Chicken Dum Biryani made with Horse gram soup/Kollu Rasam/Ulavacharu
Course
Main Course
Cuisine
Andhra, Hyderabadi, Telangana
Prep Time1hour30minutes
Cook Time35minutes
Total Time2hours5minutes
Servings4
AuthorBindu
Ingredients
For Masala
5cardamoms
5cloves
3cinnamon sticks 1 inch
1flower mace
2sticks Marathi moggu/kapok buds
1star anise/anasa puvvu
¼piecenutmeg
1tbspfennel seeds
1tbspshahi jeera/caraway seeds
1tbspbiryani ka phool
For Marination
1kgchicken
500gramsyogurt
2tbspginger garlic paste
½tspturmeric powder
2 to 3tbspred chili powder
salt as required
3 to 4tspBiryani masala
3 or 4 green chilies
½cupcoriander leaves
½cupmint leaves
40 to 50gramsfried onions
1lemon
2tbspghee
60mloil
For Boiling Rice
600gramsBasmati Rice
3litres water
whole garam masala spices
salt as required
2tbspoil
¼cupmint leaves
For Ulavacharu Biryani
250 to 300mlulavacharu/kollu rasam
½cupmint leaves
10gramsfried onions
1tbspoil
Instructions
Making Biryani Masala
heat a pan, add cardamom, cloves, cinnamon sticks, mace, Marathi moggu, star anise, nutmeg, fennel seeds, shahi jeera, biryani ka phool and roast them for 2 minutes on slow heat.
turn off the heat and make them into powder.
Marinating the Chicken
take a large mixing bowl, add turmeric powder, red chili powder, salt, biryani masala and mix well.
add yogurt, oil, ghee and mix again.
add chopped green chilies, coriander, mint leaves, fried onions and squeeze out the lemon juice.
put the chicken pieces in the marinade and.mix well.
leave the marinade for 1 hour.
Soaking the Rice
take 600 grams of rice in a bowl.
add water and soak for 30 minutes.
rinse for 2-3 times before use.
Cooking the Chicken Marinade
grease the Biryani pot with 1 tbsp of oil and transfer the chicken marinade into it.
cover the pot with an aluminium foil, put the lid on and cook for 15 minutes on high heat.
turn the heat to simmer after cooking for 15 minutes.
*COOK THE CHICKEN MARINADE AND RICE SIMULTANEOUSLY*
Cooking Rice
take 3 liters of water in a vessel.
add whole garam masala spices, mint leaves, salt, oil and bring the water to a boil.
when the water starts to boil, add the soaked rice.
water stops to boil after adding the rice.so bring it to boil again.
cook the rice for 3 minutes from the boiling point and turn off the heat.
strain out the water immediately and keep the rice aside.
Assembling
remove the aluminium foil on the biryani pot and add Ulavacharu/kollu rasam.
mix well and cook for 5 minutes on low heat.
add half of the rice as a layer, add mint leaves and fried onions.
add the remaining rice and spread it evenly.
top it with mint leaves and fried onions.
Cooking
cover the pot with aluminium foil and put the lid on and cook on low heat for 15 minutes.
turn off the heat and let it rest for 15-30 minutes and serve.