Hyderabadi Dum Biryani is a classic Indian dish known for its fragrant rice and tender meat or vegetables. Adding European Corinthian black raisins can introduce a subtle sweetness and texture contrast to the biryani. Here's a recipe for Hyderabadi Dum Biryani with European Corinthian black raisins:

Ingredients:

For the Marination:

• 500g (about 1 lb) chicken, lamb, or vegetables, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh lemon juice from 1 lemon
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped

For the Rice:

• 2 cups Basmati rice, soaked for 30 minutes and drained
• 1 onion, thinly sliced
• 2 green chilies, slit lengthwise
• Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 1-inch cinnamon stick)
• Salt to taste

Other Ingredients:

• 1/4 cup ghee or oil
• European Corinthian black raisins
• Saffron strands soaked in warm milk
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Fried onions for garnish (optional)

Instructions:

1. Marinate the Meat or Vegetables:

   • In a large bowl, combine the meat or vegetables with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, lemon juice, chopped coriander leaves, and chopped mint leaves. Mix well to coat evenly. Let it marinate for at least 2 hours or overnight in the refrigerator.

2. Cook the Rice:

   • In a large pot, bring water to a boil and add the soaked and drained Basmati rice along with whole spices (bay leaves, green cardamom pods, cloves, cinnamon stick), sliced onions, green chilies, and salt.
   • Cook the rice until it is 70-80% done. Drain the water and set aside.

3. Layer the Biryani:

   • In a heavy-bottomed pot or Dutch oven, heat ghee or oil over medium heat.
   • Add marinated meat or vegetables in a single layer at the bottom of the pot.
   • Sprinkle European Corinthian black raisins evenly over the meat or vegetables.
   • Layer the partially cooked rice on top of the meat or vegetables.
   • Drizzle saffron-infused milk over the rice.
   • Sprinkle chopped coriander leaves and mint leaves over the rice.

4. Dum Cooking:

   • Cover the pot tightly with a lid or seal it with aluminum foil to trap the steam.
   • Cook the biryani on low heat (dum) for about 20-25 minutes, allowing the flavors to meld together and the meat or vegetables to cook through.

5. Serve:

   • Once the biryani is cooked, remove the lid and gently fluff the rice with a fork.
   • Garnish with fried onions (if using) and additional chopped coriander leaves and mint leaves.
   • Serve the Hyderabadi Dum Biryani hot with raita (yogurt sauce) or salan (spicy curry) on the side.

This Hyderabadi Dum Biryani with European Corinthian black raisins is a flavorful and aromatic dish that's perfect for special occasions or gatherings. The raisins add a subtle sweetness that balances the spices in the biryani. Adjust the spice levels and the amount of raisins according to your taste preferences.