Friday, 28 March 2014

Who doesn’t love the taste of a perfect biriyani? I bet no non vegetarians does that. Especially the hyderabadi chicken dum biriyani. Hyderabad is always famous for biriyani and even in many other cities, there are certain restaurants which serves exclusively the hyderabadi chicken dum biriyani. Nowadays the fame of biriyani is getting rich day by day. Especially during the weekends everyone would be longing to go restaurants to have a perfect biriyani. Hyderabadi chicken biriyani takes the first place among all the varieties. I never thought I could make a tasty hyderabadi biriyani at home and I thought the making would be tedious as well until I tried it.

This biriyani is not like an usual one, as the entire process is different as the chicken should be kept in refrigerator overnight to get the best result and it should be as dum at the last stage and that how it stands for the name.

Before making it, the vital ingredient would be the roasted onions. It’s very essential as it gives a good flavor and a taste to the biriyani. So, deep fry few onions until it becomes crispy and we use that for the layering process. Also make use big pieces of chickens for it. It goes well with raita and fried chickens. I made raita with the salad tomatoes and cucumber. As I said, it’s made by dum, always use a air tight with thick bottomed container. Also some uses the readymade masala however, I don’t want to compromise on that and I made freshly ground masala powder.I have posted few snaps when I am preparing, it may help you to understand better.

For Marinating Chicken:

  • Chicken cut as Big pieces- 1 Lb/ ¾ Kg
  • Chili Powder- 1 Tspn
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- ½ Tspn
  • Mint Leaves- 1 Cup
  • Coriander Leaves- 1 Cup
  • Oil- half Cup
  • Green chilies- 3 nos
  • Lemon juice- ¼ Cup
  • Ginger Garlic Paste- 2 Tspn
  • Curd- 1 Tspn
  • Grounded Powder(See below)
To Ground as powder:

  • Cardamoms- 5 Nos
  • Cloves- 4 Nos
  • Bay Leaves- 2 Big
  • Star Anise- 3 Nos
  • Coriander Seeds- 2 Tspn
  • Pepper Seeds- 1 Tspn
To Cook Rice:

  • Basmati Rice- 2 Cups (Soaked in water for atleast 1 hour)
  • Cardamoms- 5 Nos
  • Cloves- 4 Nos
  • Bay Leaves- 2 Big
  • Star Anise- 3 Nos
  • Water- As needed
  • Salt- To Taste
To Cook Rice:
  • Fried onions( deep fry until it turns crispy)- 1 Cup
  • Milk- ¼ Cup
  • Saffron- few
  • Rose Water- 1 Tspn
  • Maida- 1 Cup
  • Ghee- 2 Tspn

For Stuffing:

  • To start with, first make the masala powder by grinding all the ingredients under to ground as powder and keep aside.
  • Soak the saffron in the milk and keep aside.
  • In a separate pan mix the chicken pieces with all the ingredients under “for marinating chicken” along with the grounded powder and keep it in refrigerator overnight.
  • The next day, soak the rice for about 1 hour and take the chicken from the refrigerator before you make.
  • In a pan, pour water, when it starts boiling add the spices listed under “to cook rice” and salt. Add the basmati rice and cook for a while. The rice should not be fully boiled. It should be half done. So, when you press it, it should be little hard and that’s the correct texture else getting the right biriyani is difficult.
  • After its half cooked, drain the rice and keep aside.
Assembling the pan:

  • In the heavy bottomed pan, pour ghee at the bottom and spread it evenly, now, add the marinated chicken pieces (please note chicken is not cooked; it’s the chicken which is marinated overnight).
  • On top of it, add the drained rice and top it again with crispy fried onions and again top it with rice. Overall the chicken should be at the bottom and the rice and onions should be on the top.
  • After all the rice is layered pour the soaked saffron milk and on top of it, add the rose water it gives a good flavor.
  • Close the pan tightly and make a maida dough, now, close the pan with the lid and press the maida dough around the lid to make it tight.
  • Now, keep the pan in the stove in high flame for about 15 minutes and change it to low flame and cook in low flame for about 10 minutes.
  • After the set time, let it stand for about 5 minutes. Serve hot with raita.

"Do not get confused if the chicken will be cooked as we are adding the marinated chicken, as the chicken pieces will be well cooked in the dum itself. Hence don’t be panic on that part.

You can add the orange color mixed in water instead of using the milk soaked with saffron.

If you don’t want to grind the masala powder, you could use just the readymade garam masala powder.

Adding rose water is optional however if you use, it gives an extra flavor to the recipe."



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