Biryani is one of the most famous traditional Hyderabadi Recipe.
To make Hyderabadi dum ki Biryani, the meat and the rice are
cooked at very low flame, so that the rice is cooked in the flavors
of mutton and gets the aroma of the mutton. The mutton gets the
direct heat from the flame and the rice is cooked with steam generated
by cooking at low flame which is also call Dum ki Biryani Method
It is a time taking process but the taste is worth going thru the
elaborate process.
Total Time need for cooking Hyderabadi Dum Ki Birnyani: 1 hour
Preparation Time: 30 minutes this does not include marination time.
Cooking Time: 30 minutes
Serves: 4-5
Ingredients for cooking Hyderabadi dum ki Biryani:
Marinate
1kg Chicken cut up into 4” pieces
½ cup curd
1 1/2 tablespoon Ginger Garlic Paste
1-2 tsp Chili Powder or more as per your taste
2 teaspoon Coriander Powder
8 small Chilies cut into two
1 cup chopped Mint Leaves
1 cup chopped Cilantro
½ tsp Turmeric powder
1 Lime
Salt to taste
Garam Masala Powder
10 Pepper Corns
10 Coves
½ tsp Cardamom Seeds
½ tsp Sahajeera
1” Cinnamon Stick
1 Large Onion sliced
1 cup Oil
pinch of of saffron strands
½ cup milk
4 cups Basmati Rice soaked for 30 minutes
Spices for boiling rice:
6 Cardamoms
3 Cloves
2 Bay Leaves
1 Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tablespoon of Oil
Salt as per taste
How to Cook Hyderabadi Haleem:
Step No 1: Clean the chicken and cut it into 2” pieces.
Wash the chicken and squeeze all the water from it.
This is very important that you squeeze all the water away
from the pieces or put it a colander to let water drain away.
Step No 2: Garam Masala Power and Mix all the ingredients of
the marinade and marinate for at least 1 hour or overnight
in the fridge.
Step No 3: In pan heat oil and fry the onions until light golden
brown. Soak saffron in hot milk. In a big pot bring water to a boil,
add all the spices for boiling rice and mix well.
Step No4: Add rice and continue to cook until you get a one good boil,
rice should roll over with boiling water. It takes about 2 ½ – 3 minutes
on my stove. Drain the rice and keep aside.
Step No: 5 One good boil after adding rice Now its time to arrange
chicken and rice in layers, one layer of chicken and two layers of rice.
In a heavy bottom sauce pan, pour ½ the oil at the bottom,
arrange the chicken pieces and sprinkle some oil on top of the chicken.
Step No:6 Arrange ½ the boiled rice on the chicken pieces,
sprinkle some oil, ½ the fried onions and ½ the saffron milk.
Step No 7: Repeat the above step for the last layer, I.e, arrange the last layer
of rice. Spread the rest of the rice, sprinkle all the oil, fried onions
and the saffron milk.
Step No 8: Now, we need to seal the the container and make it air tight
so that the steam doesn’t escape when we cook. In India, flour dough
or a big cloth is used to seal the container and the cover together.
Here, I use an aluminum sheet. take 2 sheets of aluminum foil
(the sheets should be bigger than the diameter of the sauce pan)
and place it on top of the sauce pan and then cover it with the lid.
We will have aluminum sheets between the pan and its lid.
Since we took the sheets bigger than the diameter of the pan,
we will use that to seal the pan and the lid.
Put a heavy object (motor pesto or heavy pan or skillet) on the top of
the container, so that the steam doesn’t escape easily.
Cooking dum biryani with a sealed aluminium foil and a heavy object on it
Cook biryani for 8-10 minutes on high until stream escapes from
the foil seal. Then reduce the flame to medium low and continue to
cook for another 20 minutes. ? Let it sit for 10-15 minutes before
opening it.
Mix the rice and serve it hot with Mirchi ka salan or Dhai Ki Chatni
