Tomato Chicken Dum Biryani (Father’s Day Special )

Today is Father’s Day so tried this yummy dish. This came out very well. We all enjoyed with this special food along with my beloved family. Hopefully you can give a try and enjoy well! This is just a small dedication to my dad. Happy Father’s Day!!!

Ingredients 

For Gravy  (To Marinate Chicken Masala)

Chicken - 1 lb
Finely Chopped Onions - 2 (big)
Finely Chopped Tomato - 2 (big)
Ginger Garlic Paste - 2 tsp 
Salt to taste 
Finely Chopped Mint Leaves - 1/2 Cup 
Finely Chopped Coriander Leaves - 1/2 Cup 
Lemon Juice - 1 
Chilli Powder - 1 tsp 
Coriander Powder - 2 tsp 
Biryani Masala Powder - 2 tsp 
Cashew Paste - 5 tsp 
Ghee - 4 tsp 
Cooking Oil - 2 tsp 
Yogurt - 2 tsp 

For Rice 
Soaked Basmati Rice - 3 Cup 
Finely Chopped Mint Leaves - 1/2 Cup 
Finely Chopped Coriander Leaves - 1/2 Cup 
Whole Garam Masala - few 
(Anise -1, Bay Leaf-1, Peppercorns -10, Cloves -4, Cardamom -5, Cinnamon Sticks -2, Cumin Seeds - 1 tsp)
Salt to taste 
Water - 6 Cup 
Sliced Green Chilli - 2
Ghee/ Clarified Butter - 1/4 Cup 

For Dum Biryani 
Milk + Saffron - 2 tsp 
Chopped Coriander Leaves - few 
Fried Onions- few

Method 
In a pressure cooker add all the ingredients which are under for rice and mix well then cook it for until 1 whistle comes out. Then switch off the flame and keep aside. Gently transfer this rice into another bowl 

In a big bowl marinate all the ingredients which are under for gravy. Let it keep aside for 30 minutes to 1 hour.

Heat a pan and add the marinated chicken mix, close the lid and cook on medium flame for about 10 to 15 minutes. Once the gravy read keep aside. 

Heat a dosa tawa, and keep the pressure cooker add chicken gravy and spread some cooked rice. Then add little gravy and rice then repeat the process and spread milk and saffron, coriander leaves,  mint leaves, sliced tomatoes and fried onions and close the lid. 

Fill some water in a bowl and add on top of cooker. Let it cook on medium flame for about 30 minutes and 10 minutes simmer it. Once switch off the flame and let it for at least 15 minutes and serve hot with raita.