Saturday 18 / May / 2024
Ingredients
- Fresh Chicken: 1Kg clean and cut
- Basmati Rice: 4 cups, soaked 30 minutes
- Yogurt: 1.5 cup
- Ginger and Garlic Paste: 3 tablespoons
- Freshly squeezed 1 lemon juice
- Fried onions: 2 cups
- Sliced onions: 1 cup
- Tomatoes Chopped: 1 cup
- Chopped mint leaves: ½ cup
- Chopped coriander leaves: ½ cup
- Green chillies: 5 to 6
- Biryani Masala: 3 tsp
- Pure ghee: 4 tablespoons
- Cooking oil: 2 cups
- Few Saffron strands: soaked in ¼ cup of hot milk
- Whole Garam Masala
1. Bay leave
2. Cinnamon stick 1
3. Cardamom 2
4. Cloves 2
5. Nutmeg small 1
6. Black cardamom 1
- Red chilli powder: 3 tsp
- Turmeric powder: 2 tsp
- Pinch of food colour
- Salt as required
Preparation
Marinating Chicken
- Take a bowl, add chicken pieces along with 2 tablespoons ginger garlic paste.
- Add ½ cup yogurt,1/2 lemon juice, biryani masala 2 tablespoons, red chili powder 2tsp, turmeric powder 1tsp and salt.
- Mix all this well together and marinate for 30 minutes.
After 30 minutes
• To a cooking non-stick pot, add 1.5 cups oil. Once the oil is heated, add the marinated chicken pieces.
• Cook on both the sides of the chicken until they turn slightly crispy on both sides. Set the cooked chicken aside.
• Let’s prepare the rice for our biryani. In a pot, add water along with whole Garam Masala, saffron strands, Cumin seeds and salt. Once the water comes to boil add the rice (drain the water completely before adding the rice).
• Now cook the rice until 70 to 80% cooked. Once cooked, drain and set aside.
• Take a thick Biryani Cooking Pot, Add the remaining oil and some of the Garam Masala.
• Sauté for 10 to 15 seconds. Add chopped onions and sauté until translucent.
• Add 1 tablespoon ginger garlic paste. Sauté again and add chopped tomatoes, coriander leaves, mint leaves, green chillies and salt. Sauté for 2 to 3 minutes.
• Add 1 Cup yogurt and Mix well.
• Next add all the remaining biryani masala, Red Chilli and turmeric powder. Cook for another 2 minutes.
• Add the Fried Chicken. Mix well together and cook for 5 minutes.
• Layer the rice over the Chicken Mixtures and Pour the soaked saffron mixture over the rice.
• Top up with fried onions and ghee.
• Sprinkle some food colour.
• Place the pot on a tawa in medium flame and let it dum for 20 to 30 minutes.
• After 30 minutes...hot Dum Chicken Biryani is ready.
Serve it hot along with some delicious pineapple raita or boondi raita, and enjoy the meal on this special occasion of Eid.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.
