To prepare Hyderabadi Chicken Dhum Biryani all you need is to see these pictures and do…To make it easy I’ve tried my best to present this dish this way as many are interested in biryani and would love the taste of this recipe.There may be slight changes as I would be always experimenting to get the best….
For the Biryani Curry first you need to get ready with
For Biryani Masala
•Bayleaf – 1
•Cinammon – 2 inch piece
•Cloves – 5
•Green cardomom – 5
•Black cardomom – 1 large
•Black pepper corns – 1/2 tsp.
•Shajeera – 1 tsp.
•Fennel – 1/2 tsp.
•Cumin – 1/2 tsp.
•Mace – 1
•Nutmeg – 1 pinch
•Staranise – 3 petals
Dry roast all these ingredients and make into powder.
This will make approx. 1 tbsp of biryani masala for our dish.
Prepare Fresh Mint,fresh Coriander and Green chillies.
Chop the herbs and slit the green chillies
Slice the onions Finely and fry in 1 cup of oil or oil and ghee mixture.
Deep fry the Onions till Golden Brown
You can add the onions as it is or make fried onion paste as i did and add to the chicken.Make paste of onions and keep the oil and add to the marinated chicken latter.
Now place 1 kg of chicken in a mixing bowl and add the
Yoghurt – 1 cup
Ginger garlic paste – 2 tbsps
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Biryani masala – 1 tbsp
Fried onion paste – of 3 large onions
Mix all the above ingredients with chicken to look like this.
Now add the finely chopped one small bunch of each fresh mint,coriander and slit green chillies,keep little portion of the chopped herbs for later use.
Mix all the above to get this
Now pour the oil remaining from the fried onions and cover with a foil and keep refrigerated for 6 hours or overnight.
To start cooking,remove chicken from the fridge and transfer into a thick bottom vessel or kadai or pan along with all the marinade and place on the heat to cook.
Do not cover immedietely because water may emerge,so cook open on med-high for few mins stirring and lower heat and cook for 10 mins till gravy is thick and oil separates.
Remove from heat and keep covered and then after 15 mins slowly remove the exess oil from the curry to drizzle on top of the dish later.
Now to prepare Rice
Rice 1 kg or 8 cups for 1 kg chicken will do.
Wash soak for atleast 2 hours and drain.
Place a deep vessel or pressure cooker pan and add 15 cups of water,normally we add double the water but for biryani and that too soaked rice nees a bit less water so i’ve taken 15 cups of water for 8 cups of rice.And add 2 bay leaves,5 cloves,3″ pc cinnamon and 10 pepper corns and salt .Brimg it to boil and add drained rice.
Cook the rice till done and the kernels are still wet do not simmer till all becomes fully cooked like normal rice.
The Final Process is the Assembling of Rice and Biryani curry in layers.
Keep ready the juice of another 2 lemons,oil from the top of the biryani curry and orange food colour mixed in little 5ml of water or saffron soaked in milk.and chopped fresh herbs saved in the early procedure.
Now take a kadai with thick bottom like mine or any vessel and place half of the rice in the bottom and all the cooked biryani curry over it.
Then on top of the curry Sprinkle little fresh herbs and half the lemon juice as shown.
Then place all the remaining rice over the layer of curry and sprinkle the herbs,remaining lemon juice,oil and food colour as shown.
Now cover with the tight lid or seal with dough and place for Dhum cooking on top of a tawa placed on stove top.
Or place inside the Oven in the middle rack and turn the settings to low gas mark or 140 degrees and let stay in dhum for an hour.
After an hour,Steaming hot ready to serve.
Mix the biryani gently to get the flavours incorporated well.
Serve hot with Raitha and Salad.
For Raitha see recipes under dairy category.