tvsram1992
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soak rice for atleast 30mts in plenty of water. This allows the rice to expand and cook without breaking
Add a tbsp of oil to the boiling water while cooking rice. This would make the grains separate.
Marinating the chicken ,
Chicken – 1/2 kg
Ginger & Garlic Paste - 2 tsps
Mint leaves (pudina) – 10 sprigs finely chopped
Coriander leaves – 10 sprigs finely chopped
1 onion – finely sliced and deep fried till dark brown
Dhai 1/2 cup
chilli powder – 3 tbsp
Turmeric powder – ¼ tsp
garam masala – 3 tbsps
juice of 1 big lemon
salt.
mix all the ingredients and marinate the chicken in it for at least 6 hrs.
For the rice
Basmati rice – 2 cups ( I used a measuring cup). Wash under cold water and soak for 30 mts then drain the entire water in a strainer and set aside
Whole green Cardamom – 4
Cloves – 3
Black cumin seeds (Shahi jeera) – ¾ tsp
Bay leaves – 2
Biryani flower ( Anasapuvvu) – 1
Black pepper corns – 4
oil/ghee – 1 tbsp
Salt – 4 tbsps
Water for boiling – 10 cups
boil the rice till its 3/4 done.
1 wide heavy bottomed deep vessel / pot
a heavy flat bottom tava
you can use atta flour to seal the edges so that the steam does’nt escape.
Place a heavy wide bottomed deep pot or vessel on the stove top and turn it on high flame. Allow the pot to get hot for about a minute.Now arrange the entire marinated chicken at the bottom of this pot. Then arrange the half cooked rice on top of the chicken.On top of the rice, add about 2 - 3 tbsps of oil. Cover the pot with a lid and cook on high heat for 3 to 4 mts. Do not cook more than that because your chicken might get burnt.
Meanwhile heat a dosa pan on high heat till the pan is hot. Once hot reduce the flame to the lowest setting and place the chicken and rice pot on the tawa. seal the rice pot with atta so steam does not escape. before sealing the lid add 1 cup of milk with zafaron ,
cook on low setting for 40 min then let rest for 1/2 hour . open and enjoy mate
As far as i remember Hyderabad Dum Biriyani consists of Panner , Kaju , Peas , Carrot , Aloo optionally cauliflower and sweet corn .