Hyderabadi Dumka Chicken Biriyani

Hyderabadi Dumka Chicken Biriyani

Ingredients
Basmati Rice - 2 Cups(Soak in water for ½ hour)
Chicken - 2 Pounds
Red Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Cumin Powder - 1/2 spoon
Saunf Powder - 1/2 spoon
Lemon Juice - 1 spoon
Curd - 1 cup
Salt to taste
Turmeric Powder - 1/ 2 spoon
Pepper Corns - 1 spoon
Coriander leaves - 1/2 bunch chopped
Mint - 1 Bunch Chopped
Onion - 1(Biriyani Cut) Deep Fried to brownish color
Saffron color
Biriyani Leaves - 4
Clove(Lavang) - 5 + 5
Black cardamom - 2
Green Cardamom - 2 + 2
Cumin Seeds - 1 spoon
Oil – 4 + 2 spoons

Step 1:
Mixing of Ingredients
Clean, cut and wash chicken. Add 2 green cardamom,2 black cardamom, biriyani leaves,1/2 of the deep fried onion,1/2 of the cut coriander leaves,3/4th of cut mint, pepper corns ,turmeric powder ,salt, curd, lemon juice ,coriander powder, chilli powder ,curd ,saunf powder , clove, 4 spoons of oil, chilli powder and jeera powder .Mix all the above well and let it get marinated for an hour.

Step 2:
Cooking the rice
Pour 4 glasses of water in a vessel. Add 2 green cardamoms, 2 spoons of oil, 2 cloves along with salt and Cumin Seeds. Once the water boils put the basmati rice and let it get cooked 3/4th.Drain the water and just keep the rice aside.

Step 3:
Dumka procedure
In a vessel add the stuff prepared in step 1(mixing of ingredients) and then layer the cooked rice. Sprinkle the remaining onions, mint and coriander leaves on the rice along with some saffron color. Close the contents with a tight lid. Cook in high for 15 minutes followed by medium for 10 minutes and slow for 10 minutes.
You will feel the smell of yummy biriyani when you open. Check whether the chicken has got cooked. If it has not cooked you can cook it in medium for some more time.Serve with raitha or mirch ka salan.