Hyderabadi chicken dum biryani

Hyderabadidum biryani recipe, this tasty dish not only has a royal taste but also has an interesting story of its origin.

Biryani is quite popular among Indians. The word Biryani is derived from the Persian language. According to some, the original word was Birinj which means rice in Persian. Another theory suggests that it is derived from two different words Biryan or Beriyan which mean to fry or to roast in Persian. The reason it was derived from the Persian language is quite reasonable. As in medieval India, various Islamic dynasties were using Persian as their official language in different parts of India.

The origin of Biryani is debatable. Biryani was popular among regions like Delhi, Rampur, Lucknow, Hyderabad, Tamil Nadu, Kerala, Telangana, Karnataka. So it is hard to tell its origin. But the taste is all that matters.

Among all BiryaniesHyderabadi Biryani has its special place. Here is the recipe for Hyderabadi Chicken Dum Biryani.

Ingredients

• 750 grams chicken, cut into 2 inch pieces on bone
• 1½ cups Biryani Basmati Rice, soaked
• 6 green cardamoms
• 2 black cardamoms
• 1 blade mace (javitri)
• 1 inch cinnamon
• 6-8 cloves 8-
• 10 black peppercorns
• 1 star anise (phoolchakri)
• 1 teaspoon caraway seeds (shahijeera)
• Salt to taste
• 1½ tablespoons ginger-garlic paste
• 2-3 green chillies, finely chopped
• 1 cup yogurt
• cup + 6 tablespoons fried onions + for garnishing
• 12-16 fresh mint leaves + as required
• 1 teaspoon red chilli powder
• teaspoon turmeric powder
• 1 teaspoon garam masala powder + as required
• 3 tablespoons dried rose petals
• 5 tablespoons ghee + as required
• Whole wheat flour (atta) dough as required
• 2 green chillies
• 1 inch ginger, cut into strips
• 2 tablespoons saffron milk

Method

1. Soak Biryani Basmati Rice in sufficient water for 1 hour 30 minutes.
2. Take a piece of muslin cloth. Add 6 green cardamoms, 2 black cardamoms, mace, cinnamon, 6-8 cloves, 8-10 peppercorns, star anise and ½ teaspoon caraway seeds and tie into a potli.
3. Heat 3 cups water in a deep non-stick pan. Add potli and salt, cover and bring to a boil.
4. Put chicken pieces in a bowl. Add ginger-garlic paste, chopped green chillies, remaining caraway seeds, yogurt, ¾ cup fried onions, 12-16 mint leaves, chilli powder, turmeric powder, 1 teaspoon garam masala powder and 1 tablespoon dried rose petals, mix well and set aside to marinate.
5. Add drained Biryani Basmati Rice to boiling water, cover and cook till the rice is ¾th done.
6. Add salt to the chicken pieces and mix well.
7. Heat 3 tablespoons ghee in another deep non-stick pan. Add chicken pieces with the marinade.
8. Roll out wheat flour dough into a cylinder and place on a lid.
9. Break green chillies and add to the chicken, mix well and cook on high heat for 3-4 minutes.
10. Discard potli and strain the Biryani Basmati Rice in a colander. Add 2 tablespoons ghee to Biryani Basmati Rice and mix well.
11. Transfer some chicken pieces into a bowl and set aside.
12. Spread a layer of strained Biryani Basmati Rice on the chicken pieces in the pan. Top with 3 tablespoons fried onions, 1 tablespoon dried rose petals, half the ginger strips, some garam masala powder, some mint leaves and 1 tablespoon saffron milk.
13. Add the reserved chicken pieces on top and spread a layer of remaining strained Biryani Basmati Rice. Top with 3 tablespoons fried onions, 1 tablespoon dried rose petals, remaining ginger strips, some mint leaves, some ghee, remaining saffron milk and some garam masala powder, place lid with dough on top and press. Cook on low heat for 20 minutes.
14. Garnish with fried onions and mint leaves and serve hot.

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