Hyderabadi Chicken Dum Biryani Pakhi Style

Описание: Hyderabadi Chicken Dum Biryani Pakhi Style:

1).Basically there are 2 types of biryanis, one is pakki biryani the other one is kachhi biryani.

2). I am showing an easy way that is pakhi biryani. In pakhi biryani, meat is marinated with spices for a shorter time or marination is not even needed.
3). First the meat is cooked with spices and then semi boiled basmathi is added on top of the meat.

4). Once the rices is added, the vessel is closed with a tight lid and cooked on steam(Dum).

Ingredients:
Ginger garlic paste: 2 table spoons
Cumin powder: 1 table spoon
Coriander powder: 1 and half table spoon
Garam masala: 1 table spoon
Few Strands of Saffron soaked in milk
Biryani masala: 2 table spoon
Chili powder: 2 to 3 table spoon
Turmeric powder: A pinch
1/2 bunch Chopped mint
1 bunch chopped coriander
Green Chilies: 5 to 6
Sliced and fried onions: 6
Oil : 5 table spoons
Basmati rice: 1.5 kilos
Chicken pieces with bones: 3kilos
Yogurt: 1 cup
Salt to taste
Bay leaves: 3
Cardamom pods :4
Cloves:4
Black cumin: 1 table spoon
Butter or Ghee (Optional): 2 table spoons
Aluminium Foil to seal the vessel

Direction:
1. Wash and Soak good basmati rice for about 45 mins and keep it aside.

2. In a bowl, Add chicken, ginger garlic paste, cumin powder, coriander powder, garam masala, biryani masala, chili powder, turmeric powder, chopped mint, chopped coriander, sliced/ chopped green chilies, sliced and fried onions & yogurt/curd.
Mix well and marinate it for 1 hr. Then cook the marinated chicken for 20 minutes.

3. Boil water in a big container and cook the soaked rice until 80% cooked. (Rice grains should be cooked well and yet remain separate. They should not become soft or mushy).

4. Transfer 70% of the rice on top of the meat as a first layer. Add fried onions, add chopped mint and coriander.

5. Transfer the remaining 30% of the cooked rice as a second layer.Make sure this remaining 30% rice must be cooked 90%.
Add the saffron soaked milk on top of rice also ghee, chopped mint and coriander and fried onions.

6. Properly cover the vessel with the lid, seal the edges with any type of dough or a aluminium foil to stop leaving the steam out of the vessel.

7. Cook it for 5 to 10 mins on high flame depends on the flame. Afterwards cook for 40 mins on very low flame. Rest it for 10 minutes.

Hot Hot tasty chicken Biryani is ready, Serve with Raita or Mirchi ka Salan.

Tips:

1: Get A Good Basmati Rice & Soak It For 45 mins. Buy long grain basmati rice Ex: Diamond or Rahman

2. While Cooking Biryani, Make Sure You Are Using Thick Bottom & Wide Open Wessel.

3. To get the restaurant look to the biryani, , Along with Saffron soaked milk, add edible egg yellow colour a bit. This gives a nice yellow colour to the biryani

4. Cooking soaked Basmati rice is quite important, Rice should be nicely cooked and should be separated with each other, this can only happen if you use a big container of water while boiling the rice.

5. After switching of the flame don't immediately open the lid, leave it for 10 mins.

Biryani goes excellent with Raita, Very simple yogurt based side dish. Refer the below link to make raita.

   • Raita great accompaniment for Biryanis and...  

For Biryani Masala you can refer the below link:
https://www.youtube.com/watch?v=u0kmv

For Kacchi style chicken Biryani, refer the below link:
   • Chicken Dum Biryani,  Kacchi style(Excelle...  

For Prawn biryani, refer the below link:
   • Prawn Biryani Restaurant style(Very Yummy ...  

For vegetable biryani, refer the below link:
   • Vegetable Biryani Restaurant Style  

For Pakhi style chicken biryani, refer the below link:
https://www.youtube.com/edit?o=U&vide...


For Mutton biryani, refer the below link:
   • Mutton Biryani(Dum Biryani, Pakhi Biryani ...  

For Chicken Pulao, refer the below link:
   • Chicken Pulao for 10 People Andhra style  

For Fried Chicken Biryani, refer the below link:
   • Fried Chicken Biryani Restaurant style  

For Kheema biryani, refer the below link:
   • Kheema Biryani  

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