Hyderabadi Chicken Dum Biryani

A royal recipe straight from the erswhile Nizami kitchen of Hyderabad :)

Ingredients:

For Chicken:

• 1 kg Chicken (leg and breast pieces)
• 2 medium sized onions sliced
• 1 cup curd
• 2 tbsp lemon juice
• 2 tbsp Coriander Powder
• 2 tbsp Garam Masala Powder
• 1 tbsp Turmeric Powder
• 1 tbsp Red Chilli Powder
• Salt---as per taste

For Rice:

• A small Muslin Cloth
• 2-3 Black Cardamoms, 2-3 Green Cardamoms, 2 inch Cinnamon Stick, 1 Bay Leaf, 1 nos. Mace
• Black Cumin seeds
• 2-3 tbsp Ghee
• 2 Cups Rice
• 1 tbsp Salt

For Garnishing:

• 1/2 cup Raisins
• 1 tbsp Saffron mixed in warm milk
• Fried Onions
• Coriander and Mint leaves (optional)
• Rose Water(optional)

For Dum:
A mound of dough


Method:

• Mix all the spices and curd with the chicken and referigerate the marinated chicken overnight
• Now heat some Oil in the Pan and cook the chicken till its half done. You will know its half done when you poke the chicken with a fork and the fork will go in easily but the flesh will not fall off the bone
• Now tie all the solid spices mentioned above in the muslin cloth
• Boil water in a Pan and add the muslin cloth , Black Jeera and Ghee and Salt in the water
• Add the rice and boil till the rice is also half done (Remember the rice should be soaked atleast 30 mins before boiling)
• Now Drain the excess water and keep the rice aside
• Now in a deep pan, spread evenly a layer of chicken Pieces and above it a layer of rice
• Sprinkle some raisins, Fried onions, Coriander and Mint leaves and a spoon of Saffron and milk and Rose water respectively.
• Now again put a layer of chicken above this and then rice and repeat the process until all chicken and rice is finished
• Now Put the lid on the Pan and cover it with dough and cook it on Dum for atleast 30 mins

Serve Hot with Raita :)

Kadhi Pakoda...

A staple food that is eaten at many households ideally with boiled rice.

Ingredients:

 For Pakodas:

• 2 large Onions sliced
• 2-3 Green Chillies evenly cut (optional)
• 4-5  tbsp Besan or Gram Flour
• 1 tbsp Red Chilli Powder
• 1 tbsp Corn Flour
• Salt-- as per taste
• Oil--for deep frying

For Kadhi:

• 2 Cups Curd
• 4-5 tbsp Gram Flour or Besan
• 1 tbsp Mustard seeds
• 2-3 dry red chillies
• 7-8 Curry Leaves
• 2 tbsp Turmeric Powder
• 2 tbsp Coriander Powder
• 2 tbsp Garam Masala
• 2 tbsp Lemon Juice
• Salt--as per taste
• Oil--as per taste

Method:

• Mix all the spices in the Gram Flour and make a paste by adding water
• Add the sliced onions and chillies
• Heat Oil in a wok and fry the Pakodas. Set it aside
• Now mix the Gram Flour and Curd in a bowl and beat it thoroughly so that no lumps are formed
• Heat some oil in a Pan and add dry red chillies, mustard seeds and curry leaves and let them splutter
• Now add the gram flour-curd mix in it and stir continuously
• Stirring continuously is very important so that no lumps are formed
• Now while stirring, add all the spices and Salt
• Bring the mixture to boil
• Now add the Pakodas in it
• Now as per your requirement add or do not add water to gain the required consistency
• Add Lemon Juice and adjust Salt

Serve Hot with Boiled Rice :)

Murg Malai Boti

Can be consumed both as a delicious snack or a full fledged meal.

Ingredients:

• 1/2 kg Boneless Chicken cut into cubes
• 1 Cup Fresh Cream
• 1 tbsp Black Pepper
• 1 tbsp Garam Masala
• 2 tbsp Lemon Juice
• Salt--as per taste

Method:

• Mix all the ingredients with chicken and referigerate for atleast 3-4 hours
• Roast the chicken on skewers on Tandoor or Oven till they turn Golden Brown

Serve Hot alone as a Snack or with Buttered Buns and Salad as a meal :)