Hyderabadi Chicken Dum Biryani

This is different type of biryani. Gravy and rice are cooked seperately and mixed together. I had it a lot, when I stayed in Hyderabad, missing it now ;)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste

Cashews - few
Oil / Ghee - 2 tablespoons


Method:
Wash and cut chicken into small pieces.

Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.

Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.

Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.

Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.

Then add salt to it(only for chicken, since rice has already salt in it) and mix well.

Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.

After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.

Serve hot with onion raita.


Cooking time : 30-45 minutes
Serves 4 persons


I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.

Brown Parade

Brown Parade .....................

.............. for Sunshinemom's this month FOOD IN COLOURS event.




This month its "BROWN", so displaying all my 'brown' recipes;)


Click on the names for the recipes.......

Vermicelli(Semia) Upma

Karunai Kizhanghu Podimas (Yam Stir Fry)

Gulab Jamuns

Simple Tomato Rasam(Pepper Water)

Vangi bath (Brinjal / Eggplant rice)



Murukku


Pala Kottai (Jackfruit seeds) fry




Kachori

Vazhaipoo(Plaintain Flower) Vadai

Onion Samosa

Fried Idlies

Red Spinach poriyal and an award...

I bought this spinach from Little India, donno its name, but it was too fresh. Anyway all greens are good for health, so why not try it;) Please share its name if anybody knew it.

I mixed it with rice and had, it was too tasty;)

Ingredients:
Red Spinach - 1 bunch
Small onions - 4-5, chopped
Red chillies - 4-5 or as spicy required
Moong Dal - 1/4 cup
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Method:
Wash spinach and chop leaves and stems into pieces. If the stems are too thick, discard them.

Soak moong dal in water for 20 minutes.

Heat oil in a pan and allow mustard seeds to splitter in it.

Add red chillies, curry leaves and onions and fry until onions turn golden brown.

Drain water from moong dal and add it to the onions.

Fry for 2 mintues and add chopped spinach.

Mix well and cook it covered for 5 minutes.

Add salt, mix well and cook for 5-10 mintues until spinach are cooked.

Serve hot with plain rice.


Cooking time : 20-30 minutes
Serves 2-3 persons


Vidya and Sowmya have passed me Butterfly award which says "Coolest blog I know".


Thanks a ton to both of you:)

Rules of this award:
- Put the logo on your blog.
- Add a link to the person who awarded you.
- Nominate 10 other blogs.
- Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would like to nominate the following blogs:

Sujatha, Bhawana, Tom Aarons, Sushinemom, Suhanya, Solai Chidambaram, Jaishree, Rekha, Deesha, Sara

Enjoy friends!!!