Kachi Hyderabadi Chicken Dum Biryani
Recipe by BITHICA DAS of SHARJAH, UAE, AE
A very quick recipe for an unexpected bunch of guests. You can marinate the chicken and soak the rice for 30 minutes. Then your Chicken Biiryani is ready in another 30 minutes. In just an hour delicious Hyderabadi Chicken Dum Biryani is ready.
Ingredients
non vegetarian
2 servings
- 500 gms Chicken pieces
- 400 gms Basmati rice, soaked in water for 30minutes
- 1 tbsp. ginger-garlic paste
- 1 tbsp. green chillies, chopped
- 1/2 cup curd
- 1/2 cup ghee
- 1 tsp. garam masala powder
- 2 bay leaves
- 3/4 cup mint, chopped
- 3/4 cup coriander leaves, chopped
- salt to taste
- 1 tsp. shahjeera
- 2 tbsp. lime juice
- 3/4 cup fried onions
- pinch of saffron soaked in 1/4 cup of milk
- 1" stick cinnamon
- 3-4 cardamoms
- 5-6 cloves
- 1 star anise
- a blade of mace
Directions
- Marinate the chicken with ginger-garlic paste, green chillies, curd,ghee, garam masala powder, bay leaves, 1/2 cup mint leaves. 1/2 cup coriander leaves, salt, shahjeera, lime juice and 1/2 cup fried onions for 30 minutes.
- Boil water in a pan along with the cinnamon, cardamom, cloves, star anise and mace. Add the soaked and drained Basmati rice and cook for only 50 percent. Drain and keep aside.
- Take a heavy bottomed pan or pressure cooker. Layer it first with the marinated chicken. Top it with the drained rice, followed with the remaining mint, coriander leaves, fried onions and the saffron milk.
- Cover with an alluminium foil and cook on high heat for 5 minutes. Then place the cooker on a Tawa and cook on a low flame for 25 minutes. Voila, your Chicken Biryani is ready to be served with Raita of you choice.