Hydrabadi dum biryani (Chicken)

So okay now I wont go into many stories n get to the point directly. This biryani is one of those dishes you need to practice again and again and every time there is little bit improvement. This time Ive cooked chicken biryani instead of mutton as it is easy for the beginners, so happy cookin!!

Ingredients:

500 grams boneless chicken pieces

250 gm basmati rice

4 onions sliced

1/2 tsp saffron

Marinade:

2 green chilli

2 tbsp ginger-garlic paste

1 tbsp lime juice

2 cup yoghurt

2 large onions fried

2 tbsp oil or (ghee)

1-2 bay leaves

2 black cardamom

2 tbsp chopped coriander leaves

2 stick cinnamon

2 number cloves and

2-3 Green cardamoms each

1/2 tsp cumin and coriander powder

1 tbsp mace

1 tsp pepper corns

½ tsp red chilli powder

Salt to taste

1. Marinate the chicken with above mentioned ingredients, cover and refrigerate for 4-6 hours.

2. Soak the rice in water for 30 minutes before boiling

3. Boiling the rice: to boil the rice for biryani, add some oil, salt, 1 crushed brown cardamom and 1 tsp cumin seeds in water. Add rice only when the water has reached boiling point and do not cover while the rice are boiling.

4. Now take a thick bottomed pan and spread chicken layer at the bottom.

5. Spread rice layer on top of chicken.

6. On top of the rice sprinkle some garam masala powder, fried onions and some saffron (diluted in hot water).

7. Cover with tight lid and cook on low flame for 30-40 minutes.