Hyderabadi Dum Biryani(Chicken)
Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.
Health Benefits of Chicken Biryani
- If you are suffering from less bone strength then have chicken to gain more and more weight.
- Chicken is an excellent source of Vitamin B and Niacin help to fast against cancer causing free radicals.
- To maintain good body balance and fitness have chicken that is rich in vitamin B6 to keep body metabolic activities in a proper way.
- If you find yourself suffering from teeth pains and bad smell from mouth then try to have chicken, as it contains phosphorous which is good to keep teeth well whitened.
Ingredients
- Basmati Rice - 2 cups
- Chicken Pieces - 1/2 kg
- Cinnamon - 1
- Black Cardamom - 2
- Green Cardamom - 2
- Cloves - 2
- Mace - 3
- Star anise - 1
- Bay leaf - 2
- Fennel seeds - 1 tsp
- Ginger Garlic paste - 1 tbsp
- Red chilli powder - 1 tsp
- Yoghurt - 1 tbsp
- Garam masala - 1 tsp
- Onions - 1 (medium)
- Ghee - 4 tbsp
- Coriander leaves - 1/2 cup
- Mint Leaves - 1/2 cup
- Green Chillies - 2
- Turmeric - 1/4 tsp
- Lemon Juice of one
- Saffron soaked hot milk - 1 tbsp
- Fried onions - 1/4 cup
- Marinate chicken pieces by adding ginger garlic paste, red chilli powder, salt, yoghurt, garam masala, green cardamom powder, coriander leaves, mint leaves, turmeric, lemon juice and green chillies, leave aside for 1/2 an hour (mix well in hand).
- Soak rice in water for about 20 minutes.
- Meanwhile, in a filter cloth add spices(cinnamon, cardamoms, cloves, mace, star anise, bay leaves).
- Boil enough water, add the spice bag in it and add fennel seeds.
- Add rice and cook till it is half cooked.
- Now, melt ghee in a thick bottomed pan, add marinated chicken pieces.
- Layer 1/2 of the cooked rice on chicken pieces, sprinkle some coriander, mint leaves, garam masala and some green cardamom powder.
- Again, layer remaining rice on top of it and then add remaining coriander, mint leaves, garam masala and some green cardamom powder.
- Add hot saffron milk and ghee.
- Make a dough with any flour and roll it , seal the edges.
- Cover and cook for 20-30 minutes in a very light flame.
- Garnish with fried onions , mix well and serve(coat onions with oil and microwave it for 15 minutes instead of deep frying).
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