Tomato & Dates Chutney sounds different but friends believe me this is a very tasty recipe. This recipe is specially made by my husband. Once you try this delicious dish, you are going to fall in love with this.
Tomato – 250 gm
Dates – 300 gm
Ginger paste – 1 tsp
Turmeric powder – 1/2 tsp
Oil – 2 tsp
Sugar – 5 tbsp
Roasted fenugreek (methi) powder – 1/5 tsp or 2-3 pinch
Salt as per taste
Green chilli – 2 no (cut into 2 pieces)
Bay leaf – 1 no
Panch Phoran – ¼ tsp
Tamarind pulp – 3 tbsp (soak 1 tsp tamarind with 3 tbsp water, mash nicely, strain and then use)
Milk – ½ cup
Jaiphal powder – 1 pinch
To make this tomato & dates chutney, take a bowl, add roughly chopped tomato without seeds and add turmeric powder. Mix very well and rest for 10 minutes. Soak the dates in water for 15 minutes. Now heat a pan, add oil and let the oil becomes heat then add panch phoran, green chillies, bay leaf and ginger paste, fry for 30 seconds then add marinated tomato. Here we fry the tomato for 5 minutes on high flame. Now add soaked dates and salt as per taste.
Now mix all the ingredients nicely and continuously fry them for 8-10 minutes on medium to high flame or fry till tomato becomes soft. After that add milk and sugar and fry till it becomes dry and dark colour or reddish. Now add tamarind paste and mix all for 2 minutes then switch off the gas. After that add fenugreek powder and jaiphal powder and mix all the ingredients very well. Finally our tomato & dates chutney is ready to serve. Friends do try this recipe at your home and please share your feedback. We always love to hear from you.
This Hyderabadi Chicken Dum Biryani Recipe is very delicious. This is the special recipe of my husband. If you follow the cooking process of this biryani you get a super tasty biryani at the end and believe me surely you will forget the hotel biryani. So friends let’s begin the recipe.
Chicken – 500 gm
Biryani rice – 300 gm
Sahi Biryani masala – 2 tsp
Whole spices list
(Used in chicken gravy and final tadka)
Cinnamon stick – 2 inch
Bay leaf – 4 no
Clove – 4 no
Black paper – 4 no
Cardamom – 1
Sahi jeera – ½ tsp
Masala for chicken gravy
Onion – 200 gm (4 medium sized)
Ginger and garlic paste – 4 tbsp
Tomato – 1 medium sized
Chicken masala – 1 tsp
Black paper powder – ¼ tsp
Kashmiri red chilli powder – 1 tsp
Garam masala powder – ½ tsp
Oil – 150 ml
Mix the below powder masala with 1 cup of water
Chicken masala – 2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Friends when make the Chicken Dum Biryani first we make the pre arrangement.
Take a bowl, add 1 cup water, 2 tsp chicken masala, 1 tsp coriander powder and 1 tsp cumin powder. Now mix it very well and keep aside for further use.
Marinate the chicken
Take a bowl, add nicely washed chicken, 2 tsp curd(dahi), 1 tsp oil, ½ tsp salt (rest we will add while cook the chicken), ½ tsp turmeric powder and 1 tsp lemon juice. Now mix all the ingredients nicely and rest for 1 hour.
Boiling the rice
Boil enough water for cook the rice. Add nicely washed rice, 4 bay leaves, 2 cardamom, 4 inch cinnamon stick, 2 star flower, jaitri, 4 green chillies, ¼ cup pudina, 1 tsp lemon juice, 1 tsp salt and 1 tsp sugar. Now cook the rice till it becomes cooked 85% then strain all the water nicely.
Method for chicken gravy
let’s start the gravy for the Hyderabadi Chicken Dum Biryani. Heat a pan, add oil and let the oil becomes heat. After that, add ½ tsp of sugar. When sugar changes to red colour and create bubbles immediately add whole spices listed above then add chopped onion. Fry the onion till it becomes light brown in colour or cooked 65%. After that put the flame on low and add red chilli powder and then add ginger and garlic paste. Now fry all the ingredients for 5-7 minutes in medium flame. After that, add tomato and then salt as per your taste. Remember that we add salt ½ tsp while marinate the chicken.
Now fry all the ingredients for around 5 minutes or till the tomato becomes soft and cooked nicely. After that add the **masala paste and fry the masla by covering the lid.for around 5-7 minutes or till oil leaves the sides of the pan. When masala was completely cooked add the marinated chicken and mix very well. After that add 1 tsp chicken masala powder, ¼ tsp black paper powder and cook the chicken very well for 30-40 minutes by covering the lid. Fry the chicken in every 5 minutes. When chicken is completely cooked means oil leaves the sides of the pan add garam masala, mix well and switch off the gas.
Now it’s time for layering
Finally we make the layers of the biryani. Take a tadka pan, add 2 tbsp oil, when oil becomes heat add whole spices. After that take a big utensil and add the tadka into it, now spread a layer of rice. Now sprinkle ½ tsp biryani masala, some pudina leaf and then add a layer of chicken. After that, again make a layer of rice and repeat the previous step. Like this we make 3 layers and at the top sprinkle some biryani masala and some pudina leaf.
So here we cover the lid and keep it in the gas in low flame for 10 minutes. After 10 minutes high the gas for 30 seconds and then switch off the gas. Rest the biryani for 20 minutes. After 20 minutes chicken dum biryani is ready to serve. Serve the biryani with dahi raita. So friends cook this biryani and please don’t forget to share your experience because we love to here from you.
First marinate the chicken
Prepare the masala ( finely chop the onions, make ginger & garlic paste etc.)
Cook the chicken
When chicken was half cooked, cook the rice in another gas. So that chicken and rice both are cooked at a time. If u comfortable with this then do it otherwise do it separately.