●► Chettinad Chicken Dum Biryani Being a spicy food lover, I love chettinad cuisine. We know Chettinad cuisine is very famous for its extra hot taste & rich aroma of spices. Its recipes burst with flavour. I got the below recipe for the popular spicy hot chettinad chicken dum biryani and it was a super hit. The very thought of this biryani & its traditional mouthwatering taste will tickle the taste buds of all non-veg lovers. Enjoy this extra hot recipe of spicy chicken biryani..! ●► Ingredients: ●►For Marinating chicken: • Chicken - ½ kg • Lemon juice - 1 tbsp • Turmeric pwd - a pinch • Red chilly pwd - ¾ tsp • Salt - ½ tsp ●► For preparing Biryani: • Jeeraga samba or Basmati rice - 2 cups • Ghee - 2 tbsp • Oil - 2 tbsp • Cloves - 2 • Marati moggu - 1 • Bay leaves - 2 • Cardamom - 2 • Cumin seeds - ½ tsp • Big size onion - 2 • Green chilli - 1 or 2 • Mint & coriander leaves chopped - 1 cup • Ginger garlic paste - 1 tbsp • Tomato - 2 • Red chilly pwd - 1 tsp • Garam masala pwd - ½ tsp • Curd - ½ cup • Salt to taste ●► Method: 1. Wash and soak rice in water for 10 mins. 2. Drain and reserve. 3. In a bowl, make a paste of lemon juice, turmeric pwd, salt and red chilly pwd. 4. Wash and marinate chicken with this marinade. 5. Heat a thick bottom vessel or cooker suitable for biryani. 6. Add ghee and oil. 7. Add cloves, cinnamon, Marathi moggu, bay leaves, cardamom, cumin and sauté. 8. When a pleasant aroma comes out, add the chopped onions. 9. Sauté in medium flame, till the onions are tender and golden brown. 10. Add green chillies, mint leaves, coriander leaves and fry well. 11. Continue stirring till the ghee attains a greenish tint from the mint and coriander leaves. 12. Add ginger garlic paste and sauté for 3 minutes. 13. Add chopped tomato pieces and cook until the tomatoes are mashed well and the ghee floats on the top. 14. Now add the marinated chicken, red chilly pwd, garam masala pwd, curd and fry for few minutes. 15. Add enough salt and 3 ½ cups of water. 16. Add the rice and mix gently. 17. Close the vessel with lid and cook on medium flame, until the rice is almost done & all the water in the biryani is absorbed. 18. Remove from direct flame & cook the biryani in “dum“ for 20 mins. 19. For cooking in “ dum “, place the biryani vessel on dosa tawa or any flat pan with little water.
Posted on: Tue, 01 Apr 2014 03:18:54 +0000