Hyderabad is famous for its biryanis. This Biryani is a favourite, which is a one-pot dish of aromatic spices and delightful flavours - a result from slow cooking the ingredients in a sealed, heavy bottomed vessel.
Ingredients for Hyderabadi Dum Biryani
Steps for Hyderabadi Dum Biryani
Hyderabadi Dum Biryani
Ingredients
• For chicken marination
7-8 dried red chillies
8-10 cashew nuts
2 tbsp coriander seeds
1 tbsp cumin
4-5 cloves
2 cinnamon sticks
small piece nutmeg and mace
2 bay leaves
2 black cardamom
3 green cardamoms
1 star anise
1.250 kg chicken
250 gms curd
1 tomato
2-3 tbsp ginger garlic paste
5-6 green chilly
2 tbsp biryani masala
2 tsp red chili powder
1 tsp turmeric powder
Juice of 1 lemon
Salt to taste
Coriander and mint leaves chopped
Fried onions (the method to prepare is mentioned below)
• For the fried onions to be added into the marination:
1cup oil
2 bay leaves
2 sticks cinnamon
1 star anise
1 black cardamom
2 green cardamom
2 cloves
3 chopped onions
• Fried potatoes
• For rice
3 bay leaves
5 green chillies
1 tsp black cumin
Salt
2 tbsp oil
600 gms basmati rice (soaked for half an hour)
Simple Fried onions
5 tbsp pure ghee
1/2 cup milk
Kewda water
Soaked saffron
Powdered nutmeg and mace
Coriander for garnishing
Steps
1. For the marinade, take together the following ingredients in a bowl- red dried chillies, cashew nuts, coriander seeds, cumin, cloves, cinnamon, nutmeg and mace, bay leaves, green cardamom, black cardamom and star anise. Grind these ingredients into a fine powder.
2. Take chicken pieces in a bowl and add in the prepared masala powder. Additionally, put in, curd, chopped tomatoes, ginger garlic paste green chillies, biriyani masala, red chilli powder, turmeric powder, lemon juice, salt and mint and coriander leaves. Do not mix them yet. We still have to prepare the fried onions to be put into it.
3. To prepare he frd onions, heat oil in a pan. Add in bay leaves, cinnamon, star anise, black cardamom, green cardamom, cloves and fry them.
4. Toss in chopped onions and stir till they turn golden brown. Let it rest for 5 minutes
5. Into the the fried onions add in the chicken and the spices. Mix well.
6. Spread over it fried potatoes. Cover and let it marinate in the fridge for 5-6 hours.
7. To boil the rice, boil water In a pot. Add in bay leaves, green chillies, black cumin, salt(put the double of what you usually put in), oil and soaked basmati rice. Stir and mix well
8. Let it boil on high flame till rice is 60-70% done. Drain and set aside.
9. Onto the marinated chicken we will spread simple fried onions. Then add a layer of boiled rice
10. Pour over it desi ghee and half a cup of milk over it.
11. Sprinkle some kewda water and soaked saffron (at some places). Also spread simple fried onions, powdered nutmeg and mace
12. Garnish with coriander and mint leaves.
13. Seal the lid with kneaded dough.
14. Cook on high flame for 5 mins and then lower the flame and cook for another 10 to 15 mins. Serve.
