Hydrabadi Dum Biriyani
Serve with boiled egg and raita. Replace chicken with mutton for mutton biriyani
Total Steps
6
Ingredients
14
Tools Needed
4
Ingredients
- chicken breast or leg pieces
- 2 cups basmati rice
- 2 small onions, thinly sliced (fried)
- whole garam masala (cardamoms, pepper, cinnamon, cloves, star anise, cumin seeds)
- 2 cups thick curd
- 2 teaspoons chicken biriyani masala
- 1/4 teaspoon turmeric powder
- 2 teaspoons ginger garlic paste
- bunch coriander and mint leaves
- ghee
- saffron strands dissolved in warm milk
- salt
- boiled egg(optional)
- fried onions (for garnish)(optional)
Instructions
Step 1
Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste, and salt overnight.
Step 2
Heat ghee in a thick-bottomed pan, add chicken, fry, and cook the meat until tender. Set the meat aside.
Step 3
Add ghee to the pan, sauté whole garam masala, and cook rice until 90% done; add salt and a little saffron milk for color.
Step 4
Remove the rice from the flame when it is cooked and no moisture is left.
Step 5
In a thick-bottomed vessel, add the first layer of rice, half of the mint leaves, coriander, and fried onions; pour ghee and saffron milk over it. Cover this layer of rice with the cooked meat. Garnish with the remaining mint leaves, fried onions, coriander, and saffron milk.
Step 6
Cover the dish with foil and a heavy lid, then cook on dum for 30-40 minutes on medium heat.