Coconut Milk Cream Hyderabadi Dum Murgh biryani

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Recipe Coconut Milk Cream Hyderabadi Dum Murgh biryani

Post by Nanncian on Fri May 10, 2013 4:12 pm




Ingredients for marination:

chicken - 1 kg

crispy fried onions - 100 grams or 8 tb spoons

ginger garlic paste - 3 tb spoons

red chilli powder - 1 tb sp

salt to taste - preferably 1 tb sp

turmeric - 2 tsp

ground nut oil (use the left over oil used for fried onions) - 3 to 4 tb sp. You can add another 3 tb sp if you love oily food.

coconut milk - 3 to 4 tb sp

beaten thick curd - 4 tb sp

garam masala - 1 tb sp (buy a good brand from market or else add one inch cinnamon stick, 5 cardamom pods, 5 cloves, 1 tsp of cumin powder and 1.5 tsp of coriander powder instead of 1 tb sp of garam masala)

finely chopped coriander leaves - 8 tb sp

finely chopped mint leaves - 4 tb sp

mashed green chillies - 5 nos

lemons - 2 for squeeze.


Preparation:

Marinate all the above ingredients for 2 hours before cooking the recipe in a thick bottomed vessel (capacity of the vessel should be 2 kg) or copper vessel. Retain 20 grams of fried onions for topping it on rice. Soak 500 grams of fine quality basmati rice for 30 minutes. Boil 3 litres of water, add 3 tb sp of salt, 1 tsp shahi jeera, 1 inch cinnamon stick, 5 cloves, 5 cardamom pods, 1 tsp of oil and let it boil till steam tries to escape from the lid. Now add basmati rice and within 5 minutes, the rice should start dancing. It is an indication that it is half boiled. Strain it and add to the top of the marinade along with the whole masala. Now add 3 tb sp of fresh cream on the top and sprinkle 20 grams fried onions. Seal it with aluminium foil and top it with a lid and place heavy weight on it. Preferable i use the weight as 2 to 3 litre unabsorbed hot strained water. Cook in low flame. Switch off the chimney. Within 25 minutes, your house will fill up with the great biryani aroma. Wait for another 10 minutes and switch off the flame. Let it dum for another 30 minutes. It is ready to serve with mirchi ka salan or dahi.

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