Name: White Chicken Dum Biryani... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 6
Ingredients: Chicken broiler 1 1/2 kgs; Basmati rice 1 kg or equal to quantity of chicken; Salt 3 - 4 tbsp; Curd 400 gm; Ginger garlic paste 3 tbsp; Green chillies slit 4 to 5; Green chilli paste 2 tbsp; Garam masala powder homemade 1 tbsp; Turmeric 1/2 tsp; Onions sliced and deep fried large 3; Whole garam masala .....; Cinnamon sticks 4; Cardamom pods 5; Bay leaves 3; Caraway seeds 1 tsp + 1 tsp; Cloves 7; Whole peppercorns 8 to 10; Oil 2 cups; Pure ghee 1 tbsp; Coriander leaves chopped a handful; Mint leaves chopped a handful

ABOUT White Chicken Dum Biryani... RECIPE

The quintessential part of Hyderabadi Cuisine - it holds a special place in everyone's heart. It has gained popularity far and wide due to it's fragrant mindblowing aroma and taste. This one in particular has only green chilli paste instead of the red chilli powder and that is what makes all the difference. However there is no difference in taste. Lipsmacking and gorgeously divine. One just can't stop raving about it after relishing it at your Hyderabadi friends house. This can be made even with mutton, the only difference being in the marination time and the cook time which increases considerably.

Ingredients Serving: 6

Chicken broiler 1 1/2 kgs
Basmati rice 1 kg or equal to quantity of chicken
Salt 3 - 4 tbsp
Curd 400 gm
Ginger garlic paste 3 tbsp
Green chillies slit 4 to 5
Green chilli paste 2 tbsp
Garam masala powder homemade 1 tbsp
Turmeric 1/2 tsp
Onions sliced and deep fried large 3
Whole garam masala .....
Cinnamon sticks 4
Cardamom pods 5
Bay leaves 3
Caraway seeds 1 tsp + 1 tsp
Cloves 7
Whole peppercorns 8 to 10
Oil 2 cups
Pure ghee 1 tbsp
Coriander leaves chopped a handful
Mint leaves chopped a handful

Instructions

Marinate the chicken with all the spices along with the chopped greens and leave it covered for 2 hours.
Add about 1 1/2 tbsp of salt to the marination.
In the meantime, heat oil and deep fry the sliced onions carefully taking care not to burn them.
In a large vessel boil water according to the amount of rice taken.
Add all the whole spices to it and bring it to rolling boil.
Salt should also be added to the boiling water. Add about 1 1/2 tbsp of it.
Water can be added liberally as it is drained. No need to panic about it's exact quantity.
Rice should be soaked as soon as the water is kept for boiling. This way it will not be over soaked unnecessarily.
Be careful in cooking the rice. It should be cooked al dente. That is, it should be firm and not mushy.
Drain the rice and keep aside.
Mix the fried onions and half of the oil used for frying it in the marinated chicken.
Now for the assembling part, make layers of chicken and rice.
Top it with a tablespoon of ghee and cover the mouth of the vessel with a thick cotton cloth or an aluminium foil.
Steam (dum) it on high heat for the first 12 minutes rotating the vessel every now and then.
Later on, lower the flame and let it simmer for 30 to 40 minutes.

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