Special Hyderabadi Chicken Dum Biryani - Full Recipe

 Special Hyderabadi Chicken Dum Biryani

Biryani - Full Recipe

This recipe is for a fragrant, flavorful, and truly special biryani experience.

 Yields: 4-6 servings

  Prep time: 30-40 minutes (plus 2-4 hours marination)

  Cook time: 45-60 minutes (dum cooking)

Ingredients:

A. For the Chicken Marination:

• 1 kg Chicken, cut into medium-sized pieces (bone-in preferred for flavor)

• 1 cup Plain Yogurt (Dahi), thick and fresh

• 3 tbsp Ginger-Garlic Paste

• 3-4 Green Chilies, slit lengthwise (adjust to spice preference)

• 1/2 tsp Turmeric Powder (Haldi)

• 1.5 tbsp Red Chili Powder (Kashmiri chili powder for color, or regular for heat)

• 1.5 tbsp Coriander Powder (Dhania Powder)

• 1 tsp Cumin Powder (Jeera Powder)

• 1 tsp Garam Masala Powder

• 1/2 tsp Black Pepper Powder

• 1/4 cup Mint Leaves (Pudina), chopped

• 1/4 cup Fresh Coriander Leaves (Dhaniya), chopped

• 1 tbsp Lemon Juice

• 2 tbsp Oil or Ghee

• Salt to taste (around 1-1.5 tsp)

• Optional: A pinch of saffron strands soaked in 2 tbsp warm milk (for color and aroma)

B. For the Fried Onions (Birista):

• 2 large Onions, thinly sliced

• Oil for deep frying

C. For the Rice (Basmati):

• 2 cups (approx. 400g) Aged Basmati Rice

• 2-inch Cinnamon Stick (Dalchini)

• 4-5 Green Cardamoms (Choti Elaichi)

• 2-3 Black Cardamoms (Badi Elaichi)

• 4-5 Cloves (Laung)

• 1 Bay Leaf (Tej Patta)

• 1 tsp Cumin Seeds (Jeera)

• 2 tbsp Salt (for boiling water, adjust as per taste)

• 8-10 cups Water (for boiling)

• 1 tbsp Lemon Juice or White Vinegar (helps keep rice grains separate)

D. For Layering and Dum Cooking:

• 1/2 cup Fried Onions (Birista) - from above

• 1/4 cup Fresh Coriander Leaves, chopped

• 1/4 cup Mint Leaves, chopped

• 2 tbsp Ghee or melted Butter

• A few drops of Kewra Water (optional, for floral aroma)

• A few drops of Orange Food Color or a pinch of Saffron strands soaked in 2 tbsp warm milk (for color)

• Dough (made from wheat flour and water) for sealing (or a heavy lid)

Equipment:

• Large, heavy-bottomed pot or Handi with a tight-fitting lid

• Pressure cooker (optional, if par-cooking chicken slightly)

• Frying pan for onions

• Large pot for boiling rice

  
  
  

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Instructions:

Phase 1: Prepare the Chicken Marination

1. Clean Chicken: Wash the chicken pieces thoroughly and pat them dry. Make a few slits on larger pieces to allow marinade to penetrate.

2. Marinate: In a large bowl, combine all the ingredients listed under "A. For the Chicken Marination." Mix well, ensuring every piece of chicken is coated.

3. Rest: Cover the bowl and refrigerate for at least 2-4 hours, or ideally overnight for best results. This tenderizes the chicken and infuses flavor.

Phase 2: Prepare the Fried Onions (Birista)

1. Slice Onions: Thinly slice the onions.

2. Fry Onions: Heat oil in a frying pan over medium-high heat. Once hot, add the sliced onions and fry, stirring frequently, until they turn golden brown and crispy. This takes patience to ensure even browning without burning.

3. Drain: Remove the fried onions with a slotted spoon and place them on absorbent paper to drain excess oil. Spread them out to cool and crisp up. Reserve about 1/2 cup for layering.

Phase 3: Par-cook the Basmati Rice

1. Rinse and Soak Rice: Rinse the basmati rice 2-3 times until the water runs clear. Soak it in enough water for 20-30 minutes. Drain well before cooking.

2. Boil Water and Spices: In a very large pot, bring about 8-10 cups of water to a rolling boil. Add all the whole spices listed under "C. For the Rice" (cinnamon, cardamoms, cloves, bay leaf, cumin seeds) and 2 tablespoons of salt. Add lemon juice/vinegar.

3. Par-boil Rice: Add the drained basmati rice to the boiling water. Cook for 5-7 minutes until the rice is about 70-80% cooked (it should still have a slight bite, al dente). Do not overcook!

4. Drain Rice: Immediately drain the rice in a large colander. Remove the whole spices if you wish (some prefer to leave them).

Phase 4: Layering and Dum Cooking (The Biryani Assembly)

1. Prepare the Pot: Take a large, heavy-bottomed pot or Handi. If your chicken pieces are large or if you're using mutton, you can gently simmer the marinated chicken on low heat for 10-15 minutes until it's about 50% cooked before layering. This ensures the meat is fully cooked. If using small chicken pieces, direct layering is fine.

2. First Layer (Chicken): Spread the marinated chicken evenly at the bottom of the pot. Ensure the gravy is also distributed.

3. Second Layer (Rice): Gently spread about half of the par-cooked basmati rice over the chicken layer.

4. Third Layer (Aromatics & Garnish): Sprinkle half of the fried onions (birista), chopped mint, and chopped coriander leaves over the rice.

5. Fourth Layer (Remaining Rice): Spread the remaining par-cooked basmati rice over this layer.

6. Final Touches:

   • Sprinkle the remaining fried onions, mint, and coriander on top.

   • Drizzle melted ghee evenly over the rice.

   • If using saffron, gently pour the saffron milk over different spots.

   • If using food color, add a few drops diluted in a spoonful of water at different spots.

   • Drizzle a few drops of kewra water (if using).

7. Seal the Pot (Dum):

   • Take the dough and roll it into a long rope. Place this rope along the rim of the pot.

   • Place the lid firmly on top, pressing down to seal it completely with the dough. This creates an airtight seal, allowing the biryani to cook in its own steam (dum).

   • Alternatively, if you don't have dough, ensure you have a very heavy, tight-fitting lid. You can place something heavy on top of the lid.

8. Dum Cooking:

   • Place the sealed pot on a high flame for the first 5-7 minutes. This creates steam inside.

   • Reduce the heat to the lowest possible setting.

   • Cook on low heat for 35-45 minutes. For mutton biryani, this time would be 60-90 minutes, depending on the meat.

   • Optional: For more even cooking, you can place the biryani pot on a thick tawa (griddle) on low heat.

9. Rest: Once the cooking time is up, turn off the heat but do NOT open the lid immediately. Let the biryani rest for at least 15-20 minutes. This allows the flavors to settle and the rice grains to firm up.

Phase 5: Serving

1. Open and Mix: Carefully break the dough seal and open the lid.

2. Fluff: Using a flat spoon or spatula, gently fluff the biryani, reaching deep down to mix the chicken with the rice from different parts. Be careful not to mash the rice grains.

3. Serve Hot: Serve your Special Hyderabadi Chicken Dum Biryani hot.

Accompaniments:

• Raita: A cooling plain yogurt raita or a cucumber/mint raita is essential.

• Mirchi ka Salan: A spicy green chili and peanut curry, a classic Hyderabadi accompaniment.

• Bagara Baingan: A rich brinjal curry.

• Sliced Onions and Lemon Wedges: For a fresh bite.

Enjoy your incredibly flavorful and aromatic Special Dum Biryani!

Indian Rajma Chawal (Kidney Beans Curry with Rice) - Full Recipe

recipe is divided into two main parts: preparing the Rajma (curry) and the Chawal (rice).

Part 1: Rajma (Kidney Bean Curry)

Yields: 4-6 serving    

Prep time: 15-20 minutes (plus overnight soaking for rajma)

Cook time: 45-60 minutes

Ingredients:

For Soaking & Boiling Rajma:

• 1 cup (approx. 200g) dried Rajma (Red Kidney Beans) - Kashmiri rajma or Chitra rajma are excellent choices.

• 4-5 cups water (for soaking)

• 3-4 cups water (for pressure cooking)

• 1/2 tsp salt

• 1-2 Bay leaves (optional, for boiling)

• 1-2 Black cardamom pods (optional, for boiling)

• 2-3 Cloves (optional, for boiling)

• 1 small piece of Cinnamon stick (optional, for boiling)

• For the Masala (Gravy):

  • 2 tbsp Ghee or Oil (or a mix)

  • 1 tsp Cumin seeds (Jeera)

  • 1/8 tsp Asafoetida (Hing) - Optional, but aids digestion.

  • 1 large Onion (about 200g), very finely chopped or pureed

  • 1.5-2 tbsp Ginger-Garlic Paste (or 1 inch ginger & 5-6 garlic cloves, crushed/grated)

  • 2-3 Green Chilies, finely chopped (adjust to your spice preference)

  • 2-3 medium Tomatoes (about 300g), pureed or very finely chopped

  • 1/2 tsp Turmeric powder (Haldi)

  • 1 tsp Red Chili powder (Kashmiri red chili powder for color and mild heat, or regular for more spice)

  • 2 tsp Coriander powder (Dhania powder)

  • 1 tsp Cumin powder (Jeera powder)

  • 1 tsp Garam Masala

  • Salt to taste

  • 1 tbsp Kasuri Methi (Dried Fenugreek leaves), crushed (optional, but adds great flavor)

  • Fresh Coriander leaves, chopped, for garnish

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  • Instructions:

  1. Soak the Rajma: Wash the rajma thoroughly and soak them in plenty of water (at least 4-5 cups) overnight, or for a minimum of 8-10 hours. This is crucial for proper cooking and digestion.

  2. Cook the Rajma:

     • Drain the soaked rajma and rinse them well.

     • Transfer the drained rajma to a pressure cooker. Add 3-4 cups of fresh water, 1/2 tsp salt, and optional whole spices (bay leaves, black cardamom, cloves, cinnamon stick).

     • Close the lid and pressure cook for 7-8 whistles on medium-high heat, then reduce heat to low and cook for another 15-20 minutes. The cooking time can vary based on the quality and age of the rajma.

     • Once cooked, allow the pressure to release naturally. The rajma should be very soft and mash easily between your fingers, yet still hold their shape. If not, pressure cook for a few more whistles with a little more water. Remove the whole spices if desired before proceeding.

     • Tip for thicker gravy: Mash a few rajma beans with the back of your spoon or ladle directly in the cooker. This will naturally thicken the gravy.

     • 3 Prepare the Masala:

     • Heat ghee or oil in a large pan or kadai over medium heat.

     • Add cumin seeds and let them splutter. Add asafoetida (hing) if using.

     • Add the finely chopped or pureed onions. Sauté on medium heat, stirring occasionally, until they turn golden brown and translucent (this can take 8-10 minutes and is key for flavor).

     • Add the ginger-garlic paste and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

     • Add the pureed or finely chopped tomatoes. Cook, stirring frequently, until the tomatoes soften and the oil starts to separate from the mixture (about 5-7 minutes).

     • Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1-2 minutes, stirring constantly, to cook the spices and release their aroma. Be careful not to burn them.

     • 4 Combine Rajma and Masala:

     • Add the cooked rajma along with its cooking liquid to the masala. Mix well.

     • Add salt to taste (remember you added some when boiling the rajma).

     • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes. This allows the flavors to meld together. If the gravy is too thick, add a little hot water to adjust consistency.

     • Add the garam masala and crushed kasuri methi (if using) in the last 5 minutes of simmering.

     • Stir well.

     • 5 Garnish and Serve: Garnish generously with fresh chopped coriander leaves.

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     • Part 2: Chawal (Steamed Rice)

     • While Rajma is simmering, prepare your rice. Plain steamed rice or Jeera Rice (cumin rice) are both excellent choices. Here's how to make simple steamed rice:

     • Ingredients

     • 1 cup Basmati rice (or any long-grain rice)

     • 2 cups water (adjust based on rice type; 1:2 ratio is a good starting point)

     • 1/2 tsp salt (optional)

     • 1/2 tsp oil or ghee (optional, helps prevent sticking)

     • Instructions:

     • Rinse the Rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch.

     • Soak the Rice (Optional but Recommended): Soak the rinsed rice in fresh water for 20-30 minutes. This helps the rice cook evenly and become fluffier. Drain well before cooking.

     • Cook the Rice:

       • In a heavy-bottomed pot or saucepan, bring 2 cups of water to a boil. Add salt and optional oil/ghee.

       • Add the drained rice to the boiling water. Stir gently once.

       • Reduce heat to low, cover the pot tightly with a lid, and cook for 10-15 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.

       • Once cooked, turn off the heat and let the rice rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.

       • Gently fluff the rice with a fork before serving.

       • Serving Suggestion:

         Serve hot Rajma (Kidney Bean Curry) over a generous portion of freshly cooked Chawal (Steamed Rice).

     • Enjoy your delicious homemade Indian Rajma Chawal!