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Chicken pieces: 10(quite big ones)Yoghurt: 1 cup

Lemons: 2

Oil: 2tbsp

Ginger-garlic paste: 2tbsp

Turmeric: 2tsp

Chilli powder: 4 spoons( I always like it spicy so I add quite a lot)

Saffron- mix in a glass of warm milk and keep aside

Marinade the chicken with all these pieces and leave in the fridge for atleast

couple of hrs.

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How to make:

Take a large saucepan filled with water and let it boil, then add 4 cups of riceand as soon as the rice is half cooked, drain all the water and spread them on

a large plate so that the grains dont stick !!

I know its such a lengthy process but I know the end result is superb and

mouth watering!!

Take another saucepan and fry onions, chilles and cashewnuts in little oil

until they are in golden colour, take them out and keep them aside. Now add

another tbsp of oil and cook the chicken pieces until they are properly cooked

and all the water is completely absorbed. Make sure u dont add extra water

just cook in medium heat.

Now take a large heavy bottomed vessel, add some ghee and add a layer of

rice and then few pieces of chicken, onions and cashewnuts and pour some of

the milk with saffron in it, repeat the same with the last layer on the top being

rice!!!then add chopped coriander and mint leaves and cover with a lid very

tightly and cook for around hr in very low flame or u can bake for the same

time in the oven.

Thats it!!! Amazing Hyderabad Dum Biryani is ready to treat ur family and

guests!!!

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I made this yesterday!!!

Posted by Padmaja @ 28 September 2006 3 comments

Recipe Story

Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking

style (Dum), one can conclude that the dish originated in Persia and/or Arabia. Itcould have come from Persia via Afghanistan to North India. It could have also been

brought by the Arab traders via Arabian sea to Calicut. We know the history littlebetter during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh,

giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah inCalcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the

Asfa Jahi ruler of Hyderabad, as well as a "Nawab of Arcot" to oversee Aaru Kaaduregion (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi

Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan ofCarnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired

vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.Besides the historical facts, the story gets little fuzzy with legends. One legend has it

that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern

India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj

Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the

dish really originated in West Asia. The Nomads would burry an earthen pot full of

meat, rice and spices in a pit, eventually the pot was dug up and there was the

Biryani. I don't want to leave this topic without mentioning at least the names of

Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani,

Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni

Biryani.

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Ingredients

Mutton (leg and champ) 1000g

Basmati rice 600g

Shahi jeera 2gClove 4g

Cinnamon 2g

Green cardamom 6g

Bay leaf 2g

Brown onion slices 150g

Ginger and garlic paste 100g

Salt to taste

Curd 100g

Ghee 100g

Yellow chili powder 20g

Lemon slice 20 gGinger julienne 10g

Green chili 20g

Mint leaves 15g

Saffron 1g

Kewra water 2g

Sweet attar 2g

Rose water 2g

Cream 300g

How to make GOSHT DUM BIRYANI

1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste,meat, brown onion paste and salt.

2. Cover the pan and let the meat cook until all moisture has evaporated3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.

4. Add stock and simmer till the meat is tender.5. Wash and soak rice for 30 minutes.

6. Bring the water to boil for the rice. Add whole garam masala, salt and lemonjuice.

7. Add the salt and only par boil rice and remove.

8. Remove meat and strain the gravy9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slitand mint leaves

10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on aslow simmer to cook.

11. Garnish with golden brown onions and serve hot with Burrani Raita*.