Hyderabadi Chicken Biryani Hyderabadi Chicken Dum Biryani Chicken Dum Biryani

Ingredients

• 3 medium Onion, sliced
• Oil for frying
• ⅓ cup Fried onions
• 1 cup Curd, beaten, curd (yogurt)
• ½ tbsp Tender Coriander stem, finely chopped
• few mint leaves, roughly torn
• 2 Green chillies (less spicy & broken into half)
• 1 ½ tbsp Ginger Garlic paste
• 2-3 tbsp Fried Onion Oil
• Salt to taste
• 1 tsp Coriander powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• 700 g Chicken (thigh, drumstick) Chicken
• 1 tbsp Fried Onion Oil
• Water as required
• Salt to taste
• 1 tsp Ghee
• ½ inch Cinnamon stick
• 1 Bay leaf
• 3 cup Sella basmati rice (soaked for 20 min)
• ⅓ cup Milk
• 1 ½ tsp Saffron water
• ¼ tsp Green cardamom & mace powder
• A pinch of shahi jeera (optional)
• 1 Green chilli (less spicy & slit)
• few mint leaves, roughly torn
• 2 tbsp Coriander leaves, roughly torn
• Salt to taste
• ½ tsp Sugar
• Marinated Chicken
• 1 st batch of Cooked Rice
• Prepared Jhol
• Saffron water
• Fried Onions
• 2nd batch of cooked rice
• Prepared Jhol
• Saffron water
• 1 tsp Ghee
• Fried Onions
• Coriander sprig, coriander leaves
• Mint sprig

Steps

1. In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
2. Transfer it into a bowl and keep it aside for further use.
3. In the same fried onion bowl, add curd, tender coriander stems, mint leaves, green chili, ginger garlic paste, fried onion oil and mix it well.
4. Add salt to taste, coriander powder, degi red chili powder, turmeric powder and mix everything well.
5. Pour the prepared mixture into chicken and coat it well, add fried onion oil and mix.
6. In a handi or sauce pot, add water once it’s roaring boiled, add salt to taste, bay leaf, cinnamon stick, ghee and soaked sella basmati rice.
7. Cover it with the lid and allow to cook for at least 4-5 minutes on high flame.
8. Strain the 60% cooked rice and transfer it into a tray for resting.
9. Strain the remaining rice and transfer it into another tray and allow it to rest.
10. Keep it aside for further use.
11. In a handi or sauce pot, add marinated chicken, add 1st batch of cooked rice and layer it.
12. Add prepared jhol, saffron water and fried onion.
13. Add the 2nd batch of cooked rice and layer it nicely.
14. Add prepared jhol, saffron water, ghee and fried onion.
15. Heat the tawa and place the handi on the tawa. Cover it with the lid and allow to cook for 2-3 minutes on high flame.
16. Reduce the flame and cook it for 15-20 minutes.
17. Once chicken and rice gets cooked well, turn off the flame and keep it aside for resting for 10-12 minutes.
18. Serve it on a serving plate and garnish it with coriander sprig.
19. Serve hot.