INGREDIENTS:
For Marination:
*Chicken- 1 kg (with bones is best, include drumsticks and thigh pieces)
*Thick curd- 2 cups
*Ginger-garlic paste- 3 tbsp
*Red chilli powder- 3 tsp (more or less according to your taste)
*Salt- to taste
*Onion barista- 1 cup
*Chopped coriander leaves- 1 cup
*Chopped mint leaves- 1 cup
*Chopped tomatoes- 1 cup
*Slit green chillies- 7-8 nos
*Juice of 2 lemons
*Biryani Masala- 5 tsp
For the Biryani:
*Oil- 1 cup
*Green cardamom- 3-4 nos
*Dalchini- 1" 5 sticks
*Black cardamom- 2 nos
*Cloves- 5 nos
*Tej patta- 2-3 nos
For Cooking the Rice:
*Basmati Rice- 1 kg (or any other rice of your choice)
*Water- to cook the rice
*Salt- to taste
*Shah Zeera- 1 tsp
*Zeera- 1 tsp
*Tej patta- 2 nos
*Black pepper corns- 10-12 nos
For Layering:
*Ghee- 1 cup
*Barista- 1 cup (Fried onion)
*Chopped Mint- 1 cup
*Chopped Coriander leaves- 1 cup
*Yellow food colour dissolved in 1 cup milk
PROCEDURE:
The Marinade:
*Wash the chicken well and drain in a colander.
*Take a large mixing bowl, add all the ingredients listed under the marination.
*Add chicken and mix well.
*Marinate the chicken overnight or atleast for 2 hrs.
For the Biryani:
*Heat oil in a pan and add the whole spices to it.
*Allow to crackle.
*Now add the marinated chicken to it.
*Cook until the chicken changes colour.
*Lower the flame and allow the chicken to cook in its own juices.
*Sprinkle some water if necessary.
For Cooking the rice:
*While the chicken is simmering, let's cook the rice.
*Heat water in a large vessel approx. 2 jugs.
*Now add salt and the whole spices.
*Allow it to come to a rolling boil.
*Now add the rice and stir gently.
*Allow till the rice cooks upto 80%.
*Now drain in a colander.
The Assembly:
*Take a wide thick-bottomed vessel, add a layer of cooked rice.
*Sprinkle some coriander and mint leaves, some barista and a few teaspoons of yellow milk.
*Now add 2-3 tsp of ghee on it and add a layer of chicken and some masala gently.
*Repeat all the layers.
*Finish it up with a layer of rice.
*Sprinkle the remaining coriander and mint leaves, barista and Yellow milk.
*Add a generous amount of ghee.
*Cover it with a tight-fitting lid.
*You can even cover the lid with a clean kitchen cloth, this facilitates faster cooking of biryani.
*Place an old tawa on the stove and place the biryani vessel on it.
*Let it dum on high flame for 5 mins.
*Lower the flame and let it dum for another 15 mins.
*Switch off the flame and let it rest for 5 mins.
*Fluff the rice using a fork.
*Serve Chicken Dum biryani along with raita and baingan ka salan.
