Quick chicken dum biryani

Name: Quick chicken dum biryani
Cuisine: Indian
Ingredients: For rice:; 2 cups Basmati rice; 1 tsp oil; 3 cloves; 3 cardamom; 1 inch cinnamon; 1 bayleaf; Salt as required; For gravy:; 500 gms chicken; 2 sliced onions; 1 bayleaf; 2 cloves; 1 inch cinnamon; 1 tsp shahi jeera; 1 star anise; 2 cardamom pods; 2 tsp ginger and garlic paste; Salt as required; 1/2 tsp turmeric; 2 tsp chilli powder; 2 tsp shahi biryani masala; 2 tbsp curd; Handful cilantro; Handful mint leaves; Other ingredients:; Saffron soaked milk; 1 tsp ghee; Roasted cashews

Meraline Samuel @cook_11919983

Biryani is my hubby's fav lunch. I make it quite rarely though. I never tried the dum method as I though it was a tideous process but I was happily proved wrong when I gave it a shot today. It just tastes yum and it was super quick.

Meraline Samuel @cook_11919983

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Ingredients

For rice:
2 cupsBasmati rice
1 tspoil
3cloves
3cardamom
1 inchcinnamon
1bayleaf
Salt as required
For gravy:
500 gmschicken
2sliced onions
1bayleaf
2cloves
1 inchcinnamon
1 tspshahi jeera
1star anise
2cardamom pods
2 tspginger and garlic paste
Salt as required
1/2 tspturmeric
2 tspchilli powder
2 tspshahi biryani masala
2 tbspcurd
Handfulcilantro
Handfulmint leaves
Other ingredients:
Saffron soaked milk
1 tspghee
Roasted cashews

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Steps

1

Wash and soak rice for 30 mins. Drain water. Boil enough water and add all ingredients mentioned for rice. Add the drained rice and cook till 80% done and strain and keep covered.
2

Heat 3 tbsp oil, add sliced onions and fry them until golden brown. Remove half of it and keep aside.
3

Add cardamom, cinnamon, star anise, shahi jeera, bay leaf and ginger garlic paste and saute.
4

Add chicken and cook for 2 mins. Add all masalas and cook for 5 mins.
5

Add curd mix well and cook till done. Add cilantro and mint and mix well.
6

Remove it from flame. Spread rice on top. Sprinkle mint and cilantro. Sprinkle cashews and fried onions. Pour ghee on top.
7

Cover it with the lid and seal it with wheat dough if required not to allow the steam to escape.
8

Put it on tawa on low flame and keep for 20 mins.
9

Rest it for 15 mins. Serve hot.