HomeRecipeHow to make Hyderabadi Biryani

How to make Hyderabadi Biryani [ DUM Method or Pressure Cooker ]

Hyderabad is a city where Mughlai cuisine originated. Hyderabadi biryani became famous all over the world after king of Nizam, Asaf Jah VII popularized it .

In fact its ingredients and method of cooking changed from royal kitchen to common man during Nizam’s rule. There are many variations in the recipe of Hyderabadi biryani.

Original, authentic recipe of Hyderabadi Biryani includes meat on bone (mainly beef with some amount of lamb). Authentic Hyderabad Biryani is cooked in dum style where fire is covered at the top and it takes more than an hour for the dish to get ready.

Recipe 1: Hyderabadi Chicken Biryani Recipe Using DUM Method 

Ingredients for Chicken marination: –

Chicken – 1 kg (cut into medium-sized pieces) Yogurt / Hung curd – 1/2 cup (beaten) Green chili paste– 2 tbsp Ginger-garlic paste – 3 tsp Salt to taste Oil – 4 tbsp

Ingredients for Rice: –

Basmati rice – 1 Kg Mint leaves / Pudina (chopped )– ½ cup Onion (chopped) – 1 cup Raisins / Kishmish – ¼ cup Saffron dissolved in ¼ cup of warm water Rosewater – 2 tbsp Ghee / Clarified butter – ½ cup Cashew nuts fried in ghee– 1/4th cup Almonds fried in ghee– 1/4th cup Oil– 4 tbsp

Ingredients for Gravy: – ———————– Onions – 1 cup (fried till golden brown) Tomato puree – ½ cup Yogurt / Hung curd – 2 tbsp Green chili paste – 2 tbsp Ginger-garlic paste – 3 tsp Biryani Masala Powder – 3 tsp Garam masala powder– 1 tsp Red chilli powder– 1 tsp Salt to taste Ghee / Clarified butter– 2 tbsp Coriander leaves (chopped) for garnishing Cashew nuts – fried in ghee Almonds – fried in ghee Raisins– fried in ghee

How to make Biryani Using Dum Method: –

1. Marinate chicken with curd and all the ingredients mentioned under marination. Leave it for 4 hours or overnight.

2. Soak rice in water for ½ an hour and then drain completely and spread on a wide plate . 3. Take a flat bottomed dish/vessel inside which you can arrange your biryani when cooked ( preferably non-stick). Pour oil on base of the dish. Spread it evenly.

4. Now spread half of the marinated chicken and keep aside . 5. Take another flat bottomed dish/vessel inside which you can arrange your biryani when cooked ( preferably non-stick). Pour ghee on base of the dish/vessel. Spread it evenly.

6. Now spread remaining marinated chicken and keep aside . 7. Take a wide vessel/pan and arrange the two dishes one above the other carefully with maintaining sufficient gap between them so that steam can circulate easily around them.

8. Pour water on outer base of both dishes to half extent of each dish . 9. Cover with a tight fitting lid. Do not use any weight on top of the cover, but if you have to keep something, keep it light.

10. Heat at medium flame for 30 minutes or till rice is 80% cooked. Switch off the gas and let the biryani rest for another 15 minutes without opening the cover . 11. Now remove the string or thread that you had used to keep the vessels together and carefully remove the dishes with ghee soaked bread slices.

12. Gently fluff up rice with a fork and pour half of the gravy on top of rice in one go . Spread it evenly using back of a large spoon or spatula.

13. Sprinkle half of the chopped coriander leaves and fried nuts.

14. Again pour remaining gravy , sprinkle biryani masala powder and garam masala powder .

15. Using a large spatula or back of spoon, carefully mix up all ingredients well without breaking rice much.

16. Serve hot with Raita (yogurt salad with chopped cucumber, tomato and onion with a pinch of salt and black pepper powder) .

Recipe 2: Hyderabadi Chicken Biryani Recipe Using Pressure Cooker

 Ingredients for chicken marination: – Chicken – ½ kg Yogurt / Hung curd – 1 cup (beaten) Green chilli paste– 2 tbsp Ginger-garlic paste – 3 tsp Salt to taste Oil – 4 tbsp

Ingredients for Rice : -Basmati rice – ½ Kg Mint leaves / Pudina (chopped )– ½ cup Onion (chopped) – 1/2 cup Raisins / Kishmish – ¼ cup Saffron dissolved in ¼ cup of warm water Rose water – 2 tbsp Oil– 4 tbsp Ghee / Clarified butter – 2 tbsp

Ingredients for Gravy : – Onion (pisi) – 1 cup (fried till golden brown) Tomato puree – ½ cup Yogurt / Hung curd – 2 tbsp Green chili paste – 1 tbsp Ginger-garlic paste – 1 tsp Biryani Masala Powder – 3 tsp Garam masala powder– 1 tsp Red chilli powder– 1 tsp Salt to taste Ghee / Clarified butter– 2 tbsp Coriander leaves (chopped) for garnishing Cashew nuts fried in ghee Almonds fried in ghee Raisins fried in ghee

1. Whisk yogurt and mix all the chicken marination ingredients mentioned above.

2. Now add chicken pieces to it and leave it for minimum 4 hours or overnight in the refrigerator.

3. After marinating chicken, rinse rice 2-3 times and spread on a wide plate so that water drains off completely . Keep aside .

4. Take a deep vessel/pan inside which you can arrange your biryani when cooked ( preferably non-stick). Pour oil on base of the vessel. Spread it evenly.

5. Place half of the marinated chicken over this layer of fried onions (keep onion aside) .

6. Now take another deep vessel/pan inside which you can arrange your biryani when cooked ( preferably non-stick). Pour ghee on base of the pan. Spread it evenly.

7.Now spread the remaining marinated chicken and keep aside .

8. Pour water till 2/3 rd of both vessels/pans so that rice and chicken remains submerged in water at all times during cooking part. 9. Cover with lid and switch on the gas .

10. After 5 whistle, reduce flame to low-medium and cook for 15 minutes or till rice is 90% cooked from 80%. Switch off the gas and let it rest without opening the cover for another 10 minutes .

11. Now remove string or thread that you had used to keep vessels together before cooking biryani & carefully remove dishes from deep vessel / pan with oil soaked bread slices .

12. Gently fluff up rice with a fork and pour half of the gravy on top of rice in one go . Spread it evenly using back of a large spoon or spatula.

13. Sprinkle half of the chopped coriander leaves and fried nuts (all ingredients mentioned under “Garnishing” ) .

14. Again pour remaining gravy , sprinkle biryani masala powder and garam masala powder .

15. Using a large spatula or back of spoon, carefully mix up all ingredients well without breaking rice much. 16. Serve hot with raita (yogurt salad with chopped cucumber, tomato and onion with a pinch of salt and black pepper powder) .

Note: While cooking the biryani, add more water if required after 20 minutes keep checking on it . Make sure you don’t pour cold water over biryani as it will break the biryani . Do not open lid before 30mins of total time, rest for 10minutes after switching off gas and then remove cover very gently and slowly and enjoy……… NUTRITIONAL VALUE PER SERVING:  Calories- 475 ,   Total carbs – 51.6 gms  , Protein – 22 gms  , Fat – 10 gms  , Fibre – 3.4 gm Iron – 4% RDA Calcium – 5 % RDA

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