HYDERABADI CHICKEN DUM BIRYANI RECIPE | HYDERABADI RESTAURANT STYLE CHICKEN BIRYANI
Hyderabadi Chicken Dum Biryani Recipe | Hyderabadi Restaurant Style Chicken Biryani | How To Make Chicken Biryani | Authentic Hyderabadi Chicken Biryani Recipe | Chicken Dum Biryani | Chicken Biryani Recipe | Hyderabadi Chicken Biryani | Spice Eats Chicken Biryani
Ingredients for Hyderabadi Chicken Biryani :
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 1 kg (large pieces with bones)
For marinating the Chicken :
- Red Chilli Powder - 5 tsp
- Coriander powder - 4 tsp
- Salt - 2 tsp
- Ginger garlic paste - 4 tbsp
- Green cardamom powder (only seeds & strained ) - 3/4 tsp
- Shah Jeera whole - 1 tsp
- Cloves ( Lavang) - 10 pcs
- Cinnamon ( Dalchini) - 8 nos
- Onions, fried crisp & crushed - 7-8 tbsp or 4 medium onions
- Coriander leaves, fine chopped - 1 cup
- Mint leaves (Pudina) , rough chopped - 1/2 cup
- Lemon juice- 1 lemon ( 3 tsp)
- Green chillies, crushed - 5 nos (2 tbsp)
- Beaten/ whisked curd - 300 ml
- Oil ( in which onion was fried), cooled - 1 cup
For cooking rice & Dum cooking :
- Basmati Rice - 750 gms
- Shah Jeera - 3/4 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoons
- Saffron strands soaked in warm milk
- Water to boil the rice- around 2.5 litres
- Onions, sliced fine & fried crisp (birista) - 2 medium (4 tbsp)
- Mint leaves - around 10- 15 leaves
- Water to be taken out after boiling rice - 1/2 cup
- Ghee- 1 tbsp
- Foil to use for Dum cooking
Preparation :
- Clean & wash the chicken. Strain the water completely.
- Slice 4 medium onions & fry in oil till golden (birista). Remove & once cool, crush it with your hands.
- Reserve 1 cup of this oil that was used for frying the onions.
- Take out seeds from around 15 green cardamoms. Make a powder of it and strain it to give 3/4 tsp powder.
- Fine chop 1 cup coriander leaves, rough chop 1/2 cup mint leaves & roughly crush the 5 green chillies.
To marinate:
- Take the heavy bottom pan that will be used to cook the Biryani on DUM and add the chicken pieces. Now add all the items for the marinade. Mix well, cover & set it aside for 2 hrs.
One hour after marinating the chicken (or one hour before cooking the rice):-
- Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon.
30 mins prior to cooking the rice:-
- Wash & soak the Basmati Rice for 30 mins.
- Slice 2 medium onions & fry in oil till golden (birista)
- Take out around 10-15 mint leaves.
Process:
- Take a heavy bottomed pan or hot pot & add around 2.5 litres of water to cook the rice . Place it on high heat to boil the water.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- While the water is coming to a boil, add 3/4 tsp Shah Jeera, 4 Green cardamom, 4 Cloves, 2 Cinnamon pieces.
- Add 2 1/2 tablespoon Salt
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once the water is boiling add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- Exactly after 5 minutes on high heat, start scooping out the half cooked rice with the slotted ladle & spread it on the arranged chicken in the heavy bottomed pan/ Lagan . Continue doing that till half of the rice is taken out.
- Now spread half of the birista & all of the mint leaves.
- Spread out the balance rice on top of the 1st layer of rice.
- Lastly take out 1/2 cup of the hot rice water & add 1 tbsp ghee in it. Mix it well & pour it uniformly on the rice.
- Now, seal the pan with foil to cover it completely . Fold it in & place the lid on top.
- Place this pan directly on heat for 10 mins on high heat. Place a bowl filled with water on top of this for weight.
- After 10 mins, take a heavy tawa & shift the pan onto the tawa to cook on DUM.
- Keep on high heat for 2mins & lower the flame to low & cook on DUM for 30 mins.
- Switch off heat and remove the tawa but not the bowl.
- Allow it to rest for an hour. After an hour remove the lid and the foil and give a gentle mix.
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Famous Karachi Biryani | Perfect Karachi Biryani Recipe ❤️
#karachibiryanirecipe #karachifood #biryani #biryanirecipe #beefbiryani #badekagosht #muttonbiryani #chickenbiryani
Serving: 7-8 person
Ingredients:-
???????? basically no onion used in this recipe, though you can use biryan( barista, fried onion )while assembling!????????
1 kg meat ( I'm using buffalo meat you may use any, like chicken, mutton or lamb )
1 tbsp ginger garlic paste
1 tsp salt
1 cup oil
1 tsp cumin seeds
10-12 pepper corn
5-6 cloves
2 inch cinnamon stick
1 black cardamom
1 star anise
4-5 green cardamom
2 bay leaves
2 tbsp ginger garlic paste
3-4 tomato paste ( 200 g )
½ cup curd
11-12 green chilli paste
1 tsp cumin powder
1 tsp crushed coriander seeds
⅓ turmeric powder
1 tsp chili powder
1 tsp crushed chilli
2 tbsp biryani masala powder or 1 tsp garam masala
¼ tsp food colour
4 potatoes
jhol:-
½ cup curd
6-7 green chilli
½ cup coriander leaves
3-4 small tomato cut into slices
1 tsp chat masala
½ tsp garam masala
rice:-
4 -5cup golden sella or basmati rice ( 800-1000 g ) ( I'm using 4 cup )
4 tbsp salt
1 tbsp oil
coriander leaves
food colour and Kewra water
Maggie Chicken Cube:
Dried Black Lemon:
Measuring Cups and Spoons:
Biryani Pot 8 liter:
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Shan biryani masala:
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induction cooktop:
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masala box :
Whipping Cream:
Black diamond serving dish:
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CHICKEN BIRYANI
fresh spices make all the difference, it is well worth the time I promise!
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Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe
Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe | Easy Chicken Biryani Recipe | Arabic Chicken Biryani
Welcome to my channel, In this video I will showing you Arabian chicken biriyani recipe. I Hope you are enjoyed my video.
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Ingredients
----------------------------------
- 1kg chicken cut 12 pieces
- Ghee 1/3 cup around
- Fennel seeds 1 tsp
- Cardamom 4nos
- Cinnamon 2nos
- Bay leaves 2nos
- Onion sliced 2 medium
- Ginger and garlic paste 1 tbsp
- Tomato 2 medium
- Yogurt 1/2 cup
- Arabic masala 2 tsp
- Kashmiri chilli powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/2
- Salt to taste
- Chopped coriander leaves
- Chopped mint leaves
For Rice Boil
--------------------------
- Black cardamom 2nos
- Cardamom 5nos
- Cinnamon 2nos
- Star anise 1nos
- Cloves 6nos
- Lemon juice 1 tbsp
- Salt 2 tbsp
- Chopped coriander leaves
- Chopped mint leaves
- Basmati rice 2.5 cups (Soaked before 30 mins)
Dum Layer
---------------------------
- Fried onion
- Chopped coriander leaves
- Chopped mint leaves
- Garam Masala pinch
- Saffron with rose water (soaked)
- Ghee 2 tbsp
Cover and cook 15-20 mins on low heat
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paneer biryani recipe | easy paneer biryani recipe
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SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS
Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe
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Ingredients for Chicken Biryani:
- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
- Onions, sliced- 400 gms (around 5 medium sized onions)
- Ginger Garlic paste- 2 tbsp
- Tomatoes, sliced- 4 medium
- Green Chillies, slit- 6 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
- Whisked curd/plain yogurt- 1 cup
- Ready made Biryani Masala- 5 tbsp
For Cooking Rice:
- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Clean & wash the chicken pieces. Drain the water or pat dry.
- Slice the onions and tomatoes. Slit 6 green chillies
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice for 30 mins.
Process :
To cook the Chicken:
- Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.
- Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- Cook on low heat for 2 mins till oil separates.
- Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
- Dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 20 mins.
- Once you open the lid, mix the chicken and rice evenly.
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