By Moumita Paul
It is a restaurant style super delicious recipe of hyderabadi chicken dum biryani prepared in one pot, easy to make at home with few simple ingredients with the help of simple steps.
Like other biryani recipes, first wash the rice(Old/matured fine long grain basmati rice/dehradun rice) for 5-6 times, soak it in fresh water for 30 mins.
To make hyderabadi biryani, first need to make its authentic masala. Dry roast all the spices in low flame, when aroma comes, turn off the heat. Cool it down & ground the spices into powdered masala.
Like other chicken biryani, to make this biryani also first marinate the chicken. Clean & wash the chicken, add the masala paste and spices mentioned in the ingredients for marination. Marinate it for 45-1 hr.
Cook the rice on high flame in boiling water contains salt, refined oil, bay leaves, green cardamoms, black cardamom, cloves & cinnamon sticks and shahi jeera. After 80%. cooking, immediately strain the rice starch.
Cook the marinated chicken in oil with some beresta(fried onion) and saffron soaked milk, until chicken gets soft & tender and gravy gets thick contains oil floats over the chicken.
As it is one pot biryani, take the same pan used for making chicken, sprinkle saffron milk over it, cover it with the first layer of rice, add salt, biryani masala, ghee+ oil, saffron milk and beresta.
Continue the process until filling the last layer. Lastly, cover it with the rest of the rice, sprinkle 3 tbsp ghee+oil from the top, and seal the pot's mouth with its tight lid after putting folded tissue papers.
Put a used tawa on the gas oven, and make it hot on high flame for 10 mins. Then put the biryani pot on the tawa to cook it on dum at low flame, for another 15-20 mins. Turn off the heat.
Restaurant style Hyderabadi chicken dum biryani is ready, Garnish this biryani with boiled egg(cut into half), sprinkle with some beresta, chopped fresh coriander & mint. Serve with onion-cucumber raita or baingan ka salan(a Andhra style brinjal curry).