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Sunday, March 25, 2012

Hyderabadi Chicken Dum Biryani

Ingredients:

For Marination:

  • Chicken - 500 gms
  • Bay Leaf - 1 (small)
  • Cloves - 3
  • Cinnamon - 2 strips (small ones)
  • Cumin Seeds - 1/4 tsp
  • Green Cardamom - 1
  • Mint Leaves - handfull of leaves
  • Corriander Leaves - few sprigs
  • Thick Curd - 2 to 3 tbsp
  • Ginger Garlic paste - 1 tbsp
  • Green Chilli - 1 (big)
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 1 tsp
  • Corriander Powder - 1 tsp
  • Cumin Powder - 1/2 tsp
  • Salt - as required (for the gravy alone)

Method:
  • Take a deep bottomed vessel and add all the items given in to marinate.
  • Leave it to marinate for 1-2 hours.
  • Heat Oil and cook the marinated meat in a medium flame for 20 min.
For Rice :
  • Basmathi Rice - 2 cups (Good brand, thin long rice)
  • Water - 4 cups
  • Oil - 1 tbsp
  • Salt - as required (for Rice alone)
  • Cardamom - 1
  • Bat leaf - 1
  • Cinnamon - 1
  • Clove - 1

Method:

  • Soak the rice for 20 mins.
  • Drain the water from rice in a big, wide vessel.
  • Add oil and salt to the boiling water.
  • Now add Cardamom, Clove,Cinnamon and bay leaf to it.
  • Once bubbles are seen, add the drained rice.
  • Cook the rice till its 75% done.

For frying:
  • Onions - 1 (Big, Thin slices)
  • Corn flour - 2 tbsp
  • Oil to fry
Method:

  • Take a bowl and mix the onions with dry corn flour powder
  • Deep fry the corn flour coated onions till dark brown(see to it that you dont get them black).
Final arrangement :

  • Take a deep-bottomed vessel and pour the half cooked Chicken gravy.
  • Take a spoon and spread it evenly.
  • Add a layer of deep fried onions.
  • Then add a layer of mint leaves.
  • Add the half-cooked basmathi rice as the next layer.
  • Add a layer of deep fried onions.
  • Now add a layer of mint leaves.
  • Add Orange food color.

  • Heat a old dosa tawa in a high flame for 5 to 10 min.
  • Cover the multi-layered deep-bottomed vessel with a v

  • ery tight lid.
  • Place it on the hot tawa in a high flame for 5 min.
  • Reduce the flame to medium and put it for 5 min.
  • Now reduce the flame to low and put it for another 10 min.
  • Put off the flame and allow it to cool.
  • Open the lid and mix the rice with care.
Serve Hot with Raitha .

Sending this to Chicken feast.






4 comments:

  1. Looks good & one of my favorite dishes! Adding corn flour to onions is new to me. Does it make the onions crispy?? Thanks for sending it Chicken Feast!

    ReplyDelete
  2. Yes... ot makes it crispy...

    ReplyDelete

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