::::Dum Murgh Biryani::::
Ingredients:
3 cups basmati rice
500 gms chicken (approx. 5-6 leg pieces)
2 onions – sliced
½ tsp. saffron
1 cup milk
Juice of 1 lemon
2 green chillies – chopped
2 tbsp. desi ghee
Ingredients for the marinade:
2 tbsp. ginger-garlic paste
1 tsp. turmeric powder
1 cup curd
1 tsp. red chilli powder
2 tsp. garam masala pdr (preferably home-made)
Salt to taste
Whole spices for rice:
4-5 cloves
½ “cinnamon
2 green cardamoms
1 star anise
Salt – to taste
For the Dum:
Atta dough
Method:
Soak the basmati rice in water for 20 minutes to half an hour.
Marinate the chicken with the ingredients mentioned and keep covered in the fridge for 3-4 hrs.
Heat two tbsp. of refined oil in a pan. Sauté the onions, till they turn golden brown. Keep aside.
Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.
Add saffron to warm milk and stir. Keep it aside to be used later.
Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.
Layering the biryani:
In a handi or an appropriate biryani cooking vessel: put 2 tbsp ghee and heat. Add the chicken and cook on high heat till chicken takes on a light brown colour and is half cooked.
Lower the flame; flatten the chicken to form a layer.
Put all the rice on top of this layer and smoothen out. Pour in the saffron milk over the rice and add the lemon juice and rest of the fried onions. Also add chopped green chillies.
Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.
Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked (approx. 25-30 mins).
Serve hot with Veg Raita or any other raita of your choice. I personally prefer veg raita.
