Hydrabadi Dum Biriyani
By: Soni Khadilkar
Published: Monday, January 4, 2010 - 12:49am

Ingredients




Chicken breast or leg pieces
2 cups basmati rice
2 smalls onions thinly sliced (fried)
Whole garam masala (cardamoms,pepper, cinnamon,cloves,star anise, 2 cups thick curd
2 teaspoons chicken biriyani masala
1/4 teaspoon Turmeric powder
2 teaspoons Ginger garlic paste
A bunch coriander & mint leaves
ghee as required
inch Saffron strands dissolved  warm milk
Boiled egg & fried onions for garnishing

Preparation

1 Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste and salt overnight. 2 Heat ghee in a thick bottom pan add chicken and fry and cook meat until tender. Set meat aside 3 Add ghee, saute whole garam masala and cook rice until 90%% done; add salt and little saffrom milk for colour. 4 Remove from the flame when rice is cooked and no moisture is left. 5 In a thick-bottomed vessel, add the first layer of rice, half of the mint leaves, coriander and fried onions; pour ghee and saffron milk over it and cover the layer of rice with the meat. Garnish with mint leaves, fried onions and coriander and saffron milk. 6 Cover the dish with foil and cover with heavy lid and cook on dum for 30-40 mins on medium heat.

About


Serve with boiled egg and raita. Replace chicken with mutton for mutton biriyani