Hydrabadi Dum Biryani

Note: All ingredient quantities are ap prox.

Ingredients

For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1’’ cinnamon
1 bay leaf
1 tsp shahjeera
 

For the Chicken:
500g chicken
3 Onion – finely sliced
2 Tomatoes – finely chopped
1/2 bunch coriander (clinatro) leaves –finely chopped
1/2 bunch mint leaves – finely chopped

Whole garam masala for the chicken:
3 cloves
1’’ cinnamon
3 cardamom

 To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2’’ ginger

To be ground to a paste --- (2)
1/2 cup coconut
1/2 cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron

Method  for Rice

1. Heat ghee, add bay leaf, followed by the whole garam masala.
2. Fry it. Add rice and stir it for a minute.
3. Add water and salt to taste.
4. Cook the rice till done.  

Method for Chicken:

1. Heat oil, add whole garam masala. Fry it.
2. Add the sliced onion and fry till dark brown.
3. Add the ground paste (1) and fry for 2-3 min.
4. Add tomatoes and fry till oil separates.
5. Add chicken mix well. Add coriander and mint leaves.
6. Add salt and cook till done.
7. Add the ground paste (2) and cook for 2 minutes.

   Divide the cooked rice into 3 parts and chicken into 2 parts.

8. Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
9. Dissolve saffron in 1/4 cup milk. Pour over arranged biryani.
10. Garnish with raisins, cashew nuts.
11. Put a lid and pack it with aluminum foil.
12. Keep over low flame for 15-20 min before serving.  

Enjoy the biryani!!!