1kg chicken
700 g basmati rice
200 g curd
1 lemon juice
2 onions sliced
Handfull of mint leafs
2 tbsp Ginger-Garlic paste
2 tbsp Coriander powder
2 tbsp red chilli powder
Salt
1 tsp cinnamon powder
1n half cup oil.
1/2 cup green chilli pickle (Achar)
Pinch of Red Food color.
PREPARATIONS:
# Firstly soak rice in water and keep aside for atleast 2 to 3 hours.
# In the mean while put a pan on flame, add plenty of oil in it. When oil is heated, add onion slice and deep fry it till it becomes golden brown. Now keep it aside.
MARINATION OF CHICKEN:
Take a vessel, put raw chicken in it. Now add curd, lemon juice, cinnamon stick, cardamoms, cloves, black peppers, bay leafs, jeera, coriander powder, red chilli powder, salt, oil, ginger-garlic paste, mint leafs, Acchar and brown onions, oil and mix all the ingredients well. Now keep this chicken aside minimum 2 hours.
HALF BOIL SOAKED RICE :
put a vessel on high flame, add plenty of water and bring it a boil. Now add soaked rice and 2 tbsp salt, now boil it till rice will be half cooked. when rice is boiled, drain them and keep them aside.
NOW COOK IT ON DUM:
Now take a heavy bottom degh or vessel, place marinated chicken in it. Now put boiled rice over this marinated chicken, now put 1 tbsp of oil , cinnamon powder on rice. Add color in 1/4 cup of water ,mix it well and pour it in middle of rice.
Now seal the outer boundary of vessel with floor dough and close the lead. Put something heavy over the lead for 10 minutes..
Now put this vessel on high flame for 5-6 minutes only, then after cook Biryani on low flame for 30 to 35 mins. After that turn the flame off and keep it aside for just 10 minutes.
Now hyderabadi chicken dum biryani is ready to eat..
ENJOY THE TASTY BIRYANI NOW😋
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