Royal Authentic Hyderabadi Chicken Biryani Dum Style Recipe

Name: Royal Authentic Hyderabadi Chicken Biryani Dum Style Recipe
Total time: 120 min
Ingredients: Chicken pieces (bone-in, skinless): 1.5 kg (3.3 lbs), cut into medium pieces; Plain Yogurt (full-fat): 250g (1 cup); Ginger-Garlic Paste: 2 tablespoons; Green Chillies: 4-6, finely chopped (adjust to taste); Red Chilli Powder: 1 tablespoon; Turmeric Powder: 1 teaspoon; Garam Masala: 2 teaspoons; Coriander Powder: 2 teaspoons; Mint Leaves: 1/4 cup, roughly chopped; Coriander Leaves: 1/4 cup, roughly chopped; Lemon Juice: 1 tablespoon; Salt: To taste; Saffron strands: A pinch, soaked in 2 tablespoons of warm milk (for color and flavour); Basmati Rice: 750g (3 ¾ cups), long grain, soaked in water for at least 30 minutes; Water: For boiling the rice; Bay Leaves: 2; Cinnamon Stick: 1 (2-inch); Green Cardamom Pods: 4-5, lightly crushed; Cloves: 4-5; Star Anise: 1; Onions: 2 large, thinly sliced and deep-fried to golden brown (birista); Ghee (clarified butter): 4 tablespoons; Fresh Mint Leaves: 1/4 cup, roughly chopped; Fresh Coriander Leaves: 1/4 cup, roughly chopped; Rose water: 1 tbsp (optional); Kewra water: 1 tsp (optional); Atta dough (whole wheat flour dough): For sealing the pot (or aluminum foil can be used)

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Authentic Hyderabadi Chicken Biryani Learn the royal dum cooking method for tender chicken and fragrant rice A truly regal Hyderabadi Biryani Recipe Get the…

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Ingredients

Chicken pieces (bone-in, skinless): 1.5 kg (3.3 lbs), cut into medium pieces
Plain Yogurt (full-fat): 250g (1 cup)
Ginger-Garlic Paste: 2 tablespoons
Green Chillies: 4-6, finely chopped (adjust to taste)
Red Chilli Powder: 1 tablespoon
Turmeric Powder: 1 teaspoon
Garam Masala: 2 teaspoons
Coriander Powder: 2 teaspoons
Mint Leaves: 1/4 cup, roughly chopped
Coriander Leaves: 1/4 cup, roughly chopped
Lemon Juice: 1 tablespoon
Salt: To taste
Saffron strands: A pinch, soaked in 2 tablespoons of warm milk (for color and flavour)
Basmati Rice: 750g (3 ¾ cups), long grain, soaked in water for at least 30 minutes
Water: For boiling the rice
Bay Leaves: 2
Cinnamon Stick: 1 (2-inch)
Green Cardamom Pods: 4-5, lightly crushed
Cloves: 4-5
Star Anise: 1
Onions: 2 large, thinly sliced and deep-fried to golden brown (birista)
Ghee (clarified butter): 4 tablespoons
Fresh Mint Leaves: 1/4 cup, roughly chopped
Fresh Coriander Leaves: 1/4 cup, roughly chopped
Rose water: 1 tbsp (optional)
Kewra water: 1 tsp (optional)
Atta dough (whole wheat flour dough): For sealing the pot (or aluminum foil can be used)