Hyderabadi chicken dum biryani

Ingredients

• Chicken - 1/2 kg
• Basmati rice - 2 cups
• Onions - 2-3 big size, chopped
• Tomatoes - 2, chopped
• Cardamom - 4
• Cloves - 4
• Cinnamom stick - 2
• Bay leaf - 2
• Ginger garlic paste - 1 tablespoon
• Chilli powder - 1-2 tablespoons (as spicy required)
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Yoghurt - 1/2 cup
• Cumin seed powder - 1 teaspoon
• Mint leaves - few
• Coriander leaves - few
• Salt to taste Cashews - few
• Oil / Ghee - 2 tablespoons

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Preparation

• Wash and cut chicken into small pieces. Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.
• Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.
• Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it. Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.
• Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender. Then add salt to it(only for chicken, since rice has already salt in it) and mix well.
  
• Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.
• After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.

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