadi biryani is generally believed to originate in the kitchens of the Nizam of Hyderabad. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam. Hyderabadi Biryani is a staple part of the Indian Cuisine.
In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are cooked before baking.
watch video for recipe.
https://www.youtube.com/watch?v=-iW9FOSRTmA&list=PLN2cZiueZWetugTK8lz7_8ZamaLl06w6_&index=19
Open in Cookpad AppSteps
- 1
Prepare a paste of Fried onion & dry masalas
- 2
Chicken Marination: Take chicken into a bowl, Add ginger garlic paste + lime juice + green chilli + coriander powder + salt + chilli powder + yogurt
Mix well - 3
Wrap and keep in refrigerator for 3hrs
- 4
Take oil in a vessel and add marinated chicken and cook for 3-5mins
- 5
Add dry masala paste and cook for 10 - 15mins
- 6
Add 2.5 litre of water in a vessel
Add shah jeera + cardamom + cloves + bay leave + cinnamon stick + oil
Let it boil and add soaked rice
Cook rice for 70% only
Stain water once the rice is cooked - 7
Take a vessel and apply oil in the bottom
Add chicken yakhni
Add cooked rice
Garnish with fried onion, coriander leaves, mint leaves and some safron milk
Add a layer of rice again
Garnish with fried onion, coriander leaves, mint leaves and some safron milk
Wrap with alluminium foil and cook on low flame for 20mins
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