SPICY CHICKEN DUM BIRYANI

DESCRIPTION

* This is a one of the variety of biryanis. This biryani is most popular in Andhra pradesh & Telangana states.

* This is served along with raitha and chicken gravy.

* This is also called as Handhi.

• Making a good chicken biryani is just very simple and this recipe is perfect for at home preparation.
• This is easier than any dum biryanis since it needs no saluting of spices or meat.
• Just mix allthe ingredients and cook on a slow dum process.
• Traping the steam to retain the aroma.to get an authentic flavor and taste do use all the mentioned ingredients if desired can substitute ghee for oil.
• This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can also try without any troubles.
• Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.
• I suggest keeping the pieces to small and medium and not very large.

Prepare time                                      Cook time                        Total time


30 minutes                                       1:30 minutes                        2 hours

INGREDIENTS 

• Chicken cut in to 1 inch pieces 1 kg.
• Bhasmathi rice-500 gm
• Oil-3/4 cup
• Onions sliced 3 large
• Milk-1/2 cup
• Ginger paste-2 tsp
• Garlic paste-2 tsp
• Red chilli powder-3 tsp
• Salt to taste
• Biryani masala powder-4 tsp
• Fresh mint leaves-1 cup
• Coriander leaves chopped-1 cup
• Lemon juice-2 tsp
• Green chilies finely chopped-3
• Yogurt-1 cup
• Cloves-7
• Bay leaves-2
• Green cardamoms-6
• Cinnamon stick-1
• Saffron (kesar)-8-10 strands
• Ghee-5 tsp
• Rose water-2 tablespoon

METHOD

• Scrub and wash the rice in water for 15 minutes.
• Soak the saffron strands in milk. Set a side heat the oil in a kadai and deep fry the onions till brown.Drain on a absorbent paper.
• Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and oil in which onions are fried and salt to the chicken.Mix well.
• Set aside to marinate for two hours.Heat a nonstick pan add chicken along with marinade and cook on medium heat till chicken is tender.
• Boil water in a deep pan.Add cloves, bay leaves, cardamoms, cinnamon.
• Put ghee at the base of a nonstick deep pan.Spread half of the cooked rice.
• Spread the cooked chicken evenly on the rice layer cover the chicken layer with remaining rice.
• layer the rice over the chicken the rice must be moist and not with dripping water it should not be dry either.
• Add fried onions ,mint and coriander leaves.sprinkle biryani masala.
• Sprinkle biryani masala powder.
• Sprinkle saffron-milk mixture, remaining mint, coriander leaves.Cover with a lid.
• Put a tawa underneath the pan and simmer for 15-20 mins
• Use a foil to cover the rimyou can also use a thick clean kitchen cloth or make dough and stick to the rim of the pot.
• Cover the pot with lid if using dough make sure the lid sits on the dough
• Drizzle with some rose water and serve hot.
• Serve in a plate garnish with carrot, onions, keera, lemon and coriander leaves
• Then very hot and spicy chicken dum biryani is ready to eat.Serve to your dear once.

• KEY INGREDIENTS 
• Basmathi rice,chicken,salt,lemon juice,clarified butter,onions,black cardamom,bay leaves,cinnamona,clove,garlic,ginger,green chillies,fennel,cream,yogurt,rose water