A good place to have chicken Dum biryani. Authentic in its taste and unique for its flavour. but only in evening.
Recipe
For four people
Important step– chop 2 medium size onions in to thin slices and then fry the onion till crispy red brown not dark brown place the onions on tissue paper for draining of access oil.
Spice mix
- 3 cloves or laung.
- 4 green cardamoms or elaichi.
- 3 black cardamoms or badi elaichi
- 2 star anise or karn phool.
- 4 bay leaves or tej patta.
- 8 black pepper or kali mirch.
- 2 inch cinnamon stick or daal cheeni.
- 2 flowers of mace or javitri.
- 1 tsp cumin.
- 1tsp black cumin or shahi jeera.
- 5 cubeb or kabab cheeni.
grind it coursly not fine.
For marination.
- Chicken — 750 grams medium or little big pieces.
- Hung yogurt or curd-3 tablespoon.
- Grinded masala -1 spoon portion of total what we have prepared.
- Red chilli powder – 1 table spoon.
- turmaric powder – ½ tsp.
- ginger garlic paste- 1½ table spoon
- fried onions as we have already prepaed.
- mint leaves roughy chopped.-100 grams
- corriander leaves roughly chopped-100 grams.
- 3 green chillis slit.
- salt for taste.
- ghee 2 table spoon or the oil in which we fried onions
Mix all things well and set aside for 2 hours.
For preparation of rice
- 400 gram of rice.(basmati with long grain is prefered for biryani but lots of people prefer sartaj also) soak it for 20 min.
- Grinded masala- 1 spoon portion of total what we have prepared
- Salt for taste.
- Curd 1 table spoon.
- lemon juice-1tsp
- Milk-1table spoon
place water on boil with all ingredients except rice. as the water starts to boil. put the rice remember the water must be 2. times the rice i.e for 400 grams rice 1.8 liters of water.Taste the water after some time for salt. We should take out rice right before cooked check it by chewing it ,if it sounds a little under cooked then take it out. Don’t over cook it.
For layering
The pot should be heavy based . place the marinated chicken first then the cooked rice then some of fried onions ,chopped corrainder and mint leaves. all of the spice grinded.on rice. You can use the saffron milk . or you can use rose water. or you can use kewara essance in water hardly 2 tsp will be enough.pour it on rice. Now add ghee or clarified butter on rice near about 2 table spoon. seal the container with silver foil and place it on gas stove. keep the flame on high for 5 min and and low for 20 min.Turn off
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