The very famous Hyderabadi Dum Biryani is layered preparation of rice and chicken.Tastes delicious on its own or serve with Mirchi Ka Salan.
Preparation Time-40-50 min
Marination Time-3-4 hrs
Cooking Time-40 min
OIl- 200-250 ml
Chopped Coriander Leaves-3 tbsp
Chopped Mint Leaves-4 tbsp
Red chilli Powder-2 tsp
Caraway Seeds-1/2 tsp(Shahi Jeera)
Cinnamon Stick-3 inch+ 1 inch stick for rice
Dagarful (optional )–Few(black stone flower)
Ginger Paste-2 tbsp
Garlic Paste-2 tbsp
Grated fresh coconut -3 tbsp( I used frozen)
Bay Leaves-2 +2 while cooking rice
Milk -3/4 cup
Salt- To taste
Wash rice and soak it in some water and keep it aside.
In a pan on low heat dry roast coconut,shahi jeera,almond,cloves(13),cinnamon stick(3 inch),green cardamom,bay leave(2) until they nice golden in colour . Cool and grind to a fine Powder.
In a separate pan heat oil and deep fry onion(cut length wise very thin ) and keep it aside on an absorbent paper.
To your raw chicken add the freshly ground powder,turmeric,red chilli powder,green chilli, yoghurt, ginger and garlic paste, salt, half of fried onions , oil,chopped coriander & mint leaves. Mix well and cover the bowl with cling film and leave it to marinate for 3-4 hrs.
In a bowl add the soaked rice and about 6-7 cups of water and add cloves -(5), bay leaves-(2), cinamon stick -1 inch, black cardamom-3, salt,green cardamon. cook until its little over half done. Drain and keep it aside.
Tip: Spread the rice in a tray and add 2 tbsp of oil,this is save your rice from sticking
In a deep bottom pan add 2 tbsp of oil and fry dagarful for few seconds and then add your marinated chicken and cook on high heat for 4 mins and reduce heat and cook till its half done. Dish it out.
In Same vessel spread the rice in a layer and then spread the chicken over the rice. (repeat the process,top layer being the rice) . Now sprinkle saffron milk. Cover and cook under dum till done.
Serve hot with a raita or mirchi ka salan.
You can find recipe of mirchi ka salan on my website.