HYDERABADI CHICKEN DUM BIRIYANI

Ingredients

1 kg – Chicken
1 kg – Rice
1 bunch – pudina
1 bunch – Coriander leaves
4 to 5 – Onions
3 tbsp – Ginger Garlic paste
1 tomato finely chopped
1.5 tbsp – chilli powder
1/2 tbsp – Turmeric powder
3 tbsp – Chicken masala
2 tbsp – coriander powder
2 tbsp- biriyani masala
Whole Garam Masala
3 to 4 – biriyani leaves
1 cup – Curd
2 – Lemon

10 Easy Direction to cook it: 

  1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste,tomato chopped, salt, turmeric powder, biriyani masala chicken masala and curd.Keep aside for about 30 minutes.
  2. Add enough oil and fry finely chopped onions till golden brown colour. Remove from oil.
  3. Now drop the marinated chicken in that oil and keep it aside.
  4. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
  5. When rice is half cooked, strain it.
  6. Cook the chicken and add pudina and coriander leaves.
  7. Add half the boiled rice and fried onions.
  8. Add remaining rice and onions layer by layer and cover the vessel with foil paper then cover it with a lid (don’t allow pressure to go out).
  9. Reduce flame and cook for 40 min.
  10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

Best Accompaniment: Serve hot with raita or any Indian salna/gravy of your choice