Hydrabadi Chicken Dum Biryani

Name: Hydrabadi Chicken Dum Biryani
Cuisine: Indian
Ingredients: 1.5 cup Oil; 2 Potatoes large peeled and cubed; 3 Onion sliced; 1 tsp Kewra Water; 1 tsp Rose Essence; 1/4 cup Coriander Leaves chopped; 1/4 cup Mint Leaves chopped; 2 tbsp Ghee; 1 pinch Saffron; 3 tbsp Milk; as needed Chapati Dough; for marination:; 1 kg Chicken; 1/2 cup Yogurt; 2 tbsp Chilli powder; to taste Salt; 4 tbsp Ginger Garlic Paste; 4 tbsp Lemon Juice; 1/2 cup chopped Coriander Leaves; 1/2 cup chopped Mint Leaves; 1 tbsp Garam Masala Powder; 2 Green Chillies (slit); for cooking rice:; 1/2 kg Basmati Rice; 1 tbsp Pepper; 2 inch Cinnamon stick; 1 tsp Cumin Seeds; 6 Cardamom; Cloves 6-8; 2 Bay Leaf

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Ingredients

1.5 cupOil
2Potatoes large peeled and cubed
3Onion sliced
1 tspKewra Water
1 tspRose Essence
1/4 cupCoriander Leaves chopped
1/4 cupMint Leaves chopped
2 tbspGhee
1 pinchSaffron
3 tbspMilk
as neededChapati Dough
for marination:
1 kgChicken
1/2 cupYogurt
2 tbspChilli powder
to tasteSalt
4 tbspGinger Garlic Paste
4 tbspLemon Juice
1/2 cupchopped Coriander Leaves
1/2 cupchopped Mint Leaves
1 tbspGaram Masala Powder
2Green Chillies (slit)
for cooking rice:
1/2 kgBasmati Rice
1 tbspPepper
2 inchCinnamon stick
1 tspCumin Seeds
6Cardamom
Cloves6-8
2Bay Leaf
to tasteSalt

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Steps

1

Heat oil in a pan, deep fry potatoes till golden brown, drain and keep aside.
2

In the same oil add onions and fry till golden. Set aside 1/2 of the fried onions for topping.
3

Now take chicken in a bowl, add all ingredients given for marination. Add 1/2 of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 2 hour.
4

Now take basmati rice and wash well. Soak for 30 mins.
Now bring lots of water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it is 70% cooked. Drain and set aside.
5

Now take a large thick bottomed pan, add the chicken in the base. top with cooked rice
6

Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee.
7

Spread chapati dough around the edges of the pan, place a lid over it and seal the pot.
Cook on very low heat for 40 to 45 mins.
8

Now remove it from flame and let it sit for 15 mins. Now open the lid and mix the rice with soft hands.
9

Serve hot with salad and raita.