Chicken Biriyani: Hello Guys, Welcome to Khan Guru Website, Now I am going to tell you very easy steps to make hyderabadi chicken dum biriyani.
Chicken Biriyani
So lets follow below steps:
- Take a mixer jar and add garam masala spices.
- Grind it as a fine powder.
- Transfer this fine masala powder into a bowl.
- Take a mixing bowl and add 1/2 kg cleaned chicken.
- Add one cup yogurt.
- Add salt to taste.
- Add one pinch of turmeric powder.
- Add one table spoon of red chilli powder.
- Add one table spoon of coriander powder.
- One table spoon fine masala powder.
- One tea spoon of cumin powder.
- Add one table spoon of ginger garlic paste.
- Add 2 lemons juice.
- Add 4 table spoons of oil.
- Mix it well.
- Marinate this chicken in refrigerator for 3 hours.
- Wash thoroughly Basumati rice.
- Soak Basumati rice in water for one hour, so that rice expands and cook quickly.
- Heat the pan on stove.
- Add 4 table spoons of oil.
- Add sliced onions.
- Mix it well.
- Fry these onions by adjusting the flame till gets brown colour.
- Switch off the stove.
- Transfer these fried onions into a paper napkin.
- So that excess oil will get absorb by paper napkin.
- Take a mixer jar and add sliced green chillies.
- Chopped coriander leaves.
- Add chopped mint leaves.
- Grind them as thick paste.
- Add little amounts of water as per requred.
- Transfer this paste into a bowl.
- Add saffron in hot milk and mix it well.
- Place a kadai on stove and switch it on.
- Add sufficient water for cooking rice (1 litre water).
- Add salt to taste.
- Add 2 bay leaves.
- Add one tea spoon of Sajira.
- Add one tea spoon of masala powder.
- Add one table spoon of oil.
- Mix it well.
- Close the lid and boil for one minute.
- Mix it well.
- Taste the water and make sure the water is slight salty.
- Open the lid after two minutes.
- Add soaked basumati rice.
- Mix it well.
- Close the lid and cook for one minute.
- Mix it well.
- Soaked rice will take just 2 to 3 minutes of time to cook.
- If the rice get splits easily then confirmed that it was half boiled, ready to make biryani.
- Switch of the stove.
- Transfer this rice into a colander so that excess water get separated from rice.
- We are going to use the drained water in biryani somewhere in middle of process, so keep it aside.
- Take the 3 hours marinated chicken and add into a kadai.
- Add the coarse paste (Green chillies, coriander leaves and mint leaves).
- Add few fried onions.
- Add one table spoon masala powder..
- Add two table spoons of ghee.
- Mix it well.
- Add two table spoons of cashew nuts.
- Mix it well.
- Spread the chicken in bottom of the kadai.
- Add half boiled rice on the chicken.
- Cover the chicken pieces with rice.
- Add chopped coriander and spread this on rice.
- In the same way add chopped mint leaves.
- Add the remaining fine masala powder.
- Add two table spoons of ghee.
- Add one table spoon of oil.
- Add the remaining fried onions.
- Add one table spoon of rose water.
- Rose water will add light sweet taste to the biryani.
- Add half glass of rice drained water.
- Add saffron mixed milk, instead of this we can also add saffron food colour.
- Place maida or wheat dough on the edges of kadai.
- If the kadai plate is extremely tight then no need of placing this dough.
- Placing maida or wheat dough on the edges of kadai makes the lid tight and vapor will not go out from kadai.
- Place the lid tightly.
- Also keep a weight on the lid.
- Switch on the stove.
- First cook under high flame for 5 minutes.
- And again cook under medium flame for 3 to 5 minutes.
- And next takeout biryani kadai from stove.
- Place a pan on stove put the biryani kadai on it.
- Adjust the flame to low.
- Cook the biryani under low flame for 25 minutes.
- Switch off the stove and wait for 5 minutes to open the lid.
- Open the lid.
- Mix the rice and chicken pieces carefully.
- Delicious Hyderabadi chicken dum biryani is ready to serve.😋😋😋😋
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