Tips for cooking Authentic Hyderabadi Chicken Dum Biryani at home 

Hyderabadi chicken dum biryani is a popular dish from the Indian city of Hyderabad. It is a flavorful and aromatic biryani that is made with chicken, basmati rice, and a variety of spices in my Kitchen Hyderabadirelish. The dish is traditionally prepared in a dum style, which means that it is cooked slowly over a low flame, allowing the flavors to infuse and the meat to become tender and succulent.i came across a blog on hyderabadi recipes called Hyderabadirelish 

Hyderabadi Chicken Dum  biryani Full of flavours  ingredients:

for this Chicken Dum biryani  you will need whole spices 

 Green cardamom      10 pods

black pepper corns    1/2 tspfennel seeds                 1/2 tsp

coriander seeds           1 1/2 tsp

cinnamon sticks           10 sticks

cloves                              15

bay leaves                       2

Black Cumin seeds        1 tsp

star anis                            2 

Turmeric powder               1/2 tsp

chilli powder                       2 tbs

Yogurt                                  400 gms

ginger garlic paste              3 tbs

paste green chillies              8

mints  half bunch  paste      

chicken                                    1 kg

onion                                         3 medium sized 

salt                                             as per taste

ghee                                           1 tbs

milk                                             one cup

Saffron sticks                             few

cooking oil                                   250 gm 

Directions to make Hyderabadi Chicken Biryani:

1. Heat oil and ghee in a large pot. Add the sliced onions and fry until they turn golden brown.

2. Add the ginger-garlic paste and sauté for a few seconds.

3. Add the chicken pieces and sauté for 5-6 minutes until they turn brown.

4. Add the yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, biryani masala, and salt. Mix well and cook for 10-15 minutes.

5. Add chopped coriander leaves, mint leaves, and lemon juice. Mix well and cook for another 2-3 minutes.

6. In a separate pot, boil water with green cardamoms, cloves, cinnamon sticks, and bay leaf. Add the soaked rice and cook until it is 80% done. Drain the water.

7. Layer the rice on top of the chicken mixture in the pot. Cover with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors have infused.

8. Garnish with fried onions, chopped coriander leaves, and mint leaves. Serve hot with raita and salan (a spicy curry).