Hyderabadi Chicken Dum Biryani

Ingredients

• 750 grams Chicken
• 1/2 tsp turmeric powder
• 2 1/2 tbsp chili powder
• handful mint leaves, chopped
• handful coriander leaves, chopped
• 2 green chili, slit
• 2 tbsp ginger garlic paste
• 1 tsp Kauri methi
• 1 tsp rose water
• 1/2 tsp shahi jeera
• 1 inch cinnamon
• 6 cloves
• 4 cardamom
• 1 medium-size onion, fried until golden in 4 tbsp oil
• 4 tbsp curd
• to taste Salt
• 1 1/2 cup Basmati rice
• 1 inch cinnamon
• 1 bay leaf
• 3 cloves
• 1/2 tsp shahi jeera
• 2 cardamom
• 1 black cardamom
• 1 star anise
• 1/2 lemon juice
• 1 tbsp oil
• to taste salt
• as required mint leaves, few roughly chopped
• as required coriander leaves, few roughly chopped
• as required few strand saffron soaked in 4 tbsp milk
• 2 tsp ghee

Steps

1. To prepare fresh garam masala in a mortar & pestle take cinnamon, cloves and green cardamom mentioned for marinating and crush into coarse powder.
2. In a bowl take cleaned and drained chicken pieces. Add in turmeric powder, chili powder, ginger garlic paste, shahi jeera, kasuri methi, prepared garam masala, chopped coriander and mint leaves, slit green chili, rose water, salt and mix well. Let it marinate for 30 minutes or overnight in the refrigerator.
3. In a large heavy bottom pan heat 4 tbsp oil and fry thinly sliced onions until golden. Remove onto a plate and let it cool. Add marinated chicken to the pan containing oil used for frying oil along with 3/4th of fried onion and curd.
4. Mix well and let it marinate for 30 minutes. Level the chicken to a single uniform layer.
5. Meanwhile wash and soak basmati rice for 30 minutes. In another pan take 5 cups water along with whole garam masala, salt, oil, lemon juice. Take 1/4 cup of warm water and add it over the marinated chicken.
6. Once water comes to boil, add in drained basmati rice and let it cook until 80% done.
7. Drain the half of the rice and spread over the chicken. Sprinkle coriander leaves, pudina leaves, reserved brown onion.
8. Spread remaining rice and pour saffron milk, ghee. Place the pan on hot tawa. Cover the pan with aluminium foil and then close tightly with lid and put it on high flame for 10 minutes and low flame on 25 minutes.
9. Let it stand undisturbed for 15 minutes. Open the lid and fluff up the rice gently.
10. Serve Hyderabadi Chicken Dum Biryani with raita and salad.