Hyderabadi Biriyani(Dum Biriyani, Hyderabadi Murg Pakki Biriyani)
(from Nandini’s recipe box)
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Rice recipies
Ingredients
- Ingredients
- To make rice
- Basmati Rice - 3 cups
- Onion - 1 big
- Green Chilly - 6
- Ginger garlic Paste - 1 tsp
- Salt - as needed
- Fennel Powder - 1/4 tsp
- Coconut Milk - 1 cup
- Water - 3 cups
- Ghee - 2 tblsp
- To make Gravy
- Chicken - 2 lbs (cut into pieces)
- Onion - 2 (chopped)
- Tomato - 3 (chopped)
- Ginger Garlic Paste - 2 tblsp
- Green Chilly - 10 (slit)
- Mint Leves - 1 cup (chopped)
- Cilantro - 1 cup (chopped)
- Curd - 4 tblsp
- Fennel Powder - 1/2 tsp
- Cumin Powder - 1/2 tsp
- Corriander Powder - 2 tblsp
- Chilly Powder - 2 tblsp
- Turmeric Powder - 1/2 tsp
- Pepper Powder - 1 tblsp
- Garam Masala Powder - 1 tsp
- Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardomom
- Salt - as needed
- Ghee - 2 tblsp
- Fried Onions (Birista) - 1 cup
- Roasted Cashews - 10 pieces or as needed
- Lemon Juice - 2 tblsp
- Orange food colour/ Saffron - a pinch
Directions
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Method
-
To Prepare Rice
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Soak the rice in water for about half an hour.
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Heat little ghee in a frying pan, add the onions and green chilllies and fry till it turns brown in colour.
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Add the ginger garlic paste and fry for a minute.
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Add fennel powder and the drained rice. Fry the rice for few minutes.
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Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.
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To make gravy
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Heat the ghee in a pan and add the whole garam masala.
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Add the onions, green chillies and mint leaves and saute.
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Add the ginger garlic paste and fry till the mixture is golden brown.
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Add the tomatoes and cook till the tomatoes are smashed up.
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Add all the dry spice powders, salt and curd. Cook the mixture.
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Add the chicken pieces and saute nicely.
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Cover, cook for 10 minutes and switch off. The chicken gravy is ready.
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To prepare dhum
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Method 1 (On Stovetop)
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Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.
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Add half of the cooked rice as the next layer.
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Next layer with the remaining gravy and put the remaining cooked rice as the last layer.
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Top this with chopped cilantro, fried onions and roasted cashews.
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Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
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Cover with a tight fitting lid.
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Keep a tawa on the stovetop and put this vessel on top of it.
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Keep the flame on a very low setting and cook for about half an hour.
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Method 2 (In the oven)
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Take a baking dish or aluminium tray and add the chicken gravy as the first layer.
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Add the half cooked rice as the second layer and top it with chopped cilatro, fried onions and roasted cashews.
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Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
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Cover the dish/tray with aluminium foil and cook it in a 350 degree oven for half an hour.
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Do not mix it. While serving dig deep with the serving spoon to get all the layers.
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Serve with raita, boiled egg, mirchi ka salan or ennai kathrikai.