Name: Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker ) recipe by sweta biswal at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 2 cups Basmati Rice; 600 gm Chicken breast (or leg piece if you prefer); 1 cup curd; 1 tsp cumin seeds; 2 tsp GingerGarlic paste; 1 tsp coriander seeds; 4 tbsp fresh tomato puree; 1 1/2 inch cinnamon; 4 cloves; 2 star anise; 1 small petal of mace; 2 green cardamon; 2 pinch nutmeg; 1 large onion; 4 tsp oil; 1/2 cup milk; pinch of saffron; 1 tsp chili powder; 1/2 tsp turmeric; salt to taste; a handful of mint leaves; a handful of coriander leaves

ABOUT Hyderabadi Chicken Dum Biryani ( In a Pressure Cooker ) RECIPE

Biryani needs no introduction as this delectably flavored rice cooked with succulent pieces of meat is a crowd favorite on any given day !! Biryani, the ruler of the rice world, is one of the most loved dish of Andhra Region. Chicken Biryani has always been in the hearts of the people. The crispy, tender chicken coated with innumerous masalas, layered with beautifully cooked rice and some crispy onions makes it to the people’s most favorite dish. As a lot of people say Biryani is synonymous with Hyderabad. Biryani is also known as the “Crown Dish” of the Hyderabadi Muslims. Hyderabadi Chicken Dum Biryani is basically made with basmati rice, spices and Chicken breast. Chicken Dum Biryani is a variation of the commonly made Hyderabadi Biryani which involves the margination of the chicken which is then cooked with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor.

Ingredients Serving: 3

2 cups Basmati Rice
600 gm Chicken breast (or leg piece if you prefer)
1 cup curd
1 tsp cumin seeds
2 tsp GingerGarlic paste
1 tsp coriander seeds
4 tbsp fresh tomato puree
1 1/2 inch cinnamon
4 cloves
2 star anise
1 small petal of mace
2 green cardamon
2 pinch nutmeg
1 large onion
4 tsp oil
1/2 cup milk
pinch of saffron
1 tsp chili powder
1/2 tsp turmeric
salt to taste
a handful of mint leaves
a handful of coriander leaves

Instructions

Heat a pan. Dry roast the coriander and cumin seeds and grind into a fine powder.
Beat the curd, cumin-coriander powder, ginger garlic paste, chilli powder, turmeric, tomato puree, salt, powdered cinnamon, cloves, star anise and javitri together. Add the chicken pieces to it and allow to marinate for 2 hours.
Cut the onion into thin rings and keep aside. Soak the saffron in the milk.
Heat a pan. Add the oil. When it becomes hot, add the mint leaves, coriander leaves, onion rings and stir fry till they turn opaque. Add the marinated chicken pieces and cook for 15-20 mins or till the chicken is 80% done.
Wash the rice and add to a pressure cooker. Add 2 cups of water, crushed cardamon, nutmeg and the saffron-milk along with the chicken pieces . Mix well. Add 1 tsp ghee at this stage to prevent the rice grains from sticking to each other.
Close the lid and allow to cook for 10 minutes. Remove from fire and allow the steam to escape. Serve with raita.
Top it up with some fried/brown onion rings for a great taste!!

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