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Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker

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Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker Recipe, Chawal, How To Make Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker Recipe

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.

 Dum Biryani Restaurant Style is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it, the ingredients relieve utmost flavour and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in... Read More..

About Recipe

Kodi annam, sooru, Muragira mansa chal

How to make Hyderabad Chicken Dum Biryani restaurant style using pressure cooker

(163 ratings)
1 reviews so far
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
Hyderabad Chicken Dum Biryani restaurant style using pressure cooker
Author : Vahchef
Main Ingredient : Chicken
Servings : 2 persons
Published date : August 07, 2018


Ingredients used in Hyderabad Chicken Dum Biryani restaurant style using pressure cooker
• Chicken - 500 grams.
• Lemon juice - 1 tea spoon.
• Ginger and garlic paste - 1 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Chili powder - 1-1/2 tablespoon.
• Curd - 100 grams.
• Fried onions - 50 grams.
• Basmati rice - 2 cups.
• Cloves - 5 number.
• Cardamon - 2 number.
• Cinnammon - 2 number.
• Ghee - 2 tablespoons.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Oil - 2-3 teaspoons.
• Safforn water - 2 tablespoons.
• Coriander leaves (chopped ) - 1 bunch.
• Mint leaves (chopped) - 1 bunch.
• Clarified butter(ghee) - 2 teaspoons.
• Maize - 1 number.
• Bay leaf - 1 number.
• Biryani flower - 1 number.
Method:
  • 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.






Cooking with images Cikana Tandula, Chicken pulao, Koli akki





Articles


 Dum Biryani Restaurant Style is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it, the ingredients relieve utmost flavour and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally, Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and the only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what results in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani has two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odours aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centres of biryani dishes.

Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any Hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.



 

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Recent comments

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Ramprasad Posted on Thu Apr 20 2017

hi..Sir, i love your recipes, i always enjoy to cooking ... Thank you...its very easy to make at home Hyderabad dum biryani ...and i made it ..i want to become a good chef..

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