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Thursday, July 2, 2015

Hyderabadi Chicken Dum Biriyani

Biriyani is considered to be a dish of Nizam's and originated after blending of mughlai and Iranian cuisine. In South India biriyani's are more famous of the hyderabadi cuisine. This is a restaurant style recipe and it tastes equivalent to that of any good hotels serving tasty biriyani. The procedure is bit lengthy in preparation but personally I feel worth trying at home. One of the reason to get great taste is keeping the marinated chicken for longer duration, Say for atleast 8 hours. I have always found that the tastes differs when biriyani's are prepared within no time. Often raitha and gravy as a side dish makes biriyani more delicious.

Preparation Time : 20 min
Marination Time   : 8 Hours
Cooking Time      : 45 min
Serves                 : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
750 gms or 1 kg
For Marinade :
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Cumin Powder
जीरा पाउडर
1 tbsp
Coriander Powder
धनिया पाउडर
1 tbsp
Red Chilly Powder
लाल मिर्च पाउडर
1 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 1/2 tbsp
Termeric Powder
हल्दी पाउडर
1/2 tbsp
1 Cup
Coriander (Chopped)
हरा धनिया
3/4 Cup Chopped
Mint Leaves
पुदीने की पत्तियां
3/4 Cup Chopped
Green Chilli (Chopped)
हरी मिर्च
1/4 Cup
Lime Juice
नींबू का रस
1/2 tbsp
To taste
For Biriyani:
Basumathi Rice/ Long grained rice
बासमती चावल
2 Cups
Bay leaf
तेज पत्ता
Cinnamon Stick
Bay leaf
तेज पत्ता
Cinnamon Stick
Star Anise
चक्र फूल
Cardamom Pods
1/4 Cup
3 (Large)
Rose Water
गुलाब जल
1/2 tbsp
A pinch
4 tbsp

Preparation :

  1. Take a large pieces of chicken wash well and keep aside. Wash and Chop coriander leaves, green chillies and collect the leaves of mint.
  2. You need to marinate chicken by adding all the ingredients mentioned under marinade. Mix thoroughly and keep it in fridge overnight or for atleast 8 hours.
  3. Heat frying pan in a medium flame add 2 tbsp oil and roast sliced onion till golden brown. Keep aside the caramelized onions.
  4. Soak basumati for 20 minutes, wash well and drain all the water. Heat water in a vessel to cook the rice and add bayleaf, cloves, star anise, cardamom and cinnamon stick into water. Close the vessel with a lid so that all the flavors of spices form together.
  5. When water start boiling add drained basumati and stir for few seconds. You have to cook only 50% of the rice and basumati will get cooked soon. So you need to be very careful and keep watching. it will take around 5 minutes to soften little and turn off the flame when it is done.
  6. Drain all the water immediately and with the help of fork separate the rice gently so that it do not stick to one another. You can add few drops of oil while cooking the rice and it is optional. Allow rice to cool and do not remove the spice ingredients. Add a tbsp of salt to the rice and mix gently (optional).
  7. Also while cooking the rice make preparation to cook the marinated chicken. Take a wide deep vessel to prepare the biriyani. Heat another stove and place the vessel with marinated chicken. First ten minutes cook the chicken in a very high flame to seal the juices and then keep it in simmer.
  8. Add saffron's in milk and prepare a thick paste and keep aside.
  9. You have to spread the rice above chicken in a three layer. Divide the rice into three portion and spread first portion of the rice above chicken. Add few drops of ghee all over the rice, half portion of caramelized onion, a tbsp of coriander leaves and pour 1/4 th portion of saffron milk over the rice. This completes the first layer.
  10. Now spread second portion of rice with the toppings of ghee, coriander leaves, remaining caramelized onions and saffron milk. Spread the third and last layer of rice with the toppings of ghee, saffron milk and few drops of rose water.
  11. Close the vessel with a lid and place a heavy metal above it. Close the edges with wheat dough. Replace a vessel with heavy iron tava in stove and place the vessel above tava. The flame should be very low at this point of time and cook the biriyani for 25-30 minutes.
  12. Turn off the flame when it is done and do not open the lid for 10 minutes. After 10 minutes remove the lid mix gently and serve hot with vegetable raitha and gravy of your choice. 

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