Chicken Dum Biryani

Name: Chicken Dum Biryani
Total time: 7200 s
Yield: 4people
Cuisine: Indian
Ingredients: 600 gm basmati rice; 2 bay leaf; 2 cinnamon stick; 3 green cardamom; 3-4 cloves; 1 Star anise; 1 tsp shah jeera; as per need Mace; as per taste Salt; as required Ghee; as required Saffron milk; as required Beresta(fried sliced onion); as per taste Black pepper powder; 5 boiled eggs; 5 medium size potatoes(boiled with little salt); as required Rose water; as required Mitha Attar(optional); 4-5 chicken leg& breast pieces; as required Biryani masala; 3 tbsp onion paste; 1.5 tbsp ginger& garlic paste; as per taste Salt; 1/2 tsp Turmeric; 1 tsp red chilli powder; 1.5 Shahi garam masala powder; 100 gm curd

Ujjaini Basu @Hyanglasaurus

A perfect dish to celebrate any occasion be it Woman's Day. Thanks to Madhumita Vishnu Ji for sharing the recipe. I love to have biryani with egg& potato so I have used the same. #wds

Ujjaini Basu @Hyanglasaurus

A perfect dish to celebrate any occasion be it Woman's Day. Thanks to Madhumita Vishnu Ji for sharing the recipe. I love to have biryani with egg& potato so I have used the same. #wds

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Ingredients

2hrs

4people

600 gmbasmati rice
2bay leaf
2cinnamon stick
3green cardamom
3-4cloves
1Star anise
1 tspshah jeera
as per needMace
as per taste Salt
as requiredGhee
as requiredSaffron milk
as requiredBeresta(fried sliced onion)
as per taste Black pepper powder
5boiled eggs
5medium size potatoes(boiled with little salt)
as requiredRose water
as requiredMitha Attar(optional)
For the chicken:
4-5chicken leg& breast pieces
as requiredBiryani masala
3 tbsponion paste
1.5 tbspginger& garlic paste
as per taste Salt
1/2 tspTurmeric
1 tspred chilli powder
1.5Shahi garam masala powder
100 gmcurd

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Steps

2hrs

1

Wash & soak the rice in water for 1 hour. Strain. Boil water & add the bay leaf,mace,star anise, shah jeera & whole garam masala. Add the rice & cook 90%.
2

Marinate the chicken pieces with onion paste,ginger & garlic paste,curd, turmeric,red chilli powder,Shahi garam masala powder salt & biryani masala. Rest for 30mins.
3

For the chicken heat oil (preferably ghee) in a wok. Cook the chicken on low to medium flame adding lukewarm water whenever needed. Do not add too much water.
4

In the heavy bottom pan. First put aluminium foil or bay leaves to avoid getting the biryani burn. Put the first layer of rice followed with the chicken pieces.Add some beresta, black pepper powder & 1/2tsp biryani masala & 1tbsp of ghee. Repeat the steps. The last layer should be of rice. Add the rest of beresta, black pepper powder, biryani masala & 1tsp ghee. Pour the saffron milk.
5

In a bowl take 2tsp of rose water & 1-2drops of mitha Attar. Spread over the rice. Put the boiled eggs and potatoes. Cover with lid & seal it with flour dough. Cook on low heat or (dum) for another 8-10 mins.
6

Mix a little before serving. Serve hot with raita & salad.