Hyderabadi Dum Biryani is an Chicken pieces and Basmati 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 flavorsome biryani recipe For Your Valentine...
Ingredients ~
Chicken (with bone) : 1/2 kg (washed )
Onions : 2 (cut lengthwise), fried crispy
Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Bay leaves : 5
Cloves : 2
shah jeera : 2 tsp
saffron : 1 tsp
Oil : 1/4 cup
Ghee : 2 tbsp
To Marinade :
Green Chilies : 5-6 (according to your spice level) (finely chopped)
Ginger & garlic Paste : 2 tbsp
Turmeric powder : 1/4 tsp
Coriander Powder : 1 tbsp
Salt : required to taste
Yogurt : 1/2 cup
Shah jeera or Black cumin seeds : 2 tsp
Red chili powder : 2 tsp
Lime juice : 2 tbsp
To Grind :
Coriander Leaves : 1/4 cup (chopped finely)
Mint Leaves :1/2 cup (Chopped Finely )
Whole Black Pepper: 7-8
Bay leaves : 2
Cloves : 3
Cinnamon Sticks : 5-6
Green cardamom : 3
Method ~
Wash and soak the basmati rice for 30 minutes. Wash the cut chicken and drain them and kept it aside. Now marinade the chicken pieces with marinating ingredients.
Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown. Keep aside.
Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder. Make a fine paste
with all grind ingredients.
Add the ground mixture and let it stir for 15-20 mins.
Boil the water in a heavy bottomed wide vessel and when it comes to a full boil add some oil, shah jeera, cloves (2), cinnamon (1 ”).
When the water comes to full boil add the soaked rice and just cook the rice in high heat for 5 minutes and check the rice it should be half cooked (make sure it’s only half cooked, don’t over cook it).
Now carefully drain the rice and keep them aside.
Heat the same heavy bottomed vessel add some oil, ghee and spread bay leaves then the half marinated chicken at the bottom.
Now add the cooked half rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice. Pour the saffron water on top of it.
Finally again spread half chicken and half rice top of the chicken. Finally add saffron mixture.
You can dum cook the biryani by covering the vessel with wheat flour dough.
Now place a flat heavy bottomed non-stick pan on the heat and reduce the heat into medium flame and remove the biryani vessel.
After that on top of it place the biryani vessel and cook for 40 minutes. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now. Switch off the heat and remove the vessel.
Slowly remove the lid and you will see beautifully cooked dum biryani ready for you.
Serve it hot & Enjoy your Hyderabadi Chicken Dum Biriyani With Raita...
Sending this to Indrani's "Spotlight : Valentine's Treat" hosted by me
Ingredients ~
Chicken (with bone) : 1/2 kg (washed )
Onions : 2 (cut lengthwise), fried crispy
Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Bay leaves : 5
Cloves : 2
shah jeera : 2 tsp
saffron : 1 tsp
Oil : 1/4 cup
Ghee : 2 tbsp
To Marinade :
Green Chilies : 5-6 (according to your spice level) (finely chopped)
Ginger & garlic Paste : 2 tbsp
Turmeric powder : 1/4 tsp
Coriander Powder : 1 tbsp
Salt : required to taste
Yogurt : 1/2 cup
Shah jeera or Black cumin seeds : 2 tsp
Red chili powder : 2 tsp
Lime juice : 2 tbsp
To Grind :
Coriander Leaves : 1/4 cup (chopped finely)
Mint Leaves :1/2 cup (Chopped Finely )
Whole Black Pepper: 7-8
Bay leaves : 2
Cloves : 3
Cinnamon Sticks : 5-6
Green cardamom : 3
Method ~
Wash and soak the basmati rice for 30 minutes. Wash the cut chicken and drain them and kept it aside. Now marinade the chicken pieces with marinating ingredients.
Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown. Keep aside.
Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder. Make a fine paste
with all grind ingredients.
Add the ground mixture and let it stir for 15-20 mins.
Boil the water in a heavy bottomed wide vessel and when it comes to a full boil add some oil, shah jeera, cloves (2), cinnamon (1 ”).
When the water comes to full boil add the soaked rice and just cook the rice in high heat for 5 minutes and check the rice it should be half cooked (make sure it’s only half cooked, don’t over cook it).
Now carefully drain the rice and keep them aside.
Heat the same heavy bottomed vessel add some oil, ghee and spread bay leaves then the half marinated chicken at the bottom.
Now add the cooked half rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice. Pour the saffron water on top of it.
Finally again spread half chicken and half rice top of the chicken. Finally add saffron mixture.
You can dum cook the biryani by covering the vessel with wheat flour dough.
Now place a flat heavy bottomed non-stick pan on the heat and reduce the heat into medium flame and remove the biryani vessel.
After that on top of it place the biryani vessel and cook for 40 minutes. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now. Switch off the heat and remove the vessel.
Slowly remove the lid and you will see beautifully cooked dum biryani ready for you.
Serve it hot & Enjoy your Hyderabadi Chicken Dum Biriyani With Raita...
Sending this to Indrani's "Spotlight : Valentine's Treat" hosted by me
