Hyderabadi dum biryani

Ingredients

1 kg - chicken

1 kg - rice

1 bunch - pudina

1 bunch - coriander leaves

4 to 5 - onions

3 tbsp - ginger garlic paste

15 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 

Method

• 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.

• Serve with raita.