Hyderabadi Chicken Dam Biriyani

About this Recipe...

One more dish of mine...Hyderabadi Chicken Dam Biriyani. Fell in love with this dish, since I was in Hyderabad and now able to make it perfectly at home.

Ingredients

• 500 g Chicken
• 2 Tbsp Ginger-garlic paste
• 1 Tbsp Green chilli paste
• 1 tsp Turmeric powder
• 2 tsp Cumin powder
• 2 tsp Coriander powder
• 1 Tbsp MDH biriyani masala
• 1 tsp Red chilli powder
• Salt as per taste
• 2 Tbsp Oil
• 2 Tbsp Yoghurt
• 2 Tbsp Lime or lemon juice
• 1 handful Chopped mint and coriander leaves
• Fried onions
• 1 1/2 Cups Basmati rice
• 1 tsp Black cumin seed
• 3 Pieces Bay leaf
• 5 Pieces Cloves
• 2 Pieces Cinnamon
• 2 tsp Clarified butter
• Saffron soaked in warm milk
• 1 tsp Garam masala powder

Directions

1. For Marinating Chicken: In a bowl take the chicken now add ginger-garlic-green chili paste, yoghurt, oil, lemon juice, salt, turmeric, cumin, coriander, red chili, garam masala and biriyani masala powder, chopped mint and coriander leaves and mix everything well and keep it in refrigerator over night or atleast 6 hours for marination.
2. For making the rice: For the rice soaked the basmati rice in water for atleast 1 hour. After 1 hour boil water in a pan, in the boiling water add bay leaf, black cumin seed, cinnamon stick and clove. Season the water well with salt and 2 tsp oil. Now add the soaked rice in the boiling water and cook the rice till it is 80% done and switch off the flame.
3. Now in a heavy bottom vessel layered your marinated chicken so that all the chicken pieces can touch the bottom of the vessel.
4. Now through a strainer strain the rice and layered it over the chicken (make sure your rice should 80% cooked only, otherwise you will not get the desired effect), after arranging all the rice top it with fried onion, clarified butter and soaked saffron milk. Now close the lid and seal it with aata dough so the steam can not come out.
5. First 10 minutes keep the vessel in a high flame den next 15 minutes in medium flame and last 10 minutes in low flame, so total after 35 minutes switch off the flame and give it a rest for at least another 10 minutes before opening the lid of your biriyani.
6. After 10 minutes open it and served it hot with your choice of raita.
7. Note: Remember flame of everyone's stove-top is different, so adjust it accordingly because you only can judge it.