Hyderabadi Dhum Chicken Briyani

Hyderabadi Biryani is a Hyderabadi biryani dish made with basmati rice and chicken/ lamb meat. The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

All you need for the delicious dish..

To Boil with Rice

Black cardamom - 3
Green Cardamom - 6
cloves - 6
Black Pepper - 6
Bay Leaf - 2
Cinamon - 1 inch stick

For Marinating the Chicken - Marinate and leave for 30mins

Giger garlic paste - 2tsp
Red chilli powder - 1tsp
Salt - to taste
Yogurt - 1 cup
Garam Masala/chicken masala powder - 1tsp
Green Cardamom powder - 1tsp
Fried brown Onions - 1cup
Ghee - 4tbsp
Coriander & Mint leaves
Green chillis - 2
Turmeric Powder - 1tsp
Lemon Juice - 1tbsp

Steps..

In a cloth, take all the items given under "To Boil with Rice", tie it and boil with rice. Add jheera in the rice. Make sure rice is not overcooked. We have to remove from heat when it is 3/4 cooked.

Marinate the chicken with all the items given under "For Marinating the Chicken". Mix well and keep in fridge for some 30mins.

Once the rice is 3/4 cooked, off the flame and remove from heat. Take out the tied cloth.

Now we have to spread rice in layers, to get different flavors and colors. First, above the marinated chicken, spread one layer of rice.

Above the rice, spread coriander leaves(cilantro), Mint leaves, fried onions, Garam masala and Green Cardamom powder.

Above that, spread another layer of rice. You can put all of the remaining rice.

Above that add, fried onions,garam masala powder, milk which has saffron soaked in it and little bit of ghee.

Close the lid and allow it to cook for some 18 to 20mins in low flame. if you are using pressure cooker for cooking, don't put the whistle. Once cooked, remove from flame and check if it has been cooked properly.

Delicious chicken briyani in hyderabadi style is ready. Garnish with mint leaves, onions, lemons and have it with raitha. Enjoy!