HYDERABADI CHICKEN DUM BIRYANI

INGREDIENTS:

Chicken -                             1 1/2 kg

curd -                                   1 cup

green chillies-                      10 

red chilli powder-                1 tea spoon

salt                                       to taste

ginger garlic paste-             1 table spoon

cloves-                                 8

cardamom-                          8

cinnamon-                           3-4 sticks

shahi jeera-                         1 tea spoon

milk-                                   1/2 cup

ghee-                                   1 table spoon

food colour-                        orange(pinch)

basmathi rice-                     3/4 kg

MARINATION:

STEP1:- Clean chicken and dry on a kitchen towel.

STEP2:- Now take a big bowl,add in the (chicken,curd,salt,red chilli powder, cloves-4, cardamom-4, cinnamon-1 2 sticks,shahi jeera- 1/2 tea spoon,ginger garlic paste,ghee,milk) and mix it well, then keep it in the fridge foe 1-2 hrs.

METHOD1:

STEP1:- Ground the rest of the cinnamon, cloves, cardamom,shahi jeera,green chillies and add these into the chicken marinate.

STEP2:- Now take a pressure cooker and add in the marinate mixture and give 3 vissels

STEP3:- cook the rice and allow it to cool(for 1 cup rice add 1/2 cup water )

STEP4:- now take an aluminum tray and add cooked chicken(the chicken shoould in soup consistency don't drain the water after three vissels) over that add the cooked rice and mix it gently.

STEP5:- Now cover the tray with aluminum foil and bake it for 30 mins on 350 degrees F(170 Degrees C).

STEP6:- Now your biryani is ready top it with fried brown onions. yummmyyyyyyyy.........

METHOD2:

STEP1:- instead of aluminum tray u can use a frying pan and do the same thing and cover it with a glass lid,and cook it for 20 mins on low flame.