Chicken dum Biryani

Ingredients:
Chicken 1/2 kg
Basmathi Rice:1/2 kg
Ginger Garlic paste:1tbsp
Green chillies-2-3
Green Masala(Pudina, Coriander paste):2 tbsp.
2 lemon
1/2 cup milk
1/2 cup curd
1 tbsp. red chilli powder
1/2 spoon Garam Masala(Dalchini, lavang(2),black pepper(2-3),elaichi-1,dhania(1/2tsp),japarthi flower(small pinch) -- make powder of all these)
1 tsp elaichi powder
salt to taste
3-4 onions
1 cup oil
Pista, Badam, kaju: 1tbsp

Procedure:

• Soak the Basmathi atleast for 30 to 45 mins before cooking.(For longer and flavorful rice)
• Mix water in Red chilli powder and make a paste
• Make a paste of kaju,badam and pista with milk
• Make a paste of Green chilli, curd, elaichi
• Marinate chicken with Red chilli powder paste, ginger garlic paste, green chilli paste, kaju,badam and pista paste, Garam masala.
• Cut onions and mix 1 spoon milk and deep fry them till brown and crisp(Milk will give crispiness and color to onions)
• crush fried onions(few) and mix in chicken
• Boil Rice by putting elaichi and salt till rice is 60% cooked.
• Mix 1/2 lemons juice in chicken
• Pour 1/2 cup warm oil on chicken
• Add salt to chicken and keep aside for 1 hour(better to keep in fridge for atleast 1/2 hour)
• Strain the rice, Wash under running water(to prevent further cooking) and strain and let it cool and dry.
• In a bowl put chicken as a bottom layer
• Spread rice as a layer over the chicken
• Put some coriander, fried onion, pudina, slit green chilli and hot oil over rice
• To give smokey flavor Put a foil on Rice and place a burnt coal, pour little oil and close the lid of rice bowl
• Remove coal and seal the rice bowl with atta paste or foil tightly and place a weight on lid
• cook for around 30-45 mins on slow flame(Vapour starts escaping heavily from the bowl and aroma starts releasing when done)

Yummy Restaurant style chicken biryani is ready to be served.

 

Thanks Rakinya

 

Thanks Jayanthi

 

Thanks sumarathi. Have you tried it? how do you like it?

 

Dear manjubashini. If you dont like it you can avoid the kaju, badam, pista paste but it gives a rich flavor to the chicken. The paste we use is very little which we use for marinating the chicken so does not give stickyness to biryani.