HYDERABADI CHICKEN-DUM-BIRIYANI

Biriyani, an ever-green, classic dish is one of the frequently ordered item in Indian restaurants and need no introduction. Inspite of being the love of every Indian, surprisingly it is not an Indian origined dish, rather, introduced from far away. The word Biriyani is of persian origin, i.e 'biriyan' and 'birinj' which means, "fried before cooking' and 'rice' respectively. Though, introduction to India has various theories but belived to be invented for the warriors, to feed them during war and war campaign. The Nizam's of Hyderbad are responsible for popularising the hyderabadi version of biriyani. This version is full of masala, a bit spicy and full of flavours.

INGRIDENTS:

• Biriyani rice, 500gm

• Chicken, 600-700 gm

• Ginger garlic paste, 2 tbsp.

• Finely chopped coriander and mint leaves

• Sliced onion, 1 1/2 cups

• Barista/fried onion, 11/2 cup

• Finely chopped green chillies, (according to your spice level)

• Whole spices: sahi jeera, small cardamom, black cardamom, cinnamon, black pepper, cloves, mace, coriander seeds.

• Desi ghee

• oil, 4 tbsp.

• Red chilli powder, 1 tsp.

• Coriander powder, 3 tsp.

• Cumin powder, 2 tsp.

• Curd, 1 cup

• Wheat flour/ atta

• Water

• Salt to taste.

PROCEDURE:

• Biriyani masala :Take 1 tbsp. coriander and cumin seeds,4 small cardamom, 2 black cardamom, 2-3 cloves, 5 black peppe-cons ,3 cinnamon stick and little mace and grind into a fine powder.

• Prepare ginger garlic paste by adding some chopped green chillies, coriander and mint leaves.

Rice

• Soak the biriyani rice for atleast 30 min and wash properly.

• Add some salt, whole masala and few drops of ghee to water and keep it on high flame to boil.

• Add soaked rice to boiling water. cook on a low to medium flame till its 80% cooked.

• Strain water and spread the rice in a flat container for future use.

Chicken

• Properly wash and clean the chicken.

• Add salt, red chilli powder, cumin powder, coriander powder and 2 tbsp. freshly prepared biriyani masala.

• Add sliced onions, 1 cup barista, chopped green chillies, cued and 1 tbsp desi ghee to the chicken.

• Marinate for 1 hour (if you have time) or 15 min is good enough.

• Heat a kadhai.

• Add oil and 1 tbsp. desi ghee. Heat.

• Add marinated chicken.

• cook on low-medium flame till 95% cooked.

Layering and dum:

• Take a patila or handi. Grease the base with little desi ghee.

• Add a thin layer of rice.

• Add prepared chicken layer over it.Sprinkle some barista, chopped mint and coriander leaves.

• Add another rice layer and continues the layering process.

• Top most layer should be a rice layer.

• Add barista, chopped mint and coriander, saffron milk, few drops of desi ghee.

• Cover the lid and seal it with aluminium foil or atta dough.

• Place the handi on high flame for 2 mins and lower the flame and let it cook for 20 mins.

• After switching of the flame, leave as such for next 15 min.

Cut the seal, open, servehot with raita/ mirch ka salan and enjoy.

#cook #enjoy #share and #subscribe