Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Hyderabadai Biryani is a staple of Andhra culture alongside a blendof Mughlai cuisine. Its mix of flavors and spice gives the dish itsdelectable taste. This dish was also a staple for our family everySunday. We would sit at the dining table, mixing in cut onions,adding dashes of lime or adding in curd; all while debating whatmixture of ingredients made the dish most flavorful.
Course Main Course

Ingredients
  

  • 7-8 chicken drumsticks
  • 2 teaspoons coconut flakes
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon cardamom
  • 2 cinnamon sticks
  • 1/2 teaspoon red chili powder
  • 1 teaspoon Biryani Masala
  • 1/2 teaspoon turmeric
  • 1 tablespoon curd or greek yogurt
  • 1/2 teaspoon salt
  • 2 cups pre-made slightly undercooked Basmati rice
  • 1 tablespoon coriander leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon dry onions
  • Chillies as desired

Instructions
 

  • To make ginger garlic paste, take equal amounts of ginger and garlicand grind it up. Mix coconut flakes and blend again
  • Marinate chicken with red chili powder, masala, turmeric, garlic pasteand cardamom powder. Cover bowl and let sit for an hour.
  • Take a pan and add in 2 teaspoons of oil. Place pan on medium heat.Slice 1 onion and add to the pan along with some 2 cinnamon sticksand some cardamom for flavor. Set aside onions when they turn brown.
  • In an oven tray, layer the bottom with chicken marinade. Add theundercooked rice on top. And then add coriander and mint leaves ontop. Finally, add dry onions.
  • Play tray in oven for 40 min at 350 degrees. Evenly mix the layers andensure chicken is thoroughly cooked.
Keyword Cookbook, Hyderabadi Dum Biryani
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