Biriyani

Hyderabadi Chicken Biryani Recipe
Learn How to make Chicken Biryani Dum style very easy way at your home. I have made for years and my favorite it is very easy and even a beginner can try without any troubles. chicken can marinated the previous night and refrigerated to make the best flavorful biryani.
Author: Chef Abdur Rahman
Cuisine: Indian
Recipe type : Main
Serves : 2 to 3
Ingredients

• 1/2 cups long grain Basmathi rice ( soaked for 15 to 20 mints, drain and set a side)
• Half kg bone-in-Chicken or boneless 

•  1/4  to Half tsp Biryani Masala Powder 

•  1 large fried Onion 
•  Finely Chopped Coriander leaves
• Finely chopped Mint leaves
• 2 to 3 tbsp, Ghee
•  1/4 tsp saffron soaked in 3 tbsp hot milk

Marination for Chicken 

• 1 tbsp, ginger garlic paste
• 1/4 tsp turmeric
• 3 green chillies ( adjust to suit your taste ) 
• Half cup of yogurt 
• 2 tbsp Lemon Juice
• 1 and Half tsp Kashmiri  Red Chili powder
• Salt to taste 

  Dry spices for rice

•  2 and half cup of water
• 1 tsp oil
• 2 small Mace spice
• 2 large cardamom
• 3 cinenamon stick
• 6 cloves
• 2 small bay leaf 
• half tsp shahi jeea/Caraway seeds

How to Make the Recipe
DIRECTIONS:

1. Marinate the Chicken with the ingredients mentioned under marination and set aside for at least 2 hours and overnight in best.
2. This step is optional tie up all the dry spices for rice in muslin cloths
3. wash rice till the water  runs clear,soak for 15 to 20 mint. Heat  2 and half cup of water in utensil or vessel to cook rice, add 1 tsp  spices and salt, let the water boil rapidly for 5 mins, this way aroma released is best. add the soaked rice and cook till its is 50% done , Remember this is Important do not make the rice mushy ,Drain off if any excess water is left.
4. Making Chicken Biryani
5. while the rice cooks,transfer the marinated chicken to a heavy bottom casserole, handi or non-stick add mint,coriander leaves and pour in the oil or melted ghee.Mix well and level the surface.
6. Layer cooked rice evenly, add fried onions, mint and coriander leaves over the chicken
7. sprinkle 1/4 tsp biryani masala powder
8. Repeat steps of layering rice,coriander mint leaves and then fried onions
9. Cover the rim of casserole with foil to trap the dum or use dough ,it must be just moist and not with dripping water.Make a double layer,Spread the dough over the rim and cover the casserole.
10.   Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole cook this way for exactly  20 mint , After 20 mint if you have a see thru lid you can see the vapor filled.
11.  Now reduce the flame to min as low as you can where the flame barely touches tawa. cook this way for exactly 15 mint then off the flame and leave it as for at least 20 to 30 mint 
12. Garnish Chicken Biryani with fresh chopped coriander leaves serve with Raita.