Hyderabadi chicken dum biryani

Name: Hyderabadi chicken dum biryani
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg chicken with bones; 1 kg basmati rice; 6 medium sized onions; Half bunch of coriander leaves; Half bunch of mint leaves; 250 ml curd; 2 tbsp coriander powder; 2 tbsp garam masala; 1 tbsp cumin powder; 2 tbsp red chilli powder; 1/2 tsp turmeric powder; as per taste Salt; 4 cardamom; 4 clove; 2 black cardamom; 2 inch Cinnamon; 3 bay leaf; 2 marathi moggu; 2 tbsp milk; Pinch saffron; 2 tsp rose water; 100 ml Oil; 3 tbsp ginger garlic paste; 4 green chilli; 1 tbsp fennel seeds; 1 nutmeg; Pinch mace; 2 star anise; 1 lemon; 3 tsp ghee

Raghul Swarnarajan @raghul02

Biryani is famous all over India, each state has different varieties of Biryani. Hyderabadi Biryani will be of many layers like one layer of meat , one layer of rice , another layer of meat , then rice and finally fried onions, rose water, saffron milk, ghee , etc in the top with fried nuts.

Raghul Swarnarajan @raghul02

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Ingredients

30mins

5-6 servings

1 kgchicken with bones
1 kgbasmati rice
6medium sized onions
Halfbunch of coriander leaves
Halfbunch of mint leaves
250 mlcurd
2 tbspcoriander powder
2 tbspgaram masala
1 tbspcumin powder
2 tbspred chilli powder
1/2 tspturmeric powder
as per tasteSalt
4cardamom
4clove
2black cardamom
2 inchCinnamon
3bay leaf
2marathi moggu
2 tbspmilk
Pinchsaffron
2 tsprose water
100 mlOil
3 tbspginger garlic paste
4green chilli
1 tbspfennel seeds
1nutmeg
Pinchmace
2star anise
1lemon
3 tspghee

Saved

Steps

30mins

1

Slice the onions & deep fry it till it becomes golden brown in color, drain the oil & keep it aside
2

In a large vessel add 1kg chicken with bones, then add ginger garlic paste, salt, turmeric powder and mix it well. Then add red chilli powder, coriander, cumin, garam masala powder and rub it well. Finally add juice of half lemon, 250ml curd, 100ml gingerly oil, fried onions (half portion), 1/4 th bunch of coriander, mint leaves. Mix it well and close. Marinate this at least half an hour.
3

Take another large vessel, add enough water. Once the water comes to boil, add excess salt (water should taste like sea salt water) then only it will adjust to Biryani. Then add whole spices like cardamom, clove, cinnamon, black cardamom, marathi moggu, mace, nutmeg, fennel seeds, 2 tbsp oil, coriander and cumin leaves. Keep it high flame till the water comes to boil.
4

Once the water comes to boil add the soaked basmati rice (wash & soak basmati rice in water for 20mins), once the rice is half cooked, strain the water and add a layer of rice above the chicken marinate, then a layer of fried onions, coriander, mint leaves. Then again one layer of rice, sprinkle some fried onions, coriander leaves, mint leaves, rose water, saffron milk & ghee.
5

Cover it with a lid & cook in high flame for 5 mins then reduce to medium flame & cook till the gas releases from the sides of the vessel.
6

Once the gas releases from sides then turn off the stove and rest it for 10mins and then serve hot