Hydrabadi Dhum Chicken biriyani and Blogging Marathon

           I am happy to announce that,now I am part of blogging marathon for next 7 days started by Srivalli.In which , we will be posting for continous seven days.We have given 7 choices, in which I have selected "Special choice ", category where I can post one dish in each category on each day..She is a very busy women,but still keeping her blog active.Glad to know her.I was planning very hardly to participate in the 30 days event.But unfortunately,cudn't.When she announced the 7 day marathon....I cudnt resist .joined that immediately.                 
              Today's special is Hyderabadi Chicken biriyani.Biriyani in any form or makeover,my husband will be pleased.Inorder to satisfy him, used to prepare varieities of biriyani regularly.Now a days ,started to prepare dhum biriyani s.Bcoz ,its taste makes us to prepare it regularly.O.K enough of bragging my biriyani,lets get into the recipe.But one thing,u will never eat just a plate.That is for sure.

Ingredients:
For Marination:
1.Chicken                 -       1 lb
2.G&G paste           -        1 tsp
3.Red chilli pwdr    -        1 tsp
4.Lemon Juice        -        2 tbsp
5.Curd                      -        2 tbsp

For Cooking Rice:
1.Basmati rice         -        2 1/2 cup
2.Oil                        -        1 tsp
3.Whole garam masala ( 2 cloves,1/2 inch cinnamom,2 bay leaves)
4.Salt                       -         1/2 tsp

For Gravy:
1.Whole Garam masala   -       4 cloves.1/2 inch cinnamom,2 bay leaves
2.Ghee                             -       2 tbsp
3.Oil                                -       2 tbsp
4.Onion                            -       1 1/2
5.Tomato                          -       2
6.Green chillies                -       5
7.G&G paste                     -       2 tsp
8.Mint                                -       1 cup
9.Cilantro                          -        1 cup
10.Orange color                 -        1 tsp

Method:
Marination:
* Marinate chicken with all other items under marination for 1 hour.
* This will make the chicken to absorb the masalas well.

Cooking Rice:
* Take a rice cooker and cook basmati rice with oil,salt and whole garam masalas ,up to 90%.
* Take it out and transfer it to another container and close it tightly,as  rice shud  be hot for biriyani.
* We can also cook it on stove top and drain the water .

For Gravy:
* Gravy shud be prepared simultaneously.
* Slice onions finely,chop tomatoes and slit green chillies.
* Take a pan ,add oil,ghee and splutter with whole garam masalas.
* Saute onion and green chillies well with little salt.
* Add G&G paste and saute well.
* When onion leaves out oil, add tomatoes and sprinkle some salt.
* The tomatoes shud disintergrate into the gravy.
* Now dump in the marination and saute well, till chicken is cooked 95 %.
* Add mint, cilantro and cover it and cook for 2 more minutes.

For keeping in dhum:
* Now take a wide- heavy bottomed,container and add 1 tbsp of ghee .
* Transfer the chicken gravy to the container .
* Pour the cooked rice on top of the gravy and spread it well ,without any lumps.
* Repeat the same process again,so there will be 4 levels of  rice and gravy mixture.
* dilute the orange color in a tbsp of water and pour it over the rice.

Keeping in Dhum:
* Take a wet towel and spread it on top of the container .
* Place some weight on top of the towel.Here I have kept 5 plates (dinnerware set) on top.
*  Place a tava over the stove and keep this covered container on top.
* Place it in dhum for 10 to 15 mins.
* Take it out carefully, and mix the rice and gravy using a fork as shown in last pic.
* Serve hot with raitha.


Dhum biriyanis have more flavour than one pot biriyanis.We enjoyed our lunch with biriyani and chicken tikka .For chicken tikka recipe go here.The chicken tasted heavenly,as it was marinated well with masalas.As I have given a pictorial presentation for keeping in dhum for shrimp,in previous posts,u can just refer to the shrimp biriyani for pics.

Check here for  shrimp dhum biriyani

For more chicken varieties go   here .
For more biriyani varieties ...go  here

Check out my blogger marathon buddies , Sri valli, Azeema ,  Bhagi , Champa , Gayathri Anand , Gayathri Kumar , Harini , Jay , Meena , Minu , Padma, Pavani  , PJ, Priya Mahadevan, Priya Suresh, Priya Vasu ,Rujuta, SantosBangar , saraswathi , Shanavi, Smitha, Sowmya, Suma, Usha, Veena,

Dhum - Hyderabadi (Shrimp) Biriyani - Shrimp Biriyani

Whenever I see recipes ,titling dhum biriyani, I used to think that it will be a heactic job.today I planned to cook shrimp biriyani as a one pot dish.My friend Ayesha called me and when she was speaking askd abt my lunch.she told me to prepare it as dhum biriyani and she gave me the guidelines.I took her guidelines and vah-chef's tip of marinating shrimp,and prepared this dish.It was awsome.My Hubby will not talk much.I have to understand ,by his deeds.He was asking more and more and we finished off the biriyani within minutes.My son loved the juicy prawns and he too had well.I was so satisfied . This dhum biriyani,makes the shrimp juicy.Give it a try, u will love it a lot....

Ingredients:

For Marination:
1.Prawns                 -       1 lb
2.G&G paste           -        1 tsp
3.Red chilli pwdr    -        1 tsp
4.Lemon Juice          -        half

For Cooking Rice:
1.Basmati rice         -        2 1/2 cup
2.Oil                        -        1 tsp
3.Whole garam masala ( 2 cloves,1/2 inch cinnamom,2 bay leaves)
4.Salt                       -         1/2 tsp

For Gravy:
1.Whole Garam masala   -       4 cloves.1/2 inch cinnamom,2 bay leaves
2.Ghee                             -       2 tbsp
3.Oil                                -       2 tbsp
4.Onion                            -       1 1/2
5.Tomato                          -       2 1/2
6.Green chillies                -       5
7.G&G paste                     -       2 tsp
8.Mint                                -       1 cup
9.Cilantro                          -        1 cup
10.Orange color                 -        1 tsp

Method:

Marination:
* Marinate shrimp with all other items under marination for 15 to 20 mins.
* This will make the shrimp to absorb the masalas well.

Cooking Rice:
* Take a rice cooker and cook basmati rice with oil,salt and whole garam masalas ,up to 90%.
* Take it out and transfer it to another container and close it tightly,as  rice shud  be hot for biriyani.
* We can also cook it on stove top and drain the water .

For Gravy:
* Gravy shud be prepared simultaneously.
* Slice onions finely,chop tomatoes and slit green chillies.The amount of onion and tomatoes must be little bit higher than chicken and mutton biriyani.Bcoz shrimp will not give out much water.So in order to have a thick gravy, we are using much higher amt.
* Take a pan ,add oil,ghee and splutter with whole garam masalas.
* Saute onion and green chillies well with little salt.
* Add G&G paste and saute well.
* When onion leaves out oil, add tomatoes and sprinkle some salt.
* The tomatoes shud disintergrate into the gravy.
* Now dump in the marination and saute well, till shrimp is cooked 95 %.
* Add mint, cilantro and cover it and cook for 2 more minutes.

For keeping in dhum:
* Now take a wide- heavy bottomed,container and add 1 tbsp of ghee .
* Transfer the prawn gravy to the container .
* Pour the cooked rice on top of the gravy and spread it well ,without any lumps.
* dilute the orange color in a tbsp of water and pour it over the rice.

* Take a wet towel and spread it on top of the container .
* Place some weight on top of the towel.Here I have kept 5 plates (dinnerware set) on top.
*  Place a tava over the stove and keep this covered container on top.
* Place it in dhum for 10 to 15 mins.
* Take it out carefully, and mix the rice and gravy using a fork as shown in last pic.
* Now ur shrimp biriyani is ready.Serve hot with raitha.

Dhum biriyanis have more flavour than one pot biriyanis.We enjoyed our lunch.The prawns tasted heavenly,as it was marinated well with masalas.Planning to do chicken and mutton biriyanis in the same manner.

Note:
We can also add curd instead of lemon juice.Dont add water while making the gravy.The water content in the gravy shud be contributed by onion,tomatoe and shrimp.
For more biriyani recipes, chk my previous postings...



Sending it to Akila's "Dish name starts with D"

Hydrabadi Dum Biriyani

Chicken Biriyani ( Anjappar style)

Chicken biriyani is a one pot dish, where chicken is marinated in spices and cooked with  rice .Its a famous South Indian dish I still remember the days ,when we had chicken biriyani at 'Anjappar '.No one can say no to those juicy chickens .I was longing for those anjappar style biriyani ,here in US.Since I cudnt get that,  started searching for good biriyani recipes and ended in this.Its very easy and simple.My husband just loves this biriyani.He was bugging me to do that for long time.To brighten up his face, I did this today.



Ingredients:
1.Chicken                       -    1 pound
2.Basmati rice                 -    2 cups
3.Onion                          -     1 ( big)
4.Tomatoes                    -      11/2 (big)
5.Green chillies               -       5
5 (a)Chlli pwdr               -     1 tbsp
5(b) G&G paste             -     1 tbsp
6,Whole garam masalas ( 1 inch cinnamom stick,4 cardamoms,5 cloves,a pinch of jaadhikkai,few bayleaves)
7.Mint leaves                  -      hand full
8.Cilantro                       -      hand full
9.Ghee                           -      1/2 cup
10.Oil                            -       1/2 cup


Method:
* Wash and soak basmati rice for 15 mins
* Chop onion length wise and cut tomatoes into chunks.
* Slit green chillies.
* Wash and cut chicken .
* In a pressure cooker, add a tbsp of ghee and fry the soaked basmati rice ,till it turns slight yellow color.

* In the same pan,add ghee ,oil and splutter with whole garam masalas .
* Dump in onion,green chillies and sprinkle some salt.
* When the onion becomes, translucent add tomatoes and sprinkle some salt.
* This makes tomato to cook fast.
* Now add chicken and toss it with G&G paste.
* Allow chicken to cook until it turns white color .
* Now add the chilli pwdr and mix well.
* Turn on the heat to high and make sure u cook chicken well,without any moisture.
( But dont over cook it)
* Now add 4 cups of water and bring it to boil.Now turn ur stove to medium low.

* Slowly add the fried basmati rice and mix it with mint leaves and half of cilantro .
* Adjust salt to taste.
* Close the cooker ,after adding 1 tsp of ghee and  cook it for 1 whistle.( this ghee will enhance the flavor)
* Turn the heat to low and keep in dhum for 15 mins.
* Remove the whistle and transfer immediately to another container.
* This makes the rice non-sticky.
* Garnish with remaining cilantro and serve with raitha.
I am thankful for my friends Sheena and Manju for teaching me this recipe, in my initial days of cooking.

I am sending this dish to Akila's event.

Also sending this recipe to Dr.Sameena's event

Biryani

Vegetable biriyani

Vegetable Biriyani is mostly our saturday lunch and goes well with raitha.It has all kinds of veges and has  mixed flavors.Its a vegetarian delight and full of nutrients.


Vegetable Biriyani!!!






Ingrdients:
1.Basmati rice              -     2 cups
2.Potato                        -     1
3.Carrot                        -     1
4.Peas                           -     1 cup
5.Beans                         -     1 cup
6.Onion                         -      1
7.Tomato                       -     2
8.Green chillies            -      4
9.Chilli pwdr                -     1 tbsp
10.Turmeric pwdr         -     1 tsp
11.Whole garam masala
12.Mint 
13.Cilantro

Method:
* Chop the veges into small pieces.
*  Soak peas over night.



Mixed Veges



*  Chop the onions,tomatoes and slit the green chillies.
*  Wash and soak basmati rice for 15 mins.
*  In a pressure cooker add 1 tbsp of  ghee and fry the basmati rice until it turns out light yellow and keep it aside.
*  Add some 2 tbsp of oil to the cooker and splutter with whole garam masalas ( cinnamon,cloves,fennel seeds,bay leaf)
* Saute onions and green chillies,until it becomes translucent.
* Dump in the veges and give it a toss.
* Add tomatoes and sprinkle some salt .
* Let the veges get cooked .
* When the veges are half cooked, pour 4 cups of water and bring it a boil.
* Add the fried basmati rice to the mixture and add mint leaves.
* Cover it and cook for 1 whistle.
* Turn the stove to low and keep in dhum for 15 mins.
* Transfer the rice to another container .
*  Garnish with cilantro and serve with raitha.



With Raitha combination

 
Vegetable Biryani

My 50 th Post -Mutton Biriyani

I am happy to present you my 50 th posting.I wud remember all my friends in this auspicious occasion. Because, without them this blog wud not be possible. And ofcourse, the biggest critic  my husband - who makes me think, for different  varieties.This Mutton Biriyani is dedicated to my husband Ramesh.This biriyani recipe is from one of my friends.I was inspired by her biriyani.Give it a try u will love it.Lets get into the recipe.


Mutton Biriyani with Egg dressing


Ingredients:
1.Mutton                                  -    1 pound
1 (a).Basmati rice                   -     21/2 cups
2.Onion                                   -     1( big)
3.Tomatoes                             -      2 (medium)
4.Green chillies                      -      5
5.Ginger garlic paste              -     1 tbsp
6.Chilli pwdr                          -     1 tbsp
7.Whole garam masalas
8.Mint leaves                          -     1 cup
9.Orange color                        -   1 tsp ( optional)
10.Ghee & oil                         -   1/4 cup each
Method:
* Chop the onion,tomatoes and slit the green chillies.
* In a pressure cooker, cook the mutton with chilli pwdr , turmeric pwdr and 4 cups of water for two whistles.
* separate the mutton from its stock and keep it aside as shown in the figure.
* Wash the basmat rice and soak it for 15 mins. In a pan fry it with a spoon of ghee ( shown in pic).



Chopped onions,tomatoes,green chillies,fried rice,mutton and mutton stock.

 *  In a pressure cooker , add ghee, oil and splutter with whole garam masalas.( Cloves,Cinnamon sticks,Bay leaves and Fennel seeds)
* Saute the onion and green chillies until it oozes out oil.
* Add Tomatoes and sprinkle some salt.
* When the tomato gets disintergrated, add the mutton pieces and giv it a stir.



Adding mutton to the gravy.

 * Now add the ginger garlic paste and saute it.
* Make sure that there is no water content in the mixture.
* Now measure the mutton stock, it wud be 5 cups.( 1 cup extra-Bcoz mutton wud ooze out water)
* Add the mutton stock to the mixture and giv it a stir.Adjust salt to taste.
* Add the orange color by dissolving it in a tsp of water.Add mint leaves.



Time to add the rice......

  * bring the water to a boil and slowly add the fried basmati rice.Cook for 1 whistle and put it in Dhum for 15 mins in low flame and transfer immediately to another container. So  the rice will not be sticking together.
* Serve hot with baghara baingan and raitha.




 Mutton biriyani,Baghara baingan ,raitha and mutton soup!!!!!!!


Note:
For 1 cup of rice, we can add 2 green chillies and same for the mutton stock.Check out my next post for baghara baingan.


Briyani