Hyderabadi Chicken Dum Biryani

Chicken dum biryani is our favorite meal in my home which i learnt it from my cousin sister.I make biryani pretty much every week.Anways  Making Biryani is never that easy, it is normally a multi step process like marinating the meat,fry the onions,cook the rice and layer it etc, it is a slightly complicated process but the end result is fantastic.Ready to eat here is the receipe...

INGREDIENTS U NEED:

1.Basmati rice

2.Chicken with bones-1pound

3.Yogurt-4tbs 

4.Onion-4(Thinly sliced)

5.Tomato-1(Finely chopped)
6.Green chilli -6(Slit into two)
6.Chilli powder-3tbs
7.Coriander powder-1tbs

8.Star anise-2

9.Cloves-6

10.Cardamoms-10nos

11.Cinnamon-2inch

12.Shahjeera-pinch

13.Mint leaves-1/2cup(Minced)

14.Corriander leaves-1/2cup(Minced)

15.Salt to taste

16.Red Food color-pinch

17.Oil

UTENSIL:
Deep bottomed pan with a heavy base and a tight lid.

METHOD OF PREPARATION:

• First Marinate the meat with curd,red chilli powder,Garam masala powder,cumin powder,biryani masla powder,chopped tomato,chopped onion, lemon juice, half of the chopped mint and cilantroand salt and let it marinate for 2-3hrs .
• Meanwhile Heat oil in a pan ,add the onion slices and fry till they start to brown and keep it aside.
• In a small pan heat oil,add cardamoms,cinnamon stick,cloves, staranise, mace, bay leaf and shajeera.
• In boiling water add the fried spices and cook the rice until 3/4done drain the water and set aside.
• Heat oil in a thick-bottomed pan ,add the meat mixture fry for a minute. Then add rice over it sprinkle little fried onions then layer rice and onions 
• Finally add chopped mint and corriander leaves and drizzle little saffron or red food color milk
• Cover the dish with foil and  cover with heavy lid and cook on dum for 45-1hr on slow heat and serve hot. 

GOES WELL WITH:
    Raita