INGREDIENTS
For Marinating Chicken:
- 1 Cinnamon
- 5 peppercorns
- 4 Cloves
- 1 Black cardamom
- 1 Green cardamom
- 1 Star anise
- 1 Mace
- Few Stone flower
- 1 tbsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Lemon juice
- 1 tsp Salt
- 2 Green chillies
- 1/4 cup Curd
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 cup Finely chopped Coriander leaves
- 2 tsp Mint leaves
For Rice:
- 4 cups Water
- 1/2 tsp Shahjeera(zeera)
- 4-5 Peppercorns
- 1 Black cardamom
- 1 Cinnamon
- 4-5 Cloves
- 2 Bay leaves
- 1 tsp Ghee
- 2 tsp Salt
- 1 cup Basamati rice
Assemble:
- 2-3 tsp Ghee(oil)
- 2 tsp Water
- Marinated Chicken
- 1/2 cup Fried onion
- Boiled Rice
- 10-12 Saffron strands
- Mint leaves
- Fried onion
- Chapati dough
INSTRUCTIONS
For Marinating Chicken:
- For making biryani masala, take cinnamon, peppercorns, cloves, black cardamom, green cardamom, star anise, mace, stone flower into a blender pot.
- Blend everything into powder. Do not make fine paste. Let the biryani masala be a little coarse.
- Take chicken into a bowl. Try to use leg pieces and big chunks of chicken for making biryani.
- For marinating add ginger garlic paste, turmeric powder, lemon juice, salt, biryani masala.
- Leave 1 tsp biryani masala in the pot.
- Add curd, red chili powder, coriander powder, cumin powder, finely chopped coriander leaves and mint leaves. Mix everything well together.
- Cover and transfer chicken into freeze for marination over night.
For Rice:
- Boil water. Add shahjeera, peppercorns, black cardamom, cinnamon, cloves, bay leaves, ghee and salt. Let the water come to boil.
- Take basamati rice and wash it really good. Soak rice in enough water for 30 minutes.
- After 30 minutes, drain excess water and add soaked rice into boiling water.
- Cook rice on medium heat for 5 minutes.
- After boiling rice for 5 minutes turn off the gas.
Assemble:
- Take the chicken out of the freeze 1 1/2- 2 hours before making biryani. Let it come to room temperature.
- Take chapatti dough and make a thin string of it.
- Stick it to the lid with which we will cover the pan for making biryani.
- Doing so we ensure no steam is escaped while making biryani.
- Take thick bottom pan. Add ghee and spread it at the bottom of the pan.
- Give a layer of marinated chicken. Add water that chicken has released while marinating.
- Add more water. Add ghee, fried onion. Drain the boiled rice and layer it over the chicken.
- You can let a little water remain in the rice. Add 2 tsp water in which we boiled rice.
- Take saffron strands into a microwave safe bowl and add water in it. Microwave it for 30 seconds.
- Add this saffron water over rice.
- Add the leftover biryani masala over this rice.
- Sprinkle coriander and mint leaves, fried onion and lots of ghee.
- Seal the pan with the dough lined lid.
- Cook the biryani on medium heat for 10 minutes.
- Cook it for another 10 minutes on low to medium heat.
- Finally cook it for another 15 minutes on lowest possible heat.
- Turn off the gas and let it be like that for 5 minutes more.
- Open the lid and check. Chicken dum biryani is already.