Hyderabadi chicken dum biryani and mirchi ka salan

Name: Hyderabadi chicken dum biryani and mirchi ka salan
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: En
Ingredients: Chicken - 500 g; Bamati rice - 500 g; Onions: 2, thinly sliced; Cinnamon - 02 gms; Cardamom - 02 g; Cloves - 02 g; Jeera ( cumin seeds ) - 02 g; Curd - 200 g; Ginger - garlic paste - 2 teaspoon; Turmeric powder - 02 g; Coriander powder - 04 g; Red chilli powder - 04 g; 1/2 bunch mint leaves; Salt to taste; Ghee - 50 g ( for rice ); Extra ghee - 50 g ( for dum ); Saffron - 1 teaspoon saffron soaked in 1 tablespoon warm milk; 1/4 cup fried onion and 1 tablespoon chopped coriander leaves for garnishing ( optional ); Long light green chillies (boiled in salted water till colour changes and drained) - 250 g; Onion (sliced fine)-1; Dessicated dry coconut -1 tablespoon; Chironji - 1 teaspoon; Til ( sesame seeds ) - 1 ½ teaspoon; Coriander powder -1 teaspoon; Jeera ( cumin seeds ) - 1 teaspoon; Ginger-garlic paste -2 teaspoon; Chilli powder - ½ teaspoon; Turmeric powdeer - ¼ teaspoon; A few curry leaves; Tamarind (walnut sized dissolved in 1 ½ cups water)

Main Dish

Very Easy

1 h 10 m

Preparation

Preparation10 min

Cook time1 hour

Hyderabadi Chicken Dum Biryani:
Pick and soak the rice for about an hour.
Cut chicken into 6 pieces and marinate it with curd, turmeric, coriander and red chilli powders, ginger - garlic paste and coriander powder. Add the sliced onion and salt and mint to the marination.
Add rice to the meat. Pour a little fat and saffron water and cook the rice on dum for about 45 minutes. Serve hot garnished with fried onion and chopped coriander.
Mirchi ka salan:
Lightly roast and grind the following to a paste: til, chironji and khopra ( dessicated dried coconut ). Add dhania powder, chilli powder and haldi.
Heat oil and add the jeera, allow it to splutter.
Then add the masala paste and ginger-garlic paste and fry till oil separates.
Add the drained chillies, curry leaves and fry a little. Pour in tamarind water, adding salt to taste.
Serve with biryani.