Hyderabadi Chicken Dum Biryani | ହାଇଦ୍ରାବାଦୀ ଚିକେନ ଦମ ବିରିୟାନୀ
Channel: Sujata Priyadarshi's Kitchen
Date: 08/06/2020

ଚିକେନ ଦମ ବିରୀଆନି | Hyderabadi Chicken Dum Biryani | Any One Can Cook Dum Biriyani | Easy Biryani | Biryani for beginners | Biryani | Biriyani

A short video on how to cook this delicious Hyderabadi Chicken Dum Biryani. Enjoy

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Basic Ingredients 
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* Chicken skinless [750 g – 1 kg] 
* Basmati Rice [2 cups] 

Ingredients for Beresta 
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* Onion thinly sliced [4 large] 
* Oil for frying 

Ingredients for chicken marination 
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* Turmeric powder [1 tsp] 
* Salt to taste 
* Red chilly powder [1 tsp]  
* Curd [1 cup] 
* Lemon juice [2 tsp] 
* Ginger garlic paste 
* Coriander leaves  
* Mint leaves 
* Beresta 

Whole spices
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* Bay leaf 
* Cinnamon sticks 
* Star anise 
* Black pepper 
* Cloves 
* Big cardamom 
* Green Cardamom 

Ingredients for Raita 
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* Curd [2 cups] 
* Salt 
* Cucumber chopped 
* Onion chopped 
* Green chilly  

Prep
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* Clean the chicken pieces and pat dry.  
* Thinly slice 4 large onions  
* Chop  coriander and mint leaves leaves 
* Soak Basmati Rice for 15 mins.  

Cooking Procedure 
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Marination 
* Prepare the beresta by frying thinly sliced onions in oil till they are golden brown 
* Marinate the chicken with Turmeric powder, salt , red chilly powder, curd, coriander leaves, mint leaves and beresta. 
* Leave the marinate to rest for 30 minutes 

Rice 
*Boil water and add all the whole spices to it 
* Add the pre-soaked basmati rice and cook it for 5 minutes 
* Remove the rice and strain it. 
* Lay the rice on plate to cool it and stop the cooking process 

Biriyani Dum 
* Add 4 tsp of oil and 1 tsp ghee to the biryani pot 
* Add all the whole spices mentioned in the ingredients 
* Add the marinated chicken and cook for 5 minutes on high flame 
* Move all the leg pieces to the center of the pan to cook it properly during Dum
* Layer half of the rice on top of the chicken and add herbs and beresta 
* Repeat the step 5 for the rest of the rice 
* Cover the pot with foil and cover it with a lid to seal the Dum 
* Put a tawa under the biriyani pot and cook on low flame for 30 minutes 
* After 30 minutes, switch off the flame and let it rest for another 30 minutes 
* Serve the biryani with the fragrant rice and beautifully cooked chicken with Riata
 
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