Hyderabadi Dum Biryani and how it became a world famous dish!
Biryani is the most popular dish which has lot of varieties. The most favorite one which everyone like is “Hyderabadi Dum Biryani”, when we hear the word it make all of our mouths start watering. It is not only loved in Hyderabad but all over the world.
Moreover, everyone loves to cook biryani on weekends and enjoy with family. Whether it is vegetarian or non-vegetarian it does not matter while preparing the dish you will feel the smell amazing!
The story of Biryani how it comes world popular
Biryani is originated from the 15th century during the Mughal emperor Shah Jahan’s rule. Since now it is popular in all parties, weddings or any special occasion as it is not completed without a few rounds of biryani.
Biryani is a mixed rice dish which originated among the Indian subcontinent. It is prepared by mixing a curry, which is then mixed separately with semi-cooked rice. It is cooked with Indian spices, rice, goat, lamb, chicken, prawn, fish pork, beef or eggs. The word ‘biryani’ originates from a Persian word, birian, meaning fried before cooking.
Two types of Hyderabadi Biryani
Briyani has many types and each has a different and unique taste. The “Hyderabadi dum biryani” which everyone loves has two types such as ‘Kachchi yaqnee dum biryani’ and ‘Pakki yaqnee dum biryani’
Kachchi Yaqnee Dum Biryani:
Kachchi implies uncooked or raw thus made of raw meat marinade, layered with semi-cooked rice, and prepared in dum method.
Pakki Yaqnee Dum Briyani:
While Pakki implies already cooked , the meat is precooked in Pakki yaqnee Dum Biryani and then layered with the semi-cooked rice and prepared in dum method.
Dum cooking method is a traditional way allowing the vessel to be covered with hard dough or foil and the steam to be captured inside. The food is going to cook up in its own steam. Once the biryani is prepared the dum is removed.
How to prepare Hyderabadi Chicken Dum Biryani
Traditional and authentic way of making Hyderabadi Chicken Dum Biryani with Raja’s Hyderabad Dham Biryani Mix
Follow the steps:
Marinate the chicken with ginger-garlic paste and Raja’s Hyderabad Dham Biryani mix and leave it for 45 mins to 1 hour.
Before cooking chicken add coriander and mint leaves, green chillies. Heat oil in another pan deep fry the onion till it gets golden brown and keep aside for topping.
Mix the saffron with ½ cup milk, divide them into two equal partitions. Then cook the rice with a little cardamom, cloves, bay leaf and add salt as per your taste. Make sure that the rice should be semi cooked and drain the excess water.
Spread 1 tbsp of melted ghee on the pan. Layer the cooked rice as the first layer. Second layer add Chicken masala. Third layer add spread fried onions, cilantro, mint and drizzle some saffron milk. Repeat the process one more time. Now cover the pan with an aluminum foil and then close with its lid. Place the pan over low heat and keep in dum for 20 – 30 minutes.
After 20-30 minutes, remove the pan from the heat, and let covered for another 15 to 20 minutes. Open the lid and aluminum foil. You can smell the amazing aroma that’s spreading from the Hyderabadi chicken dum biryani. Serve hot with raita.
Try this easy biryani recipe and enjoy!
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