Sunday, 4 May 2014
HYDERABADI CHIKEN DUM BIRYANI
Hyderabadi Dum Biryani is an Chicken pieces and Basmati rice / sonamasuri Rice that is cooked on some spices in dum over slow heat. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. An amazingly flavorfull biryani recipe for all my friends....
Ingredients For Hyderabadi CHIKEN DUM Biryani :
Basmati rice / Sonamasuri Rice - 3cup
Bay leaf - 3 nos
Cardamom - 2 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 1 no
Coriander, chopped - 3/4 bunch
Mint, chopped - 3/4 bunch
Golden fried onions - 4 big onions
Green chillies - 3 nos
Oil - ½ cup
To masala powder :
Cardamom - 1 no
Cinnamon sticks - 2 nos
Cloves - 3 nos
Star anise - 2 leaves
To marinate :
Chicken - 500 gms
Shahi chiken biryani Masala - 1 1/2 tbps
Coriander powder - 2 tbsp
Red chilli powder - 1 1/2 tbsp
Turmeric pwd - 1 tsp
Ginger garlic paste - 1 tbsp
Lime juice - 2 tbsp
Salt - to taste
Shahi jeera - 1 tsp
Yogurt/Curd - 1 cup
Mint, chopped - 1/4 bunch
Coriander leaves - 1/4 bunch
Oil - 2tbsp
To prepare Hyderabadi CHIKEN DUM Biryani :
1. Take a bowl, add chicken pieces and add the Shahi chiken biryani Masala, chilli powder, coriander powder, ginger garlic paste, green chillies, turmeric, salt, curd, chopped mint leaves, coriander leaves, lime juice, oil and mix well. Refrigerate the chicken mixture overnight.
2. Take Cardamom - 1 no, Cinnamon sticks - 2 nos, Cloves - 3 nos, Star anise - 2 leaves and make powder.
3. Heat water in a vessel and let it come to a boil, add oil, salt, shahi jeera, bay leaf and Basmati rice / Sonamasuri Rice (soak the rice in water for 1/2 hour). Cook the rice till 70% done.
4. Mean wile in a kadayi put oil and cook the marinated chicken with masala powder and cook till 70% done.
5. In the biryani handi add layer of cooked chicken, Sprinkle fried onions, mint leaves, coriander leaves, and then layer with rice (drain off the water). On the top again Sprinkle fried onions, mint leaves, coriander leaves add dissolved saffron strands soaked in milk (optional), ghee (optional), and cover the handi with a lid and seal with a sticky dough.
6. Then place the biryani handi on medium flame and leave it to cook on dum for 10 min.
7. Open the seal of the lid. Never mix the biryani, first check the rice on the top and bottom and then serve.
Tips / Notes:
1. On stove place a non-stick Dosa pan with evenly spreded salt under the biryani handi to avoid bottom burn.
2. To actually relish a heavenly Hyderabad CHIKEN DUM Biryani, have it with Cucumber Raita and Hyderabadi Mirchi ka salan.
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