Hyderabadi Chicken Kachi Dum Biryani2021-02-16
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
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This information is per serving.
Making a good Hyderabadi Biryani is very simple and this recipe is perfect for a home preparation. This is the easiest biryani since it needs no sautéing of spices or meat. Just marinate the meat with the spices and the ingredients. Layer partially cooked basmati rice one it. Cook on a slow dum process, trapping the steam to retain the aroma.
- 1 Whole Chicken
- 5 Cups Basmati Rice
- 2 Teaspoons Shah Jeera
- 2 Teaspoons Ginger Garlic Paste
- 2 Teaspoons Red Chili Powder
- Salt as per taste
- 1 1/2 Teaspoon Coriander Powder
- 1 Teaspoon Biryani Powder
- 6 Green Chilies
- 1 Cup Mint Leaves
- 1 Cup Coriander Leaves
- 1 Tablespoon Lemon Juice
- 1 Cup Fried Onions
- 2 Cups Curd
- 1/4 Cup Whole Spices (Shah Jeera, Bay Leaves, Elachi, Clove, Javetri)
- 2 Tablespoons Ghee
- 1/4 Teaspoon Food Color/Saffron
Take 1 whole chicken and add 2 teaspoons Shah Jeera, 2 teaspoons ginger garlic paste, 2 teaspoons red chili powder, salt as per taste, 1 1/2 teaspoon coriander powder, 1 teaspoon biryani powder, 6 green chilies, 1 cup mint leaves, 1 cup coriander leaves, 1 tablespoon lemon juice, 1 cup fried onions, 2 cups curd, mix well and marinate overnight.
Soak 5 cups Basmati Rice for 30 minutes.
Put water on a stove in a pot and add 4 teaspoons of salt, add teaspoon shah Jeera, bay leaves, elachi, clove, javitri, 2 tablespoons oil, and ghee.
Add soaked rice when water is boiling, cook until rice is 80 % done.
Add ghee to the bottom of a pot, spread the marinated chicken at the bottom of the pot and, add cooked rice.
Make holes & add 1cup saffron milk, garnish with chopped coriander and mint leaves.
Add fried onions, 2 Tablespoon lemon juice, and add tablespoon ghee.
Cover with foil and close the lid—Cook for 40 minutes.
Once it's done, turn off the stove and serve hot with raita.