Smoked Hyderabadi Chicken Dum Biryani

Name: Smoked Hyderabadi Chicken Dum Biryani
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Basmati rice; 2 kg Chicken; 2-3 tbsp Salt; 2 tbsp Red chilli powder; 1 tsp Turmeric powder; 2-3 tbsp Ginger garlic paste; 500 gm Full fat yoghurt; 1 tbsp Garam masala; 2 tbsp Lemon juice; 5-6 Green chillies slit; For Whole Garam masalas-; 5 Cardamom pods; 4 Cinnamon sticks; 1 tsp Caraway seeds; 5-6 cloves; 10 Black peppercorns; Few Saffron strands soaked in milk; 1 pinch Kesar Yellow dry food colour; 1 cup Coriander leaves chopped; 1 cup Mint leaves chopped; 1 tbsp Ghee; 4-5 thinly sliced Onions; 1 small For the smoky effect, charcoal piece; 1 small Katori

ZMA @zesty5

#ricecontest
#teamtrees
#onerecipeonetree
#cookpadindia
Smoked Chicken Dum Biryani was my first try a few years back. Try it out and experience for yourselves the magic spell of this awesome Biryani. The smoky effect has such an aromatic flavour added to it. A lovely variation to the monotonous Biryani versions we have. And I used the same Hyderabadi (dum) style for cooking this.
Happy Cooking!
Enjoy Cooking with Zee!

Ingredients

1 1/2 hours

6 servings

1 kgBasmati rice
2 kgChicken
2-3 tbspSalt
2 tbspRed chilli powder
1 tspTurmeric powder
2-3 tbspGinger garlic paste
500 gmFull fat yoghurt
1 tbspGaram masala
2 tbspLemon juice
5-6Green chillies slit
For Whole Garam masalas-
5Cardamom pods
4Cinnamon sticks
1 tspCaraway seeds
5-6cloves
10Black peppercorns
Few Saffron strands soaked in milk
1 pinchKesar Yellow dry food colour
1 cupCoriander leaves chopped
1 cupMint leaves chopped
1 tbspGhee
4-5thinly sliced Onions
1small For the smoky effect, charcoal piece
1small Katori

Cooking Instructions

1 1/2 hours

1

Soak rice for 20 minutes. Boil it along with the whole masalas and half of the chopped coriander and mint leaves just until the first bubbles appear. Cook it a little more before draining it. It should be nearly 80% cooked and must be firm. The rice should always be cooked Al dente.
2

Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination after it is cooled.
3

Marinate chicken for at least 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature. It is an optional step but I always do it for juicy succulent meat. The taste is heavenly. Follow this method of mine for a scrumptiously delicious Biryani every time you make it.
4

Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions. Keep it on a high heat for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom.
5

After 10 to 12 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes. Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminum foil. I personally prefer the aluminum foil. Cover the mouth of the vessel with the foil and place the lid on top.
6

Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminum foil and keep this in the center of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up.
7

You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes at least. Serve this delicious biryani with raita alongside.

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ZMA @zesty5

on November 28, 2019 07:47

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.

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Smoked Hyderabadi Chicken Dum Biryani

Smoked Hyderabadi Chicken Dum Biryani

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