
Humera Maryum
| 1 minute to read
Hyderabadi chicken Dum Biryani
Protein
34gmFat
37gmCarbs
79gmIngredients
Chicken boneless 80g
Rice 100g
Yogurt 100g
Onion 120g
Lemon 1
Oil 20g
Milk 50ml
Saffron 5 grains
Spices, 2 tablespoon ginger garlic paste coriander, mint leaves and 2 big green chillies
Direction
Step-1
Marinate the chicken with ginger garlic paste, salt to taste, half teaspoon turmeric, 1 teaspoon full red chilli powder, yogurt, 1 closed fist coriander and mint leaves and lemon. Keep aside the marination for 20 mins.
Step-2
Meanwhile fry the onions in the oil until golden brown, and add it to the marination with teaspoon of garam masala and 1 slit green chilli. Boil the saffron in milk and keep until changes to yellow color and keep aside.
Step-3
Wash the rice and keep it soaked for 10 minutes, take a utensil filled half with water, add 1 cardomen, 1 cloves, 1 small stick of cinnabon, 2 teaspoon full salt and 1 slit green chilli. Let it come to boil and stay for 2 minutes.
Step-4
Drain the water from rice and add it to the prepared water mixture, let it cook nearly to 80% and drain the complete water, keep the rice aside.
Step-5
Add the marination to the same utensil and spread evenly upon it the rice. Add evenly the saffron milk.
Step-6
Close the lid tight. Since it is of less quantity, a suggestion here keep a pan oh high flame upon it place the utensil so that you avoid it being burnt half cooked. Let it be in high flame for 8 minutes and medium flame for 15 minutes.
It is ready to be served!