Chicken Dum Biryani-Hyderabadi Chicken Dum Biryani Step by Step-Chicken Dum Biryani Restaurant Style

Preparation Time-90 Minutes
Serving-4 to 5

Ingredients:

• Chicken (washed)-600 gm
• Basmati long grain rice-250 gm
• Curd-400 gm
• Chopped onion-3 large
• Green chilli(slit)-6
• Chopped coriander leaves-1 cup
• Chopped mint leaves-1/2 cup
• Ginger garlic paste-1.5 tbsp
• Shahi Biryani masala powder-3 tbsp
• Chicken masala powder (optional)-1 tsp
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Green cardamom-10
• Black cardamom-6
• Cinnamon stick-2 inch
• Javitri/mace-2
• Clove/lavang-6
• Ghee-4 tbsp
• Cooking oil to deep fry onions
• Saffron-2 pinch(soaked in 2 tbsp milk)
• Food colour(orange)-2 tsp
• Salt to taste

Method:

Marination process:

• Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken.
• Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.
• Mix it properly and keep it in refrigerator for an hour for marination.

Onion Fry process:

• Heat oil, deep fry the finely chopped onions till it turns golden brown.
• Take out the fried onion on the kitchen towel to absorb extra oil.

Rice Preparation:

• Put 2.5 litre of water in a pan, let it come to boil.
• Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
• Mix it gently, cover the pan and let it come to boil.
• When the rice starts boiling, check the rice, it  should be 50-60% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Biryani Layer preparation:

• Take out the marinated chicken from the refrigerator.
• Take a deep and thick pan, put the marinated chicken on the base of the pan.
• Put 1/3 of the fried onion on it, spread it evenly.
• Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
• Put 1/2 of  the half-cooked rice on it, spread it evenly.
• Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
• Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
• Add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
• Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
• Spread 1 tbsp ghee again and cover the pan.

 Cooking process:

• Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan).
• Seal the edges of the pot, seal it properly so that steam does not come out when we cook it.
• Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
• Cook it for 20 minutes on low-medium flame then reduce the flame to low.
• Cook it for 15 minutes on low flam.
• Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
• Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame).
• Turn off the flame and keep it aside.
• Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
• Serve in a plate, garnish with onion and lemon slices.
• Ready to eat with raita or mirchi ka salan.