HYDERABAD CHICKEN BIRIYANI

INGREDIENTS :

Basmati Rice - 2 cups
Green Chillies - 4
Tomatoes -2
Onion - 2 big
Cloves - 4
Cinnamon sticks - 6
Elachi - 4
Biriyani leaf - 6
Mint - 1 handful
Ginger - garlic paste -- 2 tsps
Chilli powder -- 4 tsp
Turmeric powder - 1 tsp
Garam masala/Kari masala - 1 tsp 
Biryani masala - 2 tsp
Salt to taste
Yogurt -- 2 tbsps
Lemon - 1 juice
Chicken - 750 gas 
Coriander powder - 1 tsp
Fennel seeds powdered - 1/4 tsp

METHOD OF PREPARATION :

1) Marinate chicken with 2 tsp chilli powder , 1 tsp turmeric powder , salt , 1/2 tsp ginger garlic paste , 1 tsp garam masala powder and yogurt for 1 hour. 



2) Cook rice with 1 1/2 cups of water with a tsp of ghee, few whole spices and keep aside .



3) Heat ghee/butter in a heavy bottomed vessel or pressure cooker, add whole spices, chopped onion and green chillies. Saute till tender and golden brown .Add salt.





4) Next, add the sliced tomato with all the spice powders,ginger-garlic paste and saute till the raw smell leaves. 





5) Next, add the chicken and mix well . Add 1/4 cup of water and cook in slow flame or pressure cook for 3 whistles. Allow the steam to leave. Gravy must me semi thick to get well mixed with rice. 

6) Open the lid, remove half of the gravy in other bowl. Spread the first layer of Rice evenly over the left gravy in the cooker, then coat with a layer of removed chicken gravy , again coated with a layer of rice and Gravy till done.








7) Garnish with Mint or Coriander leaves. Add Ghee and spread a tsp of lemon juice. Leave in slow flame. Either cover the lid with whistle or wrap alunimiun foil over the cooker for leaving in dhum. Switch off the flame after 5 minutes. Leave it aside for 5 to 10 minutes. Then remove the lid of foil, dhum biryani is ready to be served. Mix the rice from the sides while serving.

Chicken dhum biryani is ready to be served hot with Raitha.