Hyderabad Dum Biryani (adapted from Varehvah)
Have ended up cooking biryani in many different ways and I thought the problem is me! But if you look at online recipes, you will find that not even the recipe for Hyderabadi Dum Biryani is same everywhere. Each restaurant too have their own unique taste for the biryani. Hence I am assuming that each household has it's own version of a biryani and if it clicks with it's members, then it shall stay. The recipe below is one such, though I had to reduce the spices considerably from the original one. I also noted that tomato, which is present in almost every biryani is missing. Maybe the author missed it? Anyway, this turned out good and I am going to keep it.
Ingredients
1- Chicken 1 Kg
2- Curd - 2 cups
3- Rice - 4 cups
4- Ginger Garlic paste - 4 Tbspn
5- Cumin powder - 2 Tbspn
6- Coriander powder - 2 Tbspn
7- Turmeric 1 - Tbspn
8- Cinnamon - 2 Big
9- Green cardamom - 10 Numbers
10- Cloves - 10 Numbers
11 - Bay Leaf - 1
12- Star Anise - 3 Numbers
13- Red chilli powder 2 Tbspn
14- Javitri - 2 Numbers
15- Green Chillies - 3 (adjust according to your taste)
16 - Big Onions - 4
17 - Sajeera - 1 + 1 Tablespoons
18 - Coriander leaves - 1 Bunch
19 - Mint leaves - 1 Bunch
20 - Butter - 200 Grams
21 - Lemon - 2 numbers
22 - Raisins and Cashew nuts - 1 or 2 Tablespoon each
Method
Biryani masala preparation: Take a blender jar grind 8 cloves, 8 green cardamoms, 1 cinnamon and one spoon of Sajeera and powder it.
Deep fries: Cut the onions into slices and deep fry till golden color. Fry the Raisins and Cashew nuts separately.
Chopping: Chop coriander leaves , mint leaves, green chillies.
Marination: Into a pressure cooker or a thick bottomed vessel that can be closed well, drop the following: chicken, chopped mint, coriander, green chillies, red chili powder, turmeric, salt, butter, ground Biryani Masala, ginger garlic paste, cumin powder, fried onions (keep aside enough to spread on the rice), coriander powder, lemon juice and mix them all and cover that it with the lid. Marinate it for 2 hrs.
Biryani Rice preparation: Soak the rice and drain the water. Take vessel and fill it with enough water and put the bay leaf, I tablespoon of Sajeera, 2 each of cardamom and cloves, 1 inch of Cinnamon and 2 teas spoon of salt. Once the water boils, add 2 table spoon of oil and the rice. Let it cook until the rice is 60% done. Drain the rice.
To prepare the Biryani: Place the rice over the marinated chicken in the pressure cooker and spread the fried items. Place the weight. If it is not a pressure cooker, make sure no steam escapes the vessel by sealing it well. Cook it on medium flame for 15 minutes and then on low flame for 10 minutes. Switch off the fire and wait till the pressure comes down in cooker. Open the lid and mix that from down and enjoy the biryani.
Tip for salt: Add salt until the water is salty enough for your taste.
Have ended up cooking biryani in many different ways and I thought the problem is me! But if you look at online recipes, you will find that not even the recipe for Hyderabadi Dum Biryani is same everywhere. Each restaurant too have their own unique taste for the biryani. Hence I am assuming that each household has it's own version of a biryani and if it clicks with it's members, then it shall stay. The recipe below is one such, though I had to reduce the spices considerably from the original one. I also noted that tomato, which is present in almost every biryani is missing. Maybe the author missed it? Anyway, this turned out good and I am going to keep it.
Ingredients
1- Chicken 1 Kg
2- Curd - 2 cups
3- Rice - 4 cups
4- Ginger Garlic paste - 4 Tbspn
5- Cumin powder - 2 Tbspn
6- Coriander powder - 2 Tbspn
7- Turmeric 1 - Tbspn
8- Cinnamon - 2 Big
9- Green cardamom - 10 Numbers
10- Cloves - 10 Numbers
11 - Bay Leaf - 1
12- Star Anise - 3 Numbers
13- Red chilli powder 2 Tbspn
14- Javitri - 2 Numbers
15- Green Chillies - 3 (adjust according to your taste)
16 - Big Onions - 4
17 - Sajeera - 1 + 1 Tablespoons
18 - Coriander leaves - 1 Bunch
19 - Mint leaves - 1 Bunch
20 - Butter - 200 Grams
21 - Lemon - 2 numbers
22 - Raisins and Cashew nuts - 1 or 2 Tablespoon each
Method
Biryani masala preparation: Take a blender jar grind 8 cloves, 8 green cardamoms, 1 cinnamon and one spoon of Sajeera and powder it.
Deep fries: Cut the onions into slices and deep fry till golden color. Fry the Raisins and Cashew nuts separately.
Chopping: Chop coriander leaves , mint leaves, green chillies.
Marination: Into a pressure cooker or a thick bottomed vessel that can be closed well, drop the following: chicken, chopped mint, coriander, green chillies, red chili powder, turmeric, salt, butter, ground Biryani Masala, ginger garlic paste, cumin powder, fried onions (keep aside enough to spread on the rice), coriander powder, lemon juice and mix them all and cover that it with the lid. Marinate it for 2 hrs.
Biryani Rice preparation: Soak the rice and drain the water. Take vessel and fill it with enough water and put the bay leaf, I tablespoon of Sajeera, 2 each of cardamom and cloves, 1 inch of Cinnamon and 2 teas spoon of salt. Once the water boils, add 2 table spoon of oil and the rice. Let it cook until the rice is 60% done. Drain the rice.
To prepare the Biryani: Place the rice over the marinated chicken in the pressure cooker and spread the fried items. Place the weight. If it is not a pressure cooker, make sure no steam escapes the vessel by sealing it well. Cook it on medium flame for 15 minutes and then on low flame for 10 minutes. Switch off the fire and wait till the pressure comes down in cooker. Open the lid and mix that from down and enjoy the biryani.
Tip for salt: Add salt until the water is salty enough for your taste.
yes agree with you Biryani recipe changes, have to find out the classic recipe
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