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| Hyderabad Dum Biryani |
I'm from Hyderabad and I should share the veritable Hyderabad biryani. I have scrutinized various biryani recipes yet that isn't how we make it.
Prep: 35 mins
Cook: 43 mins
Extra: 2 hrs 15 mins
Hard and fast: 3 hrs 33 mins
Servings: 6
Yield: 6 servings
INGREDIENTS
Marinade
- 10 dim peppercorns
- 6 whole cloves
- 5 cardamom cases
- 2 cinnamon sticks
- 2 whole star anise cases
- ½ teaspoon kala zeera (dim cumin seeds)
- 1 pack new cilantro leaves
- 1 pack new mint leaves
- 1 cup plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons ginger-garlic glue
- 2 teaspoons chile powder
- 1 teaspoon biryani masala powder
- ¼ teaspoon ground turmeric
- 1 pound chicken thighs
biryani
3 ½ cups water
2 ⅓ cups basmati rice
4 straight leaves, isolated
½ cup warm milk
1 crush saffron strings
¼ cup ghee (made sense of Dalda), isolated
2 onions, gently cut
2 green chile peppers, hacked
DIRECTIONS
Stage 1
Place dim peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a flavor processor; pulverize into a fine powder.
Stage 2
Place cilantro and mint leaves in a food processor; beat until coarsely hacked.
Stage 3
Solidify zing powder, cilantro-mint mix, yogurt, lemon juice, ginger-garlic stick, chile powder, biryani masala powder, and turmeric in a gigantic bowl. Add chicken; go to cover similarly. Cover with plastic wrap and let marinate in the ice chest, something like 2 hours.
Stage 4
Heat water and rice with the end result of bubbling in a skillet; add 2 river leaves. Decrease power to medium-low, cover, and stew until rice is somewhat cooked through by and by firm, close to 5 minutes. Channel.
Stage 5
Unite milk and saffron in a little bowl; blend to join.
Stage 6
Heat ghee in an enormous pot with a tight-fitting top over medium-extreme focus. Add onions; cook and blend until splendid brown, about 15 minutes. Channel on paper towels. Decline force to low. Add remaining 2 channel leaves and chile peppers; cook and blend until fragrant, 1 to 2 minutes. Carefully dispose of 1 tablespoon of ghee from the pot; set it aside.
Stage 7
Clear excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium power until as of now not pink, something like 2 minutes for each side. Spread exhausted rice on top. Sprinkle onions on top of the rice. Shower held ghee and saffron milk over onions and rice.
Stage 8
Cover the pot and cook over focused energy, close to 8 minutes. Reduce force to low and cook, something like 5 minutes. Wipe out from power and let stand, covered, until rice is sensitive and an inst
Cook's Notes:
Substitute sheep for the chicken at whatever point enjoyed.
Substitute oil for the ghee at whatever point needed.
If you accept biryani ought to appear to be dry, sprinkle oil on rice after you channel it and before you add it to the chicken.
Editor's Note:
Sustenance data for this recipe integrates all that of marinade trimmings. The veritable proportion of marinade consumed will move.
Nourishment Facts
Per Serving: 547 calories; protein 22.3g; sugars 74g; fat 18.4g; cholesterol 68.5mg; sodium 147.7mg.
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