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Turmeric a pinch
Salt To Taste
Saffron -few strants
Salt To Taste
1.clean and chop chicken into small pieces.Marinate the chicken pieces in ginger+garlic paste with salt
and turmeric for 1/2 hour.
2.Clean Basmatic rice in water for 15mints.
3.Make paste of cashewnut and chop the onions,coriander leaves
4.In small cup take warm milk and soak the saffron,to get the colour.
5.Once 15mints is over,drain the rice from water.
Below Preparation is for rice
1.Heat a kadai with ghee add bayleafs,cloves,cinnamon,cardamon and saute for a mint.
2.Then add the basmatic rice,11/2cup water and simmer,until the ricr cooks.It takes appox.14mints.
3.In the mean time chicken pieces are marinated for 1/2 hour
.4.Heat a pan with oil,add chopped onions and fry them till brown colour.Add chicken pieces stir well so
that chicken mixs well with onions.
5.Add coriander,chilli pwds and salt.Keep in high flame for 2-4mins.Ensure that curry doesn’t stick.
6.Once the oil comes out,add cashewnut paste and simmer for 20mints.
7.When everthing is cooked and ready.
8.Take a thick bottom pan or cooker,coat the bottom with ghee,spread layer of cooked rice,sprinkle
saffron on top.
9.then put a layer of cooked chicken,add finely chopped corianger leaves.Over chicken gravy.
10.Repeat the procedure till done,top layer should be rice.
11.close it with lid and cook on low flame for 30mints.
12.Once the 30mints is over,remove the lid,without mixing the rice.Take it into plate.
13.Serve spicy HYDERABADI DUM BIRYANI with chicken gravy/Onion Raita.
sending this to RCI Authentic Hyderabadi cuisine