Hyderabadi Chicken Dum Biryani
Hyderabadi biryani has owned its fame all around the world. And cooking it at home is no big deal. This Kacchi hyderabadi chicken biryani, which means the partially cooked rice, layered over the raw marinated chicken, turns out to be juicy and flavorful as the dum process happens for almost 45 minutes. Once the seal is broken, the fluffy rice with the cooked chicken masala speaks the rest.
Marination is the main step on any hyderabadi biryani recipe. More the marination time, more tender and juicy the chicken will be. Since the chicken gets cooked after layering and completely on the dum process, marination of your meat determines the taste of the biryani.
For marinating chicken
Chicken 3/4 kg
Fried onions 1 and 1/2 cups
Green chillies 8 slit
Ginger garlic paste 3 teaspoons
Red chilli powder 3 teaspoons
Coriander powder 1 teaspoon
Garam Masala 2 teaspoon
Biryani Masala 1 teaspoon
Lemon juice 3 teaspoons
Thick Curd 1 cup
Melted Ghee 2 tablespoon
Oil from fried onions 2 tablespoons
Mint leaves 1/4 cup chopped
Coriander leaves 1/4 cup chopped
Salt as needed
For Cooking Rice
Rice 2 1/2 cups (500 gms)
Water 15 cups
Green cardamom 4
Bay leaves 2
Star anise 1
Mace 2 strands
Oil 2 tablespoon
Salt as needed
Topping on the rice
Mint leaves 2 tablespoon chopped
Coriander leaves 2 tablespoon chopped
Fried onions 4 tablespoons
A pinch of Saffron mixed with milk 3 tablespoons (Use Kesar colour mixed with milk, in case you do not have saffron)
Oil 1 tablespoon
Ghee 1 tablespoon melted
Biryani Masala or garam masala - 1 teaspoon
How to start?
Making Fried onions
Thinly slice 4 big onions.Separate the layers. Heat oil in a kadai and fry the onions until it turns golden brown. Do not over fry it. The onions gets cooked even after we take out from the kadai. So make sure you take when the onions get slightly browned and crisp. This fried onions is called Birista.
Set aside the fried onions and keep the oil used for fried onions as we will use it for marination process.
Lets start with the marination process now. Clean the chicken. Add everything given under marination including melted ghee and oil from fried onions. Massage the chicken well, and poke it with a fork so that the masala gets seeped in. Refrigerate for atleast 3 hours. Overnight marination is also recommended if you have time.
Now lets get started with cooking the rice. Boil 15 cups of water in a large pot. Add salt and add all the whole garam masalas mentioned. You can tie them in white cloth and drop it inside the water and discard it later, so that the biryani gets easy to eat without the fear of biting them mid way. Once the water starts boiling. Add the rice and cook it 75 percent. The rice should be left slightly uncooked. Do not over cook the rice. Drain the rice in a colander, but make sure you collect some water from the rice in a vessel before draining. Set the rice aside.
Lets start with the dum process. Take a flat heavy bottomed pan or biryani handi, spread the marinated chicken in a single layer. Add oil, 2 tablespoons fried onions, 1 tablespoon of mint and coriander leaves.
Now add the cooked rice on top of the marinated chicken. Layer it evenly and spread the rice. Add rest of the fried onions, mint and coriander leaves. Drizzle some ghee and saffron milk on top of the rice. Sprinkle biryani masala or garam masala.
Now cover the biryani pan or handi with a foil and tightly seal it. You can seal the outer layer of the handi with chapathi dough and place a heavy lid on it. So that the steam doesn't escape.
Heat a tawa on high heat. Place the biryani handi over the tawa. Now place the vessel with hot drained water from rice on top of the biryani handi. Let the flame be on medium high for 20 minutes and simmer it for 20 minutes. And finally cook on high flame for 5 minutes. Switch off the flame and let it rest as such for another 15 minutes.
After 15 minutes open the lid and yeah your hyderabadi chicken biryani is ready to serve with salan or raita.