HYDERABADI CHICKEN DUM BIRYANI

Preparation Method :

• Marinate the chicken with the marination ingredients along with biryani masala powder. Keep aside for 2 hours.
• Cook basmati rice in water along with bay leaves, cloves, cinnamon, cardamom, marathi moggu, cardamom, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate.
• Allow to cool.
• Heat 1 tablespoon oil, 1 tablespoon ghee in a vessel, add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
• Add the saffron to the luke warm milk and combine well. Keep aside.
• Take a wide deep vessel to prepare the biryani. Add 3 tablespoon oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 minutes.
• Add a tablespoon of oil over the chicken pieces. Reduce flame.
• Spread half of the rice over the chicken layer, pour half a tablespoon of ghee all over the rice, add half of the caramelized onions and spread over the rice.
• Sprinkle a tablespoon of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice.
• Again pour half a tablespoon of ghee all over, add remaining caramelized onions and spread over the rice.
• Finally sprinkle a tablespoon of coriander leaves and pour remaining saffron milk over the rice.
• Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 minutes. Remove the vessel from the stove and place a iron tawa.
• Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 minutes.
• Turn off heat and do not remove lid for 10 minutes.
• After 10 minutes, remove lid, combine gently and serve hot with raita.