Hyderabadi Chicken Dum Biryani Recipe Kit Recipe

Indian cuisine · 660 calories

Hyderabadi Chicken Dum Biryani Recipe Kit recipe

About this recipe

Experience the royal flavors of Hyderabadi Chicken Dum Biryani with our exclusive Recipe Kit! This kit brings you the perfect blend of fragrant basmati rice, tender marinated chicken, and aromatic spices like cardamom, cinnamon, and garam masala. Layer by layer, our step-by-step instructions guide you to create a biryani that’s rich, flavorful, and cooked to perfection using the traditional dum method. Ideal for family dinners or special occasions, this dish is sure to impress. Order your Hyderabadi Chicken Dum Biryani Recipe Kit now on the AnyFeast website or app and bring the taste of Hyderabad to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 G East End Ground Coriander
  • 200 G Authentic Greek Yogurt
  • 500G Tropical Sun Basmati Rice 500g
  • 500G Ghee, 500G
  • NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
  • NaN Fresh Coriander Bunch
  • 100 G Rajah Garam Masala
  • 100 G Trs Ground Cumin Jeera Powder
  • 50G Trs Cardamom Green
  • 45G Natco Cinnamon Sticks, 45G
  • 190G Natco Garlic & Ginger Paste, 190G
  • 100G Natco Kashmiri Chilli Powder, 100G
  • - Tata Salt

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 yogurt (200g), garlic & ginger paste (25g), coriander powder (1 tbsp), Kashmiri chilli powder (1 tbsp), cumin powder (1 tsp), and salt. Mix well and marinate for at least 1 hour.
  3. 3. Slice onions (500g) thinly and fry in soybean oil until golden brown. Set aside half for garnishing.
  4. 4. Heat ghee (3 tbsp) in a pan and sauté cardamom (4-5 pods), cinnamon sticks (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 garam masala (1 tsp), and some super hot chilli sauce.
  6. 6. Cover with the remaining rice, add the rest of the fried onions, a sprinkle of garam masala, and drizzle with 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.