Dhum biryaani (dish I can die for)

DhumBiryani is one of the most popular delicacies of Hyderabad.Dhum biryani is made in two ways..kachi biryani and pakki biryani.kachi biryaani is done with raw meat ,rice and spices cooked together .In pakki biryani curry and rice are cooked separately and layered. I guess my recipe comes under second kind.
I like this dhum biryaani for two reasons....first for it's greeeeaaat taste and second my dear dear husband(learnt it from his friend) makes this awesome dish ....just sitting back,relaxing and eating a great tasting dish ...it's a boon and I can say I'm lucky enough..:).my hubby cooks it with utmost care and perfection that all of it is reflected in the taste.. After enjoying it for several times I am shedding my ego to say these words" dear you make dhum biryani better than me....you are the best".......

Ingredients:

5 leg quarters halved or 10 medium drumsticks,

4 cups basmati rice,

6 cups water.

For marination:

2 tsp ginger garlic paste,

1/2 cup yogurt,

1tsp red chili powder,

1 tsp turmeric powder,

1 1/4 tsp salt,

For biryaani:

1 medium onion,

4 green chillies,

1tsp ginger garlic paste,

5-6 cloves,

3 star anise,

2 -3 jaapatri/mace,

bay leaves few,

1" cinnamon stick,

2-4 cardamon,

1/2 bunch mint,

Biryaani masala powder( I use shan biryaani masala 1pk for 5 cups rice),

2-3 tbs oil

method:

marinate chicken pieces with salt,red chili powder,turmeric,ginger garlic paste and yogurt.

• wash and cook rice in rice cooker adding water in 1:1 1/2 (rice:water) ratio.Cook till the rice is 3/4 th cooked.
  
• In a heavy bottomed pan heat oil and add bay leaves,cinnamon,star anise,jaapatri/mace,cloves,cardamon,green chillies and onions in order.Saute them till the onions sweat.
• Add ginger garlic paste and fry for 1 min.



• Add chicken pieces and mint. mix well and cook keeping the lid closed.
• Once the chicken is cooked thoroughly add garam masala and cook for 2 mins in simmer.


• Now take the cooked chicken pieces in a plate leaving 2-3 pieces in pan.
• Add the rice like a layer covering the pieces.Again add chicken and rice layers.
• keep the lid closed tightly and cook on a very low flame for 5 mins.Once the rice is well done mix thoroughly and put the lid on and cook for about 2-3 mins.

Note: Shan biryani masala has salt in it .If the masala you are using has no salt you can add acordingly during marination. Ajust spices according to your spice level.

Traditionally once the layering is done the lid is sealed with dough so that the air don't escape ...so keep a tight fitting lid once you are done with layering.