Hyderabadi Chicken Dum Biryani Recipe

Marination: 4 hrs Prep & Cooking: 1 hr

Serves 6-7 persons
.
Ingredients:
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 mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required
1 Marinate chicken with the ingredients called for marination along with biryani m
asala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is mari
nating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, ca
rdamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water
and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 m
ts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marin
ated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp
of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all o
ver the rice, add half of the caramalized onions and spread over the rice. Next
sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron mil
k over the rice. Over this layer, spread the remaining rice. Again pour half a t
bsp 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 ove
r the rice.
7 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 vesse
l on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remo
ve lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of
your choice.
http://www.sailusfood.com/2010/02/14/hyderabadi-chicken-dum-biryani/
http://www.pachakam.com/recipe.asp?id=3111&RecipeName=Andhra%20Style%20Quick%20A
nd%20Easy%20Chicken%20Biriyani
Ingredients for Andhra Style Quick And Easy Chicken Biriyani Recipe
Basmati rice - 2 cups
Vegetable oil - 3 tbsp
Mint(Pudhina) leaves - 1 bunch
Fenugreek(Methi/Uluva) leaves- 1 bunch
Coriander leaves - 1 bunch
Water - 4 cups
Salt - 1 - 2 tbsp or as reqd
Green chillies - 12 small sized or 8 finger hot peppers
Chicken - 1 whole chicken or 2 lbs chicken
Onion - 4 nos
(diced)
Tomato - 2 nos
(diced)
Cardamom(Elakka) - 2 nos
Cloves(Grambu) - 6 nos
Star anise(Thakkolam) - 1 no
Big elaichi(Cardamom) - 1 no
Bay leaves(Vazhana/Karuga ela) - 4 nos
Cinnamon(Karugapatta) - 2 nos
Ginger-garlic paste - 1 tbsp
Preparation Method of Andhra Style Quick And Easy Chicken Biriyani Recipe
1)Soak the rice for 30 mins and drain it. This helps the basmati rice to cook ea
sily.
2)Heat the oil in a pressure pan or a large kadai.
3)Add cardamom, cloves, star anise, bay leaves, big elaichi, cinnamon stick and
onions and ginger-garlic paste.
4)Saute these till the onions are golden brown.
5)Add tomatoes and cook it till the oil separates and tomatoes blend in with mas
ala.
6)Add chicken and cook the chicken becomes white and oil separates from it. This
may take 15 minutes.
7)Add 1 tbsp of salt to chicken while cooking.
8)Use a mixie or blender and blend the mint, methi, cilantro leaves and the gree
n chillies together in about 1/2 cup of water.
:- Do not make this paste too watery.
9)Add this paste to the chicken and cook this paste.
:- The green paste will get cooked and change its color to a darker green which
may take 5 - 8 mins.
10)Add 3 1/2 cups of water and 1/2 -1 tbsp of salt to this mixture and bring it
a boil.
11)Add the soaked rice and cover and cook for 15 mins or till when the rice is c
ooked.
:- Pls note all the cooking shud be done on a medium to low flame to avoid the b
iryani from getting burnt.
:- If you find the mixture to be too spicy, you can add half a cup of plain yogh
urt to leaves and chilly mixture.

http://www.goodreads.com/quotes/tag/friends