Chicken Dum Biryani

Prep: 30 minutes + 3 hours Marination | Cook: 40 minutes | Servings: 4

 Ingredients   

For Rice

1 kg Basmati Rice, washed and rinsed

4 Cloves

½ inch Cinnamon

2 Green Cardamom pods

Salt to taste

¼ cup Ghee, melted

For Marinade

1 kg chicken with bone, cleaned and washed

4 medium onions, sliced

2 tbsp barista/fried onion

1 tbsp saffron water

2 sprigs of mint leaves

½ cup curd, beaten

1 tsp coriander powder

1 tbsp degi chilli power

½ tsp green chilli paste

1 tbsp Ginger Garlic paste

3-4 green chillies, slit

Salt to taste

 Other Ingredients

1 tbsp ghee

¼ cup water

½ cup milk

2 tbsp saffron water

1 tbsp ghee

Few mint leaves

1 tbsp barista

Salt to taste

2 tsp saffron water

½ tsp rose water

Drop of kewra water

Raita

Process:

For marinade

  • In a mixing bowl, add chicken and marinate with all the ingredients.
  • Let the chicken marinade preferably overnight or for minimum 3 hours.

For Rice

  • Let the rinsed rice rest for 20 minutes.
  • Heat water in pot, add ghee and salt.
  • Add in cloves, cinnamon and green cardamom. Add rice and let it come to a boil. Immediately lower the flame and cook on low flame for 80%.

 For Biryani

  • In a heavy bottom pan, add ghee and marinated chicken. Cook for about 7-8 minutes.
  • In another pan, layer the biryani. Add rice, chicken and then top it off with rice. Add in the chicken gravy on top.
  • In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Add this jhol in the biryani.
  • Add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame.
  • Serve hot with choice of raita.
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