Chicken Dum Biryani &10 Different Biryani Recipes in urdu and english |Quick and easy hyderabadi chicken biryani at home |Chicken biryani recipe in urdu| Easy handi dum biryani at home|Resturant style Sindhi Chicken Biryani at home|Masala biryani|Restuarant style and street Style Chicken Biryani at home
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1.Quick and Easy Hyderabadi Chicken Dum Biryani
2.Pakistani Chicken Dum Biryani
3.Easy Handi Dum Biryani
4.Restaurant style Sindhi Chicken Biryani
5.Chicken Biryani Recipe by Al-Rehman Biryani
1.Quick and Easy Hyderabadi Chicken Dum Biryani
Ingredients:
Cooking oil ⅓ Cup
Ginger garlic crushed 2 tbsp
Chicken mix boti 1 kg
Yogurt whisked 1 & ½ Cup
Red chilli powder 1 tbsp
Black pepper crushed ½ tbsp
Turmeric powder 1 tsp
Cardamom powder 1 tsp
Garam masala powder 1 tsp
Salt 1 tbsp or to taste
Saffron strands ¼ tsp
Green chilli crushed 2-3 tbsp
Lemon juice 3-4 tbsp
Onion) fried 1 Cup
Fresh coriander handful
Mint leaves handful
Rice) 3 Cups (boil with salt,whole spices,green chillies & mint leaves until 50% done)
Garam masala powder ½ tsp
Mint leaves chopped
Fresh coriander chopped
Onion fried
Clarified butter 2-3 tbs
Saffron strands ¼ tsp
Milk warm 3 tbs
How to Cook?
1.Cooking oil, ginger, and garlic are added to a skillet and fried for one minute.
2.Chicken, yoghurt, red chilli powder, black pepper, turmeric, cardamom, garam masala powder, salt, saffron strands, green chilli, lemon juice, crushed fried onion, fresh coriander, mint leaves, and garlic are added to a bowl. The mixture is thoroughly mixed; the bowl is covered and left to marinate for two to three hours.
3.Spread a thin layer of rice, marinated chicken, the remaining boilingrice, garam masala powder, fresh mint leaves, coriander, fried onions, and clarified butter in a frying pot.
4.Saffron strands should be added to milk and whisked well.
5.Place dissolved saffron in a pot, cover with a kitchen towel, and secure the lid tightly.
6.Heat griddle, place cooking pot, lay heavy weight over the pot, steam cook for 4-5 minutes on high heat to create steam, then reduce flame, steam cook for 40 minutes, and serve!
Quick and Easy Hyderabadi Chicken Dum Biryani is ready to serve.
2.Pakistani Chicken Dum Biryani
Ingredients:
Basmati rice 750g (4 Cups)
Water as required
Water 2 litre
Cinnamon sticks 2-3
Star anise 1
Bay leaves 3
Salt 1 & ½ tbs or to taste
Green cardamom 5-6
Green chillies 4-5
Vinegar 1 & ½ tbs
Tomatoes) cubes 2 large
Garlic 7-8
Ginger 2 inch piece
Green chillies 6-7
Nutmeg & Mace powder ½ tsp
Fennel seeds crushed 1 tsp
Clove powder ¼ tsp
Cooking oil ½ Cup
Onion sliced 2 medium
Black peppercorns ½ tsp
Cloves 6-7
Cumin seeds) 1 tbsp
Red chilli powder 1 tbsp or to taste
Turmeric powder ½ tbsp
Coriander powder 1 & ½ tbsp
Garam masala powder 1 tsp
Salt 2 tsp or to taste
Lemon juice 3 tbs
Fresh coriander) 1/4 Cup
Chicken 750g
Dried plum 7-8
Yogurt whisked ½ Cup
Onion fried 2 tbsp
Mint leaves 1-2 tbs
Fresh coriander 1-2 tbs
Onion fried 1-2 tbs
Mint leaves 1-2 tbs
Fresh coriander 1-2 tbs
Water 2 tbs
Kewra water ½ tbs
Yellow food color 1/4 tsp
Ghee 1 & ½ tbs
How to Cook?
1.Combine the rice, water, and a thorough wash in a bowl. Soak for 30 minutes, then strain the rice.
2.Water, cinnamon sticks, star anise, bay leaves, salt, green cardamom, green chilies, and vinegar should be added to a pot. Mix thoroughly, then bring to a boil.
3.Add rice and cook for 8 to 10 minutes, or until it is 3/4 done, then drain and set aside.
4.Add the tomatoes, garlic, ginger, and green chilies to a food processor and pulse until a paste forms. Set aside.
5.Add the nutmeg, mace, fennel, and clove powder to a bowl, stir well, and set aside.
6.Add onions to a pot along with cooking oil, and saute until light golden.
7.Combine black peppercorns, cloves, and cumin seeds.
8.At this point, add the tomato and chilli paste, red chilli powder, turmeric, coriander, and garam masala powder. Mix well and cook for 2–3 minutes.
9.Mix well after adding fresh coriander.
10.Add the chicken and stir thoroughly until the colour changes.
11.Mix in the yoghurt and dried plums before cooking, till the oil separates, around 18 to 20 minutes.
12.Remove half the amount of chicken gravy and place it in a bowl for layering.
13.Add the fried onion, mint leaves, fresh coriander, half of the prepared spice mix, 3/4 of the boiling rice, the remaining spice mix, the saved chicken sauce, and the remaining boiled rice to a pot.
14.Add kewra water, yellow food coloring, and stir thoroughly in water.
15.Add food color and ghee to a pot, cover, and steam simmer for 12 to 15 minutes before serving!
Pakistani Chicken Dum Biryani is ready.
3.Easy Handi Dum Biryani
Ingredients:
Chicken with bones ½ kg
Ginger garlic paste 1 & ½ tbs
Red chili powder 1 tbs or to taste
Turmeric powder½ tsp
Coriander powder 1 tbs
Garam masala powder 1 tsp
Salt 1 & ½ tsp or to taste
Onion fried 1 small
Yogurt whisked ½ Cup
Ghee 2 tbs
Mint leaves handful
Onion fried 2-3 tbs
Rice)basmati 2 Cups (soaked & half boiled with salt)
Ghee 1 tbs
Water) 2 tbs
Yellow food color ½ tsp or as required
Onion handful
Mint leaves handful
How to Cook?
1.Apply evenly in a pot with the chicken, ginger, and garlic paste.
Add salt, fried onion, red chili powder, turmeric, coriander, garam masala powder, and stir thoroughly.
2.Add yoghurt and ghee, combine, and spread evenly. Then, cover the dish and refrigerate it for 4 hours or overnight to marinate.
3.Place the pot on the burner and add the ghee, fried onion, rice, and mint leaves.
4.Add the yellow food coloring to the water and stir well before adding the sautéed onion and mint leaves to the pot.
5.Simmer on high flame for five minutes to create steam, then reduce the flame to low and continue to cook for thirty minutes. Cover and seal the pot with dough.
4.Restaurant style Sindhi Chicken Biryani
Ingredients:
Water ½ Cup
Turmeric powder ½ tsp
Salt ½ tbs or to taste
Cumin seeds ½ tbs
Ginger garlic paste) 2 tbs
Onion) sliced 2 medium
Chicken 700 gms
corn oil ½ Cup
Green cardamom 2-3
Black peppercorns ½ tsp
Cloves 5-6
Cinnamon stick 2-3
Bay leaves 2
Coriander powder 1 & ½ tbs
Red chili powder 2 tsp or to taste
Garam masala powder ½ tbs
Black pepper powder 1 tsp
Tomatoes chopped 2 medium
Yogurt whisked ½ Cup
Fresh coriander chopped ½ Cup
Mint leaves chopped ½ Cup
Green chilies 3-4
Dried plums 8-9
Onion fried
Rice) basmati 700 gms (soaked & boiled until 3/4th done)
Biryani masala 1 tbs
Lemon slices
Kewra water 2 tbs
Yellow food color) ½ tsp or as required
Onion fried
How to Cook?
1.In wok, add water, turmeric powder, salt, cumin seeds, ginegr garlic paste and mix well.
2.Add onion, chicken and mix well.
3.Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes & set aside.
4.In pot, add corn oil, green cardamom ,black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves and mix.
5.Add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well and cook for 2 minutes.
6.Add tomatoes and mix well.
7.Add yogurt and mix well.
8.Now add cooked chicken mixture, mix well and cook for 4-5 minutes.
9.Add fresh coriander, mint leaves, green chilies, mix well and cook on high flame until oil separates.
10.Add dried plums and mix well.
11.Take out half of the chicken mixture in a bowl and set aside.
12.Add fried onion, boiled rice, remining chicken gravy, fried onion, biryani masala ,lemon slices and remaining boiled rice.
13.In kewra water, add yellow food color and mix well.
14.Add dissolve food color, fried onion, cover and steam cook on low flame for 10-12 minutes.
5.Chicken Biryani Recipe by Al-Rehman Biryani
Ingredients:
Falak Extreme Basmati Rice 500g
Water as required
Water as required
Salt 1 & ½ tbs or to taste
Star anise 1
Bay leaves 2
Cloves 3-4
Lemon juice 1 tbs
Cooking oil 1 tbs
Onion fried 1 Cup
Tomato sliced 1 medium
Green chillies 6-7
Dried plum 4-5
Mint leaves 1 Cup
Fresh coriander ½ Cup
Biryani masala 1 tbs
Lemon juice 1 tbs
Cooking oil 1/3 Cup
Onion sliced 1 medium
Black peppercorns 1 tsp
Cumin seeds 1 tsp
Cinnamon sticks 2
Star anise 1
Cloves 3-4
Green cardamom 2
Black cardamom 2
Ginger garlic paste 1 & ½ tbs
Tomato sliced 1 large
Salt 2 tsp or to taste
Red chilli powder 2 tsp or to taste
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Water 2 Cups
Potatoes peeled & large cubes 2 medium
Yogurt whisked ½ Cup
Chicken mix boti 750g
Orange food color ½ tsp
Kewra water 1 tbs
Cooking oil 3 tbs
How to Cook?
1.Basmati rice should be carefully washed, placed in a basin with water, let to soak for 30 minutes, strained, and then set away.
2.Add water to a pot and bring it to a boil.
3.Combine the salt, star anise, bay leaves, cloves, lemon juice, and cooking oil.
4.Add the soaked rice, stir well, and boil it for 3/4 of a minute. Then strain it and set it aside.
5.Fried onion, tomato, green chilies, dried plums, mint leaves, fresh coriander, and briyani masala are combined in a bowl. The mixture is then left aside.
6.Cooking oil, onion, and onion in a pot till transparent.
7.Add the cloves, green cardamom, black cardamom, star anise, cumin seeds, cinnamon sticks, and black peppercorns and stir thoroughly.
8.Add the ginger-garlic paste and thoroughly combine.
9.Add tomato, combine well, and simmer until tender (2-3 minutes).
10.Add the garam masala powder, salt, red chilli powder, turmeric powder, and coriander powder and combine thoroughly.
11.Mix thoroughly after adding water.
12.Add the potatoes, stir well, and then bring the mixture to a boil. Cover and simmer the potatoes for six minutes (5-6 minutes).
13.Include yoghurt & good blend.
14.Add the chicken, stir well, and simmer over medium heat until the water is mostly evaporated (8-10 minutes).
15.Mix thoroughly after adding orange food color.
16.Add and spread the tomato and onion mixture, the cooked rice, the kewra flavor, and the cooking oil. Cover and cook on high heat for 4–5 minutes, and then steam cook for 8–10 minutes on low heat.
16.Combine rice and serve with raita and salad!
Chicken Biryani Recipe by Al-Rehman Biryani is ready to serve.
6.Street Style Chicken Masala Biryani
Ingredients:
Onion sliced 1 medium
Tomatoes sliced 3 medium
Fresh coriander chopped ½ Cup
Mint leaves chopped ½ Cup
Lemon juice 2 tbs
Cooking oil 1 Cup
Onion sliced 4 large
Green cardamom 3-4
Black cardamom 2-3
Black peppercorn ½ tsp
Cloves 6-7
Cinnamon sticks 2
Bay leaves 2
Green chilies 5-6
Ginger garlic paste 3 tbs
Water 1-2 tbs
Coriander powder 2 tbs
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Paprika powder ½ tbs
Red chili powder 1 & ½ tbs or to taste
Salt 2 tsp or to taste
Chicken with bones 1 kg
Rice Sella/Basmati 1 kg (soaked & boiled until ¾ th done)
Mace powder ¼ tsp
Nutmeg powder ¼ tsp
Water 1-2 tbs
Yellow food color ½ tsp or as required
How to Cook?
1.Combine onion, tomatoes, fresh coriander, mint leaves, and lemon juice in a bowl. Stir thoroughly.
2.Add cooking oil to a pot, add the onion, and fry for about 10 to 12 minutes, or until golden brown. Remove half of the fried onion and set it aside for another use.
3.Mix thoroughly after adding the bay leaves, green chiles, cloves, cinnamon sticks, black peppercorns, green cardamom, and black cardamom.
4.Cook for two to three minutes after adding the ginger-garlic paste.
5.Mix thoroughly after adding water.
6.Coriander powder, turmeric, garam masala, paprika, red chilli powder, and salt should be added and thoroughly combined.
7.When the tomato combination is soft, add the onion and tomato mixture and stir thoroughly.
8.Add the chicken and stir well until the colour changes.
9.Cook with the lid on low heat for 8 to 10 minutes, then raise the heat to high, cook until the oil separates, and remove to a bowl.
10.Add half a layer of boiled rice and spread it in the same pot.
11.Add the remaining cooked rice and the cooked chicken.
12.Add nutmeg and mace powders.
13.Add yellow food coloring to water and thoroughly stir.
14.Add food coloring and cooked onion; stir to combine; cover and steam simmer for 10 minutes on a low temperature.
7.Chicken Biryani by Vahchef
Ingredients:
Chicken 1500 g
Basmati rice 500g
Bay leaf 3
Star anise 3
Cinnamon sticks 2
Cloves 4
Cardamom 6
Shahi jeera 1 ts
Lichen (kalpasi) 1ts
Pepper corn 6 n
Mace 2 n
Golden fried onions 150 g
Red chilly powder 2 tb
Coriander powder 1 tb
Cumin powder 1 ts
Ginger garlic paste 1 tbs
Salt
Turmeric
Yogurt 1 cup
Coriander chopped 1 bunch
Mint chopped 1 bunch
Green chilly 5
Oil ½ cup
Lime juice 2tb
How to Cook?
1.First, grind all the spices into a powder.
2.Chicken pieces are added to a bowl along with prepared masala, green chile powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint and coriander leaves, fried onions, lime juice, and oil. The mixture is thoroughly mixed, and it is then placed in the refrigerator overnight.
3.Basmati rice is added to a pot of boiling water after the water has been heated and brought to a boil (soak the rice 1 hour) Cook the rice until it is 70% done, then add a layer of marinated chicken on top of it.
4.Sprinkled with fried onions, saffron strands that have been dissolved in milk, ghee (optional), kewra water, rose water, and a lined lid are added along with gummy dough for dum.
5.Use a griddle underneath for even heat distribution after cooking it on high for the first 4-5 minutes. After 25 to 30 minutes of cooking, turn off the flame.
6.This is prepared for opening the seal of the lid after 40 minutes. Never mix the biryani; instead, check it by removing the top layer of rice and looking for burnt spots on the bottom of the pot.
8.Simlple and Easy Chicken Biryani at home for
Ingredients for Chicken Biryani:
Chicken, large pieces with bones- 1 kg
Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
Onions, sliced- 400 gms (around 5 medium sized onions)
Ginger Garlic paste- 2 tbsp
Tomatoes, sliced- 4 medium
Green Chillies, slit- 6 numbers
Coriander leaves, chopped- 1 cup
Mint leaves, chopped- 1 cup
Whisked curd/plain yogurt- 1 cup
Ready made Biryani Masala- 5 tbsp
For Cooking Rice:
Shahjeera (caraway seeds) - 1/2 tsp
Green cardamom - 4
Cloves - 4
Cinnamon- 2 pieces
Salt- 2 1/2 tablespoon
Water to boil the rice- around 2.5 litres
Mint leaves - around 10- 15 leaves
Preparation:
Wash and clean the pieces of chicken. Rinse off or pat yourself dry.
Slice the tomatoes and onions. Cut six green chilies.
Chop 1 cup each of mint and coriander leaves.
Yogurt should be whisked and left aside.
Wash the Basmati rice and soak it for 30 minutes.
How to Cook Chicken?
1.Add the sliced onions to a heavy bottom pan with 6 tbsp of heated oil.
2.Fry the onions on high for about 12 minutes, or until they are light brown.
3.Add the ginger garlic paste and cook for two minutes on low heat.
4.Next, add the chicken pieces, stir, and cook for 2–3 minutes on high heat.
5.After adding a little water, stir in the premade Biryani Masala and cook for 3 minutes on medium heat.
6.Since premade Biryani Masala typically contains salt, the chicken in this recipe is cooked without salt. Make sure the biryani masala you're using contains salt.
7.Now, combine everything well and cook on medium to to low heat for 4-5 mins till soft.
8.Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
9.Cook on low heat for 2 mins till oil separates.
10.Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
11.Dry up any excess water to get a thick gravy.
Cooking the rice
11. Grab a second heavy bottom pan and fill it with around 2.5 litres of water. Heat it up very well.
12.For improved flavor and taste, you can add the 2.5 litres of rice-soaking water.
13.When the water begins to boil or bubble, add the Shah Jeera, four green cardamom pods, four cloves, two pieces of cinnamon, and 2 1/2 tablespoons of salt (two and half tablespoon).
14.Give it a good stir to completely dissolve the salt. It must be pretty salty in the water.
15.Add the strained basmati rice and stir it thoroughly once the water begins to boil.
16. Continue to boil it over high heat while stirring the rice just enough to prevent breaking it.
17.When the basmati rice is about done (90 percent) after 8 to 9 minutes, remove strain the water to protect it from heat. Leave it alone.
Arranging the chicken and rice in layers
18.Spread half of the cooked rice in the first layer of a heavy bottom pan.
19.Now evenly distribute the cooked chicken and gravy over the rice as seen in the video.
20.Spread the remaining rice as the top layer next.
21. The rice should have some mint leaves on it. Cook for 7-8 minutes on low heat with the lid closed.
22.Give it around 20 minutes to relax.
23.Open the cover and evenly combine the chicken and rice.
9.Muslim Style Chicken Biryani
Ingredients
500 grams chicken
2 tbsp ginger garlic paste
6 to 7 green chillies
1 tsp salt
1/2 lemon juice
1 tsp red chilli
1/2 tsp garam masala
1 tsp cumin powder
1 / 2 tsp turmeric
150 grams yoghurt
300 to 400 grams fried onions
2 drops kevera essence
2 drops orange food colour
chopped coriander handful
mint leaves handful
2 cloves 2 cardamon 1 stick cinnamon 2 bay leaves
3 pepper corns 1 star anise 1 small piece of mace
50p grams Dawat Extra Long Grain Basmati Rice
1 tsp desi ghee
1 tbsp full salt
few drops lemon juice
2 drops kevera essence
2 cloves 2 cardamom 1 stick cinnamon 2 bay leaf
3 pepper corns 1 star anise 1 small piece of mace
3 to 4 green chillies slit not spicy ones
How to Cook?
1.In a chickens add 2rbsp ginger garlic and green chilli paste ,add 1/2 medium lemon juice ,salt and fresh chopped coriander and mint handfful,1tsp full red chilli powder.1/2tsp garam masasla powder ,1tsp cumin powder,1/2tsp turmeric powder,2 cloves 2 cardamom 1 stick cinnamon 2 bay leaves ,3 pepper corns 1 star anise 1 small piece of mace ,150 grams yoghurt ,300 to 400 grams fried onions
2 drops kevera essence ,mix well and marinate for 1 hour.
2.Boil water for boiling rice, in boiling water add salt ,cumin, fresh mint leaves ,1tbsp oil,1tbsp vinegar, add 2 bay leaves ,5-6 black pepper,3-4 cardamoms ,add rice and boil on high flame and cook 90% of rice.
3.Now heat the oil and cook the marinated chicken and cook it for 20-25 minutes. once oil separate's garnish it with fried onions and mint then add boiled rice ,top with dried fried onions and mint, green chillies ,sliced onions ,covert the lid and cook it on low flame until steams comes out.
10.Hyderabadi Dum Biryani Recipe in Urdu
اجزاء:
کھانا پکانے کا تیل ⅓ کپ
ادرک لہسن پسا ہوا 2کھانے کے چمچ
چکن مکس بوٹی 1 کلو
دہی پھینٹ کر ڈیڑھ کپ
لال مرچ پاؤڈر 1کھانے کا چمچ
کالی مرچ پسی ہوئی آدھا کھانے کا چمچ
ہلدی پاؤڈر 1 چائے کا چمچ
الائچی پاؤڈر 1 چائے کا چمچ
گرم مسالہ پاؤڈر 1 چائے کا چمچ
نمک 1 چمچ یا حسب ذائقہ
زعفران ¼ عدد
ہری مرچ پسی ہوئی 2-3 کھانے کے چمچ
لیموں کا رس 3-4 چمچ
پیاز) تلی ہوئی 1 کپ
تازہ دھنیا مٹھی بھر
پودینہ مٹھی بھر
چاول) 3 کپ (نمک، پورے مصالحے، ہری مرچ اور پودینے کے پتوں کے ساتھ 50 فیصد تک ابالیں)
گرم مسالہ پاؤڈر آدھا چائے کا چمچ
پودینے کے پتے کٹے ہوئے۔
تازہ دھنیا کٹا ہوا۔
تلی ہوئی پیاز
واضح مکھن 2-3 چمچ
زعفران ¼ عدد
دودھ گرم 3 چمچ
کیسے پکائیں؟
1. کھانا پکانے کا تیل، ادرک اور لہسن کو ایک پین میں ڈال کر ایک منٹ کے لیے تلا جاتا ہے۔
2. ایک پیالے میں چکن، دہی، لال مرچ پاؤڈر، کالی مرچ، ہلدی، الائچی، گرم مسالہ پاؤڈر، نمک، زعفران کے ٹکڑے، ہری مرچ، لیموں کا رس، تلی ہوئی پیاز، تازہ دھنیا، پودینے کے پتے اور لہسن ڈالا جاتا ہے۔ مرکب اچھی طرح ملا ہے؛ پیالے کو ڈھانپ کر دو سے تین گھنٹے کے لیے میرینیٹ کرنے کے لیے چھوڑ دیا جاتا ہے۔
3. کڑاہی میں چاول، میرینیٹ شدہ چکن، بقیہ ابالنا، گرم مسالہ پاؤڈر، تازہ پودینے کے پتے، دھنیا، تلی ہوئی پیاز اور صاف مکھن کی ایک پتلی تہہ پھیلائیں۔
4. زعفران کی پٹیاں دودھ میں ڈال کر اچھی طرح پھینٹ لیں۔
5. تحلیل شدہ زعفران کو برتن میں رکھیں، کچن کے تولیے سے ڈھانپیں، اور ڈھکن کو مضبوطی سے محفوظ کریں۔
6. گرل کو گرم کریں، کھانا پکانے کے برتن کو رکھیں، برتن پر زیادہ وزن ڈالیں، بھاپ بنانے کے لیے تیز آنچ پر 4-5 منٹ تک بھاپ میں پکائیں، پھر شعلہ کم کریں، 40 منٹ تک بھاپ میں پکائیں، اور سرو کریں!
تیز اور آسان حیدرآبادی چکن دم بریانی پیش کرنے کے لیے تیار ہے
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