HYDERABADI CHICKEN DUM BIRYANI

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Ciba biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste,Ciba biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.
Serve with mint leaves and pomegranate raita

MINT LEAVES RAITA

INGREDIENTS
Pudina / mint leaves  -  1cup
Pomegranate pearls   -  1 cup
Thick curd       -  1 cup
Ciba raita powder  - 1 tsp
Salt             -   to taste
Sugar          - 1 tsp

METHOD
In a blender add mint leaves / pudina, and 1 tbsp curd to make a paste.
Beat the curd.
Sprinkle Ciba raita powder, salt,sugar and mix well.
Add mint leaves paste and mix well,now add pomegranate pearls and mix well.
Garnish with pomegranate pearls and mint leaves.