Chicken Dum Biriyani

Chicken Dum Biriyani

 

• ½ kg Chicken
• 450 gm Basmati Rice (washed & drained) 
• 3 Green Cardamoms (Elaichi) 
• ½ tsp Mace (Javitri)(ground) 
• ¼ tsp Nutmeg (Jaifal)(grated) 
• 3 Cloves (Lavang) 
• 1 Cinnamon Stick (Dalchini) 
• 2 Whole Star Anise 
• 2 tsp Garam Masala Powder 
• 2 cups thick Curd (Yogurt) 
• 4 tbsp Tomato Paste 
• 1 big Onion (sliced) 
• 2 tsp Ginger-Garlic Paste 
• 2 tbsp Chilly Powder 
• a pinch of Saffron (dissolved in 2 tbsp warm milk) 
• Salt to taste 
• 8 tbsp Oil 
• 2 tbsp Ghee 
• 6 cups water

 

Method

Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste.

• Marinate the chicken with the paste and keep it to the side for 3-4 hours.

• Put water in a pot and get it to boil.

• Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.

• Stir in rice and fry it for 4-5 minutes.

• Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.

• Strain the rice using colander.

• Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.

• Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.

• Mix in rice and add fried onion, ghee and saffron.

• Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes.

• Reduce the flame to medium and cook for about 20 minutes.

• Take off the heat and serve hotcups Water.