Hydrebadi Chicken Dum Biriyani
Servings 4
Ingredients
- 1 kg chicken cut into meduim pcs
- FOR MARINATION:
- 1 cup thick yogurt slightly beaten
- 1 tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp Kashmiri Chilli powder
- 3 green chillies chopped finely (increase more for spiciness)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 cup coriander leaves chopped
- 1/2 cup mint leaves chopped
- Salt to taste
- FOR RICE:
- 3 cups basmati rice washed and drained
- 3 cloves
- 1 inch pc cinnamon
- 2 cardamom
- 1 bay leaf
- A handful mint leaf
- 1 tbsp oil
- Salt to taste
- FOR DUM:
- 2 tbsp ghee + 2 tbsp oil
- 2 large onions thinly sliced
- 1/2 cup lukewarm milk
- 10-12 strands saffron
- 3 tbsp chopped coriander leaves
- 2 tbsp garam masala powder
- 1 tbsp shahjeera powder
Instructions
- Marinate the chicken overnight along with the "For Marination" list of ingredients. The minimum marination must be 2 hours.
- Cook the rice with all the ingredients as stated, in a port full of water till 1/2 done. Drain and set aside to cool.
- Heat oil and ghee in a deep fry pan and fry the onions till it becomes crisp and caramelised. Drain and keep aside.
- Soak the saffron into the warm milk and keep aside.
- Take a deep saucepan. Use the same oil as used to fry the onions. Add the marinated chicken and keep on meduim flame for around 7-8 minutes, till the stocks of the chicken start showing. Remove off the flame and keep a tawa for warming.
- Layer half the rice on top of the chicken mixture. Sprinkle half of the onions, garam masala, shah jeera and saffron soaked milk.
- Dump in the remaining rice, level the top and sprinkle the remaining dum ingredients and the coriander leaves.
- Tightly seal the saucepan with aluminium foil, close the lid tight and keep on medium flame on top of the tawa for 35-40 minutes.
- Leave it on the dum for 10 minutes after switching off the flame.
- Mix well before serving it with some pappad, pickle and raita!!!