Hyderabadi chicken dum biryani and mirchi ka salan

Ingredients

Hyderabadi Chicken Dum Biryani:

• 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 )

Mirchi ka salan:

• 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)
• Oil - 3 tablespoon
• Salt to taste

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Preparation

• 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.