Hyderabadi Chicken Dum Biriyani

Hyderabadi Chicken Dum Biriyani

Recipe Source : here

Ingredients :

To Marinate Chicken :

• 500 gms Chicken
• 1/4 cup curd / yogurt
• 2 medium sized onions
• 1 tbsp ginger-garlic paste
• 3 green chilies
• 1/2 cup mint
• 1/2 cup chopped coriander
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp pepper powder
• salt to taste
• 1 tbsp ghee
• 2 tbsp oil
• 4 cloves
• 1 star anise
• 2 mace
• 2 green cardamom
• 1 tbsp fennel seeds
• 1/2 tsp black cumin seeds (shah jeera)

To Prepare Garnish :

• 3/4 cup thin sliced onions
• 1/4 cup cashew
• 1 tsp raisin
• 1 tbsp ghee
• 1/4 cup milk
• 4 saffron strands

To Prepare Dum :

• 2 cup wheat flour
• water - to knead

For Rice :

• 3 cup basmati rice - soaked in water for 30 mins
  2 tbsp mint leaves
• 1 tbsp chopped coriander
• 1 tsp cardamom seeds powder
• 1 star anise
• 2 mace
• 1 tbsp fennel seeds
• 4 cloves
• 1/2 tsp black cumin seeds
• 3 tbsp oil
• salt to taste

Method :

Marinate Chicken :

• Grind onions, ginger-garlic paste, green chilies, cloves, star anise, cardamom, mace, fennel seeds and black cumin seeds to smooth paste.
• Heat oil and ghee in a pan or kadhai. Fry the grounded paste till it turns brown. Add turmeric powder, red chili powder, coriander powder and pepper powder to it.
• Saute for a min and add mint leaves & chopped coriander. Fry for few mins till leaves changes the color. Remove from the heat and allow to cool.
• Combine chicken and curd in a bowl. Add the prepared paste to it. Add salt to taste and mix everything well.
• Cover it and keep it in refrigerator for 2 hrs or overnight. I kept it refrigerated overnight to get better results.

Prepare Dum :

• Knead wheat flour adding enough water. Prepare the dough and keep it closed.

Prepare Garnish :

• Warm the milk and add saffron strands to it. Keep it aside. Heat ghee in a pan or kadhai. Fry raisins and cashew.
• Remove from the ghee and keep aside. Fry sliced onions in the same ghee till it turns brown. Keep it aside.

To Prepare Rice :

• Heat oil in a vessel. Add cloves, star anise, mace, fennel seeds and black cumin seeds. Sate a while.
• Add mint leaves and chopped coriander. Saute a while. Add 9 cup water to it. Cook it uncovered on medium flame.
• Once it starts boiling, add basmati rice to it. Add salt to taste and cook it on medium flame for 5 mins till it is 1/3 rd cooked. Drain the water immediately. And spread the rice on a plate.
• When we are adding rice to cook, at the same time heat a handi or aluminum biriyani making vessel.

 

• Add 2 tbsp oil to it and add marinated chicken. Cook on low flame till the oil separates.
• Once the rice is 1/3 cooked. Remove the biriyani vessel from the heat. Spread a layer of rice over the chicken masala. 

• Pour in half of the saffron milk and also sprinkle fried onions, raisins and cashew.
• Spread another layer of rice. pour in remaining saffron milk and garnishing ingredients. Sprinkle some fresh mint & coriander leaves too.
• Cover the vessel with plate and use the prepared wheat flour dough to seal the plate edges in order to avoid the steams escaping.
• Keep the vessel on stove top and cook it on medium flame for first five mins. Then keep a iron tava on stove top and place the biriyani vessel over tava.

 

 

• Switch the flame to low and cook for 30-40 mins. Then switch off the flame and let it rest on the tava for another 30 mins.
• Open the seal and mix the biriyani with slotted spoon. Serve hot with onion raita and any non-veg curry.