Chicken Dum Biryani – Marathi Recipe

Instructions

For Marinating Chicken:

• For making biryani masala, take cinnamon, peppercorns, cloves, black cardamom, green cardamom, star anise, mace, stone flower into a blender pot.
• Blend everything into powder. Do not make fine paste. Let the biryani masala be a little coarse.
• Take chicken into a bowl. Try to use leg pieces and big chunks of chicken for making biryani.
• For marinating add ginger garlic paste, turmeric powder, lemon juice, salt, biryani masala.
• Leave 1 tsp biryani masala in the pot.
• Add curd, red chili powder, coriander powder, cumin powder, finely chopped coriander leaves and mint leaves. Mix everything well together.
• Cover and transfer chicken into freeze for marination over night.

For Rice:

• Boil water. Add shahjeera, peppercorns, black cardamom, cinnamon, cloves, bay leaves, ghee and salt. Let the water come to boil.
• Take basamati rice and wash it really good. Soak rice in enough water for 30 minutes.
• After 30 minutes, drain excess water and add soaked rice into boiling water.
• Cook rice on medium heat for 5 minutes.
• After boiling rice for 5 minutes turn off the gas.

Assemble:

• Take the chicken out of the freeze 1 1/2- 2 hours before making biryani. Let it come to room temperature.
• Take chapatti dough and make a thin string of it.
• Stick it to the lid with which we will cover the pan for making biryani.
• Doing so we ensure no steam is escaped while making biryani.
• Take thick bottom pan. Add ghee and spread it at the bottom of the pan.
• Give a layer of marinated chicken. Add water that chicken has released while marinating.
• Add more water. Add ghee, fried onion. Drain the boiled rice and layer it over the chicken.
• You can let a little water remain in the rice. Add 2 tsp water in which we boiled rice.
• Take saffron strands into a microwave safe bowl and add water in it. Microwave it for 30 seconds.
• Add this saffron water over rice.
• Add the leftover biryani masala over this rice.
• Sprinkle coriander and mint leaves, fried onion and lots of ghee.
• Seal the pan with the dough lined lid.
• Cook the biryani on medium heat for 10 minutes.
• Cook it for another 10 minutes on low to medium heat.
• Finally cook it for another 15 minutes on lowest possible heat.
• Turn off the gas and let it be like that for 5 minutes more.
• Open the lid and check. Chicken dum biryani is already.