Hyderabadi chicken biryani 🍗 | Dum Biryani Recepie at home 🤤

🍗 Hyderabadi Chicken Biryani 2½ kg Chicken + 2 kg Basmati Rice 🍗 Ingredients for Chicken Marination Chicken – 2½ kg, preferably bone-in Thick curd – 1 kg Ginger-garlic paste – 150 g Green chillies – 15–20, crushed/slit Red chilli powder – 5 tbsp Turmeric – 2 tsp Coriander powder – 3 tbsp Garam masala – 2 tbsp Biryani masala – 3 tbsp Salt – 4–5 tbsp, adjust to taste Lemon juice – 6–7 tbsp Fried onions – 250 g Mint leaves – 3 large handfuls Coriander leaves – 3 large handfuls Oil – 200 ml Ghee – 100 ml Shahi jeera – 2 tsp Cinnamon – 2–3 sticks Cloves – 10 Green cardamom – 8 🍚 For Rice Basmati rice – 2 kg Water – plenty for boiling Salt – about 10–12 tbsp, adjust according to water Green cardamom – 10–12 Cloves – 12–15 Cinnamon – 4–5 sticks Shahi jeera – 2 tbsp Bay leaves – 4–5 Star anise – 2–3 Mace – 2–3 pieces, optional Lemon juice – 3 tbsp Oil – 3 tbsp 🌿 For Layering & Dum Fried onions – 250–300 g Mint – 2 large handfuls Coriander – 2 large handfuls Green chillies – 8–10, slit Ghee – 100–150 ml Saffron – 1–1½ tsp, optional Warm milk – ½ cup Green food colour – optional 🧅 Fried Onions Onions – 1–1.2 kg, thinly sliced Oil – enough for deep frying 👩‍🍳 Method 1. Marinate the Chicken Wash and drain 2½ kg chicken well. Make a few deep cuts in the larger pieces. In a large bowl add curd, ginger-garlic paste, green chillies, red chilli powder, turmeric, coriander powder, garam masala, biryani masala and salt. Add lemon juice, fried onions, mint, coriander, oil, ghee, shahi jeera, cinnamon, cloves and cardamom. Add the chicken and mix everything thoroughly, making sure every piece is well coated. Cover and marinate for at least 2–3 hours. For better flavour, refrigerate for 6–8 hours or overnight. 2. Prepare Birista Thinly slice 1–1.2 kg onions. Heat oil and fry them in batches until golden and crisp. Don't make them too dark because they continue cooking after removal. Drain and spread them on a plate. Allow them to cool and become crisp. 3. Prepare the Rice Wash 2 kg basmati rice gently until the water becomes mostly clear. Soak for 30–45 minutes, then drain. Bring plenty of water to a vigorous boil. Add salt, cardamom, cloves, cinnamon, shahi jeera, bay leaves, star anise, mace, lemon juice and oil. Add the soaked rice and cook until approximately 70–80% cooked. The outside should be cooked while the center remains slightly firm. Drain immediately. Do not fully cook the rice because it will finish cooking during dum. 4. Layer the Biryani Take a large heavy-bottomed handi. Spread the marinated raw chicken evenly across the bottom. Add approximately half of the partially cooked rice. Top with fried onions, mint, coriander, green chillies and some ghee. Add the remaining rice and spread it gently. Finish with remaining fried onions, mint, coriander, green chillies and ghee. If using saffron, soak it in warm milk and drizzle over the rice. You can also add a very small amount of green food colour to selected portions of the rice. 5. Dum Cooking Cover the handi tightly. Seal with dough if required. Place the handi on a tawa. Keep on medium-high heat for around 8–10 minutes, then reduce to very low heat. Cook for approximately 35–45 minutes, depending on your handi, stove and chicken pieces. Turn off the flame and let the biryani rest unopened for 15–20 minutes. This resting time is important because the steam continues to finish the cooking and allows the flavours to settle. Open the lid and gently mix from the sides and bottom upward. Don't aggressively stir because the rice grains can break. Check that the chicken is completely cooked before serving. 🥣 Raita Recipe Ingredients Curd – ½ kg Water – a little, as required Onion – 1, finely chopped Carrot – 1, finely grated Pomegranate seeds – a handful Salt – to taste Roasted cumin/zeera powder – ½ tsp Method Take ½ kg curd in a bowl and whisk until smooth. Add a little water and mix until you get your preferred consistency. Add finely chopped onion, grated carrot and pomegranate seeds. Add salt and ½ tsp roasted cumin powder. Mix everything well. Your delicious onion-carrot-pomegranate raita is ready! 😋 🍽️ Serving Serve the hot Hyderabadi chicken biryani with chilled raita, mirchi ka salan, boiled eggs, lemon wedges and extra fried onions. ⭐ Important Tips Don't overcook the rice before dum. Rice water should be noticeably salty. Don't burn the fried onions. Don't open the handi repeatedly during dum. Use low heat for the main dum stage. Allow the biryani to rest for 15–20 minutes. Gently lift and mix the biryani instead of stirring aggressively. Always check the largest chicken pieces are completely cooked before serving. #shorts #youtubeshorts #youtubevideo #youtube #viral #biryani #chickenbiryani #hyderabadibiryani #dumbiryani #explore #viralvideo #homemade #easyrecipe #easy #raita