Hyderabadi Dum Chicken Biriyani is a world-famous dish from Hyderabad, India. It’s a non-vegetarian’s delight. Preparing a good Hyderabadi dum biriyani is fairly simple since there is no sauteing of spices or meat. All you have to do is cook the meat and rice in a slow dum process, trapping the steam and aroma to retain the flavor and authentic taste.
Chicken Biriyani is a classic Indian rice dish where the rice is layered, sealed and cooked with chicken and spices. It dates back to the royal kitchens of the Mughals and is now popular across the globe. Since the dish is cooked in an airtight pot on a very low flame, the rice absorbs the rich flavours of the meat.
The rice is cooked first, but only until 3/4th done. Thus, when the final dish is completed, it enables the grains to remain separate and unbroken. Chicken Biriyani can be served on formal/informal occasions and also for lunch/dinner.
Recipe for Hyderabadi Dum Chicken Biriyani:
Tips to make a good Hyderabadi Dum Biriyani:
Do not overcook the rice. Keep an eye on it as basmati rice tends to cook faster. It is advisable not to multi-task when the rice is being cooked.
You can reduce the amount of ghee if required.
You can also skip sealing the vessel with a dough or a cloth. Make sure it is, however, tightly closed with a lid.
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