Wednesday, 8 June 2016

Hyderabad special chicken dhum biryani

Hyderabad Special Chicken Dhum Biryani

Hyderabad Special Chicken Dhum Biryani:


Hyderabad Special Chicken Dhum Biryani is the very special recipie in hyderabad. Every people can like to taste this Special Chicken Dhum  Biryani. It is very yummy...taste to eat. Hyderabad Biryani is very famous in Telangana and Andhra Pradesh also. Who came to hyderabad, the people can defenately taste this Hyderabad Special Chicken Dhum  Biryani. It is the information we are providing how to prepare hyderabad special dhum biryani.                           



Watch this video :



Ingredients:
  • Chicken -600 gm
  • Basmati rice-250 gm
  • Curd-400 gm
  • Chopped onion-3 
  • Green chilli-6
  • Chopped coriander leaves-1 cup
  • Chopped mint leaves-1/2 cup
  • Ginger garlic paste-1.5 tbsp
  • Shahi Biryani masala powder-3 tbsp
  • Chicken masala powder -1 tsp
  • Red chilli powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Green cardamom-10
  • Black cardamom-6
  • Cinnamon stick-2 inch
  • Javitri/mace-2
  • Clove/lavang-6
  • Ghee-4 tbsp
  • Cooking oil to deep fry onions
  • Saffron-2 pinch(soaked in 2 tbsp milk)
  • Food colour(orange)-2 tsp
  • Salt to taste
Marination process:

Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken. Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves. Mix it properly and keep it in refrigerator for an hour for marination.

Onion Fry process:

Heat oil, deep fry the finely chopped onions till it turns golden brown. Take out the fried chopped onions.
    Rice Preparation:

    Put 2.5 litre of water in a pan, After it come to boil.Add washed rice, 1 tsp ghee, 3 black cardamom, 4 green cardamom,  1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice. Mix it , cover the pan and let it come to boil. When the rice starts boiling, check the rice, it  should be 60% cooked. Turn off the flame and drain the rice properly.
      Biryani Layer preparation:

      Take out the marinated chicken from the refrigerator. Take a deep and thick pan, put the marinated chicken on the base of the pan. Put 1/3 of the fried onion on it, spread it evenly. Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion. Put 1/2 of  the half-cooked rice on it, spread it evenly. Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer. Put the remaining rice on it, add saffron soaked milk on the half part of the rice. add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma). Sprinkle remaining fried onion, coriander leaves and mint leaves on it. Spread 1 tbsp ghee again and cover the pan.
        Cooking process:

        Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan). Seal the edges of the pot, seal it properly so that steam does not come out when we cook it. Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame. Cook it for 20 minutes on low-medium flame then reduce the flame to low. Cook it for 15 minutes on low flam. Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it. Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame). Turn off the flame and keep it aside. Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam. Serve in a plate, garnish with onion and lemon slices.






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