In India Hyderabad is the food lover paradise, and Dhum biriyani is the one of the popular dish in this paradise.
Biryani is originally a Muslim dish, and it is especially popular and famous in traditionally Muslim areas of India. Placing the Hyderabad Biryani in the top of the list in all the varieties of Biryanies.
Dhum biriyani means the steam-cooked rice with the different rich spices, chicken and ghee.
Ingredients:
1.For rice:
Basmati rice 1/2 kg (2 glasses)
Water 3 glasses
Cloves 2
Cinnamon 1/2"
2. Chicken:
Chicken with bones 1 kg
Curd 3 tbs
Chilly powder 1 tbs
Coriander powder 1/2 tbs
Turmeric powder 1/4 sp
Ginger garlic paste 1 tbs
Salt1 tbs
Oil
Green chillies 2
Bay leaves 2
Cardamoms 4
Masala:
Cloves 6
Cinnamon stick 1/2"
Shajeera 1 tsp
Bay leaves 1
Star Anise: 1
Paste:
Cashew nuts 1 & 1/2 tbs
Puppy seeds 1/2 tbs
3.Final ingredients:
Saffron 1/2 sp
Milk 1tbs
Ghee 2 tbs
Oil 1 tbs
Onion 1 big
Curd 3 tbs
1. Cut the chicken into big pieces and wash it.
2. Grind masala powder with cloves, cinnamon, shajeera, and star anise.
3. Marinate the chicken with salt, turmeric, chilly powder, ginger & garlic paste, curd and above masala powder for 15 mints.
4. Wash the basamati rice and soak for 15 mints
5. Soak the saffron in milk.
6. Soak separately puppy seeds and cashew nuts in water for 5mint. After that make it smooth paste and keep it aside.
7. Cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown and keep aside.
8. Now cook the rice with water, cloves, cinnamon and salt.
9. Meanwhile heat a kadai with 1tbs oil, add cardamoms and bay leaves in that, fry a while then add marinated masala chicken and close the lid and cook some time. Add cashew nuts and puppy seeds paste and mix it well. At this stage add 1/2 cup water and again cook for 5mints and switch off the stove (gravy should not be thick and should not be watery. medium
Constancy).
10. Preheat oven at 170.
11. Now take one oven safe dish pour 1 tbs oil and 1 tbs ghee, place about half of rice in it. Upon the rice layer you spread chicken, fried onion, ghee and sprinkle some saffron milk finally with layer of rest the rice on top ends the rice chicken layering stage. Sprinkle remaining saffron milk. Cover lid tightly and keep it in oven.
