Hyderabadi Dum Chicken Biryani

This Hyderabadi Biryani is simply the most delicious dish you can have! A family favourite, this dish is rich, flavorful and can be made easily on special occasions as well as for casual dinners.
 Follow the recipe below :
Ingredients :
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Lemon
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )

Directions :
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.

For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.

 For the Biryani :
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.

 Over the chicken, add a layer of rice ( drain water from this batch) . Do not add any water to the vessel.  Add a layer of fried onions, saffron soaked in water/milk and about 1/4 teaspoon kewra water on top of this later of rice. Scrape off the remaining marinade and add to the vessel. Now add another layer of rice, then fried onions, kewra water and saffron just as before.
Atlast, on the top, add little ghee/ clarified butter for that extra rich flavour and put the lid on which is lined with sticky dough. ( Notice the dough in the picture )
Cook this on high for about 5-10 minutes. Reduce the flame to low now. Use a griddle under this for even heat transfer. Cook it for about 25-30 minutes more and switch off the flame. Do not take off the lid for about 10 more minutes. You will need to use a knife to cut through the dough for taking off the lid.
 Serve hot with some sherwa/shorba/gravy/salan.

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