i need recipe for Dum Chicken Biryani ?

Answer 1

Chicken biryani

FOR HYDERABADI dum ka chicken biryani the following ingredients are required: Chicken - 500 gms; rice - 500 gms; onions to taste; cinnamon - 02 gms; cardamom - 02 gms; cloves - 02 gms; curd - 200 gms; garlic - 02 gms; ginger - 02 gms; haldi - 02 gms; dhaniya powder; 04 - gms; red chilli powder - 04 gms; ghee - 200 gms; stock - 500 ml Method: Pick and soak the rice for about an hour. Cut chicken into the chicken curry cut and marinate it with curd, haldi, dhania and red chilli powders, ginger and garlic and jeera powder. Add the sliced onion and salt and mint to the marination. In boiling water add ghee, cinnamon, cardamom, cloves and jeera and boil the rice till 40 per cent cooked. Add rice to the meat. Pour a little fat and saffron water and cook the rice on dum for about 45 minutes. Serve hot garnished with fried onion and chopped coriander.

The best gravy to serve with biryani is mirchi ka salan. This salan is an excellent accompaniment to the biryani and enhances the taste of biryani.

Answer 2

Chicken Biryani

This is an Indian recipe and written the way I was taught. It is cooked solely within a pressure cooker. Also, it is a little hot. Backing down on the red chilies will cool it, or you can eliminate them (but I would still keep the green ones for flavor).

1/2 c. Canola oil (add more when needed)
4 tsp. black mustard seeds
2 tsp. Cumin seeds (whole cumin)
2 tsp. minced garlic
1 tsp. ginger paste
4 - 5 dried red chilies--crushed
1/3 - 1/2 c. Chana Dall (like little whitish-yellow split peas)

Let this mixture cook for 10 - 20 minutes at low heat (level 3 or 4)

Add 3 - 4 small onions, diced; sauté them. Then add:

4 T. Meat Masala
1 tsp. black pepper
1 T. Coriander seeds
1 4 oz. can diced green chilies (or thin fresh gr. chilies if you can find them, cut into thin coins)
1/2 tsp. clove powder (from Indian grocery)
1 tsp. Turmeric
1/2 tsp. Cinnamon
1/2 - 1 tsp. Indian chili powder (not hot)
1 - 1 1/2 tsp. salt
2 cans diced tomatoes (don't drain, add a spoonful of sugar to reduce tartness)
1 can chick peas (garbanzo beans)

Let this all cook for about 20 minutes--stirring ever now and then, add more oil if needed to prevent sticking. Then add 4 - 5 chicken breasts skinned, de-boned and cut into about 1/2 - 3/4 x 1 - 1/2 inch pieces. Stir and cook until chicken is white. Add:

1 to 1 1/2 c. Basmati or jasmine rice (regular is okay)
1 1/2 c. water

Seal in pressure cooker, and let cook at same temperature... wait about
15 minutes after it gets to pressure. This is the hardest part -- take off heat, let it cool down for 10 minutes. Take off the lid, stir and taste the rice to see if it is cooked. If it needs more cooking, then re-seal, and put on for 5 - 10 minute increments after it gets to pressure, then repeat as needed
(any longer, make sure you have enough water [I've crisped the bottom of my pressure cooker too many times]) You can add cauliflower, but I have yet to try it since cauliflower is like 2.69 each, currently...

Serve in bowls with fresh buttermilk to pour on top, just a little. The flavor is incredible, and the buttermilk seems to cut the heat of the chilies.

Answer 3

CHICKEN BIRYANI

2 c. long-grain white rice (prefer Basamti)
1/2 tsp. saffron powder
1 1/2 c. yellow onion, finely chopped
2 tsp. fresh ginger, finely chopped
1 tbsp. butter
1/4 c. golden raisins
1 c. plain yogurt
1/2 tsp. nutmeg
2 tbsp. cream or milk
4 cloves garlic
5 tbsp. slivered almonds
3/4 c. vegetable oil
1 1/2 lbs. skinned & boned chicken breasts & thighs
1 tsp. ground cinnamon
1 tsp. cloves
1 tsp. coriander
Dash of salt & white pepper

Cover rice in large bowl with cold water and let stand minimum of 3 hours or overnight. Mix milk or cream with saffron and let stand for 3 hours. In blender or food processor, combine onion, garlic, ginger, 3 tablespoons almonds and 3 tablespoons water and blend until smooth paste is formed. Reserve. Melt butter over medium heat and add remaining almonds. Cook until golden (about 4 minutes). Drain on paper towel and set aside. Heat 1/4 cup of the oil in large skillet over medium heat. Drop the raisins in the oil and remove as soon as they plump (just a few seconds). Drain on paper towel and reserve.
Add 2 more tablespoons of oil to the same skillet. Add chicken and brown on all sides. Reserve. Add remaining oil to skillet. Add the onion paste and cook until lightly browned, stirring constantly (5 minutes). If the mixture starts sticking to the pan, add a little water. Add yogurt to the pan slowly and whisk vigorously to blend. Add the chicken and accumulated juices with 1/2 cup water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Preheat oven to 300 degrees. Add the spices, salt and pepper to the chicken and simmer another 5 minutes. Remove from heat and cut chicken into bite size pieces. In a large stockpot, boil 4 quarts of water. Drain the rice and add slowly to boiling water. Cook for 6 minutes and drain immediately. Spread 1/3 of the rice on the bottom of a casserole dish. Cover with half the chicken mixture; add another layer of rice. Spread rest of chicken and top with remaining rice. Drizzle the reserved cream or milk over the top. Cover tightly with foil and bake for 25 minutes. Before serving, sprinkle the fried raisins and almonds.

Serves 4-6.

Answer 4

Check here:
angelfire.com/country/fauziaspakistan/hyderabadidumchickenbiryani.html

Answer 5

I found these on google.com for you:

http://www.angelfire.com/country/fauziaspakistan/hyderabadidumchickenbiryani.html

http://www.bawarchi.com/contribution/contrib5819.html

http://www.ammas.com/ar/home.cfm?r=va&bid=1519&topicid=248&tid=109618&renew=1

http://www.syvum.com/recipes/incindex.html

http://kuali.com/recipes/viewrecipe.asp?r=2410

http://www.eatingasia.typepad.com/eatingasia/2005/10/dum_dreams.html

Answer 6

i found it...not sure what it is but i hope its good!!

Answer 7

take your pick...

http://www.angelfire.com/country/fauziaspakistan/hyderabadidumchickenbiryani.html

http://www.tamilspider.com/Tamil/Recipes/Popups/RecipeDetails.aspx?recipeid=368

http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=368