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Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, Rice delicacy that reigns supreme as the world best one pot meal? hyderabadi-Chicken-dum-biryani
Hyderabadi Chicken Dum Biryani

For many of my expensive readers, today’s post may be a long expected one. ultimately I ought to journal the formula of the illustration ‘home style’ Chicken Dum Biryani from the royal room of the Nizams. A dish that incorporate associate degree elaborate method and needs several tender {loving care|TLC|care|attention|aid|tending} aka ‘tender loving care’ whereas preparing not like the fast steriliser biryani. There square measure 2 versions, Kachha (raw) and Pakki (cooked) Biryani. Today’s formula is largely a Hyderabadi kachha type of biryani wherever marinated raw chicken and part saute basmati rice square measure stratified  and saute on dum, over low heat. I ready this biryani one or two of times, the formula is ideal and has ne’er unsuccessful ME. Once the biryani is saute on dum, as you open the lid, the room smells redolent, rich with the comforting aroma of pure clarified butter and saffron and therefore the chicken saute to soften within the mouth tenderness.
chicken-dum-biryani
Chicken Dum Biryani
A few things to stay in mind whereas making ready biryani. Use highest quality aged Basmati rice, good quality chicken and therefore the best saffron accessible. steep chicken for a minimum of 4-6 hrs and if running out of your time then 2 hours can do. No short cut strategies and every one the ingredients listed below square measure a requirement, in different words, there aren’t any substitutes for the mentioned ingredients.

Hyderabadi Chicken Dum Biryani

marinated-chickencooked-rice

Marinated Chicken ~ part saute basmati rice

caramalized-onionssaffron-milk

Caramelized Onions ~ Saffron Milk

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 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.
2 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.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts 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 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.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over 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 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.
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 vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice. chicken-biryani-korma
Our Sunday meal ~ Chicken Dum Biryani, Nilgiri Chicken Korma and Raita

Hyderabadi Chicken Dum Biryani

Prep time: 30 min
Cook time: 60 min
Serves: 5

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This post first appeared on The Health Stuff |The First Wealth Is Health, please read the originial post: here

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