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Best Hyderabad Dum Biryani

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Best Hyderabad Dum Biryani

  • Spicy



Ingredients :

  • 10 black peppercorns
  • 6 whole cloves
  • 5 cardamom pods
  • 2 cinnamon sticks
  • 2 whole star anise pods
  • ½ teaspoon kala jeera (black cumin seeds)
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 1 cup plain yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons chile powder
  • 1 teaspoon biryani masala powder (such as Dunya®)
  • ¼ teaspoon ground turmeric
  • 1 pound chicken thighs
  • 3?½ cups water
  • 2?? cups basmati rice
  • 4 bay leaves
  • divided
  • ½ cup warm milk
  • 1 pinch saffron threads
  • ¼ cup ghee (clarified butter)
  • divided
  • 2 onions
  • thinly sliced
  • 2 green chile peppers
  • chopped
  • Methods :

  • Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
  • Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
  • Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
  • Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
  • Combine milk and saffron in a small bowl; stir to combine.
  • Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
  • Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
  • Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
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