Sunday, April 11, 2010

Chicken Dum Biryani

This is one of the oldest & favorite dishes of Hyderabad, every household has a different version of this one pot meal. I tried making this for the fist time when I was in class six though the outcome was disastrous but edible I still got hundred rupees from Viji Aunty for the effort. Over a period of time after several attempts I have got
it right.


Chicken - 1 Kg
Basmati Rice - 3/4 Kg
Onions - 5 medium sized (4 1/2 sliced and fried to golden brown)
Mint leaves - 1 1/2 bunch
Coriander Leaves - 2 bunches
Green Chillies - 20 to 30 grams
Lime - 3
Vegetable Oil - 4 tbs (use the one in which the onions were fried)
Ghee - 4 tbs
Curd - 100 gms
Ginger Garlic paste - 3 tbs
Bay Leaves - 3 to 4
Cloves - 20
Cinnamon - 4 one inch peices
Turmeric - 1 tsp
Cardamom - 2 to 3
shahi jeera - 1 tsp


Grind 1 each bunch of the coriander and mint along with 20 gms of green chillies 15 cloves and
2 cinimon sticks add this to the chicken along with the curd, tumeric , 4 tbs of ghee and 1 sliced onion. Marinate this for atlest 2 hrs.


Boil 2 ltrs of water and to that add salt and the remaining cloves, cinamon, cardamom, shahijeera, bayleaves once it comes to a boil add the soaked basmati rice (soak atleast for 30 mins). When the rice is cooked about 3/4 th take it off and drain the water.

Take a thick bottomed vessel / wide mouthed pan, put the marinated chicken in the bottom of the pan and to that add a layer of rice on this sprinkle the remaining chopped mint & coriander leaves, lime juice , slit green chillies, and fried onnions along with a 1 tbs of oil. Repeat the process
utill all the rice is completed and seal the container such that the steam does not escape. Put this on a high flame for abt 8 mins and then on a very slow flame untill done (which would be about 10 to 15 mins) .

Serve this with curd raitha , fresh green salad and lots of lime and boiled eggs.

Reciepe : Mrs Malathi Ramaswamy
Posted : Pavithra Arcot

1 comment: