HYDERABADI CHICKEN DUM BIRYANI RECIPE | How to Make Hyderabadi Chicken Dum Biryani | Chef Sanjyot...

1위@YourFoodLab7 days ago

Hyderabadi Chicken Biryani Prep Time: 45–50 minutes Cooking Time: 1 hour Serving: 5-6 people Biryani Masala CORIANDER SEEDS | धनिया 2 TBSP CUMIN SEEDS | जीरा 1 TSP CARAWAY SEEDS | शाह जीरा 2 TSP GREEN CARDAMOM | हरी इलायची 2 TBSP BLACK CARDAMOM | बड़ी इलायची 5–6 NOS. CINNAMON | दालचीनी 3 INCH BLACK PEPPERCORNS | काली मिर्च 1 TBSP SPICY RED CHILLIES | तीखी लाल मिर्च 7–8 NOS. BAY LEAF | तेज पत्ता 7–8 NOS. CLOVES | लौंग 2 TSP MACE | जावित्री 3 NOS. SALT | नमक A LARGE PINCH KASURI METHI | कसूरी मेथी 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP NUTMEG | जायफल 1/2 NOS. (GRATED) Method: Heat a pan on high flame and once hot, reduce to low. Add coriander seeds, cumin seeds, caraway seeds, green cardamom, black cardamom, cinnamon, black peppercorns, spicy red chillies, bay leaves, cloves, mace, and a large pinch of salt. Dry roast on low flame, stirring continuously, until the spices are well toasted and deeply fragrant. Once done, transfer to a bowl and immediately add kasuri methi, turmeric powder, and grated nutmeg. The residual heat of the spices will toast these as well. Let everything cool completely before grinding. Once cool, transfer to a spice grinding jar and grind into a slightly coarse powder. The biryani masala is ready. Tip: Making your own biryani masala makes all the difference. The freshly ground spices give a depth and fragrance that no store-bought masala can match. Make a batch with these exact quantities and you are good to go for the next 4–5 times. First Marination CHICKEN | चिकन 500 GRAMS (LEG & THIGH PIECES) SALT | नमक A LARGE PINCH LEMON JUICE | नींबू का रस OF 1 LEMON SALT | नमक A LARGE PINCH LEMON JUICE | नींबू का रस OF 1/2 LEMON GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 2 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TBSP Soaking the Rice BASMATI RICE | बासमती चावल 700 GRAMS Birista (Fried Onions) ONION | प्याज़ 350 GRAMS (AFTER PEELING) / 4–5 MEDIUM SIZED OIL | तेल AS REQUIRED (FOR FRYING) Chicken Marination FIRST MARINATED CHICKEN | AS PREPARED CURD | दही 4 TBSP (WHISKED) BIRISTA | बिरिस्ता 60 GRAMS (AS PREPARED) CARAWAY SEEDS | शाह जीरा 1/2 TSP BIRYANI MASALA | बिरयानी मसाला 1 TBSP (AS PREPARED) SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TBSP DRY ROSE PETALS | सूखी गुलाब की पंखुड़ियां 1 TBSP BIRISTA OIL | बिरिस्ता का तेल 6 TBSP (AS PREPARED) GHEE | घी 1 TBSP SAFFRON WATER | केसर का पानी 2 TBSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) FRESH MINT | पुदीना A HANDFUL (CHOPPED) LEMON JUICE | नींबू का रस OF 1/2 LEMON HOT WATER | गरम पानी 1 CUP SALT | नमक AS REQUIRED Method: First Marination Start with the first marination. Take the chicken leg and thigh pieces and rub salt and lemon juice all over them. Once done, wash the chicken thoroughly. This step removes any off smell from the chicken so it doesn't carry into the biryani. After washing, pat the chicken completely dry so no extra water remains. Now add salt, lemon juice, ginger garlic green chilli paste, and Kashmiri red chilli powder to the chicken. Mix well so everything coats the chicken evenly. Cover and place in the fridge while you prepare the other components. Soaking the Rice Take long grain basmati rice and transfer it to a colander placed over a bowl. Wash it 3–4 times with water until the water runs completely clear. Once washed, set it aside to soak for at least 30 minutes. Birista (Fried Onions) Slice the onions into thin, even slices not too thick, not too thin. Heat oil in a deep pan. You don't need to deep fry them, just enough oil so it comes up to the surface of the onions. Once the oil is moderately hot, carefully add the onion slices. Fry on medium flame, stirring at intervals, until they start picking up a light golden colour. At this stage reduce the flame slightly so they don't burn. Continue frying until they reach a light golden brown colour. Once done, remove with a slotted spoon, squeezing out as much oil as possible, and transfer to a paper lined plate. Spread them out with a fork and let them cool completely. They will crisp up further as they cool. Tip: Do not discard the oil used for frying the birista. This onion-infused oil carries incredible flavour and will be used directly in the chicken marination and biryani. It is one of the key things that sets a great biryani apart. Chicken Marination Take the first marinated chicken and add whisked curd, birista, caraway seeds, biryani masala, spicy red chilli powder, dry rose petals, birista oil, ghee, saffron water, fresh coriander, fresh mint, and lemon juice. Mix everything well so the chicken is thoroughly coated in the marinade. Transfer the marinated chicken into the handi and add hot water. Mix well and taste the masala. At this point it should taste slightly more seasoned than you'd normally prefer as the rice will balance it out. Adjust salt accordingly. Spread the chicken pieces evenly across the base of the handi and clean the sides with a spatula. Cover and set aside while the rice cooks. Cooking the Rice, Layering and Dum Cooking Cooking the Rice HOT WATER | गरम पानी AS REQUIRED SALT | नमक AS REQUIRED (SHOULD TASTE LIKE SEAWATER) GREEN CARDAMOM | हरी इलायची 4–5 NOS. CLOVES | लौंग 3 NOS. BLACK PEPPER | काली मिर्च 4–5 NOS. CINNAMON | दालचीनी 1/2 INCH CARAWAY SEEDS | शाह जीरा 1/2 TSP GREEN CHILLI | हरी मिर्च 1 NO. (SLIT) LEMON JUICE | नींबू का रस 1–2 TSP (ADD THE SLICE TOO) Layering and Dum Cooking SAFFRON WATER | केसर का पानी 3–4 TBSP GHEE | घी 3–4 TBSP BIRISTA | बिरिस्ता AS PREPARED Method: Cooking the Rice Bring a large pot of hot water to a rolling boil and season it generously with salt, it should taste like seawater. In a mortar and pestle, lightly crush green cardamom, cloves, black pepper, cinnamon, and caraway seeds and add them to the boiling water. Let them boil for 2–3 minutes, then strain and remove the whole spices so they don't end up in the biryani later. Add the slit green chilli and lemon juice along with the lemon slice. Now add the soaked rice to the boiling water. The rice will be layered over the chicken in three stages. After 3 minutes, remove the first layer of rice with a slotted spoon and layer it over the chicken in the handi. Add a little saffron water and ghee. After 4–4.5 minutes from when the rice went in, add the second layer of rice over the first. Add saffron water, ghee, and a handful of birista. At this stage remove the lemon slice and green chilli from the pot. After 6–7 minutes, add the third and final layer of rice. Add the remaining saffron water and ghee. Tip: Cooking the rice in well-salted, spice-infused water is what gives each grain its own flavour before it even meets the chicken. Never skip seasoning the water generously. Layering and Dum Cooking Once all three layers of rice are in the handi, take a damp muslin cloth, roll it and place it along the rim of the handi, leaving a very small opening so a tiny bit of steam can escape, this is how you will be able to track the stages of cooking. Cover with the lid, pressing it down firmly so it seals well. Place a heavy weight on top. Start on high flame and let it cook until strong, steady steam starts escaping from that small opening, this will take about 7–8 minutes. Once you see good steam, carefully lift the handi and place a tawa underneath it. Put it back on the tawa and continue cooking on high flame for another 7–8 minutes. Once you see strong steam again, reduce the flame to the lowest setting and let it cook for 10–12 minutes. After that, switch off the flame and let it rest for 5 minutes. To check if the biryani is done, gently insert the back of a spoon into the rice, if there is no water remaining at the bottom, it is perfectly cooked. Remove the muslin cloth, cover the handi back with the lid, and let it rest for at least 15 minutes before serving. Tip: Never rush the resting time after switching off the flame, this is what allows everything to settle and the flavours to come together beautifully. And finally, our aromatic, flavourful Hyderabadi Chicken Dum Biryani is ready to serve. To serve it properly, use a large flat spatula to first scoop the layer of rice from one edge & put it on the surface and repeat the same process with the masala coated rice. Then finally take the masala from the surface along with the pieces of chicke, serve it on the plate & add the rice from the top as required. That’s how you serve a real biryani, with the beautiful layers like a piece of cake (referred to as Dhaypa in Hyderabad).번역 보기

3위@kunaldeshmukh29886 days ago

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