Hyderabadi Chicken Dum Biryani

Everyone's most awaited biryani recipe is here finally :) I hope all are excited to try this once. I would really like to thank my friend Rahila who was good friend of mine during college time. She was the only one who thought me this recipe. And now people are so fascinated about my biryani. I feel so happy about it.

Ingredients:
1 cup - curd
Red chilli powder - 1.5 spoon
Salt - to taste
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Garam masala powder - 1 spoon
Chicken - 500 gms
Basmati Rice – 2 glasses
Bay leaves – 2
Shahi jeera – 1 spoon
Cloves - 2
Onions – 3
Ghee – 1 spoon
Saffron (or cooking color) – 1/4th spoon
Milk – 3 spoons
Lemon – 1 big
Oil
Garam masala powder preparation:
Shahi jeera - 1 spoon
Cloves - 4
Cardamom - 1
Cinnamon - 1
Pepper - 4
Bay leaves - 2

Procedure:
Clean and wash the chicken properly and keep it in a vessel.
Now add the curd, coriander leaves, mint leaves, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt and cloves.
Mix well and allow it for marination for 30 mins.
Wash the rice and soak for 10 mins.
Heat a vessel and add 3.5 glasses of water.
Add shahi jeera, ghee and bay leaves.
Once water starts boiling add the soaked rice.
When rice is cooked 3/4th keep aside.
Heat a pan and add 1/2 cup oil for frying onions. Once the pan is heated add the chopped onions.
Fry the onions until the onions are crispy. When the onions are done strain the oil and keep the onions in a plate with tissue paper for cooling.

In the same pan add the marinated chicken (add extra oil as you need).
When the chicken is cooked you need to layer it with rice and onions.

Remove half of the chicken from vessel and layer with little rice. Then now add the remaining chicken mixture and layer it with half fried onions.

Then add the remaining rice and the left over fried onions.

Now mix the saffron (or cooking color) in milk and spread it on the rice.

Then squeeze the lemon also on to the rice.

Lower the heat and close the lid tightly by covering it with dough or aluminum foil.

Remove from heat after 10-15 mins when the biryani is done.

Now the hyderbadi chicken dum biryani is ready. Mix it before you serve.

The best combination with it would be Mirchi ka salan and raita.