World Biryani Day – Did you ever imagine that a day will be dedicated to a food item? That too, for a common dish like Biryani? Well, once you taste different types of biryani recipes all over the world, you might change your opinion. It happens to be that the most preferred food item during pandemic and most ordered is also Biryani.
Right from Chicken Biryani to Mutton Biryani to Fish Biryani, food lovers just prefer to them than regular fish curry or mutton Nalli fry or Chicken masala. Be it going to a Handi place along with friends and family or be it at an office party or celebration of any kind, non-vegetarians prefer to eat Biryani more than other varieties. Even Vegetarians have Panner Biryani, Veg Biryani to go for but Roti becomes more preferred for Vegetarians over Biryani.
On 11th of October, it has been declared that Food Lovers celebrate it as a day dedicated to their most favorite food, Biryani. Word Biryani has been arrived from Persian word, “biryan”, which means fried before cooked rice. Well, after looking at the pictures you might have definitely got the idea to make or order biryani. We cannot order it for you but can help you if you want to cook or make it with help of others, by giving you the authentic Hyderabadi Special Dum Biryani Recipe.
Hyderabadi Dum Biryani Recipe:
Basmati Rice – 500 gms
Chicken – 500 gms
Oil – for frying onions
Onions – 3 or 4
Salt, red chili powder, turmeric powder, ginger paste, garlic paste, whole spices such as cardamom powder, cinnamon, cloves, shahi jeera, garam masala powder, green chillies, coriander leaves (chopped)
Lemon Juice – 1 tea spoon
Yogurt – 200 gms
Raisins – 40 gms
Cashew Nuts – 50 gms
Kewra Water – 16 ml
Ghee – 4 tea spoon
Milk – 20-25 ml
Method of Cooking:
Marination or soaking the mixture:
Soak the Basmati rice for at least one hour. After soaking the rice keep it separately. Now, concentrate on chicken marination. Firstly, cut chicken pieces, wash them well and drain excess water out. Then add salt, red chili powder, turmeric powder, ginger garlic paste, whole spices such as cardamom powder, cinnamon, cloves, shahi jeera, garam masala powder. Add Yogurt and green chilli paste. Take some green chillies, few cilantro leaves, add a pinch of salt and make a fine paste. Add green chili paste as per spice requirement. Mix them all well and keep the mixture for marination for at least 2 hours.
Preparation of rice
Take a pan and let the oil boil. Cut onions into fine long pieces and then fry them in the hot oil until you get golden brown color. Add some salt to it. After preparing the fried onions and you have the rice soaked for appropriate time, it is time for boiling it. To boil the rice and prepare the dum biryani, here is the process:
Steep saffron strands in hot milk to extract colour and flavour from it. Prepare a bouquet garni of the mentioned Whole spices in a muslin cloth. Tie it like a small potli. Place the bay leaves on the bottom of an empty handi. Now place the marinated chicken and ensure that you spread the marinated chicken evenly. Heat 4 times of water in deep bottomed pan. Add shahi jeera, star anise, bouquet garni , lemon juice and salt to taste Water when tasted should taste like your tears. Bring it to good boil.
Add rice, cook until rice is half done, take out half of the half cooked rice using big perforated spoons and immediately spread it over the marinated chicken evenly in the handi. Sprinkle 1/4th cup of hot rice water on this rice layer. Sprinkle half of the coriander leaves, mint leaves, half of the brown onions, a little saffron steeped in milk, melted hot ghee, fried raisins, cashew nuts and cardamom powder over it. Allow remaining half rice to cook until al dente (Just done). As soon as rice is al dente, that is, 70% cooked, immediately strain and add the remaining rice making it top most layer. Ensure that you take out bouquet garni and discard it.
Finishing the dish
Sprinkle remaining coriander leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda essence and melted hot ghee. Cover with a tight fitting lid and seal it with the kneaded dough. Keep it on a high flame for 15 minutes. Place hot griddle underneath the handi and keep it on “Dum’ exactly for another 20 minutes. After 20 minutes, switch off the heat and leave it as it is another 10 to 15 minutes. Well, be careful while opening the lid and serve the biryani with your favorite raita.
Hope you will enjoy this World Biryani Day by making your favorite biryani and remember those ancestors who gave us this great gift of a food item. Happy Biryan-ing!
After eating such spicy Biryani, better to go for a trek trip to shed some fat. Go and check out these South Indian budget treks.