Hyderabadi chicken dum ka biryani

Author: Wg Fc
Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine.[2] TheNizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer andhare. The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together. Biryani had not been a widespread dish in the North India until recently. North India has been making variants of Pulao as traditional main course dish.

Ingredients

• chicken - 1/2kg
• basmathi rice - 1/2 kg
• pudina paste - 1/2 cup
• ginger and garlic paste - 1/2 cup
• curd - 2 cup
• chillie powder - 3tsp
• saffron - 1 pinch
• milk- 1/4 tsp
• turmeric powder - 1/2 tsp
• coriander and green chillie paste - 1/4 cup
• ghee - 3tsp
• oil - 1 cup
• garam masala powder- 1tsp
• shahjeera - 2tsp.
• salt as required
• chopped pudina(mint) - 1tsp
• Chopped coriander - 3tsp
• slit green chillies - 6
• maida dough - 1cup.
• golden fried sliced onions - 1 1/2 cup.

Directions

1. choose leg pieces in chicken and wash thouroughly.
2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.
3. Then boil marinated chicken in low flame for 15mins and keep it aside
4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside.
5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.
6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.
7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour.
8. serve hot with raitha.

The cooking method of Biryani originated in Iran (Persia) and it was brought to South Asia by Iraniantravelers and merchants. In India, the recipe of biryani developed to its current form. Local variants of this dish are popular not only in South Asia but also in Southeast Asia, Arabia, and within various South Asian communities in Western countries.
Article Source: http://www.articlesbase.com/cooking-tips-articles/hyderabadi-chicken-dum-ka-biryani-5710378.html
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