Biryani is an emotion, when you hear the word ‘Biryani’ your mind starts thinking about the aroma of the spices, rice and the meat and you won’t even realize that you are drooling. Hyderabad is famous for it’s biryani and when anyone says biryani first thing that comes to mind is Hyderabadi Dum Biryani. Continue reading to know the recipe.
Happy Cooking!
Marination:
- 1kg chicken
- 2½ tsp salt
- 3tbsp chilli powder
- 1tsp turmeric
- 3tbsp Dania powder
- 1tbsp everest biryani masala
- 2tsp ginger garlic paste
- 300ml curds
- ½ lemon
Spices:
- Shahi jeera
- Green cardamom
- Cinnamon
- Cloves
- Bay leaf
- Star anise
- Black cardamom
- Nut mace
Caramelized Onions:
- 6 medium onions
- 1 cup oil
Other Ingredients:
- 1kg basmati rice
- Pudina
- 1tsp Ghee for every layer
- saffron soaked in milk for colour and fragrance
- Lemon
Method:
- Marinade your chicken with curds, Dania powder, salt, chilli powder, turmeric, biryani masala, ginger garlic paste and lemon and keep it aside for an hour
- Slice your onions pour oil and caramelize them until golden brown.
- Clean your rice, add salt and boil it till it’s Âľ done.
- Put the spices in some oil or ghee and fry them till they crackle, add the chicken mix it for a while and put some pudina and mix it again for a while, cover the lid and let it fry, stir it occasionally, continue this step for a while and turn off the stove.
- Strain the water from the rice and add a layer of rice on top of the chicken, now spread some pudina, saffron milk, a tsp of ghee and a a tsp of lemon, repeat this step till you layer all your rice.
- Mix some atta and stick it around the circumference of the vessel and close the lid tight and light up the stove in low flame and leave it to cook for 15-20 mins.
- Now enjoy your biryani.
Food trooper 