Spice up Your Taste with Hyderabad's Finest: Dum Chicken Biryani
Ingredients
500g chicken, cut into pieces & 1 cup yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder & garam masala, biryani masala (optional)
1/2 tsp turmeric powder
2 tbsp lemon juice & add salt to taste
2 cups Basmati rice, soaked and drained
Whole spices (2 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick)
2 large onions, thinly sliced and fried until golden brown
A handful of chopped mint leaves & cilantro leaves
Saffron strands soaked in 2 tbsp of warm milk
1/4 cup ghee
Chapati dough or aluminum foil to seal the pot
Preparation
In a large mixing bowl, add all the ingredients listed under "Chicken Marination." Mix well to coat the chicken pieces evenly. Cover the bowl and let it marinate for at least 2-3 hours or preferably overnight in the refrigerator for better flavor.
In a large pot, bring the water to a boil. Add the soaked and drained Basmati rice, along with whole spices and salt. Cook the rice until it's 70% cooked (it should have a slight bite to it). Drain the water and set the parboiled rice aside.
In a heavy-bottomed, large pot or handi, add a layer of marinated chicken at the bottom. On top of it, add a layer of partially cooked Basmati rice.
Sprinkle some fried onions, chopped mint, and cilantro over the rice. Drizzle a few teaspoons of ghee and some saffron milk on this layer.
Continue layering the chicken and rice until all the ingredients are used up. The topmost layer should be rice. Finally, add the remaining fried onions, mint, cilantro, saffron milk, and ghee on top. You can also sprinkle a pinch of edible orange food color mixed with milk on this layer to get the classic Hyderabadi Biryani color.
Preheat your oven to 350°F (180°C).
Cover the pot with a tight-fitting lid. To ensure a proper seal, use chapati dough to stick the lid to the pot's edges. This will trap the steam inside and allow the flavors to meld together.
Place the sealed pot in the preheated oven and cook for about 30-40 minutes. Alternatively, you can also cook the biryani on low heat on the stovetop for about 30-40 minutes. The low heat will help the biryani cook evenly without burning the bottom layer.
Once the Dum cooking is complete, carefully remove the lid and discard the dough seal. Gently fluff the biryani with a fork to mix the layers.
Serve the Hyderabad Dum Chicken Biryani hot with raita (yogurt sauce), salad, and your favorite side dishes.