CHICKEN DUM BIRYANI...

the world famous dum biryani, great treat to your taste buds and a irresistible recipe for biryani lovers... 

TIME TAKEN: 1 HOUR, SERVES: 4

INGREDIENTS:

FOR CHICKEN:
CHICKEN	200 GRAMS (OR) MORE AS DESIRED
ONIONS	4 LARGE (SLICED)
CHILI’S	4 – 5 (SLIT)
GINGER GARLIC PASTE	2 TBSPS
TOMATO	1 MEDIUM (PUREE)
RED CHILI POWDER	2 TSPS
TURMERIC POWDER	½ TSP
SALT	TO TASTE
CURD	1 CUP
MINT LEAVES	½ CUP
FOR GARAM MASALA:
CINNAMON STICK	1 BIG STICK
CLOVES	4
STAR ANISE	1 FULL
CAPERS (MARATI MOGGA)	1 FULL
FOR RICE:
BASMATHI RICE	2 CUPS
WATER	5 CUPS
CLOVES	2 – 3
CARDAMOM	2
CINNAMON STICK	½ INCH
OIL	1 TSP

METHOD:

 Ø  Clean wash the chicken and add salt, turmeric powder, chili powder, ½ tsp ginger garlic paste and marinate for 30 mins. Wash and soak the basmathi rice also.

 Ø  In a thick bottom vessel, heat oil/ ghee, add chili’s and fry them. Now add onions and fry them till dark brown. Now add ginger garlic paste and saute it.

 Ø  Now add tomato puree and saute it till the raw smell disappears. and add marinated chicken, curd and cook for 5 mins on a medium flame.

 Ø  Grind all the garam masala ingredients into fine powder and add this powder add 1/4^th cup water and cook it on low flame until the chicken is completely cooked.

 Ø  For rice, boil water in a huge vessel for 15 mins and add cloves, cinnamon stick, cardamom, 1 tsp oil and boil it for 5 – 10 mins. Now add the soaked rice and cook it till 90%.

 Ø  Once the chicken is cooked, add pudhina for one layer, and add the 90% cooked rice on top. Dissolve ½ tsp turmeric powder in 2 tbsps water and sprinkle on top of the rice. Now cover the vessel with a lid and seal it with an aluminium foil.

 Ø  Heat a tawa, and keep the biryani vessel on top of the tawa for dum for 20 mins on a medium flame and off the gas.

 Ø  Now open the lid, toss the rice so that everything gets mixed up well. Take the rice from one side of the vessel and serve it hot.

SUGGESTIONS:

 ü  Make sure that your rice is not over cooked, else when you keep the rice for dum it will cook more and will spoil the texture of the rice.

 ü  While serving the rice, serve it carefully without breaking the rice.

 ü  You can also seal the vessel with atta dough it not with aluminium foil.

 ü  Make sure that your biryani vessel is completely sealed before placing it for dum.