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Wednesday, January 4, 2012

Hyderabadi Chicken Dum Biryani


Biryani is a very famous Indian/Pakistani spiced rice made with different kind of spices and ingredients. A very important dish for festive season and celebration. Biryani derives from the term Berya in farsi, it means a dish prepare by baking it.

There are many ways to make Biryani, and the ingredients are mindbogglingly diverse just in India itself. The north, the south, the Kashmiri all make this delicious rice differently.

I have received many requests in the past from readers asking me to make a post/recipe on Biryani, I have been delaying it for it is not worth preparing Biryani for one or two person, for the amount of work involve.

This biryani was made during the New year eve, for lunch celebration with a group of close and dear friends. The recipe I use here is called Hyderabadi Dum Biryani, a famous spicy and delicious Biryani recipe.

2 lbs Chicken thigh (cut into palm size)
3 cups Basmati Rice
1 Medium size Onion (Slice)
3-4 tbsp Fried Onion (store bought or homemade)
1 Cinnamon stick (around 2 cm)
2 Bay Leaves
5-6  Cloves
1/2 cup milk + 1/4 cup water
20 treads of Saffron
2 tsp ghee
2 tsp vegetable oil

For marinates:
1 cup Cilantro
1 cup  mint leaves
1 cup  Plain yogurt
5-6 Medium size Green Chili
1 tbsp  Ginger Garlic Paste
1 tbsp Lemon/Lime Juice
2 tsp Coriander Powder
2 tsp salt
1 tsp Chilli Powder
1 tsp Shah Jeera or Black Cumin Seeds
1/2 tsp Black Pepper powder 
1/4 tsp  Turmeric Powder

Spices for Rice:
1-2 Bay Leaves
1 around 2 cm Cinnamon stick
5-6  Cloves
4-5 Cardamom Pods (use only the sees)
1 tsp Salt
1 tsp ghee optional

5-6 Hard boiled eggs
1 Bowl of Tomato Raita

Some of the ingredients:

Clean chicken, grind together all  ingredients listed under marination and marinate chicken for at least 3 hours, or better, over night.

Wash and soak basmati rice for 20 minutes, drain and set aside.

In a cooking pot, pour in 4-5 cups of water, bring to boil with all spices listed under spices for rice, add rice and cook for 4-5 minutes or until half cooked. Drained and set aside.

Note:alternatively, place water, spices, rice in a microwavable cookware and microwave it for 6-8 minutes, drain and set aside.

Heat up 1/2 cup of milk + 1/4 cup of water, add saffron and let it soaked for 10 minutes.

Preheat oven to 350 F (180 C).

In a heavy bottom cookware, add 2 tsp of ghee and 2 tsp of oil, stir fry onion to golden brown in color, add cinnamon stick, cloves and bay leaves and stir until fragrant.

Switch off the stove, and place marinated chicken and gravy at the bottom of pot, spread evenly. Cover half cooked rice over chicken and lightly spread evenly, do not over press the rice. Evenly spread saffron milk over rice.

Cover the pot with lid as tight as possible, and bake the whole pot for 45 minutes. When it is done, take the pot out and sprinkle remaining fried onion on top, turn the chicken and rice well. Close lid and wait for 5-10 minutes before serving.

Serve the rice with Tomato Raita, Papad and some hard boiled eggs.

It smell and taste irresistible!

中文版,For Chinese,Click --》印度鸡肉Biryani香饭


  1. wow, i like nasi biryani, make me drooling here...
    this is indeed complicated to prepare...but yours look so great :)

  2. Thanks Sherleen,it was indeed a lengthy process, but worth every bit of the effort and time!


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