Hara chicken dum biryani- hara masala biryani recipe - Foodvedam (2024)

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Prep Time

1 hr 30 mins

Cook Time

40 mins

Resting Time

15 mins

Total Time

2 hrs 10 mins

For Hara masala

• 1bunch fresh coriander
• 1bunchfresh mint leaves
• 10blanched almonds
• 2tbspcoconut powder/grated coconut

For Marination

• 3chicken joint pieces (3*250 =750 grams)
• 1cup or 250 grams yogurt
• salt as required
• ½tspturmeric powder
• 1tbsppepper powder
• 1tbspgaram masala
• 1tbspginger garlic paste
• Half lemon
• 1deep-fried onion
• 1inchcinnamon stick
• 4cloves
• 4cardamoms
• 4tbspoil

For Boiling rice

• 600gramsbasmati rice
• 3litres water
• 2tbspoil
• salt as required
• 1inchcinnamon
• 5cardamoms
• 5cloves
• 1strand mace
• 2kapok buds/Marathi moggu
• 2bay leaves
• 1tspshah jeera/caraway seeds

For Dum Biryani

• 3 to 4tbspoil
• 1tspgaram masala
• 1fried onions
• ¼cupmint leaves
• 1/3cupcoriander leaves
• 1tbspkewra water

For garnishing

• ¼cupfried onions
• 2tbspcoriander chopped
• 2lemon wedges
• 2boiled eggs
• 4onion slices
• 10Keera/cucumber slices

Preparing Hara Masala

1. put mint leaves, coriander leaves, green chilies, coconut powder, blanched almonds in the blender.

2. make them into a paste adding a little water and keep aside.

3. Marinating Chicken

4. take a wide vessel.

5. add yogurt, garam masala, salt as required, turmeric powder, whole garam masala spices, ginger garlic paste, lemon juice, hara masala paste, oil and mix well.

6. add the chicken joint and coat them well with the mixture.

7. soak the marinade for 1 hour.

Soaking rice.

1. take 600 grams of Basmati rice and soak in water for 1 hour.

2. rinse for 2-3 times before boiling.

Note

1. you need to cook the chicken and boil the rice simultaneously in different vessels.

2. it takes 15-20 minutes for the water to reach the boiling point.so cook the chicken marinade until the water starts to boil and then turn the heat to simmer.

Boiling rice

1. take 3 litres of water in a vessel, add whole garam masala spices.

2. add salt till the water tastes salty.

3. add 2 tbsp of oil so the rice comes out flaky and non-sticky.

4. when the water starts to boil, add soaked basmati rice.

5. water stops to boil after adding the rice. so bring the rice to boil again.

6. cook the rice for just 3 minutes from the boiling point and turn off the heat.

7. strain out the water from rice and keep aside.

Cooking the chicken marinade

1. sprinkle 1 tsp of garam masala over the marinade.

2. pour 4 tbsp of oil and keep the vessel on medium-high heat.

3. cover it with a lid and place a heavy weight on it.

4. cook for 15 minutes and then turn to simmer until the rice is done. flip the pieces in between.

Cooking Dum Biryani

1. spread the half cooked rice over the half-cooked chicken marinade.

2. add fried onions, chopped coriander, mint leaves and kewra water.

3. cook on low heat for 15-20 minutes with a heavy weight placed over it.

4. turn off the heat and leave it for 15 minutes.

Serving

1. take the biryani to a serving plate, put one boiled egg, add some fried onions.

2. serve with sliced onions, cucumber, and tomato.