recipe type - main course ( spicy )
serves - 4 to 5
cooking time - 45 mins to 1 hr
Ingredients for meat masala:-
- Cinnamon - 1 inch stick
- cloves - 4 pieces
- cardamom - 4 pieces
- fennel seed - one pinch
( roast all the spices and make it to powder form )
Ingredients for marinating chicken :-
- chicken - 1 kg ( cut in big, medium pieces)
- ginger garlic paste - 1 tsp
- turmeric powder - 1/2 tsp
- pepper powder - 1 tsp
- red chilly powder - 2 tsp
- yogurt - 5 tbs
- meat masala - 1 tsp
- salt to taste
(marinate the chicken with all above ingredients and refrigerate for 30 mins to 1 hr and shallow fry it. keep a side)
Ingredients for chicken gravy :-
- oil - 2 tbs
- onion - 6 (sliced thinly)
- ginger garlic paste - 2 tbs
- tomato - 2 ( chopped )
- green chilly - 6 ( crushed )
- meat masala - 2 tsp
- chilly powder - 1 tsp
- coriander powder - 4 tsp
- turmeric powder - 1/2 tsp
- mint leaves - 1/2 cup ( chopped)
- coriander leaves - 1/2 cup (chopped)
- curry leaves
- water - 1/2 cup
- nutty paste - 2 or 3 tbs ( soak some cashew nuts and 2 pinch fennel seeds in the water for half an hour and grind smoothly)
Ingredients for rice :-
- basmati rice - 4 cups
- water - 8cups
- cloves - 5 to 6
- cardamom - 5 to 6
- cinnamon stick - 2 inch piece ( cut into small sticks )
- bay leaves - 2 to 3
- fresh lemon juice - 3 tsp
- salt to taste
- ghee - 2tbs
Ingredients for garnishing :-
- cashew nuts raisins - 10 each ( fry it until golden brown and keep a side)
- onion - 1 ( sliced thinly, fry it golden brown and keep a side )
- saffron - 2 pinch ( soaked in 1 spoon warm milk )
- coriander leaves
Method ( chicken gravy )
Heat oil in a pan. add chopped onions and curry leaves.when it's brown add ginger garlic paste and crushed green chillies. stir well. Add chopped tomatoes. when its cooked add the spices , nut paste and fry it until the raw smell is gone.Add chopped coriander and mint leaves. Add fried chicken pieces and mix well.Add water.cover the pan and cook on medium flame for 10 to 15 mints. Adjust the water and salt as your taste.If gravy is form turn off the heat .
Method ( rice )
Soak the rice for 30 mints and drain it. Heat the pan. add ghee. Add masala. Add drained rice and fry it for 2 mins. Add water and salt to taste. cover the pan and cook the rice.Sprinkle the lemon juice.keep a side.
Final cooking and Layering ( dum method )
Place a thick pan on the lowest flame. Layer the chicken with gravy, rice , fried ingredients (nuts, raisins, onions), coriander leaves and soaked saffrons one by one.Repeat this process. sprinkle some ghee.Cover it with tight fitting lid.Cook for 10 to 15 mins. Make sure it does not stick to the bottom and burn. Turn off the heat. Allow to rest covered for another 10 to 15 mins. Mmmm... smells nice and yummy:-).Your Chicken Dum Biriyani is ready!! serve hot with pappad, salad and pickle. Enjoy it!
