Hydrabadi Dum Biriyani

Photo: Soni Khadilkar

Ingredients

Chicken breast or leg pieces

2 cups basmati rice

2 smalls onions thinly sliced (fried)

Whole garam masala (cardamoms,pepper, cinnamon,cloves,star anise, 2 cups thick curd

2 teaspoons chicken biriyani masala

1/4 teaspoon Turmeric powder

2 teaspoons Ginger garlic paste

A bunch coriander & mint leaves

ghee as required

inch Saffron strands dissolved warm milk

Boiled egg & fried onions for garnishing

Preparation

Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste and salt overnight.

Heat ghee in a thick bottom pan add chicken and fry and cook meat until tender. Set meat aside

Add ghee, saute whole garam masala and cook rice until 90%% done; add salt and little saffrom milk for colour.

Remove from the flame when rice is cooked and no moisture is left.

In a thick-bottomed vessel, add the first layer of rice, half of the mint leaves, coriander and fried onions; pour ghee and saffron milk over it and cover the layer of rice with the meat. Garnish with mint leaves, fried onions and coriander and saffron milk.

Cover the dish with foil and cover with heavy lid and cook on dum for 30-40 mins on medium heat.