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Hydrabadi Chicken Dum Biryani is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They're fine and they look fantastic. Hydrabadi Chicken Dum Biryani is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook hydrabadi chicken dum biryani using 31 ingredients and 9 steps. Here is how you can achieve it.
Composition needed to cook Hydrabadi Chicken Dum Biryani:
- 1.5 cup Oil
- 2 Potatoes large peeled and cubed
- 3 Onion sliced
- 1 tsp Kewra Water
- 1 tsp Rose Essence
- 1/4 cup Coriander Leaves chopped
- 1/4 cup Mint Leaves chopped
- 2 tbsp Ghee
- 1 pinch Saffron
- 3 tbsp Milk
- as needed Chapati Dough
- for marination:
- 1 kg Chicken
- 1/2 cup Yogurt
- 2 tbsp Chilli powder
- to taste Salt
- 4 tbsp Ginger Garlic Paste
- 4 tbsp Lemon Juice
- 1/2 cup chopped Coriander Leaves
- 1/2 cup chopped Mint Leaves
- 1 tbsp Garam Masala Powder
- 2 Green Chillies (slit)
- for cooking rice:
- 1/2 kg Basmati Rice
- 1 tbsp Pepper
- 2 inch Cinnamon stick
- 1 tsp Cumin Seeds
- 6 Cardamom
- Cloves 6-8
- 2 Bay Leaf
- to taste Salt
Steps to serve Hydrabadi Chicken Dum Biryani:
- Heat oil in a pan, deep fry potatoes till golden brown, drain and keep aside.
- In the same oil add onions and fry till golden. Set aside 1/2 of the fried onions for topping.
- Now take chicken in a bowl, add all ingredients given for marination. Add 1/2 of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 2 hour.
- Now take basmati rice and wash well. Soak for 30 mins. - Now bring lots of water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it is 70% cooked. Drain and set aside.
- Now take a large thick bottomed pan, add the chicken in the base. top with cooked rice
- Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee.
- Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. - Cook on very low heat for 40 to 45 mins.
- Now remove it from flame and let it sit for 15 mins. Now open the lid and mix the rice with soft hands.
- Serve hot with salad and raita.
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