Ingredients:
1kg - Chicken
1 kg - Rice
1 bunch - pudina
1 bunch - Coriander leaves
4 to 5 - Onions
3 tbsp - Ginger Garlic paste
1.5 tbsp - chilli powder
1/2 tbsp - Turmeric powder
3 tbsp - Chicken masala
2 tbsp - coriander powder
Whole Garam Masala
3 to 4 - biriyani leaves
1 cup - Curd
2 - Lemon
Making of "HYDERABADI DUM BIRYANI"
Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
Add enough oil and fry finely chopped onions till golden brown colour.
Remove from oil.
Now drop the marinated chicken in that oil and keep it aside.
Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
When rice is half cooked, strain it.
Cook the chicken and add pudina and coriander leaves.
Add half the boiled rice and fried onions.
Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
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