Ingredients

• 1 kg - chicken
• 1 kg - rice
• 1 bunch - pudina
• 1 bunch - coriander leaves
• 4 to 5 - onions
• 3 tbsp - ginger garlic paste
• 1.5 tbsp - chilli powder
• 1/2 tbsp - turmeric powder
• 3 tbsp - chicken masala
• 2 tbsp - coriander powder
• Whole garam masala
• 3 to 4 - biriyani leaves
• 1 cup - curd
• 2 - lemon

How to Make Hyderabadi Chicken Dum Biryani

• Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala and curd.
• Keep aside for about 30 minutes.
• Add enough oil and fry finely chopped onions till golden brown colour. Remove from oil.
• Now drop the marinated chicken in that oil and keep it aside.
• Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
• When rice is half cooked, strain it.
• Cook the chicken and add pudina and coriander leaves.
• Add half the boiled rice and fried onions.
• Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out).
• Reduce flame and cook for 40 min.
• Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
• Best Accompaniment: Serve hot with raita or any Indian salna/gravy of your choice.