Chicken dum biryani with kachumbar. Chatpati, tasty and flavourful biryani ||Ruby’s kitchen India || 

Chicken dum biryani with kachumbar. Chatpati, tasty and flavourful biryani ||Ruby’s kitchen India ||
#ChickenBiryani #dum chicken biryani #tasty biryani
Hyderabadi biryani
Full written recipe for Chicken Biryani
Prep time : 30-35 Minutes
Cooking time : 1hr
Serves: 4-5 people
Cooking the chicken
Ingredients:
• CHICKEN | चिकन 1/2 KG (LEG & THIGH)
• SALT नमक TO TASTE
• LEMON JUICE | नींबू का रस OF 1 NOS.
• GINGER GARLIC PASTE | अदरक लेहसुन कि पेस्ट 4 TBSP
• GREEN CHILLI 3 NOS.
• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
• TURMERIC POWDER | हल्दी 1/2 TSP
• CORIANDER POWDER | धनिया पाउडर 2
• CURD | दही 200 ML
• POTATOES | आलू 1 MEDIUM SIZED (OPTIONAL)
• MINT | पुदीना SMALL HANDFUL (CHOPPED)
• FRESH CORIANDER SMALL HANDFUL (CHOPPED)
• GHEE | घी 2 TBSP
Boiling rice
Ingredients:
• BAY LEAF | तेज पत्ता 1-2 NOS.
• CINNAMON | दालचीनी 1 INCH
• CARAWAY SEEDS | शाह जीरा 1 TSP
• GREEN CARDAMOM | हरी इलायची 3-4 NOS.
• CLOVES | लौंग 4-5 NOS.
• BLACK PEPPERCORNS | काली मिर्च 3-4 NOS.
• GREEN CHILLI | हरी मिर्च 1-2 NOS. (SLIT)
• LEMON JUICE | नींबू का रस OF 1/2 NOS.
• SALT | नमक AS REQUIRED
• BASMATI RICE | बासमती चावल 1KG (WASHED & SOAKED FOR 1 HOUR)
Layering & dum cooking
Ingredients:
• FRESH CORIANDER | हरा धनिया SMALL HANDFUL (CHOPPED)
• MINT | पुदीना SMALL HANDFUL (CHOPPED)
• GHEE | घी 3-4 TBSP (WARM)
• WATER | पानी AS REQUIRED
• MILK | दूध AS REQUIRED
• SAFFRON | केसर AS REQUIRED
• FRESH CORIANDER | हरा धनिया SMALL HANDFUL (CHOPPED)
• MINT | पुदीना SMALL HANDFUL (CHOPPED)
Heat oil and add onions, fry till golden brown and add ginger garlic paste and fry till the raw smell is gone. Now add all the chopped vegetables like tomatoes, potatoes, lots of green corainder and mint leaves and fry for some time. Then add washed chicken and cook on high flame for 5-10 minutes then close the lid and simmer on slow flame for the next 20-25 minutes, add curd and lemon to the chicken and chicken is ready.
For rice,
Boil water in a pan with jeera and above mentioned whole spices. Once water starts boiling add rice and cook till 80%. Strain the rice and keep aside.
For dum/ layering
Just add the boiled strained rice over the chicken and layer it with chopped coriander, ghee and saffron milk as shown.
Keep on dum for 15 minutes on slow flame over the tava so that it will not burn.
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