Chicken Biryani (Dum Style)

It’s a yummy and tasty chicken biryani. In this method chicken is marinated with all spices and other ingredients. It should be refrigerated through overnight. This goes well with any raita/gravy…

Ingredients

Basmati Rice – 2 cups

Chicken –3/4 kg

Fried Onions – 100 g

Turmeric Powder – ¼ tsp

Ginger Garlic Paste – 1 tsp

Cumin Powder – 1 tsp

Coriander Powder – 1 tsp

Red Chilli Powder – 2 tsp

Pepper Corn – 1 tsp

Cumin Seeds – 1 tsp

Cloves – 4

Cinnamon Sticks – 2

Star Anise – 3

Bay Leaf – 2

Curd/yogurt – 1 cup

Chopped Green Chilli – 3

Chopped Mint – 1 bunch

Oil – ½ cup

Lime Juice – 2 tsp

Salt to taste

Chopped Coriander Leaves -1/2 bunch

Saffron – 2 pinch

Rose Water – 1 tsp

Ghee - 3 tsp

Milk – 2 tsp

Method

Soak basmati rice for about an hour. In a blender add all the spices and make it as a fine powder.

In a big bowl, add chicken pieces and powder masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator overnight.

 Heat water in a vessel and let it come to a boil add oil, salt, cumin seeds, bay leaf and add basmati rice.

Then cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. 

Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee, rose water and put the lid on which is lined with sticky dough for dum.

First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer.

And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid.

Open it carefully, and serve hot biryani with raita and any gravy.