A flavorful blend of Indian spices, layers of basmati rice, and chicken.
PREP TIME: 60-90 Minutes
SERVES: 4
INGREDIENTS
- 2 Cups Jashn basmati rice
- 2-2.5 litres water
- 1 tsp shah jeera
- 1 bay leaf, small
- 4 cloves
- 3 green cardamoms
- 2 inches long cinnamon stick
- For Chicken Gravy
- 3 tbsp oil
- 1.2 kg (or 1lb) chicken
- 2 medium onions, thinly sliced
- 1 star anise
- 1 black cardamom
- 3 green cardamoms
- 4 cloves
- 1 inch cinnamon stick
- ½ tsp shah jeera
- 1 bay leaf
- 1 tbsp ginger garlic paste
- ¼ tsp turmeric powder
- 2 tsp chicken masala or biryani masala
- 1 tsp red chilli powder
- 2 green chillies, slit open
- 1 cup fresh curd/yogurt
- 1 handful mint leaves, finely chopped
- 1 handful coriander leaves, finely chopped
- Salt as per taste
- Other Ingredients (Optional)
- 1 pinch saffron
- 2 tbsp hot milk (to soak saffron)
- 1 tbsp ghee/ clarified butter
Preparing Biryani Rice
- Wash rice a few times. Soak them in water for 30 minutes. Drain the water.
- Take a large pot and fill it with 8-10 cups of water. Bring it to boil. Add shah jeera and bay leaf, cardamoms, cloves, and cinnamon stick (optional).
- After the water comes to a boil, add drained rice and salt.
- Parboil the rice until 3/4th cooked. Should be firm and grainy. Drain them off using a colander.
- Heat oil in a pan and fry onions. Once golden brown, keep them aside. Take 1/4th of the fried onions on a kitchen towel.
- Lower the flame and sauté whole spices- star anise, bay leaf, cloves, shah jeera, and cardamom.
- Add ginger garlic paste. Keep frying until the raw smell vanishes.
- Add chicken and cook on medium heat until it changes color. Once done, add salt, biryani masala, slit green chillies, red chilli powder, and turmeric. Mix well, fry for 3-5 minutes.
- Cover with a lid and cook on low to medium flame and let the moisture of the meat dry out.
- Next, add yogurt and mix well. Cover and cook on medium heat until the gravy thickens and chicken is completely cooked. Taste and add salt as needed.
- Lower the flame, top it with coriander and mint leaves. Stir well.
- Take a small pot, spread a layer of chicken curry to cover the bottom of the pot. Then layer it with rice. Repeat the same by layering the leftover chicken curry with remaining rice. Then layer the rice with fried onions, coriander, mint, and ghee.
- Cover the pot with a moist cotton cloth or foil. Place a heavy pot or tight lid to trap the steam or dum.
- Place the biryani pot on a hot tawa or pan and dum cook for 12-15 minutes on medium heat.
- Serve this chicken dum biryani with raita and curry (salan).