Chicken Dum Biryani

Hi Friends,
 Biryani is made up of whole spices and rice. We can do variations in it by adding chicken, mutton, fish or vegetables.

Making it in a deep vessel or Handi, placing the lid and sealing the edge of the lid with wheat dough, cooking it on very low flame. This whole procedure of cooking is know as DUM PUKHT.

Today I am sharing my recipe with you all, hope you will like it :-)

Ingredients:

• 1/2 kg chicken 
• 1/2 cup yogurt (well beaten)
• 3 large onions (finely sliced)
• 4 large tomatoes (finely chopped)
• 2 tbsp ginger-garlic paste
• 1/2 cup yogurt
• 1/2 cup fresh coriander leaves (finely chopped)
• 1/2 cup mint leaves (finely chopped)
• 2-3 green chilies (finely chopped)
• 1" cinnamon stick
• 1 bay leaf 
• 4-5 green cardamom seeds 
• 4-5 cloves 
• 1/2 tsp turmeric powder
• 1/4 tsp red chilly powder
• 1/2 tbsp coriander powder
• 1/2 tbsp garam masala
• Salt acc.to taste
• 1 packet of chicken biryani masala
• 1 tsp lime juice 

• 1 glass of Basmati Rice
• 2 tbsp ghee
• Few strands of kesar (Saffron) (Dissolved in 1/2 cup of Lukewarm milk)

Method:

1. Cook basmati rice in lots of water ( 1 glass of rice: 3 glasses of water), till its half cooked. Strain the water and spread the rice on a large tray. Allow them to cool.
2. Now take a kadhai, heat oil in it. Add 1/4 portion of sliced onions and saute it till caramelised. Remove from kadhai and keep them aside.
3. In same kadhai add cinnamon, cloves, bay leaf, green cardamoms. Saute for few seconds.
4. Now add sliced onions, saute till they become golden brown in colour.
5. Add chopped tomatoes, cook till oil separates.
6. Add yogurt and again cook till oil separates.
7. Now add all the dry masalas. Mix well. Add chicken pieces. Cook chicken on high flame for 5-10 mins then on low flame for 15-20 mins.
8. Remove chicken from flame till its 3/4 cooked. 
9. Sprinkle lime juice and mix well.

How to assemble:

• Take a handi or any deep vessel, Pour 2 tbsp of ghee in it.
• Put half portion of chicken. Followed by half portion of rice.
• Add caramelised onions over the rice, followed by saffron milk and chopped coriander/ mint leaves.
• Repeat the procedure again.
• Place the lid and seal the edge of the vessel with wheat dough. Place the vessel on tawa/griddle on low flame for 15-20 mins. ( This procedure is called as DUM)
• Remove from fire. Remove the lid just before serving.
• Serve hot with your choice of raita or curry.