Can any one Suggest me How to Cook original Hyderabadi Dhum Biryani?Please help me in making it .?!
Answers: Can any one Suggest me How to Cook original Hyderabadi Dhum Biryani?Please help me in making it .what are the items needed and what is the best way to cook .Please suggest
Dhum Biryani
Ingredients: - 500 grams chicken, ? cup yoghurt, 1 cup basmati rice, 1 tablespoon milk, 3 cups water, 1 inch cinnamon, 2 bay leaves, 2 cloves, 2 green cardamoms, 2 black cardamoms, ? teaspoon black pepper corns, ? teaspoon cumin seeds, ? tablespoon chopped ginger, ? tablespoon chopped garlic, 1 blade mace, 1 teaspoon grated nutmeg, ? cup mix of tightly packed coriander and mint leaves, 4 tablespoons poppy seeds, 1 tomato, 1 onion, 1 teaspoon saffron dissolved in a tablespoon warm milk, 3 potatoes halved, boiled and deep fried, 2 large onions cut into roundels, 2 tablespoons ghee(clarified butter) and salt to taste.
HOW TO PREPARE: - Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers
Hehehe ......... buy chicken or mutton from hyderabad and then follow the method given by chrissy... then you will get Original Hyderabadi dum biryani
Hyderabadi Biryani
Hyderabadi Biryani is a famous meat-and-rice dish of Hyderabad, India.
It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the historic Hyderabad State), resulted in the creation of Hyderabad Biryani.
Ingredients :-
The ingredients are basmati rice, meat, curd, onions, spices, lemon, saffron.
Coriander and fried onions for used for garnishing.
The meat used in the preparation is usually mutton.
Preparation :-
There are two types of preparing the biryani. The Kacchi(raw) Biryani and the Pakki biryani
Kacchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coal, or the baking process. This is a challenging process as it requires meticulously measured time and degree of heat to avoid overcooking or undercooking the meat.
In Pakki Biryani, the meat marinating time is shorter, and the meat is cooked/done, "pakki",and thereafter the meat is arranged between layers of rice and cooked in a dough sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which is made from the seasonal vegetables such as carrots, peas, cauliflower and potato.
Accompaniments :-
A biryani is accompanied with Dahi chutney (curd & onions); Mirchi ka salan - a chili curry.
The salad includes onion, carrot, cucumber, & lemon wedges.
A biryani can also include Dhansak and Baghara baingan as side dishes.
Video links (pls go to this link and learn for yourself - Cheers!!)
http://www.youtube.com/watch?v=WOvFCGjGp...
or
http://video.google.com/videoplay?docid=...
Hope the above info helped you a lot.......tc.........AH