Hyderabadi Chicken Dum Biryani

INGREDIENTS:

  • Chicken Pieces - 1/2 KG (Biryani Cut)
  • Basmati Rice – 3 cups.

For Marinating Chicken :

  • Oil- 1 Table Spoon
  • Lemon juice - 1 Tablespoons
  • Curd/yogurt - 1 Cup
  • Ginger Garlic Paste - 1 1/2 Table spoon
  • Turmeric Powder- ½ Teaspoon
  • Chili powder- 1 Teaspoon
  • Fried Onions- 3 Table Spoons
  • Green Chilies- 4 (Cut into 2-3 Pieces)
  • Shahjeera - 1/2 Tea spoon
  • Cardamom- 4
  • Cloves -4
  • Blackpepper- 6
  • Bay Leaves-3
  • Star anise -3
  • Cinnamon - 3 small pieces
  • Coriander leaves
  • Mint (Pudina) leaves
  • Jeera Powder-1/2 Tea spoon
  • Salt -1½ Teaspoon/your taste

METHOD :

Take Cleaned chicken and mix all ingredients for marinating, Mix well and seal it. Keep it in refrigerator for 2 to 4 hrs.

Pre-preparation:

Soak the Basmati rice in water for 30 Mins.

Boiling Basmati rice:
  • Take a vassal and heat 10 cups of water and heat the water.
  • Add already soaked Basmati rice to it.
  • Let the rice cook for 60 to 70 %( Rice will come to top from bottom while it is in this stage)
  • Remove the rice from hot water and keep it aside.

How to Prepare Dum:

  • Take a big vessel which has flat surface and keep it on stove.
  • Add 3 table spoons oil to it.
  • Once oil become heat, add the marinated chicken to it.
  • Let the chicken cook for 5 mns, spread chicken evenly.
  • Add the half cooked basmati rice on top of the Chicken and spread it.
  • Add fried onions on top of rice.
  • Close the lid of the vassal, Don’t let the steam go out of it.(Seal it with atta)
  • Keep it in medium flame for 10 to 15 mns and then in low flame for 10 mns.
  • Open the seal for the vassal carefully, while opening hot steam will come out.
  • Open it and mix the chicken and rice from bottom.

Serve it with Raitha and Mirchi ka Salan