Hyderabadi Chicken Dum Biryani / How to make Hyderabadi Chicken Dum Biryani

Ingredients

• For Chicken Masala
• 1 Kg Chicken
• 2 tsp Black Cumin
• 2 tbsp Ginger Garlic Paste
• 2/3 cup Fried Onions
• Small Bunch Mint Leaves
• 4 spoons Green Coriander
• 4 spoons Ghee
• Juice of one Lemon
• 2 tbsp Mirchi
• 2 tsp Roasted Cumin Powder
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1/2 tsp Turmeric
• Salt to taste
• 500 ml Curd
• 2 Biryani Leaf
• 4 Cardamoms
• 2 Inch Cinnamon Stick
• For Biryani
• 4 liters Water
• 10 Cardamoms
• 2 Inch Cinnamon Stick
• 12 Cloves
• 2 tsp Black Cumin Seeds
• 2 Biryani leaf
• 2 Big Spoon Ginger Garlic Paste
• 4 tbsps Salt
• 3 cups Basmati Rice (225 gms)
• For Biryani Dum
• 4 tsp chopped Coriander
• 1/2 cup Ghee
• 1/2 cup Fried Onions
• A pinch of Saffron (Soaked in a spoon of hot Water)
• Instructions :

1. Add all Spices to ½ Kilo tender Chicken and coat the pieces well.
2. Marinate this for two hours or refrigerate overnight. If it is kept overnight, the pieces become juicy. Those who do not have a refrigerator can leave them outside.
3. Boil 2 litres of Water and add all Biryani ingredients to it. When the Water boils, add the Basmati Rice, soaked for an hour, and cook till 70 % on a high flame. If the Rice is cooked, but the grain is a little brittle, it means that it is cooked to 70%.
4. Add the marinated Chicken to a thick-bottomed vessel, then strain the cooked Basmati Rice and all Biryani Masalas and add them over the Chicken.  
5. Now add Green Coriander, Garam masala, Ghee, Saffron water over the Rice. Cover it with tissues or Banana Leaf and seal it so that the steam does not escape.
6. Then Dum the Rice for 8 minutes on a medium flame and for 7 minutes on a low flame. Then switch off the stove and let it rest for 15 minutes.
7. Then turn it over with a flat ladle from the bottom.