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Hirshon Hyderabadi Biryani Dum

The Hirshon Hyderabadi Chicken Dum Biryani – హైదరాబాదీ చికెన్ బియానీని


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the marinated chicken:
  • 1 lb skinless and boneless Chicken breast, washed and cut into cubes
  • 1 tsp Ginger Paste
  • 1 tsp garlic paste
  • 1/4 cup Mint leaves, finely chopped
  • 1/4 cup Cilantro leaves, finely chopped
  • 1 tbsp Kashmiri chili powder or hot paprika
  • 1/4 cup whole milk yogurt
  • 2 tbsp. lemon juice
  • 1 tbsp Garam Masala Powder – 1 tblsp
  • 1 jalapeño, cut in half lengthwise
  • 1 tbsp Ghee
  • 1/4 tsp Turmeric powder
  • 2 tbsp garam masala (lightly roasted in a pan on low heat for 30 secs)
  • 1 onion, finely sliced
  • 1/4 cup Oil for deep frying the onions (do not use left over oil in the marinade after frying onions. Discard or save it for a different dish)
  • Salt to taste
  • ***
  • 1 1/2 large onions, thinly-sliced
  • Saffron – 2 pinches soaked in 1/4 cup whole milk
  • 1/2 tsp Kewra Water
  • 1/2 tsp Rose Essence
  • 1/8 cup Cilantro Leaves, chopped finely
  • 1/8 cup Mint Leaves, chopped finely
  • 1/2 tsp salt
  • Pinch of red orange color dissolved in 2 tbsps milk or water (optional but recommended)
  • Bread dough to seal the pot
  • ***
  • For the rice:
  • 2 cups Basmati rice – Rinse under cold water 2-3 times until water runs clear and soak for 30 minutes, then drain in a strainer and set rice aside
  • 4 whole green Cardamoms, remove seed pods
  • 3 Cloves
  • 3/4 tsp Black cumin seeds (Shahi jeera)
  • 2 Bay leaves
  • 1 Star Anise
  • 4 Black peppercorns
  • 1 tbsp ghee
  • 4 tbsp Salt
  • 10 cups water for boiling

Instructions

  1. In a saucepan, heat about ¼ cup of oil and deep fry marinade onions until dark brown. Remove the onions and drain them on the kitchen towel. Once cool, crush them and set aside. They are ready to be mixed in the marinade. (Do not use leftover oil in the marinade, it can be used for another dish)
  2. The first step is marinating the chicken:
  3. In a large bowl, mix all the marinade ingredients until well combined. Cover and let it rest overnight to let the chicken absorb all the flavors of the spices and enhance the taste of your biryani.
  4. Cooking the basmati rice:
  5. While the chicken is marinating, place a deep sauce pan on the stove with 10 cups of water over high heat + one tbsp oil or ghee to keep the grains from sticking. When the water gets to boil, throw in the spices and cook for a minute.
  6. Now gently add in the drained rice to the boiling water and let it cook on high heat until it boils again (takes 4 minutes).
  7. Immediately drain the rice along with the spices in a strainer. Let all the water drain off. Set aside.
  8. Place a heavy wide-bottomed deep pot or vessel on the stove top and turn it on high heat. Allow the pot to get hot for about a minute.
  9. Now arrange the entire marinated chicken (except the jalapeño halves, discard those) at the bottom of this pot. This is your first layer.
  10. Then arrange the half-cooked rice on top of the chicken. This is going to be your second and last layer.
  11. On top of the rice, add sliced onions, cilantro leaves, mint leaves, kewra water, rose essence, saffron-soaked milk and ghee. Cover the pot with a lid and cook on high heat for 3 to 4 minutes. Do not cook more than that because your chicken might get burnt.
  12. Meanwhile heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to the lowest setting and place the chicken and rice pot on the tawa.
  13. Remove the lid and pour in the red orange color water around in the center. This would give your rice the restaurant-style look with some of the rice grains looking orange in color.
  14. Now seal the pot with bread dough. This allows the flavors of your chicken and rice to remain inside. Cook for 30 minutes undisturbed on the tawa on the lowest setting. Switch of the flame and let it rest for 10 mts.
  15. Just before serving open the lid, gently mix in the chicken at the bottom with the rice. Serve it hot with mirchi ka salan or raita and enjoy.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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