Hyderabadi Dum Ka Chicken Recipe Recipe For Shrimp

DUM KA CHICKEN

Steps:

• Heat oil in a pan & fry onions till brown.
• Remove the fried onions, set aside. In the same oil, add 1 tablespoon of garam masala , ginger-garlic paste, red chilli powder, turmeric powder, salt and chicken.
• Fry for 10 minute.
• In a mortar and pestle, add the cashew nut powder together with the curd and ground it.
• Add to the chicken & cook for 15 min until chicken is tender.
• When chicken is tender and cooked, return the chopped fried onions, mint, coriander leaves ,lemon juice, 1 tablespoon of garam masala powder, a pinch of black pepper powder to the pan.
• Cook for a further 5 min on low flame.

HYDERABAD DUM BIRYANI

Steps:

• Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
• Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
• Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
• Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
• Combine milk and saffron in a small bowl; stir to combine.
• Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
• Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
• Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
• Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
• Add crushed fried onions and mix everything well.
• Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
• Cover and Marinate in refrigerator for at least 1 to 2 hours.
• Add good amount of water in a cooking pot.
• Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
• Bring the water to a boil.
• Add soaked basmati rice into the boiling water.
• Stir in between and cook the rice until 75% done or for about 10 minutes.
• Strain the rice.
• Place a tawa.
• Place a cooking pot on the tawa.
• Add little oil at the base, add the marianated chicken, spread evenly.
• Add the strained rice.
• Spread evenly.
• Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
• Cover tightly with an aluminium foil.
• Cover with a lid.
• Dum on high flame for 10 minutes and on low flame for 30 minutes.
• Biryani is ready to serve.