Chicken Dum Biryani

Name: Chicken Dum Biryani
Total time: 3600 s
Yield: 6 Servings
Cuisine: Indian
Ingredients: 1.25 kg Chicken cut into small pieces; 1 cup fresh Curd; 2 teaspoon Ginger-Garlic-Chili Paste; 1 teaspoon Black Pepper Powder; 1/2 teaspoon Red Chilli Powder; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Fenugreek Powder; 1/2 teaspoon Garam Masala; 2 Tablespoon Lemon Juice; Oil; 5 medium sized Onions; 2 medium sized Tomatoes; 6-8 Mint Leaves; 1 Teaspoon Cumin Seeds; 6 Cardamoms; 4 Cloves; 2 Bay Leaves; 1 inch stick of Cinnamon; 1 Star Anise; 1 Teaspoon Fenugreek Seeds; Salt to tase

Koshank @koshank

Chicken Dum Biryani

Saved

Ingredients

1 hour

6 Servings

1.25 kgChicken cut into small pieces
1 cupfresh Curd
2 teaspoonGinger-Garlic-Chili Paste
1 teaspoonBlack Pepper Powder
1/2 teaspoonRed Chilli Powder
1/2 teaspoonTurmeric Powder
1/2 teaspoonFenugreek Powder
1/2 teaspoonGaram Masala
2 TablespoonLemon Juice
Oil
5medium sized Onions
2medium sized Tomatoes
6-8Mint Leaves
1 TeaspoonCumin Seeds
6Cardamoms
4Cloves
2Bay Leaves
1 inchstick of Cinnamon
1Star Anise
1 TeaspoonFenugreek Seeds
Salt to tase

Saved

Steps

1 hour

1

Take Curd, Ginger-Garlic-Chili Paste, Salt, Black Pepper, Red Chilli Powder, Turmeric Powder, Fenugreek Powder, Garam Masala, Lemon Juice & Oil. Mix well. Add Chicken pieces & keep aside for 4-6 hrs.
2

Take oil in a pan and bring to medium heat. Add Onion juliennes (2 onions) & fry till brown. Take off heat & keep aside.
3

Take 3 tablespoon oil in a large pan. Add Cumin Seeds, Cardamoms, Cloves & Bay Leaves. Heat till the whole spices start sputtering. Add 4 glasses of water. Add Rice & cook al-dente.
4

Drain the water after cooked. Add butter to rice & keep aside.
5

Now take oil in a skillet & add bal of whole spices. Add finely chopped onion (3) when the spices start sputtering. Cook on high heat till onions turn golden brown.
6

Make a puree containing Tomatoes & Mint Leaves. Add to the skillet. Cook for about 2 mins.
7

Add Chicken Marinade & mix well. Cook for about 30 mins or till when Chicken is completely cooked.
8

Now take a thick base pan (large) & make alternate layers of Rice & Chicken. Add finely chopped Coriander and Fried Onions on the top. Seal the pan with an air tight lid. You can also use the traditional method of sealing with flour dough.
9

Keep this pan on low heat for about 10-15 mins. Serve hot.