Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe

• 1 kg Basmati Rice
• 1.5 kg Chicken
• ¾ cup Vegetable Oil
• 3 large Onions (sliced thinly)
• a pinch Saffron
• ¼ cup Warm Milk
• ¼ cup Coriander leaves (finely chopped)
• ¼ cup Mint Leaves (finely chopped)
• 3 tbsp Ghee
• 50 grams Cashews
• 50 grams Golden Raisins | Sultanas
• ½ tsp Kewra Essence ((optional))
• ½ tsp Rose Essence ((optional))
• Salt to taste

For Marination

• 2 tbsp Chilli Powder
• 3 tbsp Coriander Powder
• Salt to taste
• ½ cup Coriander leaves (chopped finely)
• ½ cup Mint Leaves (chopped finely)
• 1½ cup Plain Yogurt | Curd
• 4 Green Chillies
• 3 tbsp Ginger Garlic Paste
• Special Garam Masala Powder ((recipe below))
• 1 tbsp Lemon Juice

For Special Garam Masala Powder

• 10 piece Cloves
• 10 pods Cardamom
• 3 Bay Leaf
• 1 stick Cinnamon
• 1 tbsp Cumin Seeds
• 4 Black Stone Flower | Kal Paasi
• 1 Star Anise
• 1 tbsp Fennel Seeds

1. 1

   Powder the special garam masala powder ingredients. Set aside.

2. 2

   Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.

3. 3

   Wash rice at least 3 to 4 times and soak basmati rice for at least 30 mins.

4. 4

   Heat oil in a big pot which you are going to assemble the biryani. Add in onions and fry till golden, drain and set aside. Reserve the fried oil..

5. 5

   Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews and sultanas till golden. Set aside for garnishing

6. 6

   Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 50 to 60 percent done. When you taste it, it should have a bite.

7. 7

   Now in the pot which you are going to assemble the biryani. Add the onion fried oil. Add the marinated chicken and mix well in the oil.

8. 8

   Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the ghee, kewra and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.

9. 9

   Switch off the flame and leave the biryani to rest for 10 mins before removing the weight and gently fluff the rice using the back of a ladle.

10. 10

    Serve hot with raita.