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    Home » Rice Recipes

    HYDERABADI DUM BIRYANI

    Published: Sep 11, 2008 · Modified: Feb 6, 2018 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 11 Comments

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    Ingredients:
    For Gravy
    Chicken-½kg
    GingerGarlic paste-1tsp
    Turmeric a pinch
    Onion-1medium
    Coriander Pwd-1tsp
    Chilli Pwd-1tsp
    Cashewnuts Pwd-10nos
    Salt To Taste
    Oil -2tbsp
    For Rice
    Basmatic Rice-1cup
    Cloves-2
    Cinnamon-1inch
    Green Cardamon-2nos
    Bay leaf-few
    Warm milk-50ml
    Saffron -few strants
    Salt To Taste
    Ghee-1tbsp
    Water-11/2cup
    Garnishing
    Coriander Leaves
    Onion rings

    Preparation:
    1.clean and chop chicken into small pieces.Marinate the chicken pieces in ginger+garlic paste with salt
    and turmeric for ½ 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 ½ 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

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    Reader Interactions

    Comments

    1. Mona

      September 11, 2008 at 9:09 pm

      Looks delicious Pavani, Thanks for sending your entry!

      Reply
    2. srikars kitchen

      September 11, 2008 at 10:12 pm

      wow... nice entry... i will try with vegetables...

      Reply
    3. Sujatha

      September 12, 2008 at 3:24 am

      Looks absolutely gorgeous.. Great entry Pavani!

      Reply
    4. admin

      September 12, 2008 at 6:31 am

      Thank u sripriya for ur good comments

      Reply
    5. admin

      September 12, 2008 at 6:51 am

      Thank u sujatha for ur sweet words

      Reply
    6. admin

      September 12, 2008 at 6:52 am

      Thank u mona for adding my entry.

      Reply
    7. aparna

      September 12, 2008 at 12:20 pm

      Looks delicious pavani. Will try it out soon.

      Reply
    8. admin

      September 12, 2008 at 4:04 pm

      thanku aparna for ur comments

      Reply
    9. KayKat

      September 13, 2008 at 3:06 pm

      Ooo ... this looks tasty! And thanks for reminding me to work on my RCI entry!

      Reply
    10. admin

      September 13, 2008 at 4:51 pm

      Hi kaykat thank u very much for ur words

      Reply
    11. Shanti

      August 12, 2011 at 1:34 pm

      This briyani was superb. Tried it for 6 ppl in the hse. I even did the same for vege briyani with vege chicken, green peas n carrots. I just altered a little by adding more coriander n chilli powder together with jeera powder. It was awesome!

      Reply

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