Hyderabadi Chicken Biryani2015-10-30
- Yield : 1.5 kg
- Servings : 6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Biryani – fail proof one dish weekend dinner
Hyderbadi Chicken Biryani. Every grain of rice colourful and flavourful, a bite of chicken with every spoonful, the crunch of fried almonds interspersed with spicy and minty freshness. This dum biryani recipe is a fail proof biryani recipe and is so easy and so full of flavours that you would want to make it every weekend. So why delay; I am making it again, and you should too.
The Origin of Biryani
There is a theory about the Mughals having brought biryani to South Asia, but another theory claims that the dish was known in India before Babur came to India. The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word “biryani” is of older usage in India. A similar theory – that biryani came to India with Timur’s invasion – also appears to be incorrect, because there is no record of biryani having existed in his native land during that period. There are references to a dish of “fried” rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes. There was a traditional culinary preparation native to Bengal where semi-cooked fish was steamed with rice, letting the rice absorb its aroma, in a covered earthen pot, in a manner in which biryani is prepared. Hence this ‘dum’ style of cooking is not new to the South
- Chicken 800gms - 1 kg (dressed, in bone cut into 10 pcs)
- Garlic 2 Tbsp Crushed
- Ginger 2 Tbsp Grated
- Salt 1.5 Tsp (to taste)
- Lemon 2 (juiced)
- Yogurt 1 cup
- Turmeric 1 Tsp
- Red Chile Powder 1 Tsp (more if you like spice)
- Garam Masala 1.5 Tsp
- Coriander 1 bunch
- Mint 1/2 bunch
- Green Chilies 4-5 cut length wise
- Onions 5 sliced lengthwise
- Ghee 5 Tbsp
- Rice 2.5 cups (500 gms)
- Almonds 15 (soaked and skin removed)
- Bay leaf 2
- Clove 5
- Cardamom 4
- Cumin seed 1 Tbsp
- Cinnamon 1" stick
- Saffron 1 pinch
- Rose water or Kewra concentrate 1/4 Tsp mixed in 1/2 cup of water.
Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 Tsp garam masala, half the coriander and half of mint leaves. Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1-2 hours. Or leave it in the fridge over night. If keeping in the fridge, bring the chicken and marinade back to room temperature before proceeding with next step
Deep fry the peeled almonds and keep aside. Also fry the Onions and keep aside.
Heat water in a deep vessel and when it starts to boil, add salt, bay leaves, cloves, cardamom, cumin seeds, cinnamon and lemon juice. Add the washed rice and parboil the rice till the rice. The rice should cook about 40% and should still have a bite.
In a pressure pan, heat 2 Tbsp ghee (the ghee used for frying almonds and onion works best). Reduce the heat and add the marinated chicken along with half the fried onions and mix well.
Layer half the par boiled rice over chicken in the pan. Spread on it remaining (but 1 Tbsp) fried onions, 2 Tbsp ghee, balance coriander leaves, and mint leaves and then layer the remaining rice over it. Sprinkle 1/2 Tsp garam masala over the rice.
Spread the saffron strands and rose/kewra water along with 2 Tbsp ghee over the rice. Also sprinkle fried almonds over the rice. Close the pressure pan and allow the biryani to cook for about 30 min on low heat (reduce heat after the 1st whistle)
When cooked, mix the rice and meat carefully and garnish the biryani with remaining fried onions, coriander and mint leaves.
Serve this delectable Hyderabadi Chicken Dum biryani with dahi pyaz kachumbar or raita