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Wednesday, 17 January 2018

Aavakaaya Chicken Dum Biryani

Aavakaaya (Achari) Chicken Dum Biryani


aavakaaya chicken dum biryani

Biryani, the word itself tempt the people who know the biryani taste and it is an evergreen classic really don't need any introduction. Biryani is a complete meal in itself, from lazy Sunday meals tonight dinner parties. It is a one-pot rice dish made by cooking fragrant basmati rice with aromatic spices, and herbs. Chicken Dum Biryani is one of the popular Hyderabadi dishes made with flavourful basmati rice and chicken, cooked with the dum method. When this chicken biryani is done with some twist, like by adding mango pickle ( aavakaaya ) is another tasty and flavourful biryani.

As we all know that Hyderabad Chicken Dum Biryani is famous and non-vegetarians favorite food. Aavakaaya Chicken Dum Biryani is a different type of chicken biryani done with mustard mango pickle ( Aavakaaya) & with mustard oil.

Chicken Biryani can be prepared in two ways, Pakki and Kachi. This chicken dum biryani is of Kachi Method. The raw ingredients are marinated and placed at the bottom and layered with flavourful rice ( which is cooked separately), brown onions, mint, and coriander leaves.

For any biryani marinating the chicken is very important, as it gives the taste and very tender, soft, and juicy chicken. Aavakaya chicken biryani is of kachi method, which means first I marinated the chicken overnight with curd, mint leaves, coriander leaves, green chilies, fried onions, lemon juice, and all the spice powder along with mustard mango pickle and mustard oil.

How to make Fried Onions ( Brown Onions ):

Everyone thinks of preparing fried onions is a time taking and not an easy task and buy them from the supermarket. I just want to share the secret of how to make fried onions. FIrstly chop the onions very finely into long and then add rice flour and cornflour of 1:1 ratio and mix well. For this, even any one of the flour also works well. Add flour in a time gap of 5 minutes till all onions are coated well. Then remove the excess flour from the onions and deep fry. This method gave me very crispy, and golden brown onions.

And the next is preparing the rice for the biryani. For this soak the basmati rice for about 20 minutes. Then in the pan add water, salt, oil, and all the biryani masala and bring to boil. Add rice only when the water is boiling and cook till the rice is cooked 80 percent and another 20 percent is cooked while doing the dum.

Chicken Tikka Biryani ( Click Here )




Ingredients:

Marinating Ingredients:
  • Aavakaaya Pickle – 5 Tbsp / 1 Cup
  • Chicken – 250 grams
  • Curd / Yogurt – 200 grams
  • Mint Leaves – 1 Cup
  • Coriander Leaves – 1 Cup
  • Green Chillies Chopped – 5
  • Mustard Oil – 3 Tbsp.
  • Ginger Garlic Paste – 1 Tbsp.
  • Salt – As Required
  • Biryani Masala Powder – 1 Tsp.
  • Garam Masala Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Nutmeg Powder- 1 Tsp.

Cooking Rice Ingredients:
  • Basmati Rice – 250 grams
  • Oil/ Ghee – 3 Tbsp.
  • Bay Leaves – 2 to 3
  • Mace (Japatri)
  • Kapok Buds (Marathi Moggu) – 3
  • Star Anise ( Anasa Puvvu ) – 1
  • Cinnamon ( Dalchini) – 1 Inch
  • Cardamom ( Elachi) – 3
  • Cloves (Lavangalu) – 5
  • Shahjeera – 1 Tsp
  • Nutmeg Powder – 1 Tsp
  • Salt – As Required.

For Layering Ingredients:
  • Marinated Chicken
  • 80 Percent Cooked Rice
  • Brown Onions
  • Mint Leaves
  • Coriander Leaves
  • Ghee
  • Chapathi Dough

Preparation:

Marinating Method:
  • Firstly Clean The Chicken.
  • Then Marinate The Chicken With Mint Leaves(Pudina), Coriander Leaves(Kothimeera), Green Chilies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder.
  • Note: Heat Mustard Oil Then Add To The Chicken. If Not Mustard Oil Can Use Any Other Refined Oil Without Heating.

Cooking Rice Preparation:
  • Soak Basmati Rice 30 Minutes Before Cooking In Water.
  • In Pan Add Oil
  • Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon, And Nutmeg Powder.
  • Add Sufficiently Water Or For 1 Cup Of Rice Add 3 Cups Of Water.
  • Add Salt As Required. (Taste The Water And Check If Salt Is As Required)
  • Bring the Water To Boil.
  • When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.
  • Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.
  • Drain Off The Rice And Keep Aside.

Layering Chicken Biryani:
  • Take One Iron Pan.
  • Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 15mins.Non-Stick Dosa Pan Should Not Place From Starting.
  • On Iron Pan, Put Pan And Add The Marinated Chicken, Curry Leaves, Turmeric Powder, Brown Onions And Mix Well.

First Rice Layer:
  • Now Add The Half Of Cooked Rice And Spread Evenly.
  • On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.

Second Rice Layer:
  • Now Again Add The Remaining Cooked Rice And Spread Evenly.
  • Again Add Brown Onions, Mint Leaves, And Ghee.
  • Closing The Lid And Doing Dum:
  • This Take Wheat Flour And Mix Just Like Chapathi Dough.
  • Spread & Seal the lid With Chapathi Dough.
  • Now Close the Lid by Pressing Very Tightly.

Dum Process:
  • After Closing the Lid Tightly, Put On The Stove, And Cook on High Flame For About 5 Minutes.
  • After 5 Minutes Turn The Flame To Low And Cook for About 15 Minutes.
  • Overall Dum The process Is 20 minutes. (This Is For 250grams Chicken)

To Test:
  • When The Chicken Is Perfectly Cooked, Air Will, Come out From the Seal and Gives Nice Biryani Smell. With This Test, We Can Confirm That Our Chicken Biryani Is Ready.

Opening:
  • Slowly Cut The Seal Then Open The Lid Carefully.
  • If You Want Mix The Biryani Completely Or Can Have By Layer. This Is Your Choice.
  • Aavakaya Chicken Dum Biryani Is Ready To Serve.
hyderabad chicken dum biryani

Step By Step Method With Pictures:


Marinating Method:
  • Firstly Clean The Chicken.
  • Then Marinate The Chicken With Mint Leaves(Pudina), Coriander Leaves(Kothimeera),Green Chillies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder .














  • Note: Heat Mustard Oil Then Add To The Chicken.If Not Mustard Oil Can Use Any Other Refined Oil Without Heating.


Cooking Rice Preparation:
  • Soak Basmati Rice 30 Minutes Before Cooking In Water.
  • In Pan Add Oil

  • Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon, And Nutmeg Powder.








  • Add Sufficient Water Or For 1 Cup Of Rice Add 3 Cups Of Water.

  • Add Salt As Required. (Taste The Water And Check If Salt Is As Required)

  • Bring the Water To Boil.
  • When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.


  • Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.


  • Drain Off The Rice And Keep Aside.

Layering Chicken Biryani:
  • Take One Iron Pan.

  • Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 15mins.Non-Stick Dosa Pan Should Not Place From Starting.
  • On Iron Pan, Put Pan And Add The Marinated Chicken, Curry Leaves, Turmeric Powder, Brown Onions, And Mix Well.





First Rice Layer:
  • Now Add The Half Of Cooked Rice And Spread Evenly.

  • On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.




Second Rice Layer:
  • Now-Again Add The Remaining Cooked Rice And Spread Evenly.

  • Again Add Brown Onions, Mint Leaves, And Ghee.




Closing The Lid And Doing Dum:
  • For This Take Wheat Flour And Mix Just Like Chapathi Dough.
  • Spread & Seal the lid With Chapathi Dough.

  • Now Close the Lid by Pressing Very Tightly.


Dum Process:
  • After Closing the Lid Tightly, Put On The Stove And Cook on High Flame For About 5 Minutes.

  • After 5 Minutes Turn The Flame To Low And Cook for About 15 Minutes.
  • Overall Dum Process Is 20 minutes. (This Is For 250grams Chicken)

To Test:
  • When The Chicken Is Perfectly Cooked, Air Will Come out From the Seal and Gives Nice Biryani Smell. With This Test We Can Confirm That Our Chicken Biryani Is Ready.

Opening:
  • Slowly Cut The Seal Then Open The Lid Carefully.



  • If You Want Mix The Biryani Completely Or Can Have By Layer. This Is Your Choice.


  • Aavakaya Chicken Dum Biryani Is Ready To Serve
special desi recipes

Quick Review:
Aavakaya (Achari) Chicken Dum Biryani
Ingredients:
Marinating Ingredients:
·        Aavakaaya Pickle – 5 Tbsp / 1 Cup
·        Chicken – 250 grams
·        Curd / Yogurt – 200 grams
·        Mint Leaves – 1 Cup
·        Coriander Leaves – 1 Cup
·        Green Chillies Chopped – 5
·        Mustard Oil – 3 Tbsp.
·        Ginger Garlic Paste – 1 Tbsp.
·        Salt – As Required
·        Biryani Masala Powder – 1 Tsp.
·        Garam Masala Powder – 1 Tsp
·        Coriander Powder – 1 Tsp
·        Nutmeg Powder- 1 Tsp.
Cooking Rice Ingredients:
·        Basmati Rice – 250 grams
·        Oil/ Ghee – 3 Tbsp.
·        Bay Leaves – 2 to 3
·        Mace (Japatri)
·        Kapok Buds (Marathi Moggu) – 3
·        Star Anise ( Anasa Puvvu ) – 1
·        Cinnamon ( Dalchini) – 1 Inch
·        Cardamom ( Elachi) – 3
·        Cloves (Lavangalu) – 5
·        Shahjeera – 1 Tsp
·        Nutmeg Powder – 1 Tsp
·        Salt – As Required.
For Layering Ingredients:
·        Marinated Chicken
·        80 Percent Cooked Rice
·        Brown Onions
·        Mint Leaves
·        Coriander Leaves
·        Ghee
·        Chapathi Dough
Preparation:
Marinating Method:
·        Firstly Clean The Chicken.
·        Then Marinate The Chicken With Mint Leaves(Pudina), Coriander Leaves(Kothimeera),Green Chillies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder .
·        Note: Heat Mustard Oil Then Add To The Chicken.If Not Mustard Oil Can Use Any Other Refined Oil Without Heating.
Cooking Rice Preparation:
·        Soak Basmati Rice 30 Minutes Before Cooking In Water.
·        In Pan Add Oil
·        Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon And Nutmeg Powder.
·        Add Suffient Water Or For 1 Cup Of Rice Add 3 Cups Of Water.
·        Add Salt As Required. (Taste The Water And Check If Salt Is As Required)
·        Bring the Water To Boil.
·        When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.
·        Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.
·        Drain Off The Rice And Keep Aside.
Layering Chicken Biryani:
·        Take One Iron Pan.
·        Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 15mins.Non-Stick Dosa Pan Should Not Place From Starting.
·        On Iron Pan, Put Pan And Add The Marinated Chicken, Curry Leaves, Turmeric Powder, Brown Onions And Mix Well.
First Rice Layer:
·        Now Add The Half Of Cooked Rice And Spread Evenly.
·        On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.
Second Rice Layer:
·        Now Again Add The Remaining Cooked Rice And Spread Evenly.
·        Again Add Brown Onions, Mint Leaves And Ghee.
·        Closing The Lid And Doing Dum:
·        For This Take Wheat Flour And Mix Just Like Chapathi Dough.
·        Spread & Seal the lid With Chapathi Dough.
·        Now Close the Lid by Pressing Very Tightly.
Dum Process:
·        After Closing the Lid Tightly, Put On The Stove And Cook on High Flame For About 5 Minutes.
·        After 5 Minutes Turn The Flame To Low And Cook for About 15 Minutes.
·        Over-all Dum Process Is 20 minutes. (This Is For 250grams Chicken)
To Test:
·        When The Chicken Is Perfectly Cooked, Air Will Come out From the Seal and Gives Nice Biryani Smell. With This Test We Can Confirm That Our Chicken Biryani Is Ready.
Opening:
·        Slowly Cut The Seal Then Open The Lid Carefully.
·        If You Want Mix The Biryani Completely Or Can Have By Layer. This Is Your Choice.
·        Aavakaya Chicken Dum Biryani Is Ready To Serve.
Note :


  • Fry The Chopped Onions Till Brown Colour
  • Heat Mustard Oil Then Add To The Chicken. If Not Mustard Oil Can Use Any Other Refined Oil Without Heating.
  • If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 15mins. Non-Stick Dosa Pan Should Not Place From Starting.
  • Marinate The Chicken 1 Hour Before Cooking

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