Cut Out + Keep

Hyderabadi Biryai

This is a variety of Dum Biryani which means there is a process of smoking done in the last step to infuse aromatic flavour to the entire dish.

https://www.cutoutandkeep.net/projects/hyderabadi-biryai • Posted by buttercup303

I learnt this dish in a cooking class.

You will need

Project Budget
Reasonably Priced

Time

2 h 00

Difficulty

Pretty Easy
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Description

I learnt this dish in a cooking class.

Instructions

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    In a bowl: Fried onions - 6 (refer step 12) chopped tomatoes - 3 Biryani masala powder (or garam masala powder) - 1 tbsp Ginger garlic paste -2 tbsp Red chilli powder - 1 tbsp Turmeric powder - 1/2 tsp Curds(yogurt) - 1 cup Green chilli paste - 3 tbsp Ghee (clarified butter) - 5 tbsp Cloves - 2-3 Lemon juice - of 2 lemons Black Peppercorns - 4-6 Salt - to taste Bay leaves - 2 Coriander leaves, finely chopped - a small bunch Mint leaves, finely chopped - a small bunch Nutmeg powder - 1 tsp Black cardamoms - 2-3 Green cardamoms - 4

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    Rinse 1 kg of rice in water 2-3 times.

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    Next we are going to boil the rice. Take 10 cups of water in a large vessel and bring it to a boil. Once the water comes to a boil, add: 1 bay leaf 2 green cardamoms 2 black cardamoms Juice from half a lemon A fistful of rock salt (or table salt) 1/2 a cup of ghee(clarified butter) and finally the rice.

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    Immediately, stir the rice so that it does not stick to the bottom. Cover the vessel and cook till the rice is 1/2 done.

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    Drain the water.

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    Let all the water drain completely.

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    In another vessel dump the marinated chicken and cook it till the chicken is half done.

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    Add 1/4 tsp of lemon yellow colour to half a cup of milk. Mix well to get coloured milk.

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    Now let us start layering Add a layer of the rice over the chicken. Sprinkle it with chopped coriander leaves, chopped mint leaves, fried onions, 1-2 bsp ghee, and 1-2 tbsp coloured milk.

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    Cover it with another layer of rice

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    And garnish it again a done in the first layer. Do this for 3-4 layers till all the rice is gone.

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    Deep fried onions and Ghee roasted cashews and raisins Thinly slice about 2 large onions and deep fry till golden brown. Drain on paper towels. Heat 1 tbsp ghee in a pan. Roast 3 tbsp of raisins and cashews in it.

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    The Dum or Smoking step: Keep an oven proof glass bowl inside the vessel on top of the rice with a few pieces of charcoal in it. Sprinkle 1-2 drops of biryani essence or a large pinch of nutmeg powder (or both) over the white hot charcoal. It will start smoking. Cover it with a lid immediately so that no smoke escapes. Place a heavy weight or a cloth if you see any smoke escape. Turn on the heat and cook on low for 15- 20 min with the lid on.

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    Mix the chicken at the bottom with the rice layers on top Serve Hot with Yogurt salad: 2 cups Yogurt 1/2 cup water salt to taste 1 Chopped green chilli 1 bunch of finely chopped coriander 1 chopped onion 1/2 a cup of chopped cucumber. Mix well

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    For the rest of the meal refer: http://www.cutoutandkeep.net/projects/chicken-hyderabadi/preview and http://www.cutoutandkeep.net/projects/chicken-angara-a-dry-starter/preview