Hydrabadi Dum Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For the Rice
  • 2 cups of basmati rice
  • 3.5 cup water
  • 2-3 tsp. Ghee
  • 3 cardamom
  • 3 cloves
  • 1'' cinnamon
  • 1 bay leaf
  • 1 tsp shahjeera
  • For the Chicken-
  • 500g chicken
  • 3 Onion - finely sliced
  • 2 Tomatoes - finely chopped
  • 1/2bunch coriander (clinatro) leaves -finely chopped
  • 1/2bunch mint leaves - finely chopped
  • Whole garam masala for the chicken-
  • 3 cloves
  • 1'' cinnamon
  • 3 cardamom
  • To be ground to a paste --- (1)-
  • 12 red chillies
  • 2 tsp. Fennel (saunf)
  • 2 tbsp. Coriander seeds
  • 2 tsp. Khus-khus
  • 1 pod garlic
  • 2'' ginger
  • 1/2 cup coconut
  • 1/2 cup curd
  • 3 tsp chopped cashew nut
  • 3 tsp raisins
  • A pinch of saffron

How to Make Hydrabadi Dum Biryani

  • Heat ghee, add bay leaf, followed by the whole garam masala.
  • Fry it. Add rice and stir it for a minute.
  • Add water and salt to taste.
  • Cook the rice till done.
  • Heat oil, add whole garam masala. Fry it.
  • Add the sliced onion and fry till dark brown.
  • Add the ground paste (1) and fry for 2-3 min.
  • Add tomatoes and fry till oil separates.
  • Add chicken mix well. Add coriander and mint leaves.
  • Add salt and cook till done.
  • Add the ground paste (2) and cook for 2 minutes.
  • Divide the cooked rice into 3 parts and chicken into 2 parts.
  • Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
  • Dissolve saffron in1/4 cup milk. Pour over arranged biryani.
  • Garnish with raisins, cashew nuts.
  • Put a lid and pack it with aluminum foil.
  • Keep over low flame for 15-20 min before serving.
  • Enjoy the biryani!!!

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