Chicken Marination:
Ingredients
- 600g chicken pieces with bone
- 1½ tsp ginger garlic paste
- 2 tbsp roughly chopped mint leaves
- 2 tbsp roughly chopped coriander leaves
- 2 green chilly chopped
- ¾ cup yoghurt (not sour)
- Salt To Taste
Method
Mix all the ingredients together and set aside for minimum of 30 minutes.
You can also place the marinated chicken overnight in the fridge.
Rice First Stage:
Ingredients
- 300g long grain basmati rice
- 1 tbsp lemon juice
- Water to soak
Method
Wash the rice well. Then soak it in water and lemon juice for about 30 minutes.
Rice Second Stage:
Ingredients
- Half a pot of water
- 1 tbsp onion oil
- 2 tej patta (bay leaf)
- 2 sticks cinnamon
- 3 green cardamon
- 3 star anise
- 8 cloves
- 1½ tsp salt
Method
Combine all in the pot where you want to cook the rice in and bring it to a boil.
When the water boils add the soaked rice and boil it on high flame till it is 80-90% cooked.
Strain the rice and keep it aside.
For the onion/potato/egg:
Ingredients
- 2 Boiled eggs
- 2 Boiled medium size potato cut in half
- 4 big Onions sliced
- ½ tbsp salt
- 200ml sunflower oil
Method
Peel and wash the onions and slice them finely. Then mix the salt with the onion and set aside. Heat the oil and fry the onion until golden brown. After that fry the boiled egg and the boiled potato half’s.
Chicken Gravy:
Ingredients
- 1 onion (grind to a paste)
- 1 tsp Sahajir (indian cumin)
- 1½ tsp ginger & garlic paste
- 1 chopped tomato
- ¼ tsp turmeric powder
- 3 tsp red chilly powder
- 3 tsp coriander powder
- 1 tsp biryani masala powder
- 2 tsp cashew nut powder
- 1 tbsp roughly chopped mint leaves
- 1 tbsp roughly chopped corriander leaves
- ¾ of the fried onions
- 1½ tsp salt
- ½ cup water
Method
Heat the oil in a biryani kadai/pot. Add the onion paste and fry till golden brown. Add Sahajir and ginger garlic paste and continue to fry. Now add the chopped tomato and fry for 2 minutes. Now add the marinated chicken. Fry it for about 2 minutes then reduce the heat and add all the spices and the nut powder. Then add the chopped herbs.
Now add the salt and continue to fry. Now add ¾ of the fried onions and fry for another minute. Add the water. Cover it and reduce the heat and cook until the chicken is about 90% cooked.
The Dough:
Ingredients
- ½ cup wheat flour
- water
Method
Place the flour in a bowl add a little bit of water at a time and knead a smooth dough.
The Saffron Milk:
Ingredients
- 10-12 threads of saffron
- ½ cup milk
Method
Take a small non-stick pan and heat it add the saffron to it and roast it slightly then add the milk and give it a short boil. Set aside.
Combining it all for the Dum!
Ingredients
- 2 tbsp roughly chopped mint leaves
- 2 tbsp roughly chopped coriander leaves
- 4 drops kewara essence
- 2 tbsp ghee
Method
Take the Biryani kadai/pot with the cooked chicken and spread the cooked rice evenly over the chicken. Then add the cooked egg and the cooked potato. Lastly sprinkle the chopped herbs, saffron milk, kewara essence and the ghee over it.
Seal the edge of the pot with the dough and press the lid firmly on top of it to create an airtight cooking pot.
Cook for 20 minutes on low heat. Then turn the heat off and keep it sealed for at least another ½ hour.
Serve with raita.
