Recipe: Delicious Hydrabadi Chicken Dum Biryani

Hydrabadi Chicken Dum Biryani.

You can have Hydrabadi Chicken Dum Biryani using 31 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hydrabadi Chicken Dum Biryani

1. It's 1.5 cup of Oil.
2. Prepare 2 of Potatoes large peeled and cubed.
3. Prepare 3 of Onion sliced.
4. It's 1 tsp of Kewra Water.
5. It's 1 tsp of Rose Essence.
6. It's 1/4 cup of Coriander Leaves chopped.
7. It's 1/4 cup of Mint Leaves chopped.
8. It's 2 tbsp of Ghee.
9. You need 1 pinch of Saffron.
10. You need 3 tbsp of Milk.
11. It's as needed of Chapati Dough.
12. You need of for marination:.
13. Prepare 1 kg of Chicken.
14. Prepare 1/2 cup of Yogurt.
15. Prepare 2 tbsp of Chilli powder.
16. Prepare to taste of Salt.
17. You need 4 tbsp of Ginger Garlic Paste.
18. Prepare 4 tbsp of Lemon Juice.
19. It's 1/2 cup of chopped Coriander Leaves.
20. Prepare 1/2 cup of chopped Mint Leaves.
21. Prepare 1 tbsp of Garam Masala Powder.
22. You need 2 of Green Chillies (slit).
23. Prepare of for cooking rice:.
24. It's 1/2 kg of Basmati Rice.
25. Prepare 1 tbsp of Pepper.
26. You need 2 inch of Cinnamon stick.
27. You need 1 tsp of Cumin Seeds.
28. It's 6 of Cardamom.
29. It's Cloves of 6-8.
30. It's 2 of Bay Leaf.
31. You need to taste of Salt.

Hydrabadi Chicken Dum Biryani instructions

1. Heat oil in a pan, deep fry potatoes till golden brown, drain and keep aside..
2. In the same oil add onions and fry till golden. Set aside 1/2 of the fried onions for topping..
3. Now take chicken in a bowl, add all ingredients given for marination. Add 1/2 of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 2 hour..
4. Now take basmati rice and wash well. Soak for 30 mins. Now bring lots of water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it is 70% cooked. Drain and set aside..
5. Now take a large thick bottomed pan, add the chicken in the base. top with cooked rice.
6. Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee..
7. Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. Cook on very low heat for 40 to 45 mins..
8. Now remove it from flame and let it sit for 15 mins. Now open the lid and mix the rice with soft hands..
9. Serve hot with salad and raita..