Prawns Biryani Recipe prep time overnight (8-9 hrs) cooking time 30 min total time 8 hrs 30 min Course: Main Cuisine: Indian Ingredients: For the Marinade:      1 lb medium sized prawns      3 tablespoon yogurt      1/2 lemon      1 teaspoon biryani masala      1 teaspoon red chili powder      1/2 teaspoon turmeric powder      1/2 teaspoon cumin powder      1/2 teaspoon pepper powder      Pinch of cardamom powder      2 green chillies slit      Mint leaves      Fried sliced onions      Salt to taste For Rice:      2 cups Basmati rice      4 cups water      1 teaspoon ghee      4 green cardamom      1 cinnamon stick      2 Bay leaves      4 pepper corns, 4 cloves      1 teaspoon jeera      1 teaspoon fennel seeds      Mint leaves      2 Aniseed      2-3 strands of mace      Salt as required For assembling:      1 onion sliced and shallow fried      Mint leaves and Coriander leaves chopped      1 teaspoon Biryani masala      3 tablespoon ghee      Saffron soaked in 1/4 cup warm milk Recipe: Marinating the Prawns: Combine the marinating ingredients mentioned above Add the prawns to the marinade and mix well Cover the marinated prawns and refrigerate it overnight Cooking the Rice: Take 4 cups of water in a vessel Add the spices mentioned above and bring it to boil Add the rice to the boiling water and let it boil for 5 min till it is half cooked Drain the remaining water Rinse the rice with cold water to prevent the rice from further cooking Cooking the Biryani: Add 2 teaspoon melted ghee in a thick bottom vessel Add the marinated prawns and spread it as a layer Sprinkle biryani masala, coriander and mint leaves and fried onions Add 1 teaspoon ghee over the layer Layer the rice over the prawns Sprinkle another layer of biryani masala, coriander and mint leaves and fried onions Sprinkle cashew pieces Add food color to add the trademark color to the biryani Add the milk with the soaked saffron Cover the vessel with wet cloth/aluminium foil and the cover it with the lid Make sure the lid is tight to prevent steam to escape Cook the biryani on slow heat for 15 min Now place a pan under the vessel and further cook the biryani for another 15 min Once done, let the biryani rest for 15-20 min Avoid the temptation to open the lid  Garnish with the onions and coriander leaves. Serve hot with raita.

For all the Biryani lovers, this one is for you! Hyderabad chicken dum biryani is an Indian non-vegetarian rice preparation. The moderate spices and tender chicken add delicate flavors to this rice preparation. Slow cooked to perfection, this is one of the most popular Biryani, known world over for its perfect blend of flavored spices. The slow dum process traps the steam to retain the aroma and the authentic taste.

There are two ways of making the Hyderabadi Chicken Biryani:
1. Kachi Biryani (Hyderabadi Style): Where the marinated chicken is slow cooked with the rice
2. Pakki Biryani (North Indian Style): Where the rice and chicken are cooked separately before mixing together



Personally, I always prefer the Dum style cooked Biryani. The flavor of chicken is infused in the rice which gives it an out of the world, heavenly taste.

So here it is, the recipe of Hyderabadi Chicken Dum Biryani, from the Boy who Cooks...

Hyderabadi Chicken Dum Biryani Recipe prep time overnight (8-9 hrs) cooking time 30 min total time 8 hrs 30 min Course: Main Cuisine: Indian Ingredients: For the buttermilk brine (optional):      3-4 tablespoon plain yogurt      1/4 teaspoon salt      1/2 teaspoon baking soda      Water For the Marinade:      1 lb chicken (I used boneless, but just because I couldn't get the bone-in chicken)      3 tablespoon yogurt      1 tablespoon ginger garlic paste      1/2 lemon      1 teaspoon biryani masala      1 teaspoon red chili powder      1/2 teaspoon turmeric powder      1/2 teaspoon cumin powder      1/2 teaspoon pepper powder      Pinch of cardamom powder      2 green chillies slit      Salt to taste For Rice:      2 cups Basmati rice      4 cups water      1 teaspoon ghee      4 green cardamom      1 cinnamon stick      2 Bay leaves      4 pepper corns, 4 cloves      1 teaspoon jeera      2 Aniseed      2-3 strands of mace      Salt as required For assembling:      1 onion sliced and shallow fried      Mint leaves and Coriander leaves chopped      1 teaspoon Biryani masala      3 tablespoon ghee      Saffron soaked in 1/4 cup warm milk Recipe: Brining the Chicken: Mix together the dining ingredients Add the chicken pieces to it and let it stay for atleast an hour This will make the chicken soft Marinating the Chicken: Combine the marinating ingredients mentioned above Add the chicken to the marinade and mix well Cover the marinated chicken and refrigerate it overnight Cooking the Rice: Take 4 cups of water in a vessel Add the spices mentioned above and bring it to boil Add the rice to the boiling water and let it boil for 5 min till it is half cooked Drain the remaining water Rinse the rice with cold water to prevent the rice from further cooking Cooking the Biryani: Add 2 teaspoon melted ghee in a thick bottom vessel Add the marinated chicken and spread it as a layer Sprinkle biryani masala, coriander and mint leaves and fried onions Add 1 teaspoon ghee over the layer Layer the rice over the chicken Sprinkle another layer of biryani masala, coriander and mint leaves and fried onions Sprinkle cashew pieces Add food color to add the trademark color to the biryani Add the milk with the soaked saffron Cover the vessel with wet cloth/aluminium foil and the cover it with the lid Make sure the lid is tight to prevent steam to escape Cook the biryani on slow heat for 15 min Now place a pan under the vessel and further cook the biryani for another 15 min Once done, let the biryani rest for 15-20 min Avoid the temptation to open the lid  Garnish with the onions and coriander leaves. Serve hot with raita.