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Hyderabadi Chicken Dum Biryani RecipeMarination: 4 hrs Prep & Cooking: 1 hrServes 6-7 persons.Ingredients:1 kg chicken, washed and drained completely2 large onions, finely sliced2 tbsps chopped coriander leaves1 tsp saffron1/2 cup luke warm milksalt to taste2 tbsps ghee + 5 tbsps oilFor marination:3/4 cup thick curd/yogurt8-10 green chillis, make a small slit in them1 1/2 tbsps ginger garlic paste1 tbsp red chilli pwd (adjust)1/4 tsp turmeric pwd3/4 tbsp coriander pwd1/2 cup chopped coriander leaves3/4 cup pudina leavesjuice of 1 lemon1 3/4 tsps saltBiryani masala, make pwd:

8 cloves1? cinnamon stick4 elaichi/cardamom3/4 tsp shah jeera12 pepper cornsIngredients to cook rice:4 cups Basmati rice6 cloves3 cardamoms1? cinnamon stick3 bay leaves1 marathi mogga1 star anise

10 mint leaves1 tbsp oil1 1/2 tbsps saltwater as required1 Marinate chicken with the ingredients called for marinationalong with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the waterand spread the rice on a large wide plate. Allow to cool.3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.4 Add the saffron to the luke warm milk and combine well. Keep aside.

5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbspof oil over the chicken pieces. Reduce flame.6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Nextsprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

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7 Place lid and over the lid place a heavy weight and seal the edges with wheatdough. Cook on high flame for 2 mts. Remove the vessel from the stove and placea iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.8 After 10 mts, remove lid, combine gently and serve hot with raita and curry ofyour choice.

http://www.sailusfood.com/2010/02/14/hyderabadi-chicken-dum-biryani/

http://www.pachakam.com/recipe.asp?id=3111&RecipeName=Andhra%20Style%20Quick%20And%20Easy%20Chicken%20Biriyani

Ingredients for Andhra Style Quick And Easy Chicken Biriyani Recipe

Basmati rice - 2 cupsVegetable oil - 3 tbspMint(Pudhina) leaves - 1 bunchFenugreek(Methi/Uluva) leaves- 1 bunchCoriander leaves - 1 bunchWater - 4 cupsSalt - 1 - 2 tbsp or as reqdGreen chillies - 12 small sized or 8 finger hot peppersChicken - 1 whole chicken or 2 lbs chickenOnion - 4 nos(diced)Tomato - 2 nos

(diced)Cardamom(Elakka) - 2 nosCloves(Grambu) - 6 nosStar anise(Thakkolam) - 1 noBig elaichi(Cardamom) - 1 noBay leaves(Vazhana/Karuga ela) - 4 nosCinnamon(Karugapatta) - 2 nosGinger-garlic paste - 1 tbsp

Preparation Method of Andhra Style Quick And Easy Chicken Biriyani Recipe

1)Soak the rice for 30 mins and drain it. This helps the basmati rice to cook easily.

2)Heat the oil in a pressure pan or a large kadai.

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3)Add cardamom, cloves, star anise, bay leaves, big elaichi, cinnamon stick andonions and ginger-garlic paste.

4)Saute these till the onions are golden brown.

5)Add tomatoes and cook it till the oil separates and tomatoes blend in with masala.

6)Add chicken and cook the chicken becomes white and oil separates from it. Thismay take 15 minutes.

7)Add 1 tbsp of salt to chicken while cooking.

8)Use a mixie or blender and blend the mint, methi, cilantro leaves and the green chillies together in about 1/2 cup of water.

:- Do not make this paste too watery.

9)Add this paste to the chicken and cook this paste.

:- The green paste will get cooked and change its color to a darker green whichmay take 5 - 8 mins.

10)Add 3 1/2 cups of water and 1/2 -1 tbsp of salt to this mixture and bring it

a boil.

11)Add the soaked rice and cover and cook for 15 mins or till when the rice is cooked.

:- Pls note all the cooking shud be done on a medium to low flame to avoid the biryani from getting burnt.

:- If you find the mixture to be too spicy, you can add half a cup of plain yoghurt to leaves and chilly mixture.

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