Hyderabad Chicken Dum Biryani
Equipment
- Deep Kadai
Ingredients
- 200 gms Chicken
- 300 gms Basmati rice
- 1 Onion
- 4 Green chilli
- 1/2 tbsp Ginger garlic paste
- 2 tbsp Curd - 2tsp
- 1/2 tbsp Lemon juice
- Salt As per taste
- 1/2 tbsp Red chilli powder
- Pinch Turmeric
- 1tsp Cooking Oil
- Few Coriander leaves chopped
- Few Mint
- 5-6 cups Water
- 100 gm Cashew
Masala/Spice:
- 1 tbsp Coriander powder
- 1/2 tbsp Jeera powder
- 1/2 tbsp Garam masala
Spices:
- 2 Cloves
- 1 Cinnamon stick
- 1 Bay leaves
- 1 Anise
- Nutmeg - small piece
- 2 Cardamom
- 2 Blackpepper
- 1/4 tbsp Shahjeera
Instructions
Marination Magic:
- To prepare chicken biryani, begin by marinating the chicken pieces in yogurt, ginger-garlic paste, salt, turmeric, red chili powder, curd and a splash of lemon juice. Allow it to marinate for at least 2 hours, or overnight for a richer flavor.
Onion Elegance:
- In a separate pan, fry thinly sliced onions until they turn a deep golden brown. These caramelized onions will lend a sweet crunch to the dish.
Rice Revelation:
- Parboil Basmati rice with whole spices like shahjeera, cardamom, cloves, cinnamon, and bay leaves, little bit ghee or oil and salt. Cook until it's 70% cooked. Drain and set aside.
The Layering Affair:
- In a heavy-bottomed pot, layer the marinated Chicken at the bottom, followed by fresh mint and coriander leaves, a sprinkle of green chilli, coriander powder, jeera powder, garam masala, and a drizzle of ghee.
Layering rice for Dum
- Layer the partially cooked rice atop the marinated chicken, creating an alternate pattern of rice and chicken.
Saffron's Gilded Touch:
- Infuse the saffron strands soaked in warm milk into the rice, casting a golden hue that's as regal as the dish itself.
Golden Onion sprinkle:
- Spread a layer of caramelized onions, a top the rice, bestowing a sweet crunch that contrasts beautifully with the spiced meat. Also layer with mint and coriander leaves.
Final Touch-Ghee:
- Drizzle ghee over the layers, ensuring a rich, indulgent finish.
Dum Steaming:
- Cover the pot with a tight-fitting lid, close with wet cloth or wheat dough -securing the flavors within, and cook on a low flame for about 30 minutes, letting the magic unfold.
Garnish of Grandeur:
- Just before serving, sprinkle fresh coriander leaves and mint, adding a final touch of aromatic splendor.
Aroma Unleashed:
- As you lift the lid, the heady fragrance of saffron, spices, and succulent Chicken will envelop you, a testament to the masterpiece you've created.
Serving:
- Serve the Hyderabad Biryani hot, accompanied by raita, mirchi ka salan, and a wedge of lemon. Each mouthful is a journey through the rich tapestry of Nizami heritage, a symphony of flavor and history on your plate.