ഇത്ര എളുപ്പത്തിൽ ഇത്ര രുചിയിൽ| Hyderabadi chicken dum biriyani

Super Easy & Tasty Hyderabadi Chicken Dum Biryani | ഹൈദരാബാദി ചിക്കൻ ബിരിയാണി Enjoy the rich aroma and irresistible taste of delicious Hyderabadi Chicken Dum Biryani! 😍❤️ This flavorful biryani is made with juicy, marinated chicken, fragrant basmati rice, fresh herbs, and aromatic spices, all layered together and slow-cooked using the traditional dum method. Every bite is packed with rich flavors and the beautiful aroma of authentic Hyderabadi biryani. Follow this easy homemade recipe and prepare a delicious restaurant-style chicken dum biryani for your family and friends. 🤤 #chickendumbiryani#hydrabadibiryani#hydrabadichickendumbiriyani#easyrecipes#inmalayalam#howtomakebiriyani Ingredient Quantity Chicken 1 kg Basmati Rice 500g Onion 250 g sliced Ginger 15 g Garlic 20 g Green chillies 7–8 Lemon juice 1 lemon Curd ¾ cup (approximately 180–200 g) Saffron milk ¼ cup Fresh mint leaves ½ handful Fresh coriander leaves ½ handful Salt To taste Dry masala powder Spice Quantity Shahi jeera ½ tsp Mace (javitri) 1 small piece Nutmeg A very tiny piece Cloves 8–10 Green cardamom 10–12 Cinnamon 1 stick Dried rose petals ½ tsp Method: Lightly dry-roast the whole spices, except the rose petals and nutmeg. Cool completely, add the rose petals and nutmeg, and grind everything into a fine powder. 1. Marinate the chicken Ingredients Chicken – 1 kg, cleaned and drained Salt – to taste Red chilli powder – 1½ tsp, or according to taste Coriander powder – 2 tbsp, unroasted Prepared biryani garam masala – as required Ginger-garlic-green chilli paste – prepared quantity Fresh coriander leaves – ½ handful Fresh mint leaves – ½ handful Curd – ¾ cup Fried onions – 1 to 1¼ handful Method 1. Take the cleaned, drained chicken in a large bowl. 2. Add salt, red chilli powder, coriander powder, prepared biryani masala and ginger-garlic-green chilli paste. 3. Add the chopped coriander leaves and mint leaves. 4. Add the curd and mix everything well. 5. Add 1 to 1¼ handful of fried onions and mix thoroughly. 6. Cover and marinate for 1 hour 7. Oil for frying opinions 250 mL and 1 tablespoon ghee 2. Prepare the basmati rice Ingredients Basmati rice – 500 g Water – approximately three times the rice volume, or enough for boiling Salt – to taste Shahi jeera – ¼ tsp Oil reserved from frying onions – 1 tbsp Lemon juice – from ½ lemon Method 1. Wash the rice thoroughly until the water becomes mostly clear. 2. Soak the rice for 30 minutes, then drain. 3. Bring a large pot of water to a rolling boil. Use plenty of water so the rice can cook freely. 4. Add salt, shahi jeera, 1 tbsp onion-frying oil and the juice of half a lemon. 5. Add the soaked, drained rice to the boiling water. 6. Cook for approximately 10–12 minutes, checking the grains as they cook. The exact time depends on the rice variety. 7. Drain the rice when it is about 80% cooked. The grains should be elongated, with a slight firmness remaining in the centre. 3. Layer the biryani 1. Place the marinated chicken in a heavy-bottomed biryani pot. 2. Spread the chicken evenly across the bottom. 3. Keep the pot over a low flame while you begin layering. Do not turn off the flame at this stage. 4. Spread the 80%-cooked rice evenly over the chicken. 5. Add the remaining fried onions, saffron milk and a little ghee, if desired. 6. Cover the pot tightly with a lid. 4. Dum cooking 1. After layering, keep the pot on low heat. 2. Cook until the chicken is fully cooked and the rice is tender. The timing depends on the pot and heat level; approximately 30–40 minutes may be needed. 3. If the base tends to burn, place a flat tawa beneath the biryani pot to distribute the heat. 4. Turn off the flame and let the biryani rest, covered, for 10 minutes. 5. Gently lift the rice and chicken together when serving. Important: Keep the flame low after layering. Make sure the chicken reaches a safe internal temperature of 74°C (165°F).