Hyderabad Dum Chicken Biryani
Ingredients:
- Chicken : 2 kg
- Dee fry onions: 1 cup
- Coriander leaves: ½ cup
- Saffron milk: 1 cup
- Ghee 4-5 tablespoon
Marinating
- Curd/yogurt: 2 cups
- Green chillis: 10
- Ginger garlic paste: 1 table spoon
- Green chilli paste: 1 table spoon
- Red chilli powder 1 table spoon
- Turmeric powder: 1/2 spoon
- Coriander leaves: 1 cup
- Mint leaves: 1 cup
- Dee fry onions: 1/2 cup
- Salt: 2 table spoon
- Oil: 1/2 cup
- Biryanimasala make powder
- Cloves : 5
- Cinnamon stick :4
- Elaichi : 5
- Shah jeera :1 spoon
- Mace (japatri): 1 gm
- Nutmeg (jaajikaya): 2 gms
- Ingredients to cook rice
- Basmati rice: 2 kg
- Cloves : 6
- Cardamoms: 6
- Shah jeera: 1 spoon
- Cinnamon stick : 3
- Bay leaves : 6
- Mint leaves :1/2 cup
- Coriander leaves :1/2 cup
- Salt : to taste
- Water :6 lits
Preparation:
- First soaked the rice for 30 minutes.
- Cloves,cinnamon stick, elachi, shah jeera, mace (japatri), nutmeg (jaajikaya) these 6 ingredients grind it and make a biryanimasala powder.
- Coriander leaves, mint leaves and Dee fry onions make grind them to paste.
- Marinated chicken : in a bowl combine yogurt, biryanimasala powder, ginger garlic paste, redchilli powder, chilli paste, salt, tamarind ,mint coriander paste, chillis, and add oil mix well and then put chicken and apply this marinated.keep aside for 3-4 hrs.
- Bowling water add cloves,cinnamon stick, elachi, shah jeera, mace(japatri),bay leaves, ginger garlic paste, coriander leaves, mint leaves, salt, and add soaked rice half cook the rice.When it is half cooked done remove immediately and Strain the water.
- Take a dish which is deeper bottom put the marinated chicken and level it,top place half cook rice add saffron milk, ghee, coriander, lemon juice, dee fry onions over the rice close lid.
- Cook on high flame for 10 minutes, Reduce flame cook 15 mts low flame.
- After 10 minutes,remove lid, combine gently and serve hot with raita and curry of your choice.
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