Name: Hyderabadi Chicken Dum Biryani recipe by Bishnu Priya at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: Basmati rice- 2cups(200gms); Chicken -500gm(with bone); Curd-1cup; Lemon juice-1 teaspoon(fir marination); Chilli powder-2teaspoon(Kashmiri laal mirchi); Coriander powder-2teaspoon; Cumin powder-1teaspoon; Garam masala powder-1teaspoon; Nutmeg powder- 1/2teaspoon; Biryani masala powder-3teaspoon+1teaspoon(i have used everest brand); Turmeric-1teaspoon; Fried onions- 3large size onions; Ginger garlic paste-2tablespoon; Whole garam masala:; Cinnamon(dalchini)- 1inch+1inch; Cardamom(elaichi)-4+ 4; Cloves(laung)- 4; bay leaf-1; Yellow food color-3drops; Few strands of saffron soaked in milk; Coriander leaves(dhania leaves)- 1 bunch chopped; Mint leaves(pudina)- 1/2 bunch chopped; salt as per taste; Ghee or butter(optional)-2tablespoon; Oil-4tablespoon; Aluminium foil to seal the vessel

Ingredients Serving: 2

Basmati rice- 2cups(200gms)
Chicken -500gm(with bone)
Curd-1cup
Lemon juice-1 teaspoon(fir marination)
Chilli powder-2teaspoon(Kashmiri laal mirchi)
Coriander powder-2teaspoon
Cumin powder-1teaspoon
Garam masala powder-1teaspoon
Nutmeg powder- 1/2teaspoon
Biryani masala powder-3teaspoon+1teaspoon(i have used everest brand)
Turmeric-1teaspoon
Fried onions- 3large size onions
Ginger garlic paste-2tablespoon
Whole garam masala:
Cinnamon(dalchini)- 1inch+1inch
Cardamom(elaichi)-4+ 4
Cloves(laung)- 4
bay leaf-1
Yellow food color-3drops
Few strands of saffron soaked in milk
Coriander leaves(dhania leaves)- 1 bunch chopped
Mint leaves(pudina)- 1/2 bunch chopped
salt as per taste
Ghee or butter(optional)-2tablespoon
Oil-4tablespoon
Aluminium foil to seal the vessel

Instructions

Wash and soak good basmati rice for about 45mins and keep it aside.
In a bowl add chicken, ginger garlic paste, coriander powder, cumin powder,garam masala, biryani masala,chillinpiwder,turmeric powder, chopped coriander, sliced green chillies, sliced and fried onions, yogurt/curd. Mix well and marinate it for atleast 1hour(outside) or for a whole night in refrigerator. Then cook the marinated chicken for 20mins.
Boil water in big container and cook the rice untill 80% done.(rice grain should be cooked well and yet remain separate. They should not become soft or mushy)
Transfer 70% of the rice on top of the meat as first layer. Add fried onions, chopped coriander and chopped mint.
Transfer the rest 30% of the cooked rice aa second layer. Add the saffron soaked milk on top of the rice also ghee, chopped coriander, chopped mint and fried onions.
Properly cover the vessel with the lid, seal with aluminium foil to stop leaving the steam out of the vessel.
Cook it for 20mins on low flame. And rest it for 10 mins.(while cooking biryani make sure to use a thick bottom and wide bottom vessel.
Biryani is ready. Serve hot with raita.

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