Chicken Dum Biryani – A Recipe by Vanaja Devi

Ingredients:

For the Chicken Marinade:

• 4. Chicken Legs
• 2 tbsp thick curd
• 1 tbsp red chili powder
• 1 tsp 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 cumin powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 4 Green Chilies, Slit
• 1 large onion, sliced
• 3 cloves
• 3. Cardamom pods
• 3 star anise
• 3. Cinnamon sticks
• 2 bay leaves
• 2 tbsp ginger-garlic paste
• 1 large tomato, chopped
• 4 cups basmati rice

Instructions:

1. Rinse the basmati rice and soak in water for 20 minutes.
2. Boil 3 liters of water in a large pot. Add 1 tsp cooking oil and 1 tsp salt. Add the soaked rice and cook for 3-5 minutes until just done. Drain and spread on a plate to cool.
3. In a deep pan, heat oil over medium flame. Fry the sliced ​​onion until golden brown. Remove and set aside for garnishing.
4. Clean and wash the chicken. In a bowl, marinate with curd, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
5. In a large pan, heat oil over medium flame. Sauté the remaining sliced ​​onions until translucent. Add ginger-garlic paste and cook until fragrant. Add green chilies and chopped tomatoes, and sauté until tomatoes are mushy.
6. Stir in red chili powder, coriander powder, and salt. Cook for 2 minutes. Add chopped coriander and mint leaves, mixing well.
7. Add the marinated chicken and cook until done. If excess liquid remains, increase the heat to thicken the masala until it coats the chicken.
8. In a wide, deep vessel, grease the bottom and sides with ghee. Reduce heat to low. Spread 2 tbsp of the chicken masala on the bottom.
9. Layer with cooked rice, spreading gently. Repeat layers until all rice and chicken are used. Top with coriander, mint leaves, and fried onions.
10. Cover with a lid, place a heavy weight on top, and cook on low flame for 10 minutes.
11. Serve the Chicken Dum Biryani with pickled onions, Burani Raita, and Mirchi Ka Salan.

Nutrition:

• Calories: 3399 kcal
• Carbohydrates: 637 g
• Protein: 58 g
• Fat: 62g
• Saturated Fat: 18g
• Polyunsaturated Fat: 11 g
• Monounsaturated Fat: 25g
• Trans Fat: 0.1 g
• Cholesterol: 42 mg
• Sodium: 14,954 mg
• Potassium: 1,350 mg
• Fiber: 29 g
• Sugar: 8g
• Vitamin A: 3,733 IU
• Vitamin C: 34 mg
• Calcium: 434 mg
• Iron: 12 mg

Author: Vanaja Devi
Calories: 3399 kcal
Meal Type: Lunch
Cuisine: Indian
Keyword: Basmati Rice, Chicken, Dum Biryani
Cooking Method: Dum
Diet: Meat Lovers
Time: Over 45 Minutes
Difficulty Level: Moderate