How to make Hyderabadi Chicken Dum Biryani recipe Master chef MD. Hasim

Hyderabadi Chicken Dum Biryani recipe with step by step photos and a video. Hyderabadi biryani is one of the most popular biryani. I love spicy foods and it is my favorite 🙂

Hyderabadi chicken dum biryani has a lot more flavors when compared to other biryani, coming from the spices, basmati rice and chicken.

Ingredients

for preparing the Rice:

• 2 Cups Basmati Rice long grain
• 7-8 Cups Water
• Salt to taste

for making Fried Onions

• 2 Onions medium size, sliced
• Oil for deep frying

for Marinating the Chicken :

• 1 Kg Chicken cut into bite size pieces
• 2 Tsp Ginger Garlic Paste
• 1 Cup Curd/Yogurt
• 5 cm Cinnamon Sticks or Dalchini
• 5 Green Cardamom or Hari Elaichi slightly crushed
• 1 petal Mace or Javitri
• 1 Star Anise or Chakra Phool
• 1 small Bay Leaf or Tej Patta
• 2 Black Cardamom or Badi Elaichi slightly crushed
• 1 Black Stone Flower or Dagad Phool
• 6 Cloves or Lavang
• 1/2 cup Fried Onions
• 1/2 cup Lemon Juice
• 1/2 cup Coriander Leaves or Hara Dhaniyachopped
• 1/4 cup Mint leaves or Pudina chopped
• 2 Green Chilli discard the seeds
• 1/4 Tsp Turmeric Powder or Haldi Powder
• 2 Tsp Kashmiri Red Chilli Powder
• 3/4 cup Oil same oil in which onions were fried
• Salt to taste

for Potli Masala

• 1 Tsp Black Pepper Corns or Kalimirch
• 1/2 tsp Shahi Jeera or Caraway Seeds
• 1 petal Mace or Javitri
• 1 Star Anise or Chakra Phool
• 1 Black Cardamom or Badi Elaichi
• 2 Green Cardamom or Hari Elaichi
• 4 Cloves or Lavang
• 3 cm Cinnamon Sticks or Dalchini
• 1/2 Black Stone Flower or Dagad Phool

for Assembling & Layering the Chicken Biryani

• a pinch Saffron Strands soaked in 1/4 cup of hot milk
• 4-5 Tsp Ghee
• 2-3 drops Orange Food Color optional
• 1/2 Cup Coriander Leaves chopped
• 1/4 Cup Mint Leaves or pudina chopped
• 2 tbsp Fried Onions

Instructions

a) Preparing Fried Onions or Barista for making the biryani

• First of all, heat oil. Fry the onion slices in batches till they start to become light golden brown in color. But be careful don't burn them.
• Take them out and drain out the excess oil on a kitchen tissue.
• Reserve the oil that we used for frying the onions, it will be used in marinating the chicken.

b) Marinate the Chicken for making Chicken Biryani

• In a mixing bowl, take chicken pieces.
• Add the ingredients mentioned under the heading marinating the chicken.
• Mix all the ingredients with the chicken.
• Marinate for at least 2 hours or overnight. The longer you marinate the chicken, the better it will taste.

c) Prepare the Potli Masala

• Take a clean cotton/muslin cloth.
• Add all the ingredients mentioned under potli masala.
• Tie all the spices in the cloth with the help of a thread.
• Gently crush the spices. Be careful or the cloth will tear.
• You can skip this step and can put spices directly into boiling water while preparing the rice.

d) Cooking rice for preparing Hyderabadi chicken dum biryani

• Wash Basmati rice 3-4 times till the cloudiness of water is gone. Soak the rice in water for 30 minutes to 1 hour. This step is important don't skip it.
• Boil water in a vessel and add salt.
• Drain the soaked rice and add it to boiling water. Add the potli masala(Spices tied in the cloth).
• Cover it with the lid. Cook for 5 minutes.
• Check the rice. It should be 80% cooked. If you press them they will split. It means they have a slight bite in them & not completely cooked. Drain the rice. Keep it aside.

e) Assembling & Layering for Chicken Dum Biryani

• In a pan/kadhai first, add the layer of marinated chicken in the base.
• The add the layer of fried onions, coriander leaves & mint leaves.
• Now layer the basmati rice. Spread it evenly.
• Then again add the layer of fried onions, coriander leaves & mint leaves.
• Then add saffron milk, orange food color, ghee & cover with a lid.

f) Dum Cooking the Chicken Biryani

• Make a wheat flour dough. Seal the sides of the pan with the dough. It will lock the steam inside. The rice and chicken are going to cook in this steam. This process of cooking is called Dum pukht.
• Switch on the flame. First 15 minutes cook at medium flame.
• Next 7 minutes cook at low flame. At the same time on the other burner keep a tawa/pan to heat up. Place the pot on the heated Tawa/Pan.
• Cook on medium flame for 5 minutes.
• Lower the flame and cook it for 10 minutes. Switch off the flame. Biryani is done now.
• Remove the Seal carefully. Make sure to do it slowly if you are doing it for the first time. The dough also gets cooked and will become hard by now. Slowly open the lid. The time you open the lid the aroma of all the spices will fill your home.
• Enjoy Hyderabadi Chicken Dum Biryani with Raita or Mirchi ka Salan, onion slices & lemon wedge this weekend 

How to make Murgh badami korma with Master Chef MD. Hasim

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Ingredients for Murgh Badami

• Chicken on the bone cut into 1-inch pieces750 grams

• Almonds blanched and peeled 20-25

• Ginger-garlic paste 1 tablespoon

• Red chilli powder 1¼ teaspoons

• Turmeric powder ¼ teaspoon

• Salt to taste

• Cinnamon 2 inch sticks

• Bay leaf 1

• Black peppercorns 8-10

• Cloves 6-7

• Green cardamoms 4-5

• Poppy seeds (khuskhus/posto) soaked and drained 4 tablespoons

• Onions finely chopped 3 medium

• Ghee 3 tablespoons

• Yogurt ¼ cup

• Fresh cream 1 tablespoon + to drizzle

Level Of Cooking : Easy

How to Make Cholar Dal Recipy Master Chef Md.Hasim

Cholar Dal is a popular Bengali dish made during festivals like Durga Puja or any special occasions. Cholar Dal is  simple to make and is a delicious accompaniment to rotis, parathas or even rice items.

Ingredients:
Bengal Gram Dal – 2 cups
Ghee – 3 1/2 tblsp
Tomatoes – 2
Bay Leaf – 2
Cinnamon – a small piece
Cloves – 4
Cardamoms – 4
Cumin Seeds – 2 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 2 tsp
Ginger – 1 tblsp, grated
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Cashew Nuts – handful
Raisins – handful
Salt as per taste

Method:
1. Pressure cook the dal for 2 to 3 whistles.
2. Heat ghee in a pan over medium flame.
3. Fry the cashewnuts for 30 seconds and remove.
4. Add cumin seeds, bay leaf, cloves, cinnamon and cardamoms.
5. Fry for 30 to 40 seconds.
6. Add the tomatoes, cumin powder, red chilli powder, turmeric powder and asafoetida powder.
7. Add the cooked dal and salt.
8. Pour enough water and cook for a few minutes.
9. When it starts to bubble, switch off the flame.
10. Garnish with ginger, cashew nuts and raisins.
11. Serve.

How to Make Paneer Khurchan Recipy By Master Chef Md.Hasim

Paneer Khurchan is a typical dhaba style recipe that is a standard feature in all the Punjabi style dhabas. In the typical Punjabi style, the main feature of this dish is Paneer, sauteed with capsicum and cooked in a tomato based gravy.

Paneer Khurchan is a typical dhaba style recipe that is a standard feature in all the Punjabi style dhabas. In the typical Punjabi style, the main feature of this dish is Paneer, sauteed with capsicum and cooked in a tomato based gravy.

Ingredients

• 400 g Paneer
• 1 nos. Green Capsicum Medium, Sliced
• 1 nos. Red Capsicum Medium, sliced
• 3 nos. Tomatoes Large, Sliced
• 150 g Onions Sliced
• 4 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 tsp Ginger Garlic Paste
• 2 nos. Green Chillies Slit
• 2 tsp Red Chilli Powder
• 1 tbsp Cumin powder
• 1 tbsp Coriander Powder
• 1 tsp Garam Masala Powder
• 1 tsp Aamchur Powder (dry mango powder)
• 1 tsp Kasuri Methi
• 1 tsp Lemon Juice
• Handful Coriander Leaves
• 2 tbsp Fresh Cream
• Salt To taste
• Water As required

Instructions

• Heat Ghee in a deep kadhai
• Temper the cumin seeds and add the sliced onions.
• Cook till the onions turn translucent. Add the slit green chillies and ginger garlic paste.
• Mix well and let the raw smell of the paste disappear.
• Add the sliced capsicum and tomatoes.
• Saute for a minute and add in the other spices (red chilli powder cumin seed powder, coriander powder, garam masala, aamchur powder).
• Combine them well and cook for 10 minutes. Mix in salt as per taste.
• Add required water to get the gravy consistency.
• Add the sliced paneer and gently mix. Ensure all the slices are coated with the masala evenly. 
• Cook under low flame to avoid burning and so that the masala seeps into the paneer and vegetables.
• Crush the kasuri methi and lemon juice to the gravy.
• Cook for 5 more minutes and let it boil.
• Garnish with coriander leaves & cream.
• Remove from flame and serve hot with roti, pulka, paratha or any rice.

Notes

Notes:

1. Ensure a deep, heavy bottomed kadhai so that the ingredients don't burn.
2. Slice the paneer into strips or cubes, as per your choice

How to Make A Tomato Paneer Recipy With Master Chef Hasim

A delicious side dish for chapati or pulao, Tomato Paneer is easy & quick to make.

Ingredients:
Onion – 1, medium, chopped
Roma/Bangalore Tomatoes – 4, large, chopped
Paneer – 200 gms, cubed
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Salt as per taste
Green Chillies – 2, slit
Mustard Seeds – 1/2 tsp
Curry Leaves – few
Coriander Leaves – handful
Oil – 2 tsp
Cream to garnish (optional)

Method:
1. Heat 1 tsp oil in a pan over medium flame.
2. Saute the onions and tomatoes for a minute or two.
3. Remove, cool and grind to a fine paste.
4. To the same pan, add the remaining oil.
5. Add mustard seeds, green chillies, curry leaves and red chilli powder.
6. Add turmeric powder, coriander powder and fry for 1 to 2 minutes.
7. Add the ground paste and little water.
8. Mix well and add the paneer cubes.
9. Simmer for a few minutes or until it starts to thicken.
10. Add salt as per taste. Mix well.
11. Garnish with coriander leaves and a dollop of cream.
12. Serve hot with chapati or plain rice.

How to Make Murgh Bemisal Recipy With Master Chef Md.Hasim

Ingredients:
Chicken – 600 gms, boneless
Minced Lamb – 150 gms
Oil – 1 cup
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 3
Mace – 2 blades
Cinnamon – 1 one inch stick
Bay Leaf – 1
Ginger Garlic Paste – 1 tblsp
Onions – 2, medium, chopped
Garam Masala Powder – 3/4 tsp
Cumin Powder – 3/4 tsp
Meat Masala Powder – 3/4 tsp (available in supermarkets)
Red Chilli Powder – 3/4 tsp
Salt – 1 tsp
Tomato Puree – 3/4 cup
Butter – 2 tblsp
Cream – 1/2 cup
Coriander Leaves – 2 tblsp

Method:
1. Cut the chicken into 8 pieces and keep aside.
2. Heat oil in a heavy pan and add the whole spices and bay leaf.
3. Stir for 2 minutes.
4. Add the ginger garlic paste and saute for a few seconds.
5. Add the onions and saute till golden brown.
6. Add the masala powders and salt.
7. Stir again for a few seconds.
8. Add the lamb mince and saute till it turns white.
9. Add chicken pieces.
10. Mix well.
11. Cook for 7 to 8 minutes till chicken is almost tender.
12. Add the tomato puree.
13. Cover pan and cook for 3 to 4 minutes.
14. Add butter and stir for 1 to 2 minutes.
15. Add cream and remove from heat.
16. Garnish with coriander leaves.
17. Serve hot.