Name: Hyderabadi Dum Chicken Tandoori Biryani recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Basmati rice 1 kg; Chicken or mutton 2 kg; garam masala powder 1 tbsp; Tandoori masala powder 2 tbsp; Ginger garlic paste fresh 3 tbsp, heaped; Salt to taste; Turmeric powder 1 tsp; Yoghurt 1/2 kg; Whole garam masalas a handful (Cinnamon sticks about 5 to 6, cardamom 5 to 6, cloves 5 to 6, black pepper corns 8 to 10, caraway seeds 1 tsp and bay leaves); Coriander and mint leaves finely chopped 1 small bunch each; Green chillies 5; Chilli powder 2 to 3 tbsp; Onions sliced thinly 4 large; Oil 2 cups for frying the onions; Ghee for garnish 2 tbsp; Saffron food colour a pinch mixed in 2 tbsp milk; For the smoky effect, charcoal piece small 1; Ghee 1 tbsp (or oil ); Aluminium foil a little piece (or a katori)

ABOUT Hyderabadi Dum Chicken Tandoori Biryani RECIPE

Chicken dum tandoori biryani is my innovative idea. I tried it for the first time just with tandoori masala but during my second try I gave it a new twist by giving it a smoky flavour effect with the charcoal briquettes. Try it out to experience the magic spell of this awesome biryani.

Ingredients Serving: 6

Basmati rice 1 kg
Chicken or mutton 2 kg
garam masala powder 1 tbsp
Tandoori masala powder 2 tbsp
Ginger garlic paste fresh 3 tbsp, heaped
Salt to taste
Turmeric powder 1 tsp
Yoghurt 1/2 kg
Whole garam masalas a handful (Cinnamon sticks about 5 to 6, cardamom 5 to 6, cloves 5 to 6, black pepper corns 8 to 10, caraway seeds 1 tsp and bay leaves)
Coriander and mint leaves finely chopped 1 small bunch each
Green chillies 5
Chilli powder 2 to 3 tbsp
Onions sliced thinly 4 large
Oil 2 cups for frying the onions
Ghee for garnish 2 tbsp
Saffron food colour a pinch mixed in 2 tbsp milk
For the smoky effect, charcoal piece small 1
Ghee 1 tbsp (or oil )
Aluminium foil a little piece (or a katori)

Instructions

Soak rice for 20 minutes. Boil it along with the whole masalas, just until the first bubbles appear. Cook a little more and then drain it immediately.
Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination when cooled.
Marinate the mutton or chicken for atleast 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature.
For the mutton use a meat tenderizer or raw papaya paste about 2 tbsp.
Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions.
Keep the biryani on high flame for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom.
After 10 to 12 minutes. Bring the flame to low and let it simmer for atleast 20 to 25 minutes.
Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminium foil. I personally prefer the aluminium foil. Cover the mouth of the vessel with the foil and place the lid on top.
Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminium foil and keep this in the centre of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up.
You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes atleast.
Serve this delicious biryani with raita alongside.

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