HYDERABADI CHICKEN DUM BIRYANI

Preparation time: 1hr (excluding marination time)
No of servings: 4 persons


Chicken Marination Ingredients   
   

Whole chicken	1kg (cut into medium sized pieces)
Salt	to taste
Ginger Garlic paste	3tbsp
Turmeric	1/2tsp
Cardamom	4 (grind into powder)
Cumin seeds	1tsp (grind into powder)
Cinnamon	4 (inch size pieces)
Red chilly powder	1tsp
Green chillies	15 to 20
Coriander leaves	3/4th bundle
Mint leaves	1/4cup
Cloves	8
Yogurt	250g (or) 1cup
Lime juice	2tbsp

•  In a blender , blend green chillies, coriander and mint leaves into coarse paste (do not add water).
• Wash the chicken and drain well.
• In a mixing bowl, put all the above ingredients and mix well. To this add chicken and mix well. Cover and place in refrigerator 4-6hrs. (Overnight marination is also good).

 

(Biryani) Rice Ingredients:

Basmati Rice	750g
Whole garam masala	Cinnamon 3 (inch size pieces) Cardamon 4 to 6 Cloves       6 to 8 Bay leaves 2 Star Anise   1
Shajeera	1/2tsp
Oil	2tsp
Salt	to taste
Water	to boil the rice

• Soak Basmati Rice in water for 30minutes. After 30minutes, drain the water and keep aside.
• Bring water to boiling stage in a heavy bottomed vessel. When water is boiling add salt to taste, whole garam masala spices, Shajeera and oil. Keep flame on high and add soaked rice. Mix and cover with the lid. When rice stars boiling remove the lid and allow to cook only for 1 (or) 2 minutes and drain the the water.

 

Ingredients to Dham the rice:

Boiled eggs	4 or 5 (cut into halves)
Coriander and Mint  leaves	1/2 cup chopped
Onions	100 g (sliced and fried in oil until golden in color)
Lime juice	2tbsp
Saffron strands (optional)	few (soak in 2tbsp of warm milk)
Oil	1/2cup
Ghee (optional)	2tbsp

Cooking on Stove top

• Heat heavy bottomed vessel and pour 1/4cup of oil. Coat the oil all sides of the vessel.
• Keep the flame on high and add marinated chicken. On top of the chicken add cooked rice and spread evenly.
• Arrange eggs (cut side down). Add fried onions, chopped coriander and mint leaves and spread evenly.
• Sprinkle lime juice and saffron milk.
• Pour remaining oil and ghee (ghee is optional), starting from sides.

 

• Cover the vessel with thick kitchen towel and put the lid tightly (this step is to lock the steam).
• Put this dish on heated heavy bottomed tawa or pan. And dham the rice for 30-40min on medium low heat. 

 

• Ready to serve.

Conventional Oven

• Grease oven proof heavy bottomed pan or aluminum foil tray and arrange chicken, rice and other ingredients as mentioned above.
• Cover and bake at 400 F  for 30-40 minutes.
• Ready to serve.