Hyderabadi Style Dum Chicken Biryani

Hyderabadi style Dum Biryani - A classic dish of the Mughal Nizams. This is an eye-catching amalgamation of long grain Basmati rice and meat with handpicked garam masalas, which makes it different from the other dishes.This is the quicker version where Meat and Rice are cooked separately and then put on a 'dum' process.

Course:Main(Indian)

Prep Time : 1hour
Cook Time : 1hour
Total Time : 2hours

Servings : 4peoples

Ingredients (1cup=250ml)

•500 gms chiken
•1 tbsp ginger & garlic paste
•1 cup milk+saffron
•Strands of Saffron dissolved in milk
•2 large onions Sliced and fried golden brown
•1/2 cup Curd
•1 cup mint leaves finely chooped
•1 cup coriander leaves finely chopped
•4 tsp ghee or Butter
•1/2 inch cinnamon
•1/2 tsp cloves
•1 tsp whole black paper
•1 black cardamom
•1 tea tbsp of mace(javitri) powder
•1tea tbsp of nutmeg powder
•¼cup of warm milk
•2 boiled eggs( ¼size cuts)

For Garnishing

•3-4 green chilis slit for garnishing
•1/2 cup cashew nuts soaked in milk and made a paste

How to Make the Reciepe:

Chicken

1.First of all marinate the chicken with curd, garam masala and ginger/garlic paste and set aside.

2.Now,heat 4 tbsp of ghee and saute the red chilli and cashew nuts. Add the chicken and cook until the fat separates from the chicken and it is tender.

Rice

1.Heat a small heavy bottom pan and add 1 tsp. of ghee and fry the whole spices(Cardamon, Cinnamon, Black Pepper, Cloves) & Remove from heat.

2.Now,heat another thick bottomed pan, boil the rice in 7 cups of water. When the rice is half cooked, put off the heat and strain the rice.

3.Mix the rice and spices. Add salt to taste and keep aside.

Seasoning

1.Saute some onions with a pinch of sugar till they caramelize, and turn off the heat.

2.Mix the mace & nutmeg powder in 1/4 cup of warm milk.

3.Add chopped coriander and mint leaves and keep aside for layering.

Layering

1.Take a deep baking dish with a tight fitted lid. Add some ghee .Spread a layer of rice and cover it with half of the cooked chicken. Sprinkle half of the fresh seasonings,one tbsp of the mixture of spices and milk and curd.

2.Cover with rice, followed by a chicken layer, then fresh seasonings and mixture of milk and curd and repeat as necessary.

3.Sprinkle the rice with saffron milk and ghee. Garnish with boiled eggs ,fried caramalised onions and slit chillies.

4.Cover tightly with aluminium foil and place in oven at 180 degrees Celsius for 20 minutes or on a tawa as a base for 45 minutes on low flame.

Serve the "Hydrabadi Dum Chicken Biryani" with Raita.

(Raita reciepe is all on my blog,Check it out.)