Tuesday, 20 May 2014

HYDERABADI DUM BIRYANI

www.facebook.com/bbctp6CHEF BB


HYDERABADI DUM BIRYANI

INGREDIENT
1 kg                      chicken, washed and drained completely
200gms               onions, finely sliced
2 tbsp                  coriander leaves, chopped
1 tsp                              saffron, soaked in hot milk
salt                       to taste
2 tbsps                ghee , (fat from cow milk)
5 tbsps                oil
2 tbsp                  rose water (gulab jal)

MARINATION
100 ml                 thick curd/yogurt
8-10 nos              green chillis, slitted
2 tbsps                ginger garlic paste
1 tbsp                  red chilli pd
1/4 tsp                 turmeric pd
1 tbsp                  coriander pwd
2tbsp                             mint leaves, chopped
2 nos                             lemon, take out the juice

BIRYANI MASALA
8 nos                             cloves
1 no                     cinnamon
4 nos                             green cardamom
1/4tsp                  shahi jeera
12 nos                 pepper corns

RICE
400 gms              Basmati rice(flavoured rice)
6 nos                             cloves
3 nos                             cardamoms
1 no                     cinnamon stick
3 no                     bay leaves
1 no                     star anise
2                           tbsp oil
1 tsp                    salt   
stock as required

          Marinate chicken with the ingredients called for along with biryani masala pd. Keep aside for 4 hrs. While the chicken is marinating, work on the rest of the preparation.
          Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom,  elaichi, oil, salt till its half cooked. Strain the water .

          Heat 1 tbsp oil , 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
          Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mins. Add a tbsp of oil over the chicken pieces. Reduce flame. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk, powdered biryani masal and rose water over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

          Place lid and over the lid place a heavy weight and seal the edges with kneaded wheat dough. Cook on high flame for 2 mins. Cook on indirect heat through a iron tawa (what we call dum) Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mins. Turn off heat and do not remove lid for 10 mins.
         
          While serving just carefully take out the biryani from one side only and serve it with raita or curry as your choice. But curry should be rich enough to combine with biryani.

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