Hydrabadi Dum biriyaani

I had tried making different biriyani several times, but this one was the best of all. I made this on 1st January 2010, new years day..I must accept that this one takes some time but it taste like heaven. If its a weekend and you are in a good mood then try this..everyone at home will be very happy and satisfied after eating this biriyaani , i promise.

let me tell you why it is called "Dum" biriyaani, it is because this is cooked on a very slow heat and this method of cooking is said to have been brought by the Mughals from Central Asia. The cooking vessel is covered tightly from top, and is cooked very slowly on indirect heat.

Lets start with the recipe and you will come to know.

Ingredients

1)1/2 kg of basmati rice

2)1 whole chicken cut into pieces

3)200gm of curd /yogurt

4)4 tsp Ginger-Garlic Paste

5)1tsp of cumin powder
6)3 tsp of coriander powder
7)2 tsp of red chilli powder
8)1/4 tsp turmeric powder

9)2 tsp of garam masala powder

10)2 Big Onions (sliced)

11)1 stick cinnamon (1 inch) & 4 bay leaves

cinnamon stick

12)3 cardamom

13)4 whole clove

14)5 black peppercorns

15)1/4 cup chopped mint

16)1/4 cup chopped cilantro

17)1/2 cup butter or Ghee

18)1 teaspoon saffron boiled in 1-cup milk

19)salt according to taste.

20) 10 Cashew nuts

Preparation:

step 1)Mix ingredients from 3 to 9 and 1 tsp of salt and make a fine paste. marinate chicken pieces with this paste and keep aside for 3to 4 hrs(keep it in refrigerator).Then cook for 15 to 20 minutes or until the liquid evaporates. Remove from heat and keep aside.

step2)Heat oil in a heavy base pan and fry onions till golden brown, remove them and keep aside. now fry cashew in the same oil till it become golden colour, remove and keep aside.

step3)Wash basmati rice drain water and keep aside for 30 min. Then boil water in a vessel add salt, and items from 11 to 15 and soaked rice, when rice is 1/4th done drain off the water (keep checking rice should not get fully/over cooked).

step4)take another heavy bottom vessel and spread 1/2 tsp of ghee/butter then spread 1/4th of chicken from step 1. put a layer of rice on it and then add chopped cilantro and mint. Spread fried onion and cashew and 2 tbsp of saffron milk. Repeat this layering 4 times. spread remaing onions on the top(if any).Place a tawa on gas stove (at slow flame), keep this vessel on it and close tighty(make sure the steam should not escape), after 15-20 min open the lid. Dum biriyaani is ready..Serve with raita, or salan.