Hyderabadi Chicken dum Biryani

Ingredients:

1. Chicken - 750 gms
2. Basmati Rice - 3 cups(little less than 1/2 kg)
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 medium finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chillies - 2
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup/ 1 small bunch
9. Curd - 1/2 cup/ 5 tbsp
10. Red chilli powder - 2 tsp
11. Haldi powder - 2 tsp
12. Everest Biryani masala - 2 tsp
13. Cloves - 6-7
14. Peppercorns - 7-8
15. Cinnamon stick - 2 small piece
16. Bay leaf - 1
17. Green cardamon - 2
18. Black cardamon - 1
19. Salt as per taste
20. Atta Dough for sealing
21. Water as required
22. Oil - 8-9 tbsp

Method:

1. Clean, wash chicken and keep aside.
2. Grind pudina,coriander, ginger-garlic paste and green chillies to a fine thick paste.
3. Heat 6 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
4. Marinate chicken with salt, chilli pd, haldi pd, green paste, thick curd-onion paste, chopped tomatoes, everest biryani masala, little oil(use leftover oil after frying onion).Mix all nicely with your hands and keep for 2 hours.Marinate in the same kadai in which you are going to cook biryani.
5. Soak Basmati Rice for half an hour.
6. Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
7. Add salt, cloves, pepper, cinnamon stick, bay leaf, green and black cardamon.
8. Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. Sprinkle little oil over it. The rice needs to be only 1/2 cooked. The rest of it gets cooked on dum.
9. Now spread cooked rice nicely on the marinated chicken all over. Garnish with some fried onion and chopped coriander leaves.
10. Close the kadai with a lid and seal the same with atta dough.
11. Allow it to cook on high flame for first 10 mins. Then reduce the flame and let it cook for 20 mins. Lastly for 10 mins keep on tawa and cook so that it doesn't burn. In total cook for 35-40 mins.
12. Let it cool for 10 mins.
13. Mix nicely and serve with raita.

**Use thick bottom pan.

Marinated chicken

Cooked Rice