Hyderabadi Chicken Dum Biryani

Ingradients:

1 kg chicken, washed and drained completely

2 tsp chopped coriander leaves

2 tsp mint leaves

5tsp fried onions

salt to taste

6to 8 small unsalted butter cubes + 5 tbsps oil

For marination:

1 pack Parampara biryani masala 

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

1/4 cup Fried onions

1tsp Shahjeera(black cumin)

juice of 1 lemon

10 pepper corns

1 tsp Coriander seeds

 salt

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 tbsp oil

1 1/2 tbsps salt

11/2 tsp turmeric

water as required

Preperation method:

Marinate chicken with the ingredients called for ‘marination’. Keep aside for 1 hr. While the chicken is marinating, work on the rest of the preparation.

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom,  elaichi, oil, salt ,turmeric till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Spread half of the rice over the chicken layer,place small cubes of unsalted butter all over the rice, add fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and mint leaves over the rice. Over this layer, spread the remaining rice. Again place small cubes of butter, add remaining fried onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and mint leaves over the rice.

Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 35-40 mts. Turn off heat and do not remove lid for 10 mts. 

After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Mirapakaya Bajji

Ingredients: (for 10 jalapenos (green chillis))

Wash and dry the green peppers. Take a pepper, make a slit lengthwise in the middle, keeping the ends intact. Scoop out the seeds with a knife or spoon leaving the insides clean for the stuffing

Stuffing:  pinch of salt, 1tsp sesame powder,1tsp peanut powder,1tsp ajwain powder,1 tsp tamarind paste  Mix well and keep aside.

Prepare the batter with 1 cup of gram flour, 1/4 cup of rice flour, 1/2 tsp ajwain/vamu, pinch of cooking soda, salt and 1 cup of water.The batter should be like a dosa/pancake batter consistency. Mix well and keep aside.

Now stuff the peppers with  mixture. Fill in the gap of each pepper with the stuffing and keep them on a plate.

Dip one by one into the batter coating them well on all sides and drop them gently into hot oil

Deep fry until golden, turning constantly. Deep fry 2-3 bajjis at a time. Drain the oil from the bajjis and remove them on absorbent paper. make a slit lengthwise in the middle of the bajji and stuff lemon squeezed onions and enjoy your evening snack.