Whosayna’s Hydrabadi Dum Biryani

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Whosayna’s Hydrabadi Dum Biryani. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Whosayna’s Hydrabadi Dum Biryani is one of the most well liked of current trending foods in the world. It's simple, it's fast, it tastes yummy. It is enjoyed by millions every day. Whosayna’s Hydrabadi Dum Biryani is something that I have loved my whole life. They're nice and they look fantastic.

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To get started with this recipe, we must prepare a few components. You can cook Whosayna’s Hydrabadi Dum Biryani using 22 ingredients and 2 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Whosayna’s Hydrabadi Dum Biryani:

1. 250 gm Chicken (cut in 1/4)
2. 3 cups Yogurt
3. as required Salt
4. 2-3 tsp Chilli Powder
5. 1 tsp Paprika
6. 1/4 tsp Turmeric powder
7. 2 tsp Garam Masala
8. 1 tsp Cumin powder
9. 1/2 tsp Coriander powder
10. Few whole Garam Masala (Cinnamon sticks, Cloves, Cardamon, Blackpepper)
11. 4 cups Fried Onions (Birista)
12. 1/4 cup Oil (use fried onions oil)
13. 1/2 cup Coriander leaves (chopped)
14. 1/4 cup Mint leaves (chopped)
15. Rice:
16. Few whole Garam masala (Cummin seeds, Cloves, Cardamon, Bay leaves, Blackpepper, Cinnamon sticks, Star Anise)
17. as required Salt
18. 1 kg Basmati Rice
19. 1 cup Fried Onions (Birista)
20. 1/4 cup Coriander leaves
21. 8 to 10 Few Saffron strands (soak in 1/4 cup water)
22. few drops Orange and Yellow colour

Steps to make to make Whosayna’s Hydrabadi Dum Biryani

1. Chicken:
   Marinate the chicken pieces in above ingredients for 2 hours.
   
   Rice:
   Wash rice and boil water with whole garam masala till it bubbles add rice and salt, cook rice till almost done, put on strainer till all drained off. Keep aside.
   
   How to cook on dum:
   In a big pot pour quarter cup oil that you fried birista with. Keep on flame pour marinated chicken with it's marinade.
2. Then pour the boiled rice level it, put colour and saffron water, then add birista and coriander leaves, pour ghee generously then cover the entire pot with foil paper seal the sides and cover with lid, keep heavy object on top. Let it cook for half an hour or more.
   Serve with raita and kachoomer.

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