Ingredients
- Chicken – 2 1/2 lb
- Basmati Rice – 4 cups , washed and drained
- Bay leaves – 2
- Black cardamom – 2
- Green cardamom – 8
- Cinnamon sticks – 2 (2 inch)
- Cloves – 8
- Biryani Masala (Jaiphal Powder – 1/2 tsp +Javitri powder – 1/2 tsp + Zafrani Garam Masala Powder – 2 tsp)
- Zafrani garam masala powder – 2 tsp
- Red chili powder – 1 tbsp
- Ginger-Garlic paste – 3 tbsp
- Yoghurt – 1/2 cup
- Onions, thinly sliced – 2 medium
- Tomatoes, chopped – 2
- Ghee
- Saffron strands (soaked in 2-3 tbsp warm milk)
- Oil
- Kewra water
- Essence
- Salt to taste
- Boiled Egg – 6 (optional)
- Potato – 2 medium (optional) , cut into 4 pieces
Method
- For the chicken gravy, heat 3-4 tbsp ghee or oil in a thick-bottomed pan add whole garam masala( 1 cinnamon, 1 black cardamom, 4 green cardamom, 4 cloves, 1 bay leaf).
- Now add ginger garlic paste and fry for 2 – 3 minutes.
- Add tomato , salt, red chili powder, garam masala powder , cook till soft.
- Now add the chicken, followed by yoghurt (while adding yoghurt remove pan from heat) and salt. Mix well. Add little water if necessary.
- Lower the heat and cook covered till the chicken is tender ( around 15-20 mins).
- Meanwhile take a large cooking pot, heat some water add salt into the water for taste.
- Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water.
- Bring the water to a boil.
- When the water boils add soaked rice into it.
- Cook the rice until it is 70% (parboil) done. Strain the rice completely.
- In a pan or kadai add oil and fry the onion slices till nicely brown.
- Add salt to the boiled eggs and fry in the same pan. Keep aside.
- Now cut each potatoes into 4 pieces , boil them with salt. In the same pan, after finishing the egg, fry the boiled potatoes till they are golden in color.
- Now in a thick bottomed handi or pan, add the 1/3rd of the cooked chicken at the bottom.
- Top it with half of the parboiled rice. Add eggs, potatoes, 1/3rd of the cooked chicken, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , half of the soaked saffron and top it up with fried onions. Add salt if required.
- Now again repeat step 15.
- Seal the pan with flour dough or aluminium foil, then put the lid.
- Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
- Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 30 minutes. Turn off the heat and let it rest for another 10 mins.
- Chicken dum biryani is ready to serve.
OVEN METHOD
- Preheat oven 300F.
- Layer chicken and rice in a oven safe bowl.
- Seal the bowl with aluminium foil.
- Cook the Biryani in this ‘Dum’ process for about 30 minutes. Let it rest for another 10 mins.
- Chicken dum biryani is ready to serve.
sweetrelishh 