You may have heard of innumerable variations of a South Indian special dish called Biryani. This cuisine from the southern part of India is known worldwide for its rich fusion of Indian spices and authentic tastes. One of the brilliant versions of biryani called Hyderabadi Chicken Dum Biryani finds a top place among the favorite dishes in India. So, whenever you order a delightful plate of dum biryani in Orlando, don't forget to praise this Royal Indian rice dish among your family and friends.
Hyderabadi Style Dum Biryani
Coming from the heart of India, Chicken dum biryani is a popular South Indian dish from Hyderabad, India, which is typically made with basmati rice, meat, spices, herbs, and yogurt. Hyderabadi-style dum biryani is an easy-to-prepare chicken biryani recipe made with marinated chicken in partially cooked rice before slowly being cooked on Dum in a biryani pot.
Hyderabadi dum biryani takes a long process but is also the easiest to prepare. Once you understand the art of making biryani, you can prepare biryani of any kind; be it chicken biryani or mutton biryani. If you're a fan of Indian food, try their delicious street food Orlando and appreciate this vibrant Asian cuisine.
Ingredients
Every ingredient plays its part in Biryani and should not be overlooked. It gives a delightful flavor to the dish that you need.
- High-quality long-grain basmati rice.
- Chicken pieces (leg quarters or thighs) with bone. Avoid chicken breast.
- Neither too thick nor too runny yogurt.
- Whole spices and ground spices.
- Herbs such as frozen cilantro and dried mind.
- Best quality saffron.
- Thinly sliced onion.
- Ghee
How To Make Chicken Dum Biryani?
Preparing chicken dum biryani takes a lot of patience. You can create this amazing dish at your home and get your "homemade" dum biryani in Orlando without any extra expenses. Below is a step-by-step method of making Hyderabadi-style dum biryani at home. Check this out.
- Take freshly cut chicken pieces, wash them thoroughly, and drain excess water. Then add salt, ginger garlic paste, turmeric powder, red chili powder, and whole spices such as cinnamon, shahi jeera, cloves, cardamom powder, and garam masala powder.
- Add green chili paste and yogurt to the mixture. Make a fine paste with some green chilies, few cilantro leaves with a pinch of salt. Also, add green chili paste as per your spice requirement and mix everything.
- Add crushed fried onions.
- Add black peppercorn powder, coriander leaves, lemon extract, mint leaves, and oil.
- Marinate the mixture well for at least 1 to 2 hours in the refrigerator.
- Spice the water with cinnamon sticks, cardamoms, cloves, black peppercorns, shahi jeera, salt to taste, and oil. Bring to a boil.
- Boil it well and soak basmati rice for at least 40-45 minutes to get long-grain rice.
- Cook the rice until 70% is ready, and then strain the rice.
- Set a Tawa down. Put a cooking pot on the Tawa. Place a griddle beneath the cooking pot in order to prevent the biryani's base from burning. Spread the marinated chicken evenly over the base with a little oil.
- Spread the strained rice evenly.
- Garnish with crushed fried onions, mint leaves, chopped coriander, saffron strands soaked in milk, and clarified butter/ghee.
- Cover the tawa with aluminum foil and the cooking pot with a lid.
- Dum for 10 minutes on high flame and then on low flame for 30 minutes.
- Chicken biryani is ready to serve.
Some Important Tips To Make Tasty Biryani
Time to tag your version as the favorite dum biryani in Orlando that every foodie will cherish with love. There are some important tips to make it tastier than before.
- Fried onions give a nice aroma to the Biryani.
- Ghee adds a brilliant taste to the dish.
- Adding lemon extract to the rice will enhance the white color of the rice.
- Add rice only when the water is boiling or when rice becomes sticky, and the grains are not fluffy.
- Biryani should have more salt so that the water should be saline (just like seawater). The salt does not stick even when added to the Biryani later, and the salt does not get sticky. So, when the rice is added to the boiling water, you must check the salt.
