Drool Over Delicious Hyderabadi Chicken Dum Biryani Recipe

Thinking of surprising your friends and relatives with a whole new and best dum biryani in Edison? But do you know the recipe for this mouth-drooling Indian dish? You're at the right place, then. In this blog, you'll know about the steps to create a delightful dum biryani.

Chicken dum biryani is made by serving fragrant basmati rice over chicken marinated in a rich, delicious mix of yogurt and spices. The chicken and rice are sealed together using the "dum" method to create the ideal, mouth-watering chicken dum biryani in Edison.

What is Hyderabadi-style Dum Biryani?

A dish called "biryani" is produced by layering rice and meat, heating the mixture in whole spices like bay leaves, cinnamon, cardamom, and aromatics like mint and coriander, and then garnishing the dish with roasted almonds and caramelized onions.

The chicken dum biryani is one of the dish's most well-known variants, and it is produced by layering partially cooked rice and chicken on top. They are all sealed together in the dish and cooked simultaneously under the steam produced by the chicken. This method is known as "dum."

The Indian cuisine scene is vast and diverse, and the varieties of biryani are named after the region they belong to. Hyderabadi chicken biryani is one such version, and it is unique because it uses saffron to give the rice a delicious, rich aroma, where the chicken is marinated in browned onions to add some extra depth to the flavor.

Ingredients

You must set your journey to search for a south Indian restaurant in Jersey City, NJ, to give your friends a special treat of dum biryani in Edison. But if you're making the dish at your home, you must have the following ingredients:

Ingredients for Chicken Marinade

· Chicken thighs and legs (bone-in)

· Biryani masala - fennel, cinnamon, cloves, cardamom, pepper, turmeric and Kashmiri red chili powder, star anise, black cardamom, mace, etc.

· Fresh mint and coriander/cilantro

· Desi Ghee

· Red onions

Ingredients for Rice

· High-quality long-grained basmati rice

· Whole spices include cloves, cardamom (green and black), cinnamon sticks, and bay leaves.

Step-by-Step Recipe Instructions

Marinating the chicken for biryani

1. Slice thin your onions and sauté with ghee in a pan, with a slight salt sprinkle, until they turn golden brown and caramelized.

2. Put the chicken thighs and legs in a large mixing bowl. Add the yogurt, red chili powder, a slight amount of salt for seasoning, biryani masala, minced ginger and garlic (or ginger-garlic paste), lemon juice, mint, and cilantro, and mix them well. Add 3/4 of the browned onions and put some onions in reserve for the garnish.

3. Keep the marinated chicken in the refrigerator for at least 1 hour. The longer it is marinated, the more flavor and tender it will become. Marinate overnight, if possible.

Making the biryani rice

1. Soak the rice in cold water for 20-30 minutes. Drain the water and rinse it 2-3 times to eliminate excess starch.

2. Add the rice, water, whole spices, and a teaspoon of salt to a large vessel.

3. Put the rice in water and boil it for 10-12 minutes until it is partially cooked. A grain of rice should break when pinched between two fingers.

4. Drain the rice into a colander immediately, and run cold water over it to stop further cooking. Keep this aside.

Assembling and cooking dum biryani

If you have a brief thought to serve your guests the best dum biryani in Edison, then it's time to start assembling the prepared material and cooking it further to serve your guests.

1. Add saffron strands in a small saucepan and cover it with a couple of tablespoons of warm milk. Put it in the milk until it turns golden yellow, and keep it aside.

2. Add and spread the ghee evenly over the bottom and sides in a heavy bottom pot.

3. Put the marinated chicken into the pot and cook for 7-8 minutes with a covered lid. Do not overcook. The released juices from the chicken mean it is partially cooked at this stage.

4. Place the partially cooked rice on top of the chicken in a single layer. Add saffron and milk over the rice.

5. Cover the rice with the reserved brown onions, roasted cashews, and raisins.

6. You don't need anything more to seal the pot if you are using a Dutch oven or another pot with a heavy lid. If you're using a lightweight lid, put something heavy on it to keep it firmly in place and create a tight seal. Cook on medium heat for 8 to 10 minutes. Do not cook on high heat; otherwise, the bottom residue will turn brown.

After you have made the best dum biryani in Edison, serve it with various accompaniments such as vegetable raita, pickle (achaar), salan (curry), and a South Indian style gravy. Then, get ready to feel the thrill of Hyderabad-style dum biryani.