Ingredients
Chicken and Marinade:
- 4 pieces chicken leg
- 2 tbsp thick curd
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 2 tbsp salt
For the Biryani:
- 6 tbsp fried onions
- 1 bunch mint leaves
- 1 bunch coriander leaves
- 1 tbsp ghee
- 2 tbsp cooking oil
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp jeera powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 4 green chilies
- 1 large onion
- 3 cloves
- 3 cardamom pods
- 3 star anise
- 3 cinnamon sticks
- 2 bay leaves
- 2 tbsp ginger garlic paste
- 1 large tomato
- 4 cups basmati rice
Instructions
- Wash and soak the basmati rice in water for 20 minutes.
- Bring 3 liters of water to a boil in a large vessel. Add 1 teaspoon cooking oil and 1 teaspoon salt.
- Add the soaked and drained rice, stir gently, and cook for 3 to 5 minutes until the rice is just done.
- Drain the water immediately and spread the rice on a large plate to cool.
- In a deep-bottomed pan, heat oil on medium flame. Add 1 sliced onion and fry until brown. Remove and set aside for garnishing and layering.
- Clean and wash the chicken thoroughly.
- In a mixing bowl, marinate the chicken with thick curd, red chili powder, turmeric powder, and salt. Marinate for at least 30 minutes.
- In a large pan, heat oil on medium flame. Add the remaining sliced onions and sauté for 3 minutes until translucent.
- Add ginger-garlic paste and sauté until the raw smell goes away.
- Add slit green chilies and sauté for a minute.
- Add chopped tomatoes and sauté until they turn mushy.
- Add red chili powder, coriander powder, and salt. Sauté for about 2 minutes.
- Add 3 tablespoons each of chopped coriander and mint leaves and mix well.
- Add the marinated chicken and cook until fully done. If there's excess water, increase the flame to thicken the masala until it coats the chicken.
- In a large wide, deep vessel, spread ghee to coat the bottom and sides. Reduce the flame to low.
- Add 2 full tablespoons of thick chicken biryani masala and spread it at the bottom.
- Add a layer of cooked basmati rice over the chicken masala and gently spread to cover.
- Repeat the layering process until all rice and chicken are used up.
- Sprinkle coriander and mint leaves, and fried onions on top.
- Close with a lid, place a heavy weight on top, and cook on low flame for 10 minutes.
- Scoop out the Chicken Dum Biryani from the edges of the pan without breaking the rice grains.
- Serve with pickled onions, Burani Raita, and Mirchi Ka Salan.
Nutrition
Calories: 3399kcalCarbohydrates: 637gProtein: 58gFat: 62gSaturated Fat: 18gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 42mgSodium: 14954mgPotassium: 1350mgFiber: 29gSugar: 8gVitamin A: 3733IUVitamin C: 34mgCalcium: 434mgIron: 12mg