Wednesday, June 4, 2014

Hyderabadi dum biryani

Ingredients

1 kg - chicken
1 kg - rice
1 bunch - pudina
1 bunch - coriander leaves
4 to 5 - onions
3 tbsp - ginger garlic paste
15 tbsp - chilli powder
1/2 tbsp - turmeric powder
3 tbsp - chicken masala
2 tbsp - coriander powder
Whole garam masala
3 to 4 - biriyani leaves
1 cup - curd
2 - lemon 

Method

  • Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
  • Add enough oil and fry finely chopped onions till golden brown colour.
  • Remove from oil.
  • Now drop the marinated chicken in that oil and keep it aside.
  • Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
  • When rice is half cooked, strain it.
  • Cook the chicken and add pudina and coriander leaves.
  • Add half the boiled rice and fried onions.
  • Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
  • Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
  • Serve with raita.

No comments:

Post a Comment