Video: Hyderabadi Chicken Dum Biryani Cooked On Charcoal

Ingredients:

1 kg Chicken cut into medium pieces 500 grams Basmati rice (Soak 30 mins before cooking) 500gms Yogurt 4 tspns of Ginger/Garlic paste Grounded garam masala powder 4 tspns 1 litre groundnut or sunflower oil 5 medium onions fried brown 3 tablespoons Red chilli powder 5 numbers green chillies 1/2 teaspoon turmeric 1 bunch of mint leaves 1 bunch of coriander leaves 2 tablespoons of purified butter for marinade Salt 2 teaspoons A few strands of saffron added to 1 cup warm milk Note: Same oil/butter mixture should be used in the marinade used for frying onions Marinade: Mix yogurt well, add Chicken, 2 teaspoons garam masala powder,3 tbspns of red chilli powder, 5 green chillies, 2 teaspoons of salt, bunch of coriander, bunch of mint leaves, 1/2 teaspoons of turmeric, 2 tablespoons of clarified butter, little javithri

Marinade the Chicken for 6 hrs or Overnight for more better taste/flavor.

If you want to increase the amount of Chicken increase all the ingredients proportionately.

How to Cook Basmati Rice

Soak the rice 30/40 minutes before cooking, Keep the overnight marinade ready. Take thick bottomed

Vessel add a 2/3 liters of water add 1/2 tspns of salt and bring it to boil.

Add 1 tspn shahzeera, an inch of cinnamon, 4/5 green cardamoms, 3/4 cloves, 2 tbspns of Oil used 

for frying Oniions, Remove all the added spices. Now add soaked rice to the boiling water, cooked it 3/4th done. Then Cover the marinade for the final Dum(steam) cooking. Initially cook on high flame for 5 minutes, then 45 minutes on low flame, Let the Biryani settle down for 15 minutes, Server with Dahi ki Chatni and Mirchi Ka saalan for authentic Hyderabadi taste.     

Follow the video for method: . Hyderabadi Chicken Dum Biryani: youtu.be/Muzsnpb-f08?a via @YouTube