Paradise Style Hyderabadi Chicken Dum Biryani
Today I am sharing her version of Paradesi Style Hyderabadi Chicken Biryani. Every biryani has its unique recipe; some add tomatoes to it, some add onion-whole spice paste and my son’s favourite version is made with pre-cooked basmati rice, fried onions and marinated chicken. This biryani is cooked by dum style where the chicken and rice are let to cook together by placing an airtight lid to the vessel. This is one of the easiest recipe ever. Instead of using fried onions, I microwaved the onions for 20-30 minutes until they caramelized. This saves a lot of calories and oil. I will marinate the chicken with whole spices, yogurt and spice powders in the morning and cook the biryani for lunch. My son loves it as it is not spicy and we love it as it is packed with flavor. My achi’s chicken biryani warms my heart and can brighten up any day. I made some last weekend to share with you today.
Paradise Style Hyderabadi Chicken Dum Biryani
Ingredients
For The Rice
- 2 cups basmati rice
- 1 tbsp olive oil
- 2 cardamons
- 4 cloves
- 1 bay leaf
For The Fried Onions
- 3 large red onions
- 1 tbsp olive oil
For The Chicken Marinade
- 2 lbs Chicken Pieces
- 2 inch ginger
- 10 garlic
- 4 green chillies paste
- 1 tbsp garam masala
- 5 cardamons
- 5 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1 star anise
- 2 large black cardamon
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 cup cilantro mint leaves
- 1 cup yoghurt
- salt to taste
For Colour
- 1 tsp turmeric powder
- 2 tbsp warm milk
Instructions
- Soak basmati rice in enough water for 2 hours. In a large bottomed cooking vessel, add enough water to cook the rice. Bring it to a boil. Add the soaked rice, olive oil, whole spices and cook until 3/4 th done . It will take about 8 minutes. Switch off the flame and strain the water. Set the pre-cooked rice aside.
- Marinate the chicken with the ingredients listed under “chicken marinade” for 3-4 hours. Set them aside.
- Slice the onions finely thin, sprinkle oil and cook in the microwave for 20-30 minutes, until the brown and caramelize well.
- Using a 5 litre pressure cooker or any large vessel, arrange the marinated chicken as a single layer. Cover them with pre-cooked basmati rice and microwaved onions.
- Mix turmeric powder with milk and sprinkle it over the rice.
- Cover the vessel with layers of aluminum foil. I did three layer. Seal them tight along the edges and place a cast iron pan on top.
- Cook on medium low flame for 45 minutes. Switch off the flame and let it rest for 15 minutes.
- Carefully remove the aluminum foil and fluff the rice wit a fork. Mix the rice and chicken gently to combine. Serve hot with raita or chicken curry.
