Thursday, May 6, 2010

Hyderabadi Chicken Dum Biryani

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


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

  • 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 :)

1 comment:

  1. its so tempting and you make it sound so easy to do :)