HYDRABADI CHICKEN DUM BIRYANI
"Om bhagwatye Vidmahe
Maheshwarye Dheemahi
Tanna Annapurna Prachodayat"
'Here the above mentioned mantra belong to goddess Annapurna, as my blog is all about food and diverse Indian culture i want to start it with the blessings of annapurna'.
HELLO FRIENDS, AFTER A LONG TIME I'M HERE WITH A NEW DELICIOUS DISH FOR YOU. I HOPE YOU GUYS DOING WELL IN YOUR LIFE DURING THE PANDEMIC TIME. ACTUALLY I WAS FACING SOME PROBLEM WITH MY HEALTH THEREFORE I'M NOT ABLE TO PUBLISH ANY RECIPES. BUT TODAY THE NAME OF THE RECIPE I AM GOING TO TELL YOU IS HYDRABADI CHICKEN DUM BIRYANI. I THINK THIS DISH LIKE BY YOU ALL AND PEOPLE OF INDIA VERY MUCH CONNECTED WITH THIS HYDRABADI CHICKEN DUM BIRYANI. ACCORDING TO MY RESEARCH INDIAN DISHES ARE VERY FAMOUS EVEN IN DIFFERENT COUNTRIES ALSO. YEAH THERE ARE SOME SPICES ALSO INCLUDED BUT THE TASTE IS MOUTH WATERING.
SO LET'S START THE RECIPE.
INGREDIENTS OF GARAM MASALA:-
LET'S START MAKING SPICE POWDER AND IF YOU WANT REDYMADE GARAM MASALA POWDER THEN YOU CAN BUY IT OR MAKE IT AT HOME. BUT I THINK THAT HOMEMADE GARAM MASALA GIVES AWESOME TASTE TO OUR DISHES.SO I AM SHARING THIS TOO
CORIANDER SEEDS - 3 TABLESPOON
FENNEL SEEDS - 1 TEASPOON
CARAWAY SEEDS - 1 TEASPOON
(INSTEAD YOU CAN USE CUMIN SEEDS TOO)
BLACK PEPPERCORN - 2 TEASPOON
BAY LEAVES - 2 CUT INTO SMALL PIECES
STAR ANISE - 2
GREEN CARDAMOM - 12
BLACK CARDAMOM - 2
CLOVES - 20
CINNAMON STICKS, SMALL - 20
NUTMEG - 1 SMALL PIECE
MACE - ½ A PIECE
GRIND TO A FINE POWDER AND OUR SPICE POWDER IS READY. YOU CAN USE THIS IN BIRYANIS OR PULAOS OR ANY CHICKEN AND MUTTON DISHES. YOU CAN SKIP FEW INGREDIENTS IF THE INGREDIENTS ARE NOT AVAILABLE IN YOUR PLACE. I TELL YOU GUYS THIS FRESH HOMEMADE GARAM MASALA POWDER GIVES MORE TASTE TO DISHES.
INGREDIENTS AND METHOD OF MAKING BIRYANI:-
HERE WE GO, LET'S START THE PROCESS OF MAKING BIRYANI.
FIRST WE NEED CHICKEN - 1 KG
CUT CHICKENS INTO BIG SIZE PIECES AND WASH IT THOROUGHLY. NOW LET US MARINATE IT WITH SOME SPICES AND OTHER INGREDIENTS.
THESE ARE -
GINGER GARLIC PASTE- 3 TABLESPOON
SPICE POWDER - 1 TEASPOON
LEMON JUICE - 1 TABLESPOON
CARDAMOM POWDER - ½ TEASPOON
RED CHILI POWDER - 1½ TEASPOON
TURMERIC POWDER - ½ TEASPOON
YOGURT - 300 GRAM
SALT ACCORDING TO YOUR TASTE
FRIED AND CRUSHED ONIONS - 2 MEDIUM SIZED
FEW MINT LEAVES
FEW CORIANDER LEAVES
CRUSHED GREEN CHILIES - 1 TABLESPOON
CLARIFIED BUTTER - 1 TABLESPOON
ADD ALL THE SPICES AND INGREDIENTS ON THE CHICKEN AND MIX IT VERY WELL. NOW HERE WE MARINATE FOR AN HOUR.
TAKE THE BASMATI RICE 1 KG AND WASH IT WELL AND SOAK IN WATER FOR AN HOUR. TURN ON THE STOVE AND PLACE THE KARAHI ON IT. NOW HEAT OIL 5 TABLESPOON, THIS IS THE OIL IN WHICH I FRIED ONIONS. AFTER THE OIL IS HEATED, ADD THE MARINATED CHICKEN AND COOK FOR 10 MINUTES UNDER HIGH FLAME. AFTER 10 MINUTES REDUCE THE FLAME INTO SIM AND COOK TILL THE CHICKEN TURNS 80% TENDER. THIS MAY TAKE 20 TO 25 MINUTES. AFTER 20 TO 25 MINUTES CLOSE THE LID. WHEN CHICKEN IS 80% DONE THEN COOK IT TILL GRAVY GETS LITTLE DRY. WHEN THE GRAVY IS LITTLE DRY YOU CAN KEEP THE CHICKEN ASIDE. NOW OUR CHCIKEN IS COOKED, KEEP IT ASIDE.
AFTER THAT TAKE A PAN ON THE STOVE FOR BOIL WATER 3 TO 4 LITERS. NOW WE ADD IN THE WATER, SALT( AS PER TASTE), OIL 1 TABLESPOON, CARAWAY SEEDS ½ TEASPOON, CINNAMON STICKS 5 PIECES, GREEN CARDAMOM 3, CLOVES 4. AFTER THE ADDING INGREDIENTS MIX IT WELL. REMEMBER THE MORE WATER WE NEED TO COOK THE RICE PROPERLY. TASTE IT FOR ADDING EXTRA SALT IF YOU WANT. OK NOW WATER IS BOILING NOW ADD THE SOAKED RICE, MIX IT WELL AND COOK TILL 70 TO 80%. WHEN YOU FIND THAT RICE IS COOKED, STRAIN THE EXCESS WATER IN A VESSEL AND ADD SOME CLARIFIED BUTTER. THEN ADD FIRST LAYER OF RICE, ADD CHICKEN GRAVY AND AGAIN ADD THE RICE LAYER. NOW WE ARE
GARNISH WITH MINT LEAVES,
CORIANDER LEAVES, SAFFRON ADDED MILK, A PINCH OF GARAM MASALA POWDER, FRIED ONIONS. AFTER THAT AGAIN WE ADD NEXT LAYER OF CHICKEN AND RICE LAYER, AGAIN CHCIKEN LAYER AND LAST LAYER OF RICE. NOW GARNISH AND CLOSE THE LID.
AFTER THAT HEAT AN OLD TAWA AND PLACE BIRYANI VESSEL ON IT,
LET THE FLAME BE HIGH FOR 5 MINUTES AND COVER IT. NOW CLOSE LID REDUCE FLAME AND COOK UNDER DUM FOR 30 MINUTES. AFTER 30 MINUTES OUR
HYDERABADI CHICKEN DUM BIRYANI IS READY. LET IT REST FOR 15 MINUTES. AFTER 15 MINUTES SERVE IT AND ENJOY THE DELICACY.
THANKS FOR READING MY RECIPE AND I HOPE YOU GUYS TRY IT.
