Thursday, April 24, 2014

HYDERABADI CHICKEN DUM BIRYANI


INGREDIENTS::
Chicken drumsticks                          1 lb
Onion                                              1 big(slit length wise)
Ghee+Oil                                         3+4
Milk                                                1/2 cup
Saffron                                            1 tsp
FOR MARINATION::
Yogurt                                             1/2 cup
Salt                                                  as needed
Ghee                                               1 tsp(makes the chicken juicy)
Red chilly powder                             1 tsp 
Pudina leaves                                    1/2 cup
Coriander leaves                                1/4 cup
Green chilies                                     6-7(slight length wise)
Ginger-Garlic paste                            11/2 tsp
Lemon juice                                      1 tsp
GARAM MASALA POWDER::
Cloves                                              6
Cinnamon stick                                  1"
Cardamom                                        3
Shah jeera                                         1/2 tsp
Pepper corns                                     7
COOKING RICE:
Basmathi rice                                    3 cups
Bay leaf                                            2
Cloves                                              4
Cinnamon Stick                                 1"
Star anise                                          1
Salt                                                   as needed
Oil                                                    1 tsp
Water                                                as needed
FOR SEALING::
Water                                               as needed  
Wheat flour                                       fistful
PROCEDURE::
1)For fresh chicken marinate the it with the ingredients under marination for 3-4 hours.Or if you are in a hurry just marinate the chicken and keep it in fridge for 2 hour. For packed chicken wash and clean the chicken and marinate overnight.


 2)Heat oil and ghee(1 tsp+1 tsp) once it melts then add the sliced onions and fry for 10 minutes.Take a side.


3)Boil water with bay leaf, cinnamon stick, cloves,cardamom and oil . Now add the washed and soaked rice in it. Cook until it is 75% done.Strain the water and spread the rice to cool down.
4)mix saffron with warm milk and mix well.Keep aside.
5)Add oil in deep wide pan and then spread the marinated chicken in it. Cook for 4 minutes on high flame. Then add the oil on the pieces and reduce to low flame. Take half of the chicken aside.
6)Spread half of the  cooked rice on it and then add the caramelized onions , pudina  leaves . 
7)Now spread the remaining half of the chicken and then add the remaining rice .
Now add the saffron on the rice and close the lid.

8)Mix wheat flour with water and combine well. Make dough and then roll it into a rope .
Place the dough on the vessel edge and then place the lid tight so that the steam doesn't escape.
9)Now cook for 2 minutes on high flame. Then place the vessel on tawa and place on the stove again.
Cook for 30 minutes. Turn off the heat and then let it set for 5 minutes.Remove the lid later.

                          SERVE WITH RAITA