Chicken Dum Biryani with raita for Dinner tonight. #yummylacious #biryani. Ingredients needed:- * 1 whole chicken * Ghee 2 tbps * Basmati rice 4 cups. * 12 cups of water. * 1/2 cup warm milk with 1 tsp crushed saffron * 1 Large Onion finely sliced/Fried onions. * 1 medium size tomato. Finely sliced lengthwise. * Whole spices/Biryani Masala: Dry Roast the below ingredients and make powder. 3 Bay leaves, 4 cardamom, 2 black cardamom, 1 inch cinnamon, 4 cloves, 2 star anise, javitri 1/2 tsp, 1 tsp peppercorns, 1/2 tsp coriander seeds, 1 tsp shahi zeera(caraway seeds). * For marination: 1 tbsp chilli powder, 1 tbsp salt, 1/2 tsp tumeric, 1 tbsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp ginger garlic paste, 1/2 cup yogurt, 1 tbsp lemon juice, 1 tbsp oil. * 5-6 Green chillis slit lengthwise * 1 tbsp oil for frying * Bunch of Cilantro and mint leaves. *1 1/2 tsp ginger garlic paste. * Raisins, cashews, color(optional) * Dough made from all purpose flour to seal lid. For Garnish: Fried onions and cilantro. Method: 1) Marinate: Wash chicken thoroughly under cold water with turmeric. Mix all the dry spices mentioned in for marination in a small bowl with lemon juice. Using knife make slits in the chicken. Apply the spice mixture and yogurt to the chicken. Rub with 2 spoons of oil. Allow the chicken to marinate in a covered bowl in the refrigerator for minimum 4hrs. *overnight suggested. 2) Soak rice in water for minimum 30 minutes. 3) Heat oil in a deep wide mouth vessel. Add the whole spices/biryani masala, Allow to heat. Add the ginger garlic paste and saute until the raw smell diminishes. 4) Now add sliced onions and saute for 8-10 minutes till caramalized. Add tomatoes, green chillis, mint leaves,cilantro,1 tsp garam masala, 1/2tsp coriander pwd and fry for couple of minutes. Adjust salt. 5) Add the marinated chicken to the vessel and cook on medium-high for 10-15 minutes. Adjust spices, add 1 tbsp oil over the chicken and reduce flame. * You can skip steps 3-5 completely and just cook the chicken on dum. Add 10 minutes etc to the cook time. I found this way of cooking adds flavor to the chicken. 6) Meanwhile parboil the rice.Heat 1 tbsp oil/ghee in a vessel. Add the ingredients listed (3 Bay leaves, 1 cinnamon stick, 4 cardamom, 8 cloves, 1 tsp caraway seeds, 1 tsp shai jeera, few peppercorns, chopped mint and coriander leaves) with rice and saute for few minutes.Add water and cook till rice is half cooked. Strain the water and spread on a large wide plate. * you can remove the whole spices from the rice if you want. 7) Warm milk and add saffron, stir and let it stand for few minutes. 8) Take a heavy bottomed vessel with a lid. Now make 4-6 layers with chicken and rice. a) Add 1 tbsp ghee and some chicken and gravy to the vessel. b) Put a layer of rice. Top it with fried onions, finely chopped mint leaves, cilantro, few drops lemon juice and few drops of oil and pour some saffron milk. At this point add few drops of color (optional). c) Repeat steps a and b, till all the layers are completed. *You can add raisins and cashews at this stage. 9) Place the lid and seal the edges with dough. Now place a tawa on the stove and place the vessel on the tawa and cook the biryani on low flame for 30 minutes. 10) Once done turn off heat and do not remove the lid for 10 minutes. 11) After 10 minutes, transfer into a tray/serving dish, garnish and serve hot with raita and curry of your choice.
Posted on: Mon, 09 Jun 2014 03:40:00 +0000
Trending Topics
Recently Viewed Topics
© 2015