Handi Chicken Dum Biryani

Name: Handi Chicken Dum Biryani
Cuisine: Indian
Ingredients: 400 gms. chicken on bones, curry cut; to taste salt; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. garam masala powder; 1/2 cup yoghurt; 1/2 cup coriander leaves, chopped (leave aside some for garnishing); 1/2 cup mint leaves, chopped (leave aside some for garnishing); 1 tbsp. ginger-garlic paste; 8-10 whole peppercorns; 2 cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 2 star anise; 1 mace; pinch nutmeg powder; 1/2 cup fried onion, (leave aside some for garnishing); pinch saffron soaked in 1/4 cup milk; 8-10 fried cashewnuts; 3 tbsp. ghee; 1 clay pot; Rice; 1 cup Basmati rice, soaked for 30 minutes, washed and drained; 1 tsp. salt; 2 bay leaves; 1 " cinnamon; 2-3 green cardamoms; 4-5 cloves

Bethica Das @kitchen_flavours

Sharjah (UAE)

Here is a great way to cook chicken in a handi (an earthen ware clay pot). It has its origins in Pakistani and North Indian cuisine. The chicken is marinated and layered in the handi along with semi-cooked rice, herbs, cashews, ghee and saffron milk. It is covered with foil or flour dough and then slow cooked in dum to perfection. Enjoy it with raita and onion rings.

Bethica Das @kitchen_flavours

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Ingredients

400 gms. chicken on bones, curry cut
to tastesalt
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tsp.garam masala powder
1/2 cupyoghurt
1/2 cupcoriander leaves, chopped (leave aside some for garnishing)
1/2 cupmint leaves, chopped (leave aside some for garnishing)
1 tbsp.ginger-garlic paste
8-10whole peppercorns
2cinnamon stick
3-4green cardamoms
5-6cloves
2star anise
1mace
pinchnutmeg powder
1/2 cupfried onion, (leave aside some for garnishing)
pinchsaffron soaked in 1/4 cup milk
8-10fried cashewnuts
3 tbsp.ghee
1clay pot
Rice
1 cupBasmati rice, soaked for 30 minutes, washed and drained
1 tsp.salt
2bay leaves
1" cinnamon
2-3green cardamoms
4-5cloves

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Steps

1

Marinate the chicken in all the above mentioned ingredients (except ghee, saffron and cashews) for 3-4 hours.
2

To cook the rice bring sufficient water along with all the spices to a boil. Add the rice and mix well Cook for 3-4 minutes till half done.
3

Drain and keep aside.
4

Layer the handi with the marinated chicken first.
5

Spread the rice, fried onions, coriander & mint leaves, cashews, ghee, saffron milk and the water in which it was boiled.
6

Cover with a foil and cook on a high flame for 15 minutes. Then simmer on a low flame for 5 minutes. Let it remain covered for 15 minutes.
7

Serve with raita and onion rings,