1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi moggu
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Hyderabadi Chicken Dum Biryani

. Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs.
. While the chicken is marinating, work on the rest of the preparation.
. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked.
. Strain the water and spread the rice on a large wide plate. Allow to cool.
. Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
. Add the saffron to the luke warm milk and combine well. Keep aside.
. Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel.
. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized(deep fried) onions and spread over the rice.
. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice.
. Over this layer, spread the remaining rice.
. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.
. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts.
. Remove the vessel from the stove and place a iron tawa. Allow to heat.
. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts.
. Turn off heat and do not remove lid for 10 mts.
. After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

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