#ChickenDumBiryani😋#ChickenBiryani1#DumBiryani#HyderabadiBiryani#AndhraBiryani#ChickenBiryaniRecipe

Here is a traditional Hyderabadi-style Chicken Dum Biryani recipe. Ingredients #welcome to Nikki Vlogs2 ❤️ For the Chicken Marinade: 1 kg Chicken (bone-in, large pieces) 1 cup Thick yogurt (dahi) 2 tbsp Ginger-garlic paste 1 tbsp Red chili powder 1/2 tsp Turmeric powder 1 tbsp Garam masala (or Biryani masala) 1 tbsp Coriander powder 1/2 cup Birista (deep-fried onions) 1/2 cup Fresh mint leaves (chopped) 1/2 cup Fresh coriander leaves (chopped) 2-3 Green chilies (slit) 2 tbsp Lemon juice 3 tbsp Oil or Ghee (use the oil used for frying onions) Salt to taste For the Rice: 3 cups Extra-long grain Basmati rice (washed & soaked for 30 mins) 4-5 liters Water Whole spices: 2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, 1-inch cinnamon stick, 1 star anise, 1 tsp shahi jeera (caraway seeds) 2 tbsp Salt (water should taste sea-salty) 1 tbsp Ghee or oil For Layering & Dum: Pinch of Saffron soaked in 1/4 cup warm milk (or yellow food color) 1/2 cup Fried onions (birista) 1/4 cup Mint and coriander leaves 2 tbsp Ghee Whole wheat dough or foil (to seal the pot) Preparation Steps 1. Marinate the Chicken Minimum 1 hour; overnight preferred for best flavor In a heavy-bottomed handi or deep pot, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, fried onions, chopped mint, coriander, green chilies, lemon juice, oil, and salt. Cover and let it marinate. 2. Parboil the Basmati Rice Crucial timing - do not overcook the rice Bring 4–5 liters of water to a rolling boil with the whole spices, salt, and 1 tbsp ghee. Add the soaked, drained rice. Cook until it is 70-75% cooked (the grains should break easily when pressed but still have a hard bite in the center—about 5–6 minutes). Drain the rice, reserving 1 cup of the starchy hot cooking water. 3. Layer the Biryani Build flavors before sealing Keep the marinated chicken spread evenly at the bottom of the heavy pot. Spread the 70% cooked rice over the chicken in a uniform layer. Top with saffron milk, ghee, remaining fried onions, chopped mint, and coriander. Pour 1/2 cup of reserved hot rice water along the sides of the pot to create steam. 4. Dum Cooking (Slow Steam Cook) Creates tender meat and aromatic rice Seal the pot tightly using wheat flour dough around the rim with a lid on top, or cover tightly with heavy-duty aluminum foil before placing the lid. Cook on high flame for 8-10 minutes to get the steam going. Place a flat tawa (griddle) under the pot, lower the heat to minimum, and cook on slow heat for 25-30 minutes. Turn off the heat and let it rest undisturbed for 15 minutes before opening. Serving Suggestion Gently mix the biryani from the sides using a flat spatula so the spiced bottom chicken layers combine with the fragrant white rice. Serve hot alongside Mirchi ka Salan or a simple Onion-Cucumber Raita.