Hyderabadi Chicken Dum Biryani

This being my 100th post i wished to prepare something special . What can be better than Royal Hyderabadi Chicken Dum biryani to celebrate it. In my earlier post i had prepared the Luknowi biryani in which i used the cooked chicken, that was rather easy but preparing Biryani with raw chicken is a challenge and ofcourse the taste is unparallel. The list of ingredients is bit long but as said good things need some hard work.
A look into history.
Biryani was a gift from Mughals to India. The Mughals usually used to go on war far and wide. They always needed a food that was filling yet would provide with lots of energy. Thereby cooks(Bawarchi's) formulated the concept of Biryani.
Biryani is of two types 1) Kachi Biryani(Cooked with raw meat) and 2) pakki Biryani(Cooked with ready to eat meat). In the northern part of India previously known as "Awadh" (now known as Uttar prades , u.p) Pakki biryani was more popular. However in the south, Hyderabadi nizams preferred the Kachi Biryani. If you ever get a chance to be in Hyderabad , you can go to the Paradise restaurant to taste the best Biryani's. Else you can also try out my authentic Recipe at your home.

The key to prepare the best Biryani is to pick up the best quality of Basmati rice.

This recipe
Serves- 4
Preparation time - 2 Hours(Marination and resting period)
Cooking time- 30 Minutes(Layering and cooking)
Level of difficulty- Medium

Ingredients:

• Chicken - 800 g(with bone and skinless)
• Basmati Rice- 250 g

For the marinade:

1. Chicken
2. Salt as per taste
3. Ginger Garlic paste- 2 Tbsp
4. Turmeric powder- 1 Tbsp
5. Garam masala powder- 2 Tbsp
6. Red Chili powder- 1 Tbsp
7. Brown onion or caramalised onion- 100 g
8. Yogurt- 2 Tbsp
9. Butter- 2 Tbsp
10. Cardamom powder or crushed cardamom
11. Corinader- chopped
12. Mint- Chopped
13. Green Chilli- 2 Chopped
14. Lime juice- 1 lime

Whole spices required during Basmati rice Preparation:

1. Cloves
2. Green Cardamom
3. Cinnamon stick
4. Shahi zeera/ Cumin seed
5. Pepper cons
6. Black cardamom
7. Salt
8. Oil

Ingredients required during Layering:

1. Butter or ghee - 1 /2 cup
2. Saffron in warm milk 
3. Brown onion or caramalised onion
4. Mint and coriander leaves
5. Dry fruits of your choice
6. Garam masala powder
7. Rice water
8. 3/4th cooked rice.

Preparation:

Step 1: Marinade Preparation

In a bowl bring together all the ingredients mentioned in the list of marinade ingredients. Mix well. Cover the bowl with a cling foil and let it rest for 2 hours in the refrigerator. 

• Also soak the Basmati rice in Water for 2 hours.

Step 2.

• Heat a Pot of water. 

• Get ready with the mentioned whole spices.
• Once the water gets boiled throw in more than half of assembled spices in water. Wait till the fragnance of the whole spices is released.

At the same time take a heavy bottom pan. Add 2 tbsp of butter in it and then add remaining whole spices. Wait until the fragrance hits your senses. Turn off the heat.

Step 3: Layering and cooking rice.

• Now Layer this pan with marinated chicken. And keep the chicken and layering ingredients ready before you add rice to the boiling water.

Add rice to the boiling water and wait until they start dancing. Once the rice starts dancing start layering the rice over chicken.

• Add the first layer of rice on the top of chicken. Add butter, chopped coriander and mint. Sprinkle little garam masala powder, dry fruits and saffron milk. 

• Add the second layer and repeat layering process until all the rice has been layered. 

IMPORTANT:

Do not drain the rice water while transferring rice from rice pot to the chicken. Let the water come in along with the rice. In addition add 150 to 200ml of rice water as this will provide with moisture and will help in cooking further both the chicken and the rice.

Step 4: Create steam and cook

• To create steam inside you can cover the heavy bottom vessel with a heavy lid or heavy cover. Otherwise you can layer the edge of the pan with kneaded dough and then stick a cover over it. Let this sit on low flame for exactly 28 minutes. (To cook by creating steam is known as DUM).

• Next sit back and relax. Feel the aroma inside your house and catch people peeping in your house as they pass by the street. The aroma of Biryani is irresistible. 
• After 28 minutes, turn off the heat. Let the Biryani sit for 10 minutes before you serve.

Enjoy this Nizami Pakwan in sahi style. Biryani is always paired with raita(yogurt dip). Serve it hot with some chilled raita and enjoy!!!!!

Happy Cooking.

By- Sushmita Pandit.