Hyderabadi Chicken Biryani is an Indian chicken and Basmati rice recipe that is cooked on Dum over slow heat.

Ingredients o o o o o o o o Chicken (with bone) 3/4 kg Onions 2 (cut lengthwise) (fried deeply) Oil 1/4 cup Ghee 2tbsp Coriander Leaves - 1/4 cup Mint Leaves - 1/4 cup saffron 1 tsp Luke Warm Milk 1/2 cup

To Cook Rice o o o o o o Basmati Rice 3 cups (washed and soaked for about 20 minutes) Bay leaves 1 Cloves 2 Marathi Mokku 1 Star Anise 1 shah jeera or black cumin 2 tsp

For Marination o o o o o o o o o Green Chilies - 5-6 (according to your spice level) (finely chopped) Ginger & garlic Paste 2 tbsp Turmeric powder 1/4 tsp Coriander Powder 1 tbsp Salt required to taste Yogurt 1/2 cup Shah jeera or Black cumin seeds - 2 tsp Red chili powder 2 tsp Lime juice 2 tbsp

To Grind o o o o o o Coriander Leaves - 1/4 cup (chopped finely) Mint Leaves 1/2 cup (Chopped Finely ) Whole Black Pepper / Peppercorns - 7-8 Cloves - 3 Cinnamon Sticks 1 Green cardamom - 3

Method Of Preparation 1. Wash and soak the basmati rice for 20 minutes.

2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown. 3. Wash the cut chicken and drain them and kept it aside. 4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finally add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste. 5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them. 6. Mix it all together and let it sit for 1hour 4hour. 7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (2), cloves (2), cinnamon ( 1/4 ), marathi mokku(1), star anise(1). 8. When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked). 9. Now carefully drain the rice and keep them aside. ( make sure its only half cooked, dont over cook it ). 10. Add the saffron to the lukewarm milk and combine well. 11. Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.Cook on high for 2 minutes then reduce the flame. 12. Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice. 13. Finally pour the saffron water on top of it. 14. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel. 15. Here Ive used kitchen towel and put the tight lid on top of it. 16. Cook on high heat for 2 3 minutes till you see water drops inside the lid. 17. Now completely reduce the heat into medium flame and remove the biryani vessel. 18. Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesnt burn) 19. After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes) 20. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now. 21. Now turn it off the heat and remove the vessel. 22. Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Chettinad Chicken Biryani

Tagged with: Biriyani Chef. Dhamodharan Chettinad Chicken
Recipe for preparing Chettinad style chicken dum biryani with detailed procedure for putting dum. This recipe is based on Chef.Dhamodharans(chef.dhamu) recipe in his cook book. Ingredients o o o o o o o o o o o o o o o o o Rice 1/2kg Chicken with bones 1/2kg Coriander leaves 1/2 bunch Mint leaves 1bunch Green chilli 4 Big Onion 250g Tomato 250g Ginger garlic paste 50g Curd 1/2 cup Oil 2tblspn Cardomon 2 Edible alga / algae(Kadal pasi ) 1/2tspn Cinnamon, Cloves, Marathi Moggu, Star anise(Annasi poo) Each 2 Red Chilli Powder 2tspn Turmeric Powder 1/2 tspn Coriander Powder 4tspn Salt to taste

Recipe 1. Heat a thick bottom vessel or a cooker. Add 2tblspn oil and add all garam masala ingredient(cinnamon, cloves, marathi moggu, annasi poo, cardomon, star anise)s one by one. You can also powder these ingredients and use it. 2. Add chopped onion and fry it till it turns into brown color. Now add ginger garlic paste and fry it till the raw smell goes off. Then add tomato, saute it well. 3. Now add turmeric powder, chiili powder, coriander powder and little water, fry it till till the raw smell goes off. 4. Add coriander, mint leaves and saute it well. Now add cleaned chicken with little salt , fry it till the chicken color changes. 5. Once its half done, then add slitted green chilli and mix it well. 6. Finally add washed rice and mix well. For 1 cup rice add 1 1/2 cups of water. Close the lid and let it to cook.

7. Once the rice is 3/4th done add curd and mix well.You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel. Or you can keep the vessel that containg water on top of the briyani vessel. 8. Here Ive used kitchen towel and put the tight lid on top of it. 9. Now completely reduce the heat into medium flame and remove the biryani vessel. 10. Now place a flat heavy bottomed non-stick pan with water on the stove and allow it to heat. 11. After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes) 12. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.Now turn it off the heat and remove the vessel.