Hyderabadi Dum Chicken Biryani

Hyderabad chicken biryani for 4 people :

Take a thick bottomed vessel and fill it with chicken (big pieces prefferably).

Now take 2 big onions and cut them longitudinally and then fry them with 3/4 bowl (about 10 ounce) of oil or ghee. Fry till dark brown. And set aside , sprinkle about 2 pinches of salt to avoid sogging.
Now comes the Marination of chicken. Basically the chicken is marinated with the following things:-
1. Common Masala :

Salt - 3 tsps

RedChillie - 1/2 tsp

GingerGarlic Paste - 2 handfull

Turnmeric - 1/4 tsp

2. Hara Masala :

GreenChillie - 2 Big Ones

Mint Leaves - 1/2 bunch

Corriander leaves - 3/4 bunch

3. Gharam Masala :

Patta - 1 big

Lavang - 4 or 5

Elaichi - 1/2 handfull

Whole PepperCorns - 1/2 tsps

Shazeera - 1/2 Handfull

4. Other Etc Ingredients:

Curd - about 6 tbsp

Lemon - 1/2 of big sized one

Fried onion - (1) big

Little bit of raw Onion (About 5 or 6 longitudinal leaves of the cut ones).

Oil - 1/2 bowl about4 to 5 ounce.

Mix all the above four Masalas and that will look like :

Now, boil the rice seperately. Take a big bowl of water and add the following :
Shazeera - 1/4 tsp
Lavang - 4
Elaichi -7/8
Corriander - 1/2 hand full
Mint - about 10 leaves.

Add 3 cups of rice to the boiling water , and wait till half way cooked about 10 to15 mins barely. Then drain the rice and add it with the marinated chicken in the heavy bottomed vessel.

And then add :
corriander

mint

saffron + milk (or use orange food color)

ELaichi powdered from fresh ones

Rest of the oil

Lemon juice(1/2)

Fried Onions (1)

Then you will have an almost finished product like the below :

Now cover the heavy bottomed vessel with foil and close the lid and pt it in the oven , which has already been preheated at 350 or 400 degree for abt 5 mins. Let it be cooked inside the oven for about 50 to 60 mins. After which take it out and using a spatula see to the bottom of the biryani , if theres any water left more. If so keep the vessel again , but at 200 degree now , for about 10 mins. And then take the biryani out and check for water at the bottom again. There might be a little bit of watery gravy still , but thats fine. Keep it on stove top at high flame for 10 mins.

Biryani process is over. Serve the biryani with brinjal curry or raita which is the most popular combination .

Courtesy: My Friend Aliya.