Dum Hyderabadi Chicken Biriyani

Am sure this one is everyone's fav.. I made this on thanksgiving weekend but was lazy enuf to post as it involves lota pics.. This one was really yummy and I think my mom in law prepares this way.. My H is a very crazy fan of chicken and he would literally eat chicken everyday if I allow him..that much of a fan he is.. I think am the only one who hates chicken ,so i don't make chicken often @ home.. I know it's not fair ,so trying chicken recipes inbetween.. Njoy guys..

Ingredients :

Chicken -- 1/2 kg
Onion --slivered -- 1 no.
Tomato -- Chopped -- 2 nos.
Green chilly --Slit open -- 2 nos.
Curd -- 2 tbsp
Turmeric powder -- a pinch
Red chilli powder -- 1/2 tsp
GG paste -- 1 1/2 spoon
Lime juice --from 1/2 lemon
Salt -- to taste
Mint leaves --handful
Coriander leaves -- handful
Saffron colour -- a pinch

For tempering :

Oil /ghee -- 2 tbsp
Oil --1 tbsp
Cinnamon -- 2 small pieces
Cardamom -- 3 nos.
Cloves -- 4 nos.

For cooking rice :

Basmati Rice -- 1 1/2 cups
Cinnamoon --1 inch
Cardamom --2 nos
Cloves -- 2 nos.

Method :
First marinate the chicken with lemon juice,little bit salt,half the GG paste,Red chilli powder and turmeric powder for atleast half an hour r keep it overnite in the fridge.. (which i totally forgot..Better the taste,if u marinate..)Take a big wide vessel and add both ghee n oil. Add the tempering ingredients one by one when the hot is hot. Fry this for 30 seconds . Then add the onions and saute well. Drop the remaining GG paste once the onions turns translucent. Saute this mixture till it leaves oil. Add the marinated chicken pieces and saute well. Dump the tomatoes along with the tomatoes so they also cook along with chicken. Add the curd atlast and cook the mixture till the chicken s 3/4 cooked and tomatoes turned mushy. Dump the mint and coriander leaves as well. Do not add water at any point. Adding the curd (chicken too) leaves  lotsa moisture,so no need for additional water.. Transfer the gravy to a container. In the mean time ,boil the pan with three times of water as that of rice . Add the cumin seeds,oil,salt and cinnamom,cardamom and cloves along with that and boil. (U may add all these items in a pouch and cook the rice ). Soak the rice for 10 mts and drain them. Add the rice to the boiling water and cook the rice almost 3/4th and drain them using a colander.

Now transfer half the gravy to the vessel in which u gonna make biriyani and top it off with the hot rice and pat it evenly. Add th eremaining gravy on top of the white rice and layer it again with the remaining drained hot rice. Dissolve the saffron colour in little bit of water/milk and drizzle it on the top of the whire rice. Now take a big moist towel and cover the biriyani vessel immediately (do not let the steam out ..so seal /cover it accordingly). Now close the lid on top of the towel.This ensures a tight fit. Now heat a dosa pan and keep the biriyani vessel on top of it.

 keep the flame in med low and cook for 15 to 20 minutes. Once it's done, remove the lid and the towel ,using a fork mix the rice with the gravy.... Ur yummylicious dum biriyani is ready to serve ....

Sending this to Learning to cook event hopsting by Akila




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A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..