Hyderabadi Chicken Dum Biryani (Kacchi style) Posted by MY WORLD OF RECIPES at 10:31 AM

Preparation :-

Before starting the cooking process soak few threads of saffron in 1/4 cup of warm

milk .

Marination :-

Take 250 -300 gms of boneless chicken ( i prefer thigh piece) . Wash it and drain

the water completely .

To this chicken pieces add 6 slitted green chillies , half a hand ful of mint leaves ,

half a hand ful of coriander leaves , 1&1/2 tspn ginger garlic paste , 1/4 tspn freshly

grounded pepper powder , 1/2 tspn shajeera(black cumin) , 1/4 tspn chilly powder ,

1/4 tspn turmeric , 1 tspn salt , 1/4 tspn cumin powder , 1 tspn coriander powder , 2

bay leaves , 2 star anise , few pieces of mace , pinch of nut mug powder , 4 lightly

crushed cardamoms , 4 cloves , 2" cinnamon stick , add 1/2 tspn of store brought

chicken biryani masala or home made masala powder . Mix them all nicely . Now

add 2 tbspns of oil , fried onions , 1 cup of beaten curd and squeeze juice of1/2 a big

lemon . Mix all nicely.

Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate

atleast an hour before u start cooking.

Rice Preparation:-

Soak 250 gms /2 electric rice cooker cups of basmati rice in sufficient water for 30

mins .

Take a big vessel with 8 rice cooker cups of water . To this water add 2 tspns salt , 2

tspns oil , 3 cloves , 3 lightly crushed cardamom , 1"cinnamon stick , 1 bay leaf, 1/4

tspn shajeera, few sprigs of coriander and mint leaves. Bring this to boil.

When water is boiling add strained rice and cook for 5 mins till rice is 3/4 done.

Strain boiled rice .

Cooking Biryani In Dum Style :-

Dum is a process of cooking meat and rice in low flame for more time such that the

essence of meat and spices infuses in rice which is lying on top layer which makes rice

to cook perfectly with that vapour. The important thing in this dum process which we

need to do is to arrest the vapours from going out by sealing the lid tightly with a dough

or kitchen towel.

Now take a pressure cooker and grease the bottom & sides with a tspn of ghee . Add

in the chicken marination and spread evenly .

On top of chicken add cooked rice and spread evenly .

On top of rice sprinkle few mint leaves , coriander leaves and handful of fried

onions.

Pour saffron soaked milk allover . Sprinkle 2 tspns of oil on top or u can use cooking

oil spray.

Now put a tight lid , if u are not having a tight lid wrap a wet clean kitchen towel

around the lid tightly or put the dough allover the lid corner and put this lid on

cooker. I had a perfect nonstick lid that was tight on my cooker , so i just kept a

dough on the hole of the lid to arrest vapour from going out.

Now switch on ur stove put flame in medium high for 5 mins , next reduce it to

medium low for 15 mins and next reduce it to sim for 5 mins . Switch off stove .

Another method of knowing that biyani is done is by the smell . Once it is done it

flavours out nice biryani smell then u can switch off stove .

After 5 mins of standby takeout the lid and mix nicely from bottom . some people

dont like to mix everything , they want curry at the bottom and rice on top as it is .

so just serve them as it is without mixing.

Serve hot with hyderabadi special mirchi ka salan and raitha. Enjoy ur hyderabadi

meal.

Note:- U can even use chicken with bones . Marinade everything in same process , cook

rice in same process . Before layering take a thick bottom vessel /pan grease it with

ghee , add chicken marinade and cook on high heat for 5 mins . While it is cooking, on

top add half cooked rice , saffron, coriander-mint leaves , fried onions and start sealing.

u can seal with aluminium foil. On other stove put a dosa pan (a flat pan ) and heat it .

Once dosa pan is heated put this layered pan on dosa pan and reduce heat to medium

low cook for 30 -35 mins .

Cooking chicken biryani in oven:-

Alternatively u can use chicken with bones / drumsticks and cook in conventional oven .

For this take a oven proof dish or aluminium tray , grease it with oil , layer chicken ,

rice , sprinkle ghee /oil , fried onions , coriander mint leaves , saffron milk, . Now seal it

with aluminium foil and cook in preheated oven @ 400 degree F for 30 mins and reduce

heat to 300 degree F and cook for an hour . switchoff oven and after 10 mins of standby

u can takeout tray from oven and serve hot .

Chicken Biryani (pakki syle)

Posted by MY WORLD OF RECIPES at 1:24 PM

If u want to make a flawless biryani then pakki style is the best way to go. Try this u will

definetley love it.

Serves : 2

Ingredients :-

Ingredients for marination :-

Chicken : 1 lb ( cut chicken / drumsticks /boneless)

Salt : 1 /2 tspn

Chilly powder : 1/4tspn

Turmeric : 1/4 tspn

Coriander powder : 1/4tspn

Garam masala powder : 1/8 tspn

Curd : 1 laddle full

Lemon juice : juice of a 1/2 lemon

Ingredients to grind to a fine paste :-

Poppy seeds : 1 tbspn (dry roast)

Cashews : 5

Fennel seeds /saunf : 1/2tspn

coconut : 2tbspns

green chillies : 3

curd : 2tbspns

Ingredients for cooking rice :-

Basmathi rice : 2 rice cooker cups

Oil : 1tbspn

Whole garam masalas : ( cloves :4 , cardamoms :4 , cinnamon stick : 1" - 2pieces , star

anise :1 , mace : 2 , Bay leaves :2)

Green chillies : 3

Onions :1

Ginger garlic paste : 1/4 tspn

Mint leaves : leaves of 10 sprigs

Coriander : 10 sprigs

Water : 3 cups

salt : 1& 1/4 tspn

Kesar Colour mixed in water : 2tspn

Ingredients for making curry :-

Oil : 2tbspns

cloves :2 , cardamoms : 2 , cinnamon : 1"

Onions : 1 big

Cashews : 10

Ginger garlic paste : 1 tspn

Salt : 1 tspn

Turmeric : 1/4tspn

Chilly powder : 1/4tspn

Marinated chicken

Grinded paste

Garam masala powder : 1/4 tspn

Lemon Juice : juice of 1/2 lemon

Preparation :-

Marinate chicken with salt , turmeric , chilly powder , garam masala , coriander

powder , lemon juice and curd . Try to marinate overnight putting in fridge.

.

Grind ingredients under the title 'ingredients to grind' to a fine paste.

Chop onions , green chillies , mint , coriander leaves , put ready whole garam

masalas .

Clean and soak basmathi rice in sufficient water for 30 mins.

Cooking Rice For Biryani :-

Heat a pan add oil , add whole garam masalas and fry them for a minute.

Add green chillies and fry till done and then add onions . Fry till golden brown.

Add ginger garlic paste and after a minute then add mint and coriander leaves.

Add 3 cups of water and salt . Put lid and boil it fully .

Add strained rice and cook till done .

Add kesar colour water at different points. Put lid and switch off stove.

After 5 mins take out the lid and spread rice in a baking casserole or u can use

aluminium tray.

Cooking Curry For Biryani :-

Heat a pan add oil , add onions , whole garam masalas and cashews . Fry onions till

golden brown.

Add ginger garlic paste and fry for a minute. Add salt , turmeric & chilly powder .

Fry for a minute.

Add only chicken pieces discarding the curd from marination.

Cook chicken covered till done and then add grinded paste and garam masala

powder and fry till gravy thickens . Dont add water at all because it makes

biryani more gooey and chicken releases lot of moisture. Switch off stove and add

lemon juice.

Baking Biryani :-

Mix curry with the rice , put boiled egg halves .

Cover the tray with aluminium foil or with a tight lid .

Preheat oven @ 400 degree F and then put this tray in and bake for 20 mins and

switch off oven . If u are cooking in large quantities increase the baking time

accordingly.

After a standby of 10 mins take the tray from oven and hot hot biryani is ready to

serve.

Serve yummy yummy biryani with ur favourite accompliement.

Hyderabadi Chicken Biryani

Ingredients:

1. Chicken – ½ kg

2. Basmati rice – ½ kg (cooked)

3. Curd – 1 cup

4. Onion – 1 finely sliced

5. Lime juice – ½ of the lemon

6. Ghee – ¼ cup

7. Ginger – 1 inch piece

8. Garlic – 3 flakes

9. Red chilli powder – 1 tsp or to taste

10. Coriander powder – 1 tsp

11. Garam masala – 1 tsp

12. Turmeric powder – ¼ tsp

13. Saffron – ¼ tsp

14. Bay leaf – 2

15. Cardamoms – 3

16. Cinnamon – 1 inch stick

17. Cloves – 4

18. Cashwenuts – 10

19. Coriander leaves – ¼ cup (roughly chopped)

20. Mint leaves – ¼ cup (roughly chopped)

21. Salt – to taste

Method:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric

powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and

keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for

garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.

Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral

part of any formal or even informal lunch or dinner. The main difference between

the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other

ingredients, sealed and put on "dum" (put on a very low heat, so that all the

flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified

butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice

2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4

of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The

key to making a good biryani lies in the way you par boil the rice. I

cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each

spice, contributes to the overall flavor. Most of the spices will be easily available

at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a

small amount. The onions have to be deep fried to a light brown color (this are

called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in

which you cook the meat separately and then layer it with the rice, seal and cook

on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at

the bottom of the pot and cover it up with par boiled rice, seal and cook on a very

low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make

biryani only occasionally so do put your heart into making it and I promise it will

turn out fabulous.

This recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are

7-8 Onions (very thinly sliced and deep fried until light brown)

10-15 Cashews (fried in a little desi ghee/clarified butter)

1 Kg Chicken on the bone cut into 12 pieces

1 cup yogurt

2 Tsp Garlic paste

salt to taste

500 gm Basmati Rice (washed and soaked in salted water for at least half

an hour)

3-4 Tbsp oil

Oil for frying the onions

6-7 cloves

2 (1 inch) Cinnamon

4 green Cardamoms

3 Bay leaves

1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)

4 large Tomatoes (chopped finely)

1/4 Tsp of mace powder

1/4 Tsp of grated Nutmeg

1 Tsp Coriander powder

1 Tsp red Chili powder (to taste)

1/2 Tsp Turmeric powder

2-3 green Chilies (to taste, chopped)

1 Tbsp Ginger (chopped)

1 Tbsp Garlic (chopped)

6-7 dried, pitted prunes

1/2 cup of milk

a few strands of Saffron (kesar)

3-4 Tbsp Desi ghee (clarified butter)

2 cups of fresh green Coriander (chopped)

STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for

a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a

pan or kadai.

Separate the sliced onions using your finger tips. Put the onions in the oil and

reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly

and slowly brown the onions. If the flame is very high the onions will burn on the

outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that

maximum oil is soaked. Keep these aside.

As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip

in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom,

1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like

a pasta). The rice should absorb the salt otherwise the biryani will be tasteless.

Boil on a high flame and let the it boil vigorously on high flame for about 5-7

minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked

later). Do not over boil the rice. To check if the rice is done you can take a grain

of rice out and press in between your thumb and forefinger. If the grain breaks

into 3 parts, it means your rice is cooked just right. Now strain the rice and

spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and

green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute

for a minute and add the marinated chicken, along with the marinade. Cook on a

medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook

till all the water from the tomatoes dries up. If the chicken is cooking too quickly

then either cook on a high flame to fasten the evaporation or remove the chicken

pieces aside.

The chicken should be just cooked and dry (because it will get

cooked further in the final step and if any water is left in it the rice will become

soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole

strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.

Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous

handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions

and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole

area.

Once all layers are set, take melted desi ghee and with a spoon pour it around

the rim of the vessel and a little on the rice.

Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from

escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and

stick it going around the rim of the pan half on the lid and half on the pan in order

to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast

iron tawa (on which chapatis are made) or another heavy bottom pan in order to

prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used

to add flavor. You can remove them to one side.

Kachchi Aqni ki Dum Murgh Biryani

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with

completely cooked chicken or lamb meat and then cooked till done on slow heat

on dum.

1. Pakki Gosht ki Biryani

2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked

Basmati rice is layered along with raw marinated meat and then finished on slow

heat till done on dum.

1. Kachchey Gosht ki Biryani

2. Kachche Aqni ki Dum Murgh Biryani (which I am writing about today)

The preparation process of Kachchi Biryani is rather simple compared to the

Pakki Biryani. In Kachchi biryani all you have to do is to marinate the chicken for

overnight preferably and the next day layer it along with half cooked Basmati rice

and leave it cook on slow heat/dum until completely done; whereas in Pakki

Biryani you have to stand in front of your stove attending the chicken as it cooks

completely, and then layer it with half cooked Basmati rice and finish it until done

on slow heat/dum.

s you use the raw marinated chicken in this method, while you slow cook the

Biryani on dum, the flavor of the chicken intensifies and infuses with the rice and

other aromatic fresh herbs and spices giving you a heavenly aroma in the end

which will fills your kitchen and your entire house.

*****

Here is the outline of the steps involved in the preparation, so that it is simpler

for you all to understand the detailed method, follow these steps while you

prepare the Biryani:

Outline of the steps:

Day 1:

Marinate Chicken.

Day 2:

1. Add Fried onions to the Marinated Chicken.

2. Give a smoked flavor to the Marinating Chicken with Fried Onions

(optional, but gives a very good flavor to the Biryani).

3. Prepare Basmati Rice, also called as Adhaan.

4. Arrange layers and garnish.

The Detailed method:

Kachchi Aqni ki Dum Murgh Biryani

Serves – 8-10Day 1-Marinate Chicken:

Chicken marinating in a bowl

Ingredients:

Chicken - 1.4 kg, with bone, cut into medium size pieces

Red chilli powder - 1/2 tsp

Green chilli paste – 1 1/2 tsp

Salt – 2 tsp

Turmeric/Haldi – 1/2 tsp

Tomato – 2, medium sized, pureed (optional)

Ginger-Garlic/ Adrak-Lahsun paste – 2 tbsp

Yogurt – 1 cup, lightly whipped

Freshly squeezed Lemon Juice – 1/2 cup

Garam masala – 2 tbsp

Green Cardamom powder – 1 tsp

Dry roasted Cumin seed powder – 1 tsp

Dry roasted Coriander seed powder – 1 tsp

Fresh Cilantro and Mint – 2 tbsp, roughly chopped

Method:

In a large bowl marinate the chicken with all the ingredients. Make sure all the

pieces of chicken are coated in the marinade. Cover and leave in the fridge

overnight.

Day 2.

1) Adding Fried onions to the marinated chicken:

Ingredients:

Canola Oil – 3/4 cup

Finely sliced Yellow Onions – 800 gms

Salt – 1 tsp

Method:

1. Remove the marinating chicken from the fridge and let it come to room

temperature.

2. Meanwhile, pour oil into a large non-stick frying pan at medium high heat. As

soon as it gets warm, throw in the sliced onions and add salt. Stir fry until they

are evenly golden brown in color. Make sure they do not burn them. Using a

slotted spoon, remove the onions from the oil into a platter. Divide the fried

onions into two equal parts and add one half of the fried onions to the marinating

chicken and mix well. Spread the other half on a tissue lined platter to be used

later for garnish, until cool. Once they are cool, they crisp up. Also divide the oil

in which the onions were fried into two equal parts. Add one part of the oil into

the marinating chicken and mix well. Reserve the other half to be added to the

rice as the top layer along with garnish later on.

2) Give a smoked Flavor to the Marinating Chicken (optional step, but

gives a really good flavor to the Biryani. I recommend you try this

atleast once. Skip to the step 3 if you want to avoid)

Ingredients:

3 or 4 Burning Charcoal briquettes

Canola oil/Ghee – 1 tsp

Disposable aluminium foil tray/loaf pan

Method:

1. Make a well in the center of the marinating chicken in the bowl so that the mini

aluminium loaf pans fits into it perfectly. My Ammi uses an onion skin for this

purpose. With the help of tongs, carefully put the burning charcoal briquettes into

the aluminium loaf pan.

2. Pour about a teaspoon of oil/ghee onto the charcoal. You will see that dense

fumes start forming.

3. Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it

aside until you prepare the rice.

3) Preparing Basmati Rice/Adhaan:

Ingredients:

Long grained Basmati Rice (preferably ‘Lal Qilla’ Brand) - 4 cups, presoaked in

water for 30 minutes

Salt - 3 tsp

Bay leaf/Tej Patta – 1

Cloves - 3

Green cardamom – 4

Cinnamon stick – 3/4 inch

Caraway seeds/Shah Zeera – 1 1/2 tsp

Water – 9 cups

Method:

1. Wash the rice and soak it in surplus water for about 30 minutes.

2. In a large cooking pot pour in water along with cloves, bay leaf, cardamom,

cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil.

(While the rice is boiling, follow the steps below under ‘Arranging layers and

Garnish’ until step 4 and be ready)

3. Once boiling add the rice and mix gently, let the rice cook until it is half done,

2-3 minutes. Drain the rice and keep aside.

4) Arranging layers and Garnish: (Work fast while the rice is still hot!

and try not to let the rice cool down)

Ingredients:

Marinating Chicken

Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)

Mint leaves/Pudina – 1/2 cup, loosely packed, roughly chopped

Half cooked rice prepared earlier

Cilantro/Kothmir – 1 cup, loosely packed, roughly chopped

Ghee - 2 tsp (optional)

Reserved Fried Onions for garnish

1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk

Rose water/Gulab Jal – 1 tsp (optional)

Green Cardamom seed powder – 1/2 tsp (optional)

Toasted Almonds and Cashewnuts – 1/2 cup total (optional)

Shelled Hard Boiled Eggs – 6-8 (optional)

Dough to seal the edges of the Casserole dish (optional)

(I use the ingredients stated as ‘optional’ only during parties when guests are

invited)

Method:

1. Preheat the oven to 550°F (only if using an oven to prepare it on Dum, read

below)

2. Carefully lift the loaf pan containing the charcoal briquettes from the

marinating chicken, and discard it.

3. In a heavy bottomed casserole dish (which can be used in Oven-if using the

Oven method (or) which can be used on stove-top-if using the Stovetop method –

read below), arrange the marinating chicken along with all its juices in a single

layer. Do not crowd it. (Use two casserole dishes if needed)

4. Spread the chopped mint leaves and the shallow fried potatoes (if using) over

it.

5. Now add the drained warm half cooked rice prepared earlier and spread it

nicely to cover the chicken all over. Reserve about 1 1/2 cups cooked rice for the

top most layer.

6. Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard

boiled eggs (if using), reserved fried onions, cardamom seed powder and pour

ghee (if using) and the saffron soaked in milk and rose water all over the rice.

Add the 1 1/2 cup reserved rice and spread as the top most layer to cover evenly.

Now pour the reserved oil in which the onions were fried evenly all over the rice.

( I do not add fried onions over the top layer of rice to avoid getting the onions

and herbs blackened or burned by steam).

7. Cover the dish with an aluminium foil or a tight lid (or) seal the edges with a

dough and cover with the lid tightly, you can use some weight over the lid, so

that no steam escapes.

Lid sealed with dough and being cooked on stovetop

If using an oven to cook:

Put the sealed casserole in the preheated oven at 550°F for 20 minutes. Later,

lower the heat to 300°F and leave the casserole dish in the oven for about 30

minutes. Remove from dish from oven once done.

If you are cooking on stove top:

1. Take a flat Dosa Tawa or a griddle pan and put it on the stove at high heat. As

it gets warm, put the casserole dish on the tawa and let it cook for about 5

minutes on high heat.

2. Later, lower the heat to medium and let it cook for about another 15 minutes.

3. Now, reduce heat to very low and let cook for another 15-20 minutes and your

Biryani will be done by now.

Once done, let the dish rest for 30 minutes. Later, open the lid and a heavenly

aroma fills your house inviting all your house members. Carefully dig your spoon

deep into the casserole dish until it touches the bottom, and gently mix the rice

with the chicken until it is all completely mixed. Serve immediately.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole

taste of Biryani turns upside down. One tip if you have forgotten to add salt to

the water while boiling rice is – stir the required amount of salt in a little quantity

of hot water, about half cup or a few tablespoons, and pour this on the biryani

evenly. Warm the biryani in microwave and serve immediately.

Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare

baingan and Dahi ki Chutney as a side dish, and glass of chilled coke alongside.

Yumm-O!

Note: You can also go through this video of ‘Khan Biryani’ showcased by VahChef,

one of my favorite chefs, to get an idea on how to prepare Kachchi Murgh Biryani.

His method for Khan Biryani is a bit different but quite interesting though.

I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I

am hosting this month on my blog.

Video of the recipe: Khan Biryani

http://www.youtube.com/watch?v=_tEBC2O7S0E

Mazadaar!! (meaning ‘yummy’ in English) is what everyone in my house say

when they have just had thier first niwaala/morsel of my Dum Pukth Murgh

Biryani.

Chicken Biryani is an exotic one-dish meal, served usually at large get-togethers,

occasions and parties like weddings, ceremonies and festivals in the city of

Hyderabad, India. The method of cooking involves a layering process of half

cooked rice with the cooked till done spiced chicken mixture. Hyderabadi people

have a great fondness for Biryanis and it is seen at almost every restaurant in the

menu cards as the speciality item.

Saffron strands

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with

completely cooked chicken or lamb meat and then cooked till done on slow heat

on dum.

1. Pakki Gosht ki Biryani

2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked

Basmati rice is layered along with raw marinated meat and then finished on slow

heat till done on dum.

1. Kachchey Gosht ki Biryani

2. Kachche Aqni ki Dum Murgh Biryani

The following is the procedure how I prepare Pakki Murgh biryani in my house on

a regular basis. In this recipe you can use a whole chicken with bones, cut into

pieces; but I usually prefer to use boneless Chicken, as my family prefers

boneless breast pieces of Chicken, which has minimal fat in it, hence a healthier

option. Check out my Instant Light Chicken Biryani, which is light on stomach,

and gets prepared in less than 30 minutes.

The caraway seeds, garam masala powder, saffron strands, and all other spices

used in this recipe can be easily found in most Indian grocery stores which sell

spices. My family prefers to have Biryani a bit hot and lemony with a little bit of

an acetous flavor, so I’ve added red and green chilli and lemon juice according to

our tastes. You can alter those according to your tastes.

Do not worry if you have never prepared Biryani till now by yourselves. I have

tried here to explain each step in as simpler method as possible. Do write to me if

you have any doubts regarding the procedure. Go ahead and prepare this for

your family, Enjoy.

Hyderabadi Dum (Pakki) Murgh Biryani – Fragrant Rice-Chicken

Casserole with Spices

Serves: 8

Ingredients:

Ginger-Garlic Paste – 2 tbsp

Garam Masala – 1 1/2 tsp

Yogurt -1 1/2 cup

Tomatoes – 2, large and ripe, pureed into a smooth paste (or) Canned tomato

paste – 5 tbsp (optional)

Turmeric – 1/4 tsp

Red chilli powder – 2 tsp

Lemon juice – 6 tbsp

Salt – to taste

Almonds – 1/2 cup, slivered

Cashew nuts – 1/2 cup

Yellow Onions – 5, large, sliced

Chicken – 900 gms, Boneless, skinless breast pieces, cut into 2 cms cubes

Basmati, Long Grained Rice – 5 cups

Water – 8 cups

Canola Oil -9 tbsp

Caraway seeds/ShahZeera – 1 tbsp

Warm Milk – 1/2 cup

Saffron strands – one big pinch

Bay leaves – 1

Green cardamom – 3

Green Chillies – 5, small sized, slit lengthwise

Home-made Ghee – 3 tbsp

Fresh Mint leaves/Pudina – 2 tbsp, wahsed, chopped finely

Fresh Cilantro/Kothmir – 2 tbsp, washed, chopped finely

Hyderabadi Dum Pukth Murgh Biryani

Method:

1. Marinate the chicken with the first 8 ingredient for about 6-8 hours maximum

or one hour minimum covered in the refrigerator.

2. Start by pouring 1 tbsp oil into a large heavy bottomed non-stick frying pan

and fry the almonds and cashewnuts till they are golden brown and remove them

into a bowl.

3. In the same pan add 8 tbsp oil and add the sliced onions. Fry them till the

onions are brown and crisp. Make sure not to burn them. Remove from heat.

Remove about a cup of the fried onions with a slotted spoon onto a paper towel

in a platter.

4. Take out the chicken from the refrigerator, bring it to room temperature. In the

pan with oil and fried onions, dump the whole bowl consisting of the marinating

chicken and all its juices into it and put the pan on medium high heat. Let it cook

uncovered until the gravy is dry and dense and the chicken is done. Keep stirring

it occasionally. This might take about 20-30 minutes. Remove from heat and

keep aside.

5. Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let

them soak  for an hour.

6. Wash and soak the rice in water for preferably half an hour. Later, drain the

rice and keep it in the sieve. Boil 8 cups of water and add cinnamon sticks

and caraway seeds/shah zeera, bay leaves, green cardamom and salt (I use the

proportion:1 tsp salt for 1 cup rice). Once the water is boiling add the strained

rice, give it a stir and let the rice soften up a bit. Once the rice is half done, strain

the rice and throw away the water. Discard the bay leaves and the cinnamon

stick.

7. Arrange half the amount of rice as the bottom layer layer in a large dish. Next,

add the chicken mixture prepared earlier in a layer. Now add the remaining rice

above the chicken layer, covering it completely.

8. Garnish with mint, cilantro, fried onions, slit green chillies, and fried nuts from

step 2. Now pour evenly the milk with saffron strands and two tablespoons of

ghee over the layered and garnished rice. Cover the dish with a lid or aluminium

foil.

9. Preheat the oven to 350°F and put the dish in the oven for 10-12 minutes, till a

nice steam has formed inside the dish, and the rice has been done. Serve hot for

a delicious meal.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole

taste of Biryani turns upside down. One tip if you have forgotten to add salt to

the water while boiling rice is – stir the required amount of salt in a little quantity

of hot water, about half cup or a few tablespoons, and pour this on the biryani

evenly. Warm the biryani in microwave and serve immediately.

Suggested Accompaniments: Biryani goes very well along with Mirchi Ka Salan or

Baghare Baingan, or Tamatar Ki Chutney and Dahi Ki Chutney.

Pakki Gosht Ki Biryani, and Dahi Ki Chutney

Dear readers, today I present you with renowned Hyderabadi Lamb Biryani.

Biryani is one of the most famous Hyderabadi one-dish meals craved

and devoured by people from all over the world. The basic process of preparing

Biryani involves the layering of raw marinated or cooked meat along with half

cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs

for exceptional flavor and aroma.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with

completely cooked chicken or lamb meat and then cooked till done on slow heat

on dum.

1. Pakki Gosht ki Biryani

2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked

Basmati rice is layered along with raw marinated meat and then finished on slow

heat till done on dum.

1. Kachchey Gosht ki Biryani

2. Kachche Aqni ki Dum Murgh Biryani

Biryani always reminds me of my wedding, when I wore a very beautiful Khada

Dupatta. It was on that day that I had best Biryani ever! This dish is so important

in the Hyderabadi Muslim community that it is served along with Mirchi Ka Salan

and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all

gatherings, occasions, parties, all kinds of merry making get togethers.

Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and

Mirchi Ka Salan in the menu.

My lovely sister had prepared this dish on the weekend. We were all in a mood to

treat our family and ourselves with something special, and we immediately

thought of this dish. What could be a more better meal to delight ourselves than

this flavorsome fare.

Gosht Ki Biryani, Dahi Ki Chutney

***

Dahi Ki Chutney – Yogurt ChutneyMakes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml

Salt – 2/3 tsp or according to taste

Thai Red Chillies – 2, chopped (optional)

Green Chillies – 2, chopped

Yellow Onion – 1, medium, finely chopped

Mint leaves – 1/2 cup, finely chopped

Coriander leaves – 1/2 cup, finely chopped

Firm Red Tomato (fresh) - 1, small, deseeded and chopped finely (optional)

Method:

1. To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth,

and creamy for approx 2-3 minutes.

2. Add the remaining ingredients and fold them into the yogurt gently. Adjust salt

according to your taste and cover the bowl with a plastic wrap.

3. Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box

for only one more day in a refrigarator, it doesnt last long. It is always better if

you have an idea how much your family memebers will have it and you prepare it

in only the required amount.

***

Hyderabadi Dum Pukth Pakki Gosht Ki Biryani – Fragrant Flavored Meat

and Rice CasseroleServes:5-8

Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee – 90

ml/6 tbsp

Yellow Onion/Pyaz – 2, large, thinly sliced

Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with

bones preferably if available, I have used only boneless here)

Plain Yogurt/Dahi – 500 ml, lightly whipped

Red Chilli Powder/Lal mirch powder – 1 1/2 tsp

Salt/Namak – 1 1/2 tsp

Lemon Juice/Nimbu Ras – 4 tbsp

Garam Masala – 1 tbsp

Turmeric/Haldi – 1/2 tsp

Ginger Garlic paste – 2 tbsp

Water/Meat Stock – 1/2 cup

For the Garnish

Green Chillies/Hari Mirch – 2, each slit into two

Thai Red chillies/Choti Lal Mirch – 2, each slit into two (optional)

Fried Onion reserved for garnish earlier

Mint Leaves/Pudina – 1/2 cup

Cilantro/Kothmir – 1/2 cup

Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp

Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish - 3 tbsp

Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk

A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)

For the Rice

Long Grained Basmati Rice/Chawal (preferably ‘Lal Qilla’ Brand) - 4 cups

Salt/Namak – 4 tsp

Black Cumin seeds/Shah Zeera – 1 tsp

Method:

1. Wash and soak the rice in a big bowl for about 30 minutes.

2. In a pressure cooker at medium high heat, fry the onions in oil/butter until they

are golden brown in colour. Remove with a slotted spoon on a kitchen towel and

reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.

3. In the same pressure cooker, with oil/butter in it, add the washed cubed meat

pieces, Stir fry till the meat has browned on all sides. Add the fried onions

paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw

in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well

and pressure cook for about 15-20 minutes until the meat is tender.

4. Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to

boil in a large saucepan with Black cumin seeds and salt (do not forget to add

salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook

till the rice grains are just done. Drain and keep aside.

5. Now, open the lid of the cooker and cook the meat mixture well without

covering the lid on medium high heat until the meat mixture is done and most of

the liquid has dried up. It should be a little bit dry mixture.

Add lemon juice to the meat and mix. Remove from heat.

6. Preheat the oven to 350°F.

7. In a large oven proof baking dish, add half of the rice in a layer at the bottom

of the dish. Now add the whole meat mixture in one layer. Then cover it with the

remaining rice completely and work gently, try not to break the rice kernels.

8. Garnish the layered rice with the reserved fried onions, mint and coriander

leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk

with saffron threads in it. You can also add a dollop of butter if you wish.

9. Cover the dish with a tight lid or aluminium foil and keep it in the preheated

oven for about 10-15 minutes, till a nice steam has formed inside.

10. Before serving, dig the spoon into the dish till the base and take the rice and

meat in a bowl. mix it and serve it hot.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole

taste of Biryani turns upside down. One tip if you have forgotten to add salt to

the water while boiling rice is – stir the required amount of salt in a little quantity

of hot water, about half cup or a few tablespoons, and pour this on the biryani

evenly. Warm the biryani in microwave and serve immediately.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki

Chutney or Tomato Chutney.

Hyderabadi Chicken Dum Biryani

Biryani! Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love

this pampered, fragrant, rice delicacy that reigns supreme as the world best one

pot meal?

For many of my dear readers, today’s post is a long awaited one. At last I got to

blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the

royal kitchen of the Nizams. A dish that calls for an elaborate process and

requires lots of TLC aka ‘tender loving care’ while preparing unlike the quick

pressure cooker biryani. There are two versions, Kachha (raw) and Pakki (cooked)

Biryani. Today’s recipe is basically a Hyderabadi kachha style of biryani where

marinated raw chicken and partially cooked basmati rice are layered and cooked

on dum, over low heat. I prepared this biryani a couple of times, the recipe is

perfect and has never failed me. Once the biryani is cooked on dum, as you open

the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee

and saffron and the chicken cooked to melt in the mouth tenderness.

A few things to keep in mind while preparing biryani. Use best quality aged

Basmati rice, good quality chicken and the best saffron available. Marinate

chicken for at least 4-6 hrs and if running out of time then two hours will do. No

short cut methods and all the ingredients listed below are a MUST, in other

words, there are no substitutes for the mentioned ingredients.

Marinated Chicken ~ Partially cooked basmati rice

Caramelized Onions ~ Saffron Milk

Hyderabadi Chicken Dum Biryani Recipe

Marination: 4 hrs Prep & Cooking: 1 hr

Serves 6-7 persons

.Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Marinate chicken with the ingredients called for ‘marination’ along with

biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the

chicken is marinating, work on the rest of the preparation.

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon,

cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the

water and spread the rice on a large wide plate. Allow to cool.

Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10

mts till caramelized. Remove and keep aside.

Add the saffron to the luke warm milk and combine well. Keep aside.

Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the

marinated chicken and spread out over the vessel. Cook on high for 2 mts.

Add a tbsp of oil over the chicken pieces. Reduce flame.

Spread half of the rice over the chicken layer, pour half a tbsp of ghee all

over the rice, add half of the caramalized onions and spread over the rice.

Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of

saffron milk over the rice. Over this layer, spread the remaining rice. Again

pour half a tbsp of ghee all over, add remaining caramelized onions and

spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour

remaining saffron milk over the rice.

Place lid and over the lid place a heavy weight and seal the edges with wheat

dough. Cook on high flame for 2 mts. Remove the vessel from the stove and

place a iron tawa. Allow to heat. Reduce to low flame and place back the

biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat

and do not remove lid for 10 mts.

After 10 mts, remove lid, combine gently and serve hot with raita and curry

of your choice.

Our Sunday meal ~ Chicken Dum Biryani, Nilgiri Chicken Korma and Raita

Chicken Biryani using Rice cooker

A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation

involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered

rice by following a challenging baking process called Dum. But the process can be made simple by

using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN

BRIYANI)

Ingredients-1

1 lb Chicken (1/2 kg approx, cut into small pieces)

2 nos Onion (cut lengthwise)

3 nos Tomato (finely chopped or crushed)

1 tsp Ginger garlic paste

8 stks Corrainder leaves (chopped)

4 stks Mint leaves (chopped)

Ingredients-1

3 nos Green chilli (slit open)

2 cup Basmati rice

3 tbsp Oil

2 tbsp Clarified butter/ghee

½ cup Yogurt/curd dilute with water to make 1 cup

3 cup Water

2 nos Bay leaf

2 nos Cinnamon

5 nos Cloves

3 nos Cardamon

2½ tsp Salt (or to taste)

2 tsp Red chilli powder

3 tsp Corrainder/dhania powder

¼ tsp Turmeric powder

1 pinch Orange food color (optional)

6 stks Corrainder leaves (chopped for garnishing)

2 tsp Ghee (to finish the dish)

Ingredients-2

¼ tsp Salt

3 tsp Lemon juice

1 pinch Turmeric powder

½ tsp Dhania powder

½ tsp Red chilli powder

½ tsp Ginger garlic paste

Instructions

Wash and cut chicken(with or without bones) into small pieces and marinate for

atleast half an hour using all ingredients from list-2. In a heavy deep vessel or

pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon

along with chopped green chilli, chopped corrainder and mint leaves. Slowly add

onions while suateing them. When onions turn slightly brown and crispy add

ginger garlic paste, tomatoes , marinated chicken along with turmeric powder,

red chilli powder, dhania powder and salt. Saute everything until it thicken to a

gravy consistency.

While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water

from it. Now add the gravy to the rice along with 3 cups of water and diluted 1

cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using

a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle

food colour and add couple of spoons of ghee along with corrainder leaves and

mix carefully without breaking the rice. Serve hot with boiled eggs and raita.