Hyderabadi Chicken Dum Biryani is a flavorful and aromatic dish that involves cooking marinated chicken and partially cooked basmati rice on low heat (dum) to bring out the perfect blend of spices. Here’s a step-by-step guide to making this delicious biryani:

Ingredients:

For Marinating the Chicken:
– 500g chicken (with bone)
– 1 cup yogurt (curd)
– 2 tablespoons ginger-garlic paste
– 2-3 green chilies, slit
– 1 tablespoon red chili powder
– ½ tablespoon turmeric powder
– 1 tablespoon garam masala powder
– 1 tablespoon coriander powder
– ½ cup fried onions (birista)
– 2 tablespoons lemon juice
– 2 tablespoons oil
– Salt (to taste)
– Fresh coriander leaves, chopped
– Fresh mint leaves, chopped

For the Rice:
– 2 cups basmati rice (soaked for 30 minutes)
– 1 bay leaf
– 4-5 cloves
– 2-3 green cardamoms
– 1 black cardamom
– 1-inch cinnamon stick
– 1 teaspoon shahi jeera (caraway seeds)
– Salt (to taste)
– Water (for boiling the rice)

For Assembling:
– ¼ cup fried onions (birista)
– 2 tablespoons ghee (clarified butter)
– 1 tablespoon saffron soaked in ¼ cup warm milk
– Fresh coriander and mint leaves for garnish
– Dough to seal the pot (optional, for dum cooking)

Instructions:

Step 1: Marinate the Chicken
1. In a large bowl, combine the yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, fried onions, oil, salt, and fresh coriander and mint leaves.
2. Add the chicken pieces and coat them well in the marinade.
3. Cover and refrigerate the chicken for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Cook the Rice
1. In a large pot, bring water to a boil. Add the bay leaf, cloves, green and black cardamoms, cinnamon, shahi jeera, and salt.
2. Once the water is boiling, add the soaked basmati rice.
3. Cook the rice until it is 70% done (it should still have a bite).
4. Drain the rice and set it aside.

Step 3: Layer the Biryani
1. In a heavy-bottomed pan or a large pot, add the marinated chicken as the bottom layer.
2. On top of the chicken, add a layer of the partially cooked rice.
3. Drizzle saffron-soaked milk and ghee over the rice.
4. Sprinkle fried onions, fresh coriander, and mint leaves.
5. Repeat with another layer of rice, if necessary, finishing with fried onions and herbs.

Step 4: Dum Cooking
1. Seal the pot with dough or cover it tightly with a lid to ensure no steam escapes.
2. Place the pot on low heat for about 30-40 minutes, either directly on the stovetop or by placing it on a tawa (griddle) to distribute the heat evenly.
3. After 30-40 minutes, turn off the heat and let it rest for 10 minutes.

Step 5: Serve
1. Gently mix the biryani, ensuring the chicken remains at the bottom and the rice on top.
2. Serve hot with raita, salan (gravy), or boiled eggs.

Tips:
– Use long-grain basmati rice for the best texture.
– Marinating the chicken overnight enhances the flavor.
– Cook the rice only until 70% done, as it will cook further during dum.

Enjoy your flavorful, aromatic Hyderabadi Chicken Dum Biryani!