DUM BIRYANI RESTAURANT STYLE RECIPES
HYDERABAD CHICKEN DUM BIRYANI RESTAURANT STYLE USING PR
Watched many videos of making dum biryani using large handi, but at home, we have shown a simple quick version biryani using a pressure cooker within 35-40 minutes with finger licking taste.
Provided by Vahchef
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 2
Steps:
- Marinate chicken with chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, ginger garlic paste, salt (to taste), mix it well and refrigerate for about 4 hours. In it add 2-3 teaspoons of oil and mix it well. Soak basmati rice in water for about 30 minutes. In a bowl add 1 cup of curd, whole garam masala spices along with water and mix it well. Now transfer chicken into a pan and add the curd mixture, fried onion, mint leaves, coriander leaves on top of it and keep aside. Boil water by adding salt (to taste), oil (2 teaspoons) in a broad pan, add soaked basmati rice in it and cook it till its 90% done. Then spread rice in chicken mixture pan then add fried brown onion, saffron water chopped coriander, mint leaves, clarified butter(optional), close the pan with wheat dough and cook it on high flame for 5-7 minutes. Later on, medium flame for another 15 minutes then switch off the flame and let it cook for another 5 minutes in steam. Delicious Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker is ready to serve.
Nutrition Facts : Calories 234, FatContent 14, ProteinContent 27, CholesterolContent 88, SodiumContent 82
HYDERABAD CHICKEN DUM BIRYANI RESTAURANT STYLE USING PR
Watched many videos of making dum biryani using large handi, but at home, we have shown a simple quick version biryani using a pressure cooker within 35-40 minutes with finger licking taste.
Provided by Vahchef
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 2
Steps:
- Marinate chicken with chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, ginger garlic paste, salt (to taste), mix it well and refrigerate for about 4 hours. In it add 2-3 teaspoons of oil and mix it well. Soak basmati rice in water for about 30 minutes. In a bowl add 1 cup of curd, whole garam masala spices along with water and mix it well. Now transfer chicken into a pan and add the curd mixture, fried onion, mint leaves, coriander leaves on top of it and keep aside. Boil water by adding salt (to taste), oil (2 teaspoons) in a broad pan, add soaked basmati rice in it and cook it till its 90% done. Then spread rice in chicken mixture pan then add fried brown onion, saffron water chopped coriander, mint leaves, clarified butter(optional), close the pan with wheat dough and cook it on high flame for 5-7 minutes. Later on, medium flame for another 15 minutes then switch off the flame and let it cook for another 5 minutes in steam. Delicious Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker is ready to serve.
Nutrition Facts : Calories 234, FatContent 14, ProteinContent 27, CholesterolContent 88, SodiumContent 82
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I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.
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Calories 547 calories per serving
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