Hyderabadi Special Dum Biryani

Hyderabad Special Dum Biryani Recipe
Ingredients:

• 1 ½ Cups basmati rice
• 1 Kg Chicken
• 2 Medium sized onions, finely
• 3 Medium sized tomatoes, finely sliced
• 5 Potatoes
• 5 tsps ginger-garlic paste
• 3-4 green chilies
• 2 tsps mint leaves
• 2 tsps coriander leaves, roughly chopped
• 6 tsps ghee
• 2 green cardamoms
• 3 cinnamons
• 3 black cardamoms
• 3 baby leaves
• 3 cloves
• 4-5 saffron strands
• 3 tsps warm milk
• ½ tsp turmeric powder
• 1 tsp chilli and coriander powder
• 1 ½ cups yogurt
• Salt as per taste
• 4 cups water

Method:

• First clean the chicken with fresh water.
• Then cut into half-inch sized pieces.
• Clean, wash and soak the rice in the water.
• Soak the saffron in warm milk and keep aside.
• Marinate the chicken pieces with turmeric, salt, yogurt, 1 tbsp of ginger-garlic pastes for 4 hours in a cool place.
• Now cook the rice in salted boiling water along with cardamoms, cinnamons, cloves and baby leaves.
• Rice should be half cooked: retain the strained water.
• Keep the rice warm.
• Heat ghee in a pan or pressure cooker.
• Add the sliced onions and green chilies.
• Cook until golden brown, make sure to stir continuously.
• Add the remaining ginger-garlic paste, mix well.
• Cook until golden brown, make sure to stir continuously.
• Add the remaining ginger-garlic paste, mix well.
• Now add the marinated chicken pieces and cook on high flame stirring continuously for 7-8 minutes.
• Add the coriander and chilli powder and mix thoroughly.
• Stir in 3 cups of eater, bring to boil, reduce heat and cook covered till the chicken pieces are almost coked.
• Add the tomatoes and potatoes, half a tsp of garam masala powder, half the chopped mint and coriander leaves.
• Cook for 15 minutes on medium heat, stirring occasionally.
• In case you are cooking in the pressure cooker, it normally takes 2 whistles.
• Ensure that the cooked chicken does not have a runny gravy.
• If it is so cook on high flame and reduce the water content.
• Take a cooker, mix the warm rice and chicken masala, and check the salt.
• Sprinkle the remaining mint-coriander leaves, saffron milk and 2 tbsp of ghee.
• In the end sprinkle a glass of retained water.
• Cover it with a moist cloth and seal it with a lid.
• Cook it for 15-20 minutes.
• Serve hot with onion raita.

Note:

You can cook and serve this Hyderabadi Special Dum Biriyani in an ovenproof dish. If you want, you can finish the biriyani in a microwave oven also. In that case cook covered on micro high for four minutes only.