Chicken Dum Biryani (Hyderabadi)

Hyderabad Dum Biryani World's famous recepe. 

Methods: 

• Kachi style
• Pakki Style

Kachi style:

Raw chicken marinated with all spices over night and layered with half boiled rice. It is a slow cooking process

Pakki Style:

Chicken is cooked before being layered with half boiled riced

Ingredients:

Chicken - 1 kg 

Basmati rice - 3 cups

Water - 5 cups

Curd - 2 cups

Onions - 2 finely chopped & Fried

Ginger & garlic paste - 1 tablespoon

Chillies - 8

Chilli powder - 1 tablespoon

Coriander powder - 1 tablespoon

Mint leaves -  1/2 cup

Coriander leaves - 1 cup

Turmeric powder - 2 tablespoons

Cinnamon - 2-3 stick

Cloves - 6

Cardamom - 6

star anise - 2

Bay leaves - 4

Lemon - 1

Shah jeera

Nutmeg - 1/2

Pepper corn - 1 tablespoon

Ghee

Oil

Milk (optional)

Saffron ( optional)

salt

yellow food color ( optional)

For Rice Preparation:

Basmathi Rice - 3 cups

Cloves - 3

Cardamom - 2

Cinnamon - 1 stick

Shah jeera - 1/4 table spoon

Salt to taste

Oil

Wash rice and soak them in water for about one hour. For cooking rice add some water, cloves, cardamom,cinnamon, salt and oil ( Coriander leaves & Mint leaves optional). Cook rice till it is half cooked. Drain the rice and keep aside.

For Biryani Masala powder:

Coriander seeds - 4 tablespoons

Cloves - 4

Cardamom - 2

Cinnamon sticks - 2

Nutmeg - 1/2

Pepper corn - 1/2 tablespoon

Shah jeera - 1/2 tablespoon

Star Anise -2

Bay leaves - 2

Heat all spices on low flame till they become crisp. Blend them into fine powder.

Kachi style preparation Method:

• Marinate chicken with curd, Green chilly paste, turmeric powder, Biryani masala, chilli powder, oil, salt, lemon juice, fried onions, finely chopped mint leaves & coriander leaves for at least 4 hours ( or marinate overnight by put it in refrigerator)

• Add oil to a Vessel or Handi and add the marinated chicken and spread evenly.

• Add the cooked rice on the top of the chicken.

• Add Fried onions, green chilly slices, coriander leaves, Mint leaves and spread evenly

• Add a pinch of saffron to 1 tablespoon milk and 2 tabble spoons of ghee spread evenly on rice

• Cover the lid with a cloth or sheet and place on the top of the pan.

• Cook for 40 minutes under high flame for first 5minutes, medium flame for next 15 minutes and slow flame on another 25 minutes 

• Now the delicious chicken biryani is ready.

Pakki style preparation Method:

• Put a large vessel on stove and add some oil and ghee

• Heat the oil and add 2 cloves, 2 cardamom, cinnamon, 2 bay leaves, ginger garlic paste, green chilly slices 

• Then put chicken pieces and add some salt, cover the lid for 2minutes

• Add  chilly powder, biryani masala, turmeric and saute it for 10 minutes

• put the stove in slow flame and add curd

• Stir it well and let it cook for few minutes until oil is floating on the top

• Add mint leaves, coriander leaves and lime juice

• layer the rice evenly over the chicken

• Cover the lid with a cloth or sheet and place on the top of the pan.

• Cook it for about 15- 20 minutes on medium flame

• Switch off the flame and serve it to your family

This is very easy to prepare and very delicious dish