Biryani Aisi Banae Ki Dhoom Mach Jae _ Teh Wali Masala Dum Biryani _ Chicken Dum Biryani Recipe

biryani has to be one of the most popular dishes throughout the world today , and I think we can all agree on that .

There's something about an aromatic , spicy rice dish packed from a flavour that you simply cannot turn down .

There are so many countries around the world which have their different variations .

However , today I'm basing mine off one of the more popular ones found in Hyderabad , a city found in South India .

I really think you guys will enjoy this recipe , so stick along with me .

Give it a go , send it on social media and I hope you enjoy the video .

Let's do some cooking .

So to begin , we have got some chicken thighs and chicken drumsticks .

Don't use chicken breast that's dry for the marinade .

We're gonna need some mint , ginger , garlic , coriander , lemon juice and green chilies .

These are spicy , but they're really , really good .

And , of course , can't forget the yoghurt .

So we wanna be very generous here with the herbs .

Grab yourself a nice big bunch of the coriander and roughly chop it , ready to use in the marinade as well as later on when building the berry on .

So just make sure you have enough .

देखेंगे लाइव वो होने लगा है तो प्याज निकालने के बाद भी थोडी देर वो फ्राई होता है तो उसे हम निकाल देंगे और उसे एक प्लेट में फैला देंगे ।

अब यहाँ पर हमने प्याज निकली इसमें डाल देंगे कुछ मसाले जिसमें हम ने दो टी स्कूल लिया है ।

जीरा हम स्कूल है आठ से दस लिए है ।

लोग यहाँ पर सात से आठ है ।

हरी इलाइची फॅस टिकट होगा जिसको हमने तोड लिया है ।

छोटे टुकडो में दो मोटी लाइक मुँह खोल लिया है और दो से तीन तेज बात के पत्ते मसाले को हिलाएंगे यहाँ पर कलर चेंज नहीं करना है ।

अब यहाँ पे डाल देंगे वन के चिकन जिसको हमने कर लिया है ।

इसमें डाल देंगे चिकन वो यहाँ पर फ्राई करेंगे हम अभी पहले यहाँ पर करीब ऍम फ्राई करेंगे ।

जब तक इसका कलर चेंज नहीं ऍम हाइ रखी है ।

दो मिनट बाद यहाँ पर चिकन हो चुका है ।

अब यहाँ डाल देंगे दो टेबल स्पून दाल को अच्छी तरह से भूलेंगे लेकिन अगर डालकर हमने अच्छी तरह से उस को भूल गया है ।

Grab yourself a nice ripe lemon .

Roll it on the surface with the palm of your hand .

This actually makes the lemon extra juicy .

So when you come to squeeze it later on , you'll be able to get more of the juices out of the lemon itself and then finally chop the chilies .

A really good tip for peeling a knob of ginger is to use a spoon like this , peeling it on the skin , and it takes it off really quickly and really easily to the drumsticks .

We will add the prepared yoghurt , green chilies , coriander , lemon juice and then the garlic , cloves and ginger all minced .

So then we want to add in all of the beautiful spices , so we have some curry powder , Garra saa , cinnamon sticks , green cardamon , black cardamon and salt .

Just take a look at all of those beautiful cars .

You just know it's gonna taste good .

What's not to love about a crispy onion , once cooked , sprinkled with salt , And there you have a delicious crisp onion , perfect for the biryani , and there's a topping later on .

Now for the rice , we're gonna be using a long grain basmati rice that you can see here .

This is basically perfect for the biryani .

You don't want your short brain because that's a little bit too starchy .

We want the rice to be quite dry .

Um , so when we layer it up , you get a nice flaky rice with the meat .

We're gonna rinse the rice , then boil in some water with some aromatics .

Now that would be perfect and soak the rice for 30 minutes , and once it's soaked for 30 minutes , strain it and then we'll get ready to cook it in the boiling water .

For those of you who don't know gears , simply clarify butter for the spices .

We've got some carry seeds , green cardamom , bay leaves and cinnamon , and then we're gonna add in some mint as well to give it a little extra freshness to the spices into the pan .

If you don't have to fry the aromatics , then don't worry .

However , if you do , then this is ideal .

The slight nuttiness and richness adds such a beautiful depth of flavour to the rice in with the rice .

But be careful cos hot oil and water tend to spit a little bit .

There's not much water in there .

You should have strained it , but be careful .

Give it a little stir to stop the rice from pumping together and add in the water .

A little tip .

Here .

Cover the rice with enough water so it hits the knuckle on your finger .

Add the mint into the pan , bash it in your hands .

A few times to help those leaves start to release the oils once to bring it to the bowl .

They cook for three minutes into the This is really important because we're gonna cook it again later on when we actually build the biryani all in the big pot , remove the rice from the heat and leaves Cool before using the biryani later on into a large pan , we're gonna go in with three tablespoons of ge .

Bring that up to a high heat and then add in the chicken and fry for a few minutes .

OK , so then we want to warm up some milk , add a bit of saffron and then we have a beautiful saffron milk to drizzle over the biryani at the end , and it will give it a really nice golden colour .

Now the milk is warm .

I'm gonna add in the saffron , give it a mix and let it sit for about 10 minutes before we pour it over the top of the rice .

We now have all of the ingredients ready to build the biryani .

We've got the saffron milk nicely infused .

We've got the coriander and mint nicely , finely chopped , roughly chopped , doesn't make a difference .

It won't matter .

We've got the crispy onions and then the rice that we cooked earlier .

We're gonna add some of the crispy onions and herbs on top , and then we're gonna add the rice , some more crispy onions and herbs , and we're gonna drizzle over the amazing saffron milk to make it look beautiful .

Now , be generous here .

Don't hold back on the amount of herbs and onions you use .

This is all flavour , so really add as much as you want .

And finally drizzle over the saffron milk , which will give it an amazing , bright , orangey yellow colour .

Now the biryani is built .

We want to cover this very tightly .

Cook it on a medium heat for five minutes and then reduce the heat to low and cook it for 30 to 40 minutes until the chicken is really juicy and tender but cooked through .

This is my take on an Indian inspired biryani .

So now the marani is cooked .

We're gonna mix it all together and then plate it up .

Top it with a bit of raita , some more coriander and mint , and you're good to go , and they have it a really delicious recipe for my take on an Indian Hyderabadi biryani .

This is so delicious .

You've got all the spices you've got .

All the fresh herbs topped with crispy onions and coriander and mint Can't get much better than that .

Let's tuck in and see how it is .

And there you have my take on the Hyderabadi biryani .

I hope you guys enjoyed the video .

If you did make sure to like it really helps me with my videos getting seen to as many people as possible .

Leave me any feedback in the comments below , and I'll be sure to check it out .

I hope you guys enjoy making this dish , and until next time , let's do some cooking .