HYDERABADI CHICKEN DUM BIRYANI RECIPE BY TASTY

Steps:

• A. For Marinating The Chicken:
• Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
• Reserve this oil that was used for frying the onions for cooking on dum (C).
• For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
• Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
• In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
• Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
• B. For Cooking The Rice:
• Wash and soak the Basmati rice for 30 minutes.
• In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
• When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
• During boiling, add the strained basmati rice and stir it well.
• Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
• Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
• C. For Cooking On Dum:
• Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
• Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
• Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
• Spread out the balanced rice as the second layer on top of the first layer of rice.
• Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
• Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
• Now close the lid and cook for 30 minutes on low flame.
• After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
• Serve it with tomato chutney and raita.