Hyderabad’s specialty. Biryani properly cooked the dum way is just unbeatable and will satisfy the entire family. This in particular is my husband’s favorite and I can definitely say the way to a man’s heart is through his stomach. Give it a try, this will satisfy every member of your family and leave them asking for more.
- Basmati rice 500 gm
- Chicken (cut into large pieces) 1 kg
- 5 large onions
- 1½ cups beaten curd
- Ginger garlic paste 1 tbsp
- Red chili powder 2 tbsp
- Turmeric powder ½ tsp
- Salt to taste
- Chopped mint and coriander leaves ½ cup
- Green chilies 3
- Lemon 1
- Flour dough
- Oil 2 tbsp + oil to fry the onions
- Saffron or lemon yellow food color 2 pinches
- Milk ½ cup
Masala to be ground:
- Cinnamon 3-4 inches
- Green cardamom 7-8
- Cloves 6-7
- Black peppercorns 1 tsp
- Shahi jeera/royal cumin 1 tsp
Whole masala for rice:
- Cinnamon 1-2 inches
- Green cardamom 3-4
- Cloves 3-4
Wash the chicken pieces and drain in a colander or pat dry with a kitchen towel. Peel, wash, and finely slice the onions. Fry till they are golden brown in color and crisp. Take a large mixing bowl and add the beaten curd, ginger garlic paste, chili powder, turmeric powder, ground masala powder, salt to taste, and half of the crushed fried onions. Mix well and add the chicken pieces. Allow to marinate for a minimum of 3 hours and preferably overnight.
Soak the rice for about one-half hour in water and wash thoroughly till the water runs clear. Heat water (two and a half times more than the quantity of the rice). As soon as it begins to boil, add the whole masala, rice, and salt to taste. Cook the rice till its three-fourths done and then drain in a colander. Separate the whole masala.
To assemble: Take a heavy bottomed cooking utensil and add the marinated chicken and one tablespoon oil if desired but personally I’ve not used it. Cover with chopped mint and coriander leaves, fried onions, slit green chilies, and juice of half a lemon. Spread the rice over this. Sprinkle saffron/lemon yellow food color mixed milk and juice of the remaining half lemon. Cover and seal with dough. Cook on high flame for 20-25 minutes and then low flame for about 45 minutes. Serve hot garnished with fried onions.
Tip: If you want to avoid deep frying the sliced onion then heat about 8-10 tbsp of oil and fry the sliced onion in small batches till they are golden brown. Drain and let them stand uncovered. You can even refrigerate it until further use. If using saffron soak it in warm milk.