Chicken Dum Biryani | Hyderabadi Dum Biryani

Deep fry onion pieces. To washed clean chicken pieces add 4 tea spoons of chilli powder, 3 tea spoons salt, 2 tea spoons ginger garlic paste, 2 tea spoons coriander powder, 1 tea spoon cumin seeds powder, 1 tea spoon garam masala powder, 5 green chillies, ½ tea spoon turmeric powder, 1 cup curd, 2 tea spoons lemon juice, ½ cup mint leaves, ½ cup coriander leaves, also add half of the previously fried onion pieces and 2 to 3 spoons of oil. Mix everything and marinate for a minimum of 2 to 3 hours. It can be marinated over night also. Soak rice for 30 to 45 minutes before cooking. In a bowl add enough water to cook the rice and add 1 tea spoon salt, 5 cardamom, 6 cloves , cinnamon sticks, 1/2 tea spoon shahjeera , 4 bay leaves and 2 tea spoons oil. Let the water boil. In boiling water add soaked rice and mix well. Take the marinated chicken, in the biryani pot spread 2to3 spoons of oil on the inside base and spread the chicken evenly. On the chicken put some coriander, mint leaves and fried onion pieces. Add a layer of 60 to 70% cooked rice into the biryani pot over the chicken. Add rest of mint, coriander leaves and fried onions. Add 4 to 5 table spoons of ghee. Make chepathi dough like mix with wheat flour and do as shown in the video. Secure the lid. Turn on the stove and let it cook for 10 minutes on high flame. Put the biryani pot on a chepathi pan, let it cook for 10 minutes on high flame and later 20 minutes on low flame. Wait for 5 to 10 minutes and open the lid carefully.

Hyderabadi dum biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. We all love biryani, but when it comes to preparing them most of us, step back because of the tedious process. But trust me, once you learn the right process, it is such an easy breezy way of making restaurant style hyderabadi chicken biryani. You will adore it.