Chicken Dum Biryani Recipe

Ingredients:

Method:

Biryani Masala:

In a heavy bottomed deep pan, heat the oil on medium heat.
Add bay leaves, 3 cinnamon, 4 cloves, 2 cardamom, 6 chillies and onions.
Fry the onions until golden brown.
Add ginger-garlic paste and fry until the raw pungent smell of the paste leaves.
Keep aside a hand full of Mint and add the rest to the pan. At this stage add the coriander as well. Fry for 5-10 minutes until you get a nice aroma.
Now add the chicken and mix the content of the pan thoroughly.
Add turmeric powder and 1 1/2 tablespoon of salt. Mix well and cook for 5 minutes.
Add tomatoes to the pan and cook until it gets soft and mushy.
Now is the time for curd (yogurt) and chili powder.
Cover the pan with a lid, reduce the heat and cook for 10-15 minutes until you see some oil floating on the top.
At this stage remove the pan from the heat.
Now empty nearly 3/4 of the pan contents into a separate container and set it aside.

Rice Preparation:

Soak the basmati rice in cold water for 15 minutes.
Meanwhile take a large container with sufficient water. Bring it to boil.
When boiling add the remaining mint, cloves, cinnamon and cardamom.
Now drain all the water from the soaked rice and add it to the container. Add 1 1/2 tablespoon salt.
Cook the rice until it is 3/4 done.
Now take the container off the heat and drain the remaining water from the rice.

Layering the Biryani and Dum cooking

In the same pan where you had 1/4 of the biryani gravy, add a layer of cooked rice.
Then add another layer of the biryani gravy (that was keep aside in a seperate container) and top it with rice.
Repeat until all the rice and biryani gravy is layered. Also squeeze or add a little bit of lemon juice on every layer during the layering process.

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