Here's a recipe for Hyderabadi Dum Chicken Biryani:
Ingredients:
For the Rice:
2 cups basmati rice
4 cups water
1 bay leaf
2-3 green cardamom pods
1-inch cinnamon stick
Salt to taste
For the Chicken:
1 kg chicken, cut into pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon biryani masala powder
Salt to taste
For the Biryani:
2 large onions, thinly sliced
1 cup chopped fresh mint leaves
1 cup chopped fresh coriander leaves
1 teaspoon saffron strands, soaked in 2 tablespoons warm milk
1/4 cup ghee or clarified butter
1 tablespoon rose water (optional)
Fried onions, for garnish
Instructions:
Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.
In a large pot, bring 4 cups of water to a boil. Add the soaked rice, bay leaf, green cardamom pods, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked (still slightly firm). Drain the rice and set it aside.
In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala powder, and salt. Add the chicken pieces to the bowl and coat them well with the marinade. Let the chicken marinate for at least 30 minutes.
In a large, deep pan, heat the ghee over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
Add the marinated chicken to the pan and cook until it is about 70-80% cooked. The chicken will finish cooking during the dum process. Remove the pan from heat.
In a separate large pot or biryani handi, layer the partially cooked rice at the bottom. Sprinkle a layer of chopped mint leaves and coriander leaves on top of the rice.
Place the cooked chicken over the layer of herbs. Drizzle the saffron-infused milk and rose water (if using) over the chicken.
Spread the remaining partially cooked rice evenly over the chicken layer. Top it with the reserved fried onions.
Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam. Cook the biryani on low heat for about 30-40 minutes. This slow cooking process is called "dum."
Once the biryani is cooked, remove it from heat and let it rest for 10-15 minutes. This allows the flavors to meld together.
Gently fluff the biryani with a fork, ensuring the rice and chicken are well combined.
Serve the Hyderabadi Dum Chicken Biryani hot with raita (yogurt sauce) or mirchi ka salan (chili curry).
Enjoy your flavorful Hyderabadi Dum Chicken Biryani.