HYDERABADI BIRYANI

Description

Imagine lifting the lid and being greeted by the rich aroma of saffron, spices, and fluffy basmati rice. Hidden inside are juicy, marinated pieces of meat, layered with caramelized onions and cooked to perfection. Each bite is smoky, tender, and bursting with flavor.

That's the magic of Hyderabadi Dum Biryani—a royal dish that feels festive every time you taste it. Ready to bring this experience to your kitchen? Scroll down and let's cook!.

Ingredients

• 1kg Chicken,washed and drained completely
• 2 Large Onions,finely sliced
• 2 tbsp Chopped Coriander Leaves
• 1 tsp Saffron
• 1/2 cup Luke Warm Milk
• Salt
• 2 tbsp Ghee
• 5 tbsp Oil

• For Marination:

• 3/4 cup thick Curd
• 8-10 Green Chillis
• 1/2 tbsp Ginger Garlic paste
• 1 tbsp Red Chilli powder
• 1/4 tsp Turmeric powder
• 3/4 tbsp Coriander powder
• 1/2 cup chopped Coriander Leaves
• 3/4 cup Pudina Leaves
• 1 Lemon
• 3/4 tsps Salt

• For Biryani Masala:

• 8 Cloves
• 1 Cinnamon stick
• 4 Elaichi
• 3/4 tsp Shah Jeera
• 12 Pepper

• For Cooking Rice:

• 4 cups Basmati rice
• 6 Cloves
• 3 Cardamoms
• 1 Cinnamon stick
• 3 Bay Leaves
• 1 Marathi Mogga
• 1 star Anise
• 10 Mint Leaves
• 1 tbsp Oil
• Water as required

Steps

1. Marinate the Chicken:

1. Marinate chicken with the ingredients called for 'marination' along with biryani masala pwd.
2. Keep aside for 4 hrs or a min of 1 1/2 hrs.
3. While the chicken is marinating, work on the rest of the preparation.

2. Prepare the Rice:

1. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked.
2. Strain the water and spread the rice on a large wide plate.
3. Allow to cool.

3. Fry Onions and Saffron Milk:

1. Heat 1 tbsp oil + 1 tbsp ghee in a vessel
2. add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
3. Mix saffron in luke warm milk and keep aside.

4. Cook the Chicken Base:

1. Take a wide deep vessel,add 3 tbsp oil,then add the marinated chicken
2. Spread out evenly and cook on high flame for 2 minutes.
3. Add 1 tbsp oil over the chicken pieces and reduce flame.

5. Layer the Biryani:

1. Spread half of the rice over the chicken layer
2. Drizzle 1/2 tbsp of ghee, add half of the caramalized onions, sprinkle coriander leaves and pour 1/4 cup saffron milk over the rice.
3. Add the remaining rice,again drizzle ghee,add the rest of the onions,coriander,and the remaining saffron milk.

6. Dum Cooking(Slow Steam):

1. Place lid and over the vessel and seal the edges with wheat dough
2. Cook on high flame for 2 minutes.
3. Remove the vessel from the stove and place a iron tawa.
4. Reduce flame to low and cook for 20-25 minutes
5. Turn off heat and leave the pot covered for another 10 minutes.

7. Serve:

1. Open the lid, fluff gently, and serve hot with raita and curry of your choice.