How to Cook hyderabadi chicken biryani

HYDERABADI DUM BIRYANI
 

          
It rained for hours in Delhi today and the weather was so nice. A thought came to my mind that lets give a surprise to my husband,
and let him relish the tempting hyderabadi biryani that I learnt when I was in Hyderabad.
 
Here is the recipe for hyderabadi dum biryani. I hope if you have tasted the famous hyderabadi biryani from Paradise, you will surely
admire it.
 
          
What you Need for chicken biryani
          
 
INGREDIENTS
 

• 1 kg chicken,washed and completely drained
• 2 Tbsp coriander leaves,chopped
• 2 large onions,finely sliced          
• 1 tsp saffron
• 1/2 cup warm milk
• 2 Tbsp ghee
• 5 Tbsp oil
• salt as per taste

 
INGREDIENTS FOR MARINADE
 

• 3/4 cup thick curd/yogurt
• 10 green chillis,slit 
• 1 1/2 Tbsp ginger-garlic paste
• 1 Tbsp red chilli powder(adjust to taste)
• 1/4 tsp turmeric powder
• 3/4 Tbsp coriander powder
• 1/2 cup coriander leaves, chopped
• 3/4 cup mint leaves
• juice of 1 lemon
• 1 3/4 tsp salt

 
 
PREPARATION FOR RICE
 

• 4 cups basmati rice
• 6 cloves
• 3 cardamoms
• 1 inch cinnamon stick
• 3 bay leaves
• 10 mint leaves
• 1 Tbsp oil
• 1 1/2 Tbsp salt
• water as required

 
 
PREPARATION FOR BIRYANI MASALA
 
 

• 8 cloves
• 1 inch cinnamon stick
• 4 cardamoms
• 3/4 tsp shahi jeera
• 12 pepper corns
• powder all the above to make 1 masala

 
 
FOR RAITA
 

• Sliced and chopped onion 
• Curd
• Black salt
• Gridend (Black pepper, cloves, cardemom, cinnamom)
• Pour sliced onion and masala in curd and the 
• raita is ready

 
 
How to Cook hyderabadi chicken biryani

 
METHOD
 
 

• Marinate chicken with the marinade ingredients and the biryani masala powder.set aside for 4 hours or a minimum 1 1/2 hours.
• Cook basmati rice in lots of water along with bay leaves,cloves,cinnmon,cardamom,oil and salt till semi-cooked.
• Strain the rice and spread it on a large wide plate.cool
• Heat one tbsp oil plus one tbsp ghee in a vessel.
• Add sliced onions. saute for 8-10 minutes,till caramelised. set aside.
• Add saffron to lukewarm milk and combine well. set aside.
• Take a wide,deep vessel to prepare the biryani.
• Add 3 tbsp oil,marinated chicken and spread over the vessel.
• Cook on high flame for 2 minutes.
• Add 1 tbsp oil over the chicken pieces.reduce flame.
• Spread half the rice over the chicken layer.
• Pour half the tbsp of ghee all over the rice
• Add half the caramalized onions over the rice
• Sprinkle a tbsp of coriander leaves.
• Pour 1/4 cup saffron milk over the rice.
• Spread the remaining rice.
• Again pour half a tbsp of ghee all over.
• Add remaining caramelised onions.
• Sprinkle a tbsp of coriander leaves.
• Pour remaining saffron milk over the rice.
• Place lid over the vessel,with a heavy weight.
• Seal edges with wheat dough.
• Cook on high flame for 2 minutes.
• Remove the vessel from the stove and place an iron tawa. allow to heat.
• Reduce to low flame.
• Place again on iron tawa. cook biryani for 20-25 minutes. turn off heat.
• Do not remove lid for 10 minutes.

How to serve chicken dum biryani?
 

• Serve it with Rayta
• Serve pipping hot with onion and curd.