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haydrabadi chicken dum biryani

Hyderabadi Chicken Biriyani Preparation:

serve with raita


Marinate the chicken
with curd, red chilli
powder, coriander
powder, turmeric
powder and salt for 1
Cook the basmati rice
with enough salt, till
half done and drain the
water and keep it aside.
Make a paste with
ginger, garlic and keep it
Soak the saffron
strands in 1 tbsp warm
milk and keep it aside.
Take a pan and heat
with ghee.
Add cashewnuts, bay
leaf, cardamom,
cinnamon and cloves.
Sauté for few mins.
Then add onins and
ginger garlic paste.
Saute till the raw smell
Then add marinated
chicken pieces and
garam masala.
Mix well and fry well till
the curd is absorbed.
Add enough water and
cook till the chicken
pieces are tender.
Now divide the cooked
rice into two portions.
Take few semi-cooked
grains of rice and colour
them with diluted
saffron for garnishing.
Place half of the semi
cooked rice in the heavy
bottomed vessel.
Then spread half of the
chicken gravy.
Sprinkle some coriander
and mint leaves.
Again spread by a layer
of remaining rice.
One more layer of
remaining chicken gravy.
Again sprinkle remaining
coriander and mint
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
Serve with raitha.


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