Servings : 5 people
Ingredients
For Marinating the chicken:
Chicken – 1kg
Lemon Juice -1
Yogurt – 1 cup
Turmeric powder – 1 tsp
Red Chili powder – 2 tsp
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Chopped Mint Leaves – 1 cup
Chopped Coriander Leaves – 1 cup
Ginger Garlic Paste – 3 tsp
Fried Onions – 4 tbsp
Salt
For Fried Onions
Onions – 6 no.
Oil
For Cooking Rice
Water
Basmati Rice – 1/2 kg
Bay leaf
Star anise
Cinnamon
Cloves
Cardamom
Mace
Mint leaves
Coriander leaves
Salt
For Cooking Dum Biryani
Ghee
Oil
Bay leaf
Star anise
Cinnamon
Cloves
Cardamom
Mint leaves
Coriander leaves
Saffron water
Chapati Dough (to seal)
#ChickenDumBiryani #biryanirecipe #briyani
Method:
To fry the onion:
1. Take a sauce pan, pour enough oil and add 6 medium sized chopped onions.
2. Fry them till they are dark brown.
To marinate the chicken:
1. Take 1 kg chicken in a bowl (Ratio 1 : 0.5. ( 1 kilo of chicken for 0.5 kilo of rice))
2. Next, for the marination, in a bowl add 1 cup thick yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
3.Add the fried onions , mint and coriander leaves and mix well.
4.Add the chicken and rub well.
5. Marinate for at least 1 hour.
To cook the rice:
1. Take 1/2 kg of basmati rice in a bowl and add water.
2. Let it soak in water for 30 minutes.
3. Take a pot of water. Let it boil.
4. Add the soaked rice.
5. To this,add the whole spices – bay leaf, star anise, cinnamon, cloves, cardamom, mace and little salt for seasoning. Cook till the rice is about 3/4th done.
6. Strain the water before the rice is completely cooked.
To cook the biryani:
1. Take a pot. Add ghee and little oil.
2. Add whole spices – bay leaf,star anise,cinnamon,cloves ,cardamom and stone flower.
3. To this, add the marinated chicken pieces and cook it for 5-7 minutes.
4. Heat the tawa and place the pot on top of it.
5. To the chicken, add mint leaves and coriander leaves.
6. Add the cooked rice and add saffron water (soak saffron strands in warm water)
7. Garnish it with fried onions, mint leaves , some ghee and fried cashews.
8. Cover the pot with a plate and seal it with chapati dough, to make sure the steam doesn’t go out.
9. Let it cook for 45 minutes.
10. Remove the chapati dough seal.
11. Mix the rice well.
12.Serve it hot with raita
13.ENJOY!
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