Hyderabadi Chicken Dum Biryani 【印度鸡肉Biryani香饭】

Biryani is a very famous Indian/Pakistani spiced rice made with different kind of spices and ingredients. A very important dish for festive season and part of celebration. 

Biryani derives from the term Berya in farsi, it means a dish prepare by baking it. There are many ways to make Biryani, and the ingredients are mindbogglingly diverse just in India itself. The north, the south, the Kashmiri all make this delicious rice differently.

I have received many requests in the past from readers asking me to make a post/recipe on Biryani.

This biryani was made during the New Year eve, for lunch celebration with a group of close and dear friends. The recipe I use here is  Hyderabadi Dum Biryani, a famous spicy and delicious Biryani recipe from the State of Hyderabad in India.

印度手抓饭Biryani是印度很有名的一道饭食，是节庆婚礼不可少的大菜之一。

Biryani名称源于波斯语 Berya，是烤制的意思，所以正宗的Biryani是用密封的把各种肉类香料和米饭烤制而成的。Biryani的做法和材料千变万化，在印度南北各呈现不同的风味。

很多朋友都私信让我写印度手抓饭Biryani的食谱。趁元旦佳节和朋友聚餐时我就做了一次印度比较经典的Hyderabadi Dum Biryani。

朋友们吃了一盘，又一盘呢！

Ingredients：(Serves 6-7 portions)

3 lbs Chicken thigh (cut into 1/2 palm size)

3 cup/ 500 g of Basmati Rice

1 large size Onion （Sliced）or 1/2 cup of fried onion

1 Cinnamon stick (around 2 cm)

2 Bay Leaves

5-6  Cloves

1 cup milk + 1/4 cup water

25 treads of Saffron

2 tsp ghee

2 tsp vegetable oil

For marinates：

1 cup  of Cilantro

1 cup  of mint leaves

1 cup  of Plain yogurt

5-6 Medium size Green Chili (cut into half if you like it less spicy)

1 tbsp  Ginger Garlic Paste

1 tbsp Lemon/Lime Juice

2 tsp Coriander Powder

2 tsp salt

1 tsp Chili Powder

1 tsp Shah Jeera or Black Cumin Seeds

1/2 tsp Black Pepper powder 

1/4 tsp  Turmeric Powder

Spices for Rice：

1-2 Bay Leaves

1 around 2 cm Cinnamon stick

5-6  Cloves

4-5 Cardamom Pods (use only the sees)

1 tsp Salt

1 tsp ghee optional

Others：

6-7 Hard boiled eggs

1 Big Bowl of Tomato Raita

材料：（4-6人份）

1300 克 鸡腿肉

3 杯/500 克 的印度Basmati香米

1 只 大的印度洋葱 （切丝炸香）

1 段桂皮 （大约 2 寸）Cinnamon stick

2 片桂叶 Bay Leaves

5-6 只丁香 Cloves

1 杯牛奶 + 1/4 杯水

25 根 藏红花 Saffron

2 小勺 酥油 ghee

2 小勺 食油

鸡肉腌料：

1 大杯 芫荽叶 Cilantro

1 大杯 薄荷叶 mint leaves

1 杯 无糖原味酸奶 Plain yogurt

5-6 只 辣椒 （中）Green Chili 不喜欢太辣的可以减半

1 大勺 姜蒜蓉  Ginger Garlic Paste

1 tbsp 青柠/柠檬汁 Lemon/Lime Juice

2 tsp 芫荽粉 Coriander Powder

2 tsp 盐

1 tsp 辣椒粉 Chilli Powder

1 tsp 黑孜然 Shah Jeera or Black Cumin Seeds

1/2 tsp 黑胡椒粉 Black Pepper powder 

1/4 tsp 姜黄粉 Turmeric Powder

米饭香料：

1-2 片桂叶 Bay Leaves

1 段桂皮 （大约 2 cm）Cinnamon stick

5-6 只丁香 Cloves

4-5 只豆蔻籽 （敲开取籽）Cardamom Pods

1 tsp 盐

1 tsp 酥油 ghee optional

其他：

5-6 只水煮蛋

1 大碗番茄酸奶

1. Clean and cut chicken into pieces. Ground all  ingredients listed under marination and marinate chicken for at least 3 hours or overnight.

2. Wash and soak Basmati rice for 20 minutes, drain and set aside.

3. Add 4-5 cups of water in a cooking pot and add all spices listed under spices for rice, boil for 3-5 minutes before adding rice and cook for 4-5 minutes or until the rice is half cooked. Drained and set aside.

Note：you can also cook the rice in microwave by placing water, spices and rice in a microwavable cookware and microwave it for 6-8 minutes, drain and set aside.

1. 先把鸡肉清理干净，切成半个巴掌大的块状。再把所有列在鸡肉腌料里的材料搅拌成糊状。倒到鸡肉块上，拌匀腌至少3个小时，腌一个晚上更好。

2. 开始制作米饭，先把Basmati香米淘洗干净，泡水20分钟，沥干备用。

3. 在一口干净的锅里加入4-5杯水，把所有列在米饭香料下的材料加入煮滚后倒入沥干的米粒。煮4-5分钟至米饭差不多半熟的时候，沥干备用。千万不要煮透了。

注：也可以把所有香料和淘干净的米粒放到一个可微波的容器里，然后微波6-8分钟，沥干备用。

4. Heat up 1 cup of milk + 1/4 cup of water, add saffron and let it soak for 10 minutes. Preheat oven to 350 F (180 C).

5. In a heavy bottom cookware, add 2 tsp of ghee and 2 tsp of oil, stir fry onion until golden brown in color, take half out. Add cinnamon stick, cloves and bay leaves to the pot and cook for a few minutes.

6. Switch the stove off and add 1/2 of marinated chicken at the bottom of pot, spread evenly. Cover 1/2 of  the half cooked rice over chicken and lightly spread evenly, do not over press the rice. Repeat with the remaining half of the Chicken and rice, make sure you use all the marinates too.

7. Evenly spread the saffron milk over rice, cover the pot with lid as tight as possible, my cast iron pot is doing a very good job on this.

8. Bake the whole pot for 45-60 minutes. Wait for 5 minutes before taking it out from oven. 

9. Remove the pot from the oven and sprinkle remaining fried onion on top of rice, mix the chicken and rice well. 

Serve the rice with Tomato Raita, Papad and some hard boiled eggs.

It smell and taste irresistible!

4. 把1杯牛奶加1/4杯水用微波炉加热或炉子上煮滚，加入藏红花，备用。烤箱预热 350 F（180 C）。

5. 在一口厚重的锅子里加入2小勺的酥油和2小勺的食油，把洋葱煸炒成金黄色取出一半备用，然后加入桂皮，丁香和桂叶，煸香后熄火。

6. 把一半腌好的鸡肉和所有腌料铺在锅子底部。把一半的半熟米饭覆盖在鸡肉上，轻轻铺平，再把剩下一半的鸡肉块和腌料还有米饭交替铺上。把藏红花牛奶均匀地洒在米饭上。

7. 加盖，盖子越厚重越封密越好，铸铁锅就很好。入烤箱烤制45-60分钟。烤好后稍微等5分钟再取出锅子，把剩余的葱酥撒到米饭上。把鸡肉和米饭拌匀即可。

和番茄酸奶，豆饼（Papad）还有水煮蛋一起吃。

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印度鸡肉Biryani香饭