hyderabadi chicken dum ka biryani

By: Sailaja neelam of Hyderabad, IN

authentic hyderabadi biryani, very elaborate but sinfully tasty. Filed in Rice Dishes Serves 4 people Other 10 recipes by Sailaja neelam »

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10 Vote

very tasty original hyderabadi biryani

chicken - 1/2kg basmathi rice - 1/2 kg pudina paste - 1/2 cup ginger and garlic paste - 1/2 cup curd - 2 cup chillie powder - 3tsp saffron - 1 pinch milk- 1/4 tsp turmeric powder - 1/2 tsp coriander and green chillie paste - 1/4 cup ghee - 3tsp oil - 1 cup garam masala powder- 1tsp shahjeera - 2tsp. salt as required chopped pudina(mint) - 1tsp Chopped coriander - 3tsp

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1cup. golden fried sliced onions . 8. then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour. salt and shahjeera till 1/2 done and drain water and keep rice aside.1 1/2 cup. turmeric powder. ginger and garlic paste. then pour remaining chicken gravy on rice and sprinkle golden fried onions. elaichi . 3. 2.y y y slit green chillies . salt. curd. mix well and marinate it for 3-6 hrs.6 maida dough . Now take a thick bottomed vessel and layer chicken at the bottom. then add basmathi rice and repeat the process. ghee. cover vessel with a well fitted lid and seal it with maida. make sure that top layer is rice and bottom layer is chicken. 5. serve hot with raitha. In a thick bottomed vessel add chicken. 6. choose leg pieces in chicken and wash thouroughly. . coriander and chillie paste. chillie powder. slit green chillies. chopped pudina and coriander. oil. pudina paste. 7. Directions 1. Then boil marinated chicken in low flame for 15mins and keep it aside 4. wash basmath rice and boil it in water mixed with garam masala powder. and saffron soaked in milk.