Hyderabadi Chicken Dum Biryani

Dum Biryani


Ingredients :-
       Chicken (with bone) : 3/4 kg (washed )
       Onions : 2 (cut lengthwise) (fried deeply)
       Oil : 1/4 cup
       Ghee : 2tbsp
       Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
       Coriander Leaves : 1/4 cup
       Mint Leaves : 1/4 cup
       Bay leaves : 1
       Cloves : 2
       Shah jeera or black cumin : 2 tsp
       Saffron : 1 tsp

Marinade mix :-
      Green Chilies : 5-6 (according to your spice level) (finely chopped)
      Ginger & garlic Paste : 2 tbsp
      Turmeric powder : 1/4 tsp
      Coriander Powder : 1 tbsp
      Salt : required to taste
      Yogurt : 1/2 cup
      Shah jeera or Black cumin seeds : 2 tsp
      Red chili powder : 2 tsp
      Lime juice : 2 tbsp

To garnish :-
     Coriander Leaves : 1/4 cup (chopped finely)
     Mint Leaves :1/2 cup (Chopped Finely )
     Whole Black Pepper / Peppercorns : 7-8
     Bay leaves : 2
     Cloves : 3
     Cinnamon Sticks : 1″
     Green cardamom - 3

Preparation :-
       Wash and soak the basmati rice for 20 minutes.

       Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown

       Wash the cut chicken and drain them and kept it aside.
       Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
       Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
       Mix it all together and let it sit for 30 minutes.

       Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ).

       When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).

       Now carefully drain the rice and keep them aside (make sure it’s only half cooked, don’t over cook it)

       Add the saffron in a 3tbsp of hot water and mix it well.
       Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.

       Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.

       Finally pour the saffron water on top of it.

       You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
        Here I’ve used kitchen towel and put the tight lid on top of it.

        Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.  
        Now completely reduce the heat into medium flame and remove the biryani vessel.
        Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)

        After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
        You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
        Now turn it off the heat and remove the vessel.
        Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Serve it hot :-)

RIDGE GOURD - EGG CURRY

Beerakaya egg curry :-

Ingredients :-
      Ridge gourd pieces - 1.5 cup of peeled and finely chopped 
      Oil -  3 tsp 
      Jeera - 1/2 tsp 
      Mustard  -  1/2 tsp 
      Curry leaves -  few  
      Medium onion -  1 finely chopped 
      Turmeric powder -  1/2 tsp 
      Ginger garlic paste -  1 tsp  
      Red chilli powder (adjust) -  1 tsp 
      Salt - as per taste
      Eggs - 2 beaten
      Whole garam masala powder -  1/2 tsp 
      Coriander leaves - finely chopped for garnish
Process :-
       Heat oil, add jeera and mustards, let them pop. 
       Add onions and curry leaves, fry till transparent on medium or low heat.
       Reduce heat to low, add turmeric and ginger garlic paste, fry until raw smell disappear
       Add chopped ridgegourd pieces and mix well
       Stir in between, until they are soft
       Add red chilli powder and salt, mix well , let it cook for 2-4 min
       Add beaten eggs and garam masala to above mixture, mix slowly,
       Cook for 5-10 min on covering the lid 

       Remove the lid, mix well,  and switch off the flame
       Garnish with fresh coriander leaves 

       It is the best combination for white rice, chapathi