Hyderabadi Chicken Dum Biryani Recipe Kit Recipe

Indian cuisine · 798 calories

Hyderabadi Chicken Dum Biryani Recipe Kit recipe

About this recipe

Experience the rich flavors of Hyderabadi Chicken Dum Biryani with our Recipe Kit, a royal treat for your taste buds! This kit includes premium ingredients like fragrant basmati rice, tender chicken, aromatic spices, and creamy yogurt to create an authentic layered biryani. Follow our step-by-step instructions to achieve perfectly steamed rice, juicy chicken, and a medley of spices that meld together in a sealed pot for a burst of flavor in every bite. Whether it's a festive occasion or a cozy dinner, this biryani is sure to impress. Order Now on the AnyFeast website or app and bring the taste of Hyderabad to your kitchen!

Ingredients

  • 500 g Onion
  • 500 g Chicken Whole
  • 1 kg Basmati Rice
  • 200 g Dahi
  • 100 Ml Gowardhan Ghee
  • 1 l Refined Soyabean Oil
  • 200 g Table Salt
  • 25 g Ginger Garlic Paste
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 20 g Cinnamon
  • - Red Chilli Powder

Instructions

  1. 1. Wash and soak basmati rice (approx. 500g) for 30 minutes, then cook until it is 70% done. Drain and set aside.
  2. 2. In a large bowl, combine chicken (500g) with Amul Masti dahi (200g), Smith & Jones ginger garlic paste (25g), Catch coriander powder (1 tbsp), Catch red chilli powder (1 tbsp), Everest cumin powder (1 tsp), and salt. Mix well and marinate for at least 1 hour.
  3. 3. Slice onions (500g) thinly and fry in Sunny Soya soybean oil until golden brown. Set aside half for garnishing.
  4. 4. Heat Govind Cow Ghee (3 tbsp) in a pan and sauté cardamom (4-5 pods), cinnamon (1 stick), and marinated chicken until the chicken is sealed.
  5. 5. Layer half of the partially cooked rice in a heavy-bottom pot, add the chicken, sprinkle fried onions, sprinkle Everest garam masala (1 tsp), and some green chili sauce.
  6. 6. Cover with the remaining rice, add the rest of the fried onions, a sprinkle of garam masala, and drizzle with Govind Cow Ghee. Cover tightly with a lid or foil to seal.
  7. 7. Cook the sealed pot on low heat for 20-25 minutes to allow the flavors to meld together and the rice to finish cooking in the chicken's steam.
  8. 8. Turn off the heat and let it rest for 10 minutes before opening. Serve with raita or a side salad.