Hyderabadi Chicken dum Biryani

Ingredients:

1. Chicken - 750 gms
2. Basmati Rice - 3 cups(little less than 1/2 kg)
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 medium finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chillies - 2
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup/ 1 small bunch
9. Curd - 1/2 cup/ 5 tbsp
10. Red chilli powder - 2 tsp
11. Haldi powder - 2 tsp
12. Everest Biryani masala - 2 tsp
13. Cloves - 6-7
14. Peppercorns - 7-8
15. Cinnamon stick - 2 small piece
16. Bay leaf - 1
17. Green cardamon - 2
18. Black cardamon - 1
19. Salt as per taste
20. Atta Dough for sealing
21. Water as required
22. Oil - 8-9 tbsp

Method:

1. Clean, wash chicken and keep aside.
2. Grind pudina,coriander, ginger-garlic paste and green chillies to a fine thick paste.
3. Heat 6 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
4. Marinate chicken with salt, chilli pd, haldi pd, green paste, thick curd-onion paste, chopped tomatoes, everest biryani masala, little oil(use leftover oil after frying onion).Mix all nicely with your hands and keep for 2 hours.Marinate in the same kadai in which you are going to cook biryani.
5. Soak Basmati Rice for half an hour.
6. Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
7. Add salt, cloves, pepper, cinnamon stick, bay leaf, green and black cardamon.
8. Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. Sprinkle little oil over it. The rice needs to be only 1/2 cooked. The rest of it gets cooked on dum.
9. Now spread cooked rice nicely on the marinated chicken all over. Garnish with some fried onion and chopped coriander leaves.
10. Close the kadai with a lid and seal the same with atta dough.
11. Allow it to cook on high flame for first 10 mins. Then reduce the flame and let it cook for 20 mins. Lastly for 10 mins keep on tawa and cook so that it doesn't burn. In total cook for 35-40 mins.
12. Let it cool for 10 mins.
13. Mix nicely and serve with raita.

**Use thick bottom pan.

Marinated chicken

Cooked Rice

Vegetable Biryani

Ingredients:

1. Basmati Rice - 2 cups
2. Mix vegetables - 1 cup (carrot,beans,peas,cauliflower,potato) chopped length wise
3. Onions - 3 medium finely sliced
4. Tomatoes - 2 finely chopped
5. Garlic - 7-8
6. Ginger - 1/2 inch/small piece
7. Green chilli - 1
8. Coriander leaves - handful/1 cup+ some for garnish
9. Mint leaves/pudina - 1/2 cup
10. Curd - 4-5 tbsp
11. Red chilli powder - 1 tsp
12. Haldi powder - 1 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small piece
17. Cardamon - 2
18. Bay leaf - 1
19. Shahi jeera - 1/4 tsp
20. Salt as per taste
21. Water as required
22. Oil - 5-6 tbsp
23. Atta Dough for sealing

Method:

• Grind pudina,coriander, ginger, garlic and green chillies to a fine thick paste.
• Heat 2 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl(Sprinkle little salt to speed up the process of frying).
• Keep some onions for garnish and mix curd to remaining onions to form a thick paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, pepper, cinnamon stick, cardamon.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. The rice needs to be 3/4th cooked. The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf, shahi jeera.
• Then add green paste(step 1) fry till raw smell disappears.
• Now add onion curd paste(step 3)fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds.
• Add all spice powders chilli powder, haldi powder, everest shahi Biryani masala, little salt(salt is already added to rice) fry for 3-4 mins.
• Add vegetables, mix nicely and allow it to cook on medium flame till vegetables are half cooked.
• Now add parboiled rice(Don't mix just spread it), garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix nicely and serve with raita.

**You can also use paneer but instead of adding in gravy fry it and garnish on top of rice before sealing the kadai.

Chicken Pulao

Ingredients:

1. Chicken - 1/2 kg
2. Rice - 2 cups
3. Onions - 2 big finely sliced
4. Tomatoes - 2 finely chopped
5. Everest Biryani Masala - 2 tsp
6. Salt - as per taste
7. Oil - 3 tbsp
8. Hot Water - 4 cups(double the quantity of rice)

For Marination:

1. Coriander leaves - 1/2 cup
2. Pudina - 1/2 cup
3. Garlic - 8-9 cloves
4. Ginger - 1 tsp chopped
5. Green chilli - 1 no
6. Curd - 3 tbsp
7. Red chilli pd - 2 tsp
8. Haldi pd - 2 tsp
9. Coriander pd - 1 tsp
10. Garam masala/Chicken masala - 1 tsp
11. Salt - as per taste

Method:

• Clean and wash chicken pieces and keep aside.
• Grind together pudina, coriander leaves, garlic, ginger and green chilli to a fine thick paste.
• In a bowl take curd, add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, salt and mix to form a paste.
• Marinate chicken with the above 2 paste(green paste and curd masala mix paste) and keep aside for 1 hour.
• Soak rice for 1/2 an hour.
• Heat oil in a pressure cooker.
• Add onions and fry till brown in colour.
• Add tomatoes and fry for few seconds till soft.
• Add Everest biryani masala.Mix.
• Add marinated chicken, mix well and fry for 10-12 mins. Cook till the water released is dried up.
• Strain water and add soaked rice. Mix nicely.
• Add hot water (double the quantity of rice).Mix well.
• Add salt as required(Marinated chicken already has salt).
• Close the pressure cooker lid and take 4 whistles.
• Once cooled mix and serve with Raita.

Note: If the chicken has released more water than reduce the quantity of hot water by 1/2 cup.
          You can also do it in a pan/kadai. Stir occassionally and check till rice is cooked.

Fish Biryani

Ingredients:

1. Kingfish pieces - 8-10(use any fish with less bones or boneless)
2. Basmati Rice - 2 cups
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chilli - 1
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup
9. Curd - 1/2 cup
10. Red chilli powder - 1 1/2 tsp
11. Haldi powder - 1 1/2 tsp
12. Coriander pd - 1/2 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small stick
17. Bay leaf - 2
18. Salt as per taste
19. Atta Dough for sealing
20. Water as required
21. Oil - 6-7 tbsp

Method:

• Clean, wash fish pieces and keep aside.
• Marinate fish with 1 tsp ginger garlic paste, salt, 1/2 tsp haldi pd, 1/2 tsp red chilli pd, 1/2 tsp coriander pd and keep aside for 15-20 mins. Then fry marinated fish pieces on a pan with 1 tsp oil on both sides for around 2-3 mins and keep aside.
• Grind pudina, coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
• Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, peppercorn, cinnamon stick.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf.
• Then add green paste(step 3) fry till raw smell disappears.
• Now add onion curd paste(step 4) fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds till soft.
• Add all spice powders 1 tsp red chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt as required(salt is already added to fish and rice) fry for 3-4 mins.
• Then place fried fish pieces coat it with gravy cover with a lid and keep on low flame for just 2-3 mins.
• Slowly remove some pieces along with some masala to layer it on top.
• Now add parboiled rice, arrange fish pieces on top, garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix slowly so that fish pieces dont break.
• Serve with raita.

Vegetable Pulao

Ingredients:

1. Cooked Rice - 2 cups
2. Onion - 2 medium finely sliced
3. Cabbage - 1/2 cup shredded
4. Carrot - 1/2 cup chopped
5. French beans - 1/2 cup chopped
6. Cauliflower - 1/2 cup florets
7. Cloves - 4-5
8. Peppercorn - 8-10
9. Green cardamon - 2
10. Cinnamon - 1 small stick
11. Bay Leaf - 1
12. Green chilli - 1 slit
13. Ginger - 1 small piece
14. Garlic - 7-8 cloves
15. Coriander leaves - handful or 1 cup
16. Salt - as per taste
17. Oil - 2 tbsp
18. Ghee - 1 tsp

Method:

• Grind coriander leaves, ginger and garlic to a fine paste and keep aside.
• Heat oil and ghee in a pan, add bay leaf, cloves, peppercorn, cinnamon, cardamon and green chilli and fry for few seconds.
• Add onions and fry till light brown in colour.
• Add ground green paste, fry well till raw smell disappears.
• Add vegetables of your choice. I have taken carrot, french beans, cabbage and cauliflower. Give it a nice stir. Cover with a lid and cook till done.
• Add cooked rice and salt. Mix well, cover with a lid and cook for another 5-7 mins.
• Serve hot with Raita.

Prawns Biryani

Ingredients:

1. Prawns - 250 gms big/medium sized
2. Basmati Rice - 2 cups
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chilli - 1
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup
9. Curd - 1/2 cup
10. Red chilli powder - 1 tsp
11. Haldi powder - 1 1/2 tsp
12. Everest Biryani masala - 2 tsp
13. Cloves - 3-4
14. Peppercorns - 3-4
15. Cinnamon stick - 1 small piece
16. Bay leaf - 1
17. Shahi jeera - 1/2 tsp
18. Salt as per taste
19. Atta Dough for sealing
20. Water as required
21. Oil - 6-7 tbsp

Method:

• Clean, wash and devein prawns and keep aside.
• Marinate prawns with 1/2 tsp ginger garlic paste, salt, 1/2 tsp haldi pd and keep aside for 15-20 mins.
• Grind pudina,coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
• Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, pepper, cinnamon stick.
• Add soaked rice and cook for 10-12 mins.Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, bay leaf, shahi jeera.
• Then add green paste(step 3) fry till raw smell disappears.
• Now add onion curd paste(step 4)fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds.
• Add all spice powders chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt if required(salt is already added to prawns and rice) fry for 3-4 mins.
• Add marinated prawns and allow it to cook on medium flame till prawns are slightly cooked.
• Now add parboiled rice, garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix nicely and serve with raita.

Egg Pulao

Ingredients:

1. Eggs - 4 Boiled
2. Rice - 2 cups soaked for 1/2 an hour
3. Onions - 2 finely sliced
4. Tomatoes - 2 finely chopped
5. Red chilli pd - 1 tsp
6. Haldi pd - 1 tsp
7. Everest biryani masala - 2 tsp
8. Bay leaf - 1
9. Curd - 2 tbsp
10. Coriander leaves - 1 small cup
11. Garlic - 6-7 cloves
12. Ginger - small piece
13. Green chilli - 1
14. Oil - 3 tbsp
15. Water - 4 cups (double the quantity of rice)
16. Salt as per taste

Method:

• Grind coriander leaves, garlic, little ginger and green chillies to a thick paste and keep aside.
• In a pressure cooker add oil, add bay leaf, finely sliced onion and fry till light brown in colour.
• Add coriander-garlic-ginger-green chillies paste and fry till the raw smell disappears.
• Add tomatoes and fry for 2-3 mins.
• Add all spices Chilli pd, Haldi pd, Everest biryani masala and salt.
• Add curd and mix well.
• Add boiled eggs, mix nicely and saute for 2 mins on low flame.
• Add rice and mix well.
• Add hot water and give it a nice stir.
• Check salt. Cover the lid of the pressure cooker.
• Take 4 whistles. Put off the flame and let it rest for 10 mins.
• Mix well before serving.
• Serve hot with Raita.