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Sunday, 9 October 2011

Chicken Dum Biryani

Basmati rice: 4 cups
Chicken pieces: 1 kg
Mint leaves (Pudina): 1 cup
Coriander leaves: 1 cup
Chopped onion: 2 cups
Yogurt: 2 cups
Ghee: 6-7 tsp
Ginger Garlic paste: 2-3 tsp
Lemon juice: 4-5 tsp
Coriander powder: 2 tsp
Garam masala powder: 1 tsp
Chili powder: 2-3 tsp
Bay leaves: 5
Cinnamon: 5-6 medium sized
Cloves: 8-10
Caraway seeds (Shah Jeera): 1 tsp  
Black cardamom: 2-3
Green cardamom: 2-3
Star Anise: 2-3
Mace: 2-3
Nutmeg: ¼th piece
Salt: To taste
Grind mint and coriander leaves. And the grinded paste, ginger garlic paste, coriander powder, garam masala, lemon juice, chili powder and salt to yogurt and mix well. Marinade chicken in this paste for 5-6 hours.  
Heat 2-3 tsp of oil in a vessel and add onion, sauté till golden brown, remove from the heat and keep aside. Heat another 2-3 tsp of oil and add bay leaves, cloves, cinnamon, black cardamoms, green cardamoms, star anise, mace, nutmeg and caraway seeds. Sauté well and remove the spices from heat and keep aside.

Wash basmati rice, add the fried spices and cook the rice and keep aside.

Heat ghee in a vessel and add the marinated chicken pieces. Cover the lid and cook till the chicken is tender. Remove lid and cook till water evaporates and chicken is left with a thick gravy. Keep aside.

Take a large vessel and spread a layer of chicken with gravy and top it with some fried onion. Spread some cooked rice on this layer. Again spread a layer of the remaining chicken with gravy and top it with some more fried onion and spread the remaining cooked rice over this layer. Top it with the remaining fried onion. Cover tightly with the lid so that the steam does not escape (I use flour dough to seal the lid tightly around the vessel). Cook on a very low flame for 10 minutes (I keep the vessel on a hot tava and cook it for 15 minutes. When cooked on indirect heat, the rice and chicken does not get burnt). Remove from the flame and serve with cucumber raita.

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