Hyderabadi Chicken Dum Biriyani

This is a really easy to make recipe for  yummy delicious aunthentic hyderabadi dum biriyani .

A MUST TRY RECIPE. You should choose the best quality basmati rice for this recipe.

Adding ghee is the speciality of this recipe.The flavour and the aroma of the biriyani is irresistable .

Ingredients

For chicken marinade 

1. Chicken washed and cleaned -1 kg
2. Fried Onions - 1 Cup
3. Garam masala- 1 tbsp
4. Chilly powder- 1 tsp
5. Green Chilly slitted- 3 no
6. Cardamon powder- 1/2 tsp
7. Turmeric Powder- 1 tsp
8. Curd- 1 cup thick
9. Ginger garlic paste- 3 tbsp
10. Ghee - 2  tbsp
11. Salt as required
12. Lemon Juice 2 tbsp
13. Pudina and coriander leaves- 1 cup
14. Ghee -1 tbsp for spreading on the bottom of the pan 

How to Prepare :

1. Take the pan in which you are planning to prepare the dum biriyani .
2. Spread the ghee on the bottom of the pan evenly.
3. Marinate the chicken pieces with the above ingreidents for marinade and marinate it for 1 hour .( atleast  30 minutes ) in the  same pan.
4. Keep this aside.

NOTE :   Always make sure after you cook the rice you should instantly transfer the cooked rice to the chicken pieces and start to bake which will be mentioned in detail later.

For the Rice 

1. Best Quality Basmati Rice ( Preferably long grain rice ) - 3 Cups
2. Cloves- 4 no
3. Bayleaves- 4 nos
4. Star Anise- 4 nos
5. Shahi jeera- 1 tsp
6. Pepper Balls - 5 Nos
7. Cardamon sticks- 2 nos
8. Black cardamon powdered- 1/2 tsp
9. Salt to taste

How to Prepare :

1. Wash the rice and soak the rice in water for half an hour. 
2. Add the ingredients from 2 to 9 into the water and when the water starts to boil , add the rice.
3. Cook for 10 minutes .Stir the rice once in a while and make sure enough water is there.
4. Make sure the rice should not be fully cooked but only 3/4 th cooked.
5. When the rice is 3/4 cooked , you would be able to break the rice with your hand but still not fully cooked.When you bite the rice , you will still feel the raw taste. 

Ingredients  for biriyani

1. 3/4 th cooked rice 
2. Saffron - 1 tsp
3. Milk - 1/2 Cup
4. Marinated chicken
5. Onions - 5 Big
6. Ghee- 5 tbsp
7. Garam Masala- 1 tsp
8. Chopped coriander  leaves - 1 Cup
9. Chopped pudina leaves - 1 Cup
10. Maida Flour - 2 Cups turned to a smooth dough 

Final Stage-Baking the Biriyani 

1. Add the saffron to the milk and keep this aside for half n hour.
2. Deep fry the onions till it turn brown and crispy .Keep this aside.
3. Take the pan where you marinated the chicken pieces . 

4. As soon as the rice is 3/4th cooked transfer a layer of rice over the marinated chicken.

5. Make sure when you add the rice to the marinated chicken , allow some water to come along with it to make sure the biriyani is moist.( donot drain the rice completely )

6. Add few pudina , coriander leaves over the rice.

7. Sprinkle garam masala , fried onions over the rice.

8. Add another layer of rice still allowing some water to come along with the rice.The rice would be over this time.9. Add the saffron milk over the rice .

10. Add coriander and pudina leaves , fried onions over this .

11. Atlast add the ghee over the rice.

12. Now take the maida dough , roll it and spread it around the edges of the pan as shown

13. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .

14. Now cook on high  flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough  and you can get the tempting aroma which is going to surely water a few mouths .
15. At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
16. Now your chicken dum biriyani will be ready.Serve hot with pickles, pappad  and salads.