Cuisine | Hyderabad Chicken Dhum Biryani
Ingredients
- ½ Kg chicken(cut in pieces)
- 500 grams of Basmati Rice
- 2 medium Onions (thinly sliced)
- 5 Cardamom Pods (Choti Ilaichi) make them powder
- 2 tsp.Ginger Garlic Paste (Allam Velluli Paste)
- 200 grams of Plain yogurt (Perugu)
- ½ tsp. Turmeric Powder
- 2-3 tsp. Red Chilli Powder (want to be spicy add 3 tsp)
- 2 tsp. Coriander Powder (Dhaniya powder)
- A bunch of Fresh Coriander Leaves (Kothimeera) (chopped - for garnish)
- 200 grams of Cooking Oil
- 1 Bunch of Mint Leaves (Pudina leaves)
- 1 tbsp of Salt
- ½ tbsp of Pepper powder
Directions to Prepare
- Marinade the chicken pieces with the plain yogurt, turmeric powder, coriander powder, red chilli powder,pepper powder, Ilachi powder,ginger garlic paste and salt and keep a side for ½ an hour.
- In a vessel cook the basmathi rice and remove it when the rice is halfcooked ( make sure to drain all the water from rice)
- In a separate vessel fry the sliced onions in oil (till they become light brown) and pudina leaves and keep them a side.
- Now take a vessel which is big enough. Heat the oil in that vessel and remove the vessel from stove, now put the chicken pieces, Basmathi rice,oninos and pudina leaves as layers in that vessel(one layer chichen, one layer rice, one layer oninos, one layer pudina) and put a lid on the vessel and put the lie (to prepare lie mix some amount of wheat flour and water)around the lid so that vapours can’t go out.
- Now put the vessel on the low flame for 30-40 minutes .
- Serve hot the Dhum biryani garnished with coriander leaves .
