Hyderabadi Chicken Biryani | हैदराबादी चिकन दम बिरयानी | Chicken Dum Biryani | Chef Ranveer Brar

Summary by Krater

Chef Ranveer Brar demonstrates how to make Hyderabadi Chicken Biryani quickly using a method where raw chicken and cooked rice are layered together and cooked on dum. He concludes by serving the dish with proper layering and garnishes.

From the video

Answers: How do you make Hyderabadi Chicken Biryani?

• Hyderabadi chicken biryani recipe
• Marinating chicken for biryani
• Cooking basmati rice for biryani
• Layering biryani for dum
• Making jhol for biryani

Ingredients

• 3 medium Onion
• Oil for frying
• 1/3 cup Fried onions
• 1 cup Curd
• 1/2 tbsp Tender coriander stems
• Mint leaves
• 2 Green chillies
• 1 tbsp Ginger garlic paste
• 2-3 tbsp Fried onion oil
• Salt
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 700 gms Chicken
• Water
• 1 Bay leaf
• 1/2 inch Cinnamon stick
• 3 cups Sella basmati rice
• 1/2 cup Milk
• 1/4 tsp Saffron water
• 1/4 tsp Green cardamom and mace powder
• A pinch Shahi jeera
• 2 tbsp Coriander leaves
• 1/2 tsp Sugar
• 1 tsp Ghee

What it concludes

• Frying onions to a light brown coffee color prevents them from turning black due to residual heat.
• Using bone-in chicken provides better flavor in biryani compared to breast meat.
• Soaking sella basmati rice for 20 minutes is recommended.
• Resting the biryani for 3 minutes after opening the lid helps the rice structure hold properly.