Hyderabad is famous for many historic things. From the Qutub minar to the Hyderabadi Biryani, Hyderabad has it all. Some say that the best biryani experience isn’t found in the plush dining halls of five-star hotels but in the narrow, crowded lanes of this historic city.
People from all over the World who travel to this city make sure that eating Biryani is on their checklist. Biryani is considered to be a dish of the Nizam. Rice being the staple food in South India makes the experience of eating succulent meat adorned with fragrant spices along with the freshness of Basmati rice is food fit for the Gods.
South India has the most varieties in Biryani than any other part of this country. The most common variety is the Hyderabadi chicken Dum Biryani.
You don’t have to go to a hotel or a Dhaba to try out this biryani. With this recipe, you can make the best chicken biryani in the comfort of your own home.For those who want to master this recipe and give their loved ones a treat, here’s a way you can make biryani in your home.
Hyderabadi Chicken Dum Biryani Recipe
- 1 kg of skinless fresh chicken
- 1 kg of fresh Basmati rice
- 1 bunch of mint leaves
- 1 bunch of coriander leaves
- 4 to 5 onions
- 3 tablespoons of ginger garlic paste
- 1 ½ tablespoons of Chilli powder
- ½ tablespoon of turmeric powder
- 3 tablespoons of chicken masala
- 2 tablespoons of coriander powder.
- Whole garam masala
- A few biryani leaves
- 1 cup of curd
- 2 whole lemons
- Wash the chicken thoroughly. Add all the dry ingredients along with curd, a little bit of lemon juice, and ginger garlic paste. Keep aside for a few hours. It is better to keep it in the refrigerator for 4 to 5 hours.
- Add sufficient amount of oil and fry the onions till they turn golden brown. Remove the oil and place the marinated chicken in the oil. Keep it aside for a while.
- To an empty vessel add rice, biryani leaves, salt and garam masala and cook the rice till it is half cooked. Strain the rice
- Add rice, garam masala, biryani leaves, salt and cook till the rice is half cooked. Strain the rice.
- Cook the chicken along and add half of the boiled rice along with fried onions, coriander and mint leaves.
- Add the remaining rice and onions like layers. Cover the vessel with a lid so that the pressure doesn’t escape. Reduce the flame cook for another 40 minutes.
- Add lime juice along with turmeric powder by making small holes in the rice.
- Serve hot with some gravy and raita. A fresh salad consisting of onions, cucumbers and carrots are perfect for this dish.
- ½ litre of curd
- 1 diced onion
- Few green chillies
- 1 tomato
- A few sprinkles of jeera
Dice an onion, cucumber and cut green chillies. Cut the tomato into small cubes. Take the curd and mix until it is smooth. Add jeera, onions, green chillies and tomatoes, and cucumbers. This is an enjoyable tasting experience when accompanied with delicious biryani.