Hyderabadi Chicken Dum Biryani With Dahi Ki Chutney - Restaurant Style Biryani

 Aj mai apko Hyderabadi kacchi akhni ki biryani sikha rahi hun, ye authentic hyderabadi kacchi akhni ki dum biryani hai jo Restaurants may milti hai aur ye World famous biryani hai

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.

So in this video I am going to show you how to make tasty Hyderabadi Chicken Dum Biryani at home or Restaurant

Style Chicken dum biryani in a simple and easy method.Keep watching.

1}LET'S BEGIN THE PROCESS.. (MARINATION)

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1.First of all let's marinate chicken

CHICKEN - 1 Kilo/Kg or little more, size of chicken pieces must be medium to big.

INGREDIENTS (Required for marination)

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Lime juice - 1 tablespoon

Yogurt - 300 gram

Ginger garlic paste - 2 tablespoon

Mint leaves and coriander leaves - few (a bunch each)

Fried onions of - 3 to 4 medium sized

Homemade garam masala powder - 1 1/2 teaspoon

Green chillies cut into small pieces or paste  - 5 to 6

Turmeric powder - 1/2 teaspoon

Red chilli powder - 2 tablespoon

Salt - 1 tablespoon or as required

Oil - 1/2 cup or 60 ml 

Add all the above ingredients into the chicken,and marinate it for 

entire night or at least for 3 hours.

{2}.BASMATI RICE PREPARATION

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1.Wash and soak 1 kg Basmati rice in water for an hour or 30 minutes

2.Then boil 5  liters of water to it add 

  Cinnamon - 3 sticks

  Cardamom - 4

  Caraway seeds/shahzeera - 1 teaspoon

  Cloves - 6

  Salt - 3 1/2 tablespoon

  Oil - 3 teaspoon

 Half a lemon juice

Green chilies - 5

Few mint and coriander leaves

3.Now add the soaked Basmati rice and mix well.

4.Let the rice gets cooked till it is done up to only 70%

5.Drain the water from the cooked rice and keep it separately.

3}.LAYERING PROCESS

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1.To the marinated chicken add a layer of cooked rice and garnish it with few fried onions,

  coriander and mint leaves,soaked saffron milk, fried cashews, few pinches garam masala powder and cardamom powder, clarified butter

2.Then place another layer of rice on this and again add coriander and mint leaves

 fried onions,saffron milk,clarified butter - 4 tablespoon,fried cashewnuts - 20 grams.

{4}.SEALING METHOD

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1.Take the lid of the biryani vessel to it fix Aluminium foil and place it on vessel

so that it gets sealed well and the steam does not come out.

{5}.DUM METHOD

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1.Mostly dum is done using charcoal but as this is homemade we have to place the biryani vessel on an old 

pan ,first place an old pan on stove let it heat for 3 minutes then place the vessel and let the flame be

high for 5 minutes then lower the flame and let the vessel stay on pan for 30 to 40 minutes.

DAHI KI CHUTNEY

  CHICKEN DUM BIRYANI HYDERABADI STYLE IS READY TO SERVE ...SERVE IT WITH BAGAREY BAINGAN AND 

  DAHI KI CHUTNEY.