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Hyderbadi Dum Biryani Recipe | Chicken Dum Biryani Recipe in English


Ingredients Hyderbadi Dum Biryani Recipe in English

* Basmati rice – 200 grams (1/2 hour soaked)
* Chicken – 700 gm
* Onion – 1 pieces (chopped)
* Coriander leaves – 1/2 cup (chopped)
* Mint – 2 Tsp
* Saffron – 1 Tsp
* Milk – 1/2 cup
* Ghee – 2 Tsp
* Oil – 5 Tsp
* Garlic Cloves – 3
* Cinnamon stick – piece of 2-inch
* Cardamom – 3
* Black pepper – 5
* Salt – To Taste
* Curd – 1/2 cup
* Green Chilli – 5 (Cut from the center)
* Ginger Garlic Paste – 1 Tsp
* Red Chilli Powder – 1 Tsp
* Turmeric powder – 1/4 Tsp
* Garam masala powder – 1/2 Tsp
* Coriander leaves – 1/2 cup (chopped)
* Mint leaves – 1/2 cup (chopped)
* Lemon juice – 2 Tsp

How to Make Chicken Dum Biryani Recipe in English

* Hyderbadi Chicken Biryani Wash the chicken thoroughly first to make it. After this, mix all the marinated ingredients together and wrap the chicken grind well and keep it for 5 hours .

* Now wash the soaked rice and boil it with enough water. When the rice gets cooked 2/3, remove them.If there is water left in the rice, then remove it. Now heat one spoonful of ghee in a pan. Put cloves, cinnamon, mint and salt in it and put rice in a lightly stir. Fry the rice for 2 minutes on medium flame while running. After that, take them out of the gas and keep them aside.

* Now take milk in a bowl and soak saffron in it. Heat a spoonful of oil in a pan. When the oil is hot, add onion and fry in it. Take it off and keep it aside. Now heat the remaining oil in a deep fried cooker and fry the merined chicken grind. Separate the chicken grind and keep it aside.

* Now lay a layer of half rice and leftover ghee in the same cooker. Add fried chicken, roasted onions, leftover spices, green coriander and saffron milk on top of it and apply the remaining rice layer above it. Now close the lid of the cooker and cook for 20 minutes in a low flame.

* Take your delicious Hyderabadi Chicken Biryani / Hyderbadi Chicken Biryani ready. Heat it hot and serve it with a favourite sauce . If you want saodhpan in Biryani, then cook it in pottery and use the flour dough between the utensils and the lid to cover it.

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