Hyderabadi Dumka Chicken Biriyani

Hyderabadi Dumka Chicken Biriyani

Basmati Rice - 2 Cups(Soak in water for ½ hour)
Chicken - 2 Pounds
Red Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Cumin Powder - 1/2 spoon
Saunf Powder - 1/2 spoon
Lemon Juice - 1 spoon
Curd - 1 cup
Salt to taste
Turmeric Powder - 1/ 2 spoon
Pepper Corns - 1 spoon
Coriander leaves - 1/2 bunch chopped
Mint - 1 Bunch Chopped
Onion - 1(Biriyani Cut) Deep Fried to brownish color
Saffron color
Biriyani Leaves - 4
Clove(Lavang) - 5 + 5
Black cardamom - 2
Green Cardamom - 2 + 2
Cumin Seeds - 1 spoon
Oil – 4 + 2 spoons

Step 1:
Mixing of Ingredients
Clean, cut and wash chicken. Add 2 green cardamom,2 black cardamom, biriyani leaves,1/2 of the deep fried onion,1/2 of the cut coriander leaves,3/4th of cut mint, pepper corns ,turmeric powder ,salt, curd, lemon juice ,coriander powder, chilli powder ,curd ,saunf powder , clove, 4 spoons of oil, chilli powder and jeera powder .Mix all the above well and let it get marinated for an hour.

Step 2:
Cooking the rice
Pour 4 glasses of water in a vessel. Add 2 green cardamoms, 2 spoons of oil, 2 cloves along with salt and Cumin Seeds. Once the water boils put the basmati rice and let it get cooked 3/4th.Drain the water and just keep the rice aside.

Step 3:
Dumka procedure
In a vessel add the stuff prepared in step 1(mixing of ingredients) and then layer the cooked rice. Sprinkle the remaining onions, mint and coriander leaves on the rice along with some saffron color. Close the contents with a tight lid. Cook in high for 15 minutes followed by medium for 10 minutes and slow for 10 minutes.
You will feel the smell of yummy biriyani when you open. Check whether the chicken has got cooked. If it has not cooked you can cook it in medium for some more time.Serve with raitha or mirch ka salan.

Devakottai Dry Prawns

Devakottai Dry Prawns
Ingredients :

Prawns(Shrimp) - 1 Pound
Curry Leaves - 10 Leaves Cleaned and cut into small pieces
Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces
Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Saunf Powder - 3 spoons
Ginger Garlic Paste - 2 spoons
Oil - 2 spoons
Turmeric Powder - 1/4 spoon
Salt to taste
Preparation Method
Step 1:Clean the shrimp in running water with little bit of turmeric powder
Step 2 :Pour Oil in a pan and once the oil is heated add curry leaves followed by ginger garlic paste and fry till the ginger garlic smell is gone.Add Shrimp to this followed by Coriander Powder , Saunf , Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it well and then close the pan with a lid.Let all get cooked for 10 to 15 mins.Check for Spice level and salt.Add coriander leaves before serving.
This goes well with White Rice and Mango Pappu(For Mango Pappu refer our archive section)

Kaadai Masala (Kadai/Quail) Masala

Kaadai Masala (Kadai/Quail) Masala

Kaadai 6 pieces clean and cut
Chilli Powder - 1/2 spoon
Garam Masala Powder - 1/2 Spoon
Saunf Powder - 4 spoons
Salt to taste
Onion - 2 Finely Chopped
Tomato - 2 Finely Chopped
Curry Leaves - Handful
G.Chilli - 1 Cut
Coriander leaves - cut into small pieces
Turmeric Powder
Ginger Garlic Paste - 1 spoon

Step 1 :-

Clean and cut quail into small pieces

Step 2: -
Pour oil in a pan and then fry Curry leaves followed by onion , Ginger Garlic paste , Green Chillies and tomato.
Once all these are fried add Saunf , Coriander Powder , Salt , Turmeric Powder , Chilli Powder and fry for a minute.
Once this is fried add quail and and close the pan with a lid and let all this get cooked for 10 minutes.Open the pan after 10 minutes and then fry till all gets cooked.Garnish with Coriander leaves.