Majestic Dum Biriyani

Ingredients:-

• 1 kg chicken, washed and drained completely
• 2 large onions, finely sliced
• 2 tbsps chopped coriander leaves
• 1 tsp saffron
• ½ cup Luke warm milk
• Salt to taste
• 2 tbsps ghee + 5 tbsps oil

For marination:-

• ¾ cup thick curd/yogurt
• 8-10 green chilies make a small slit in them
• 1 ½ tbsps ginger garlic paste
• 1 tbsp red chili powder (adjust)
• ¼ tsp turmeric powder
• ¾ tbsp coriander powder
• ½ cup chopped coriander leaves
• ¾ cup pudina leaves
• Juice of 1 lemon
• 1 ¾ tsps salt

Biryani masala, make pwd:-

• 8 cloves
• 1 cinnamon stick
• 4 elaichi/cardamom
• ¾ tsp shah jeera
• 12 pepper corns

Ingredients to cook rice:-

• 4 cups Basmati rice
• 6 Cloves
• 3 Cardamoms
• 1 inch Cinnamon Stick
• 3 bay leaves
• 1 Marathi mogga
• 1 Star anise
• 10 Mint leaves
• 1 tbsp oil
• 1 ½ tbsps salt
• Water as required

Method to prepare

1. Marinate chicken with the ingredients called for marination along with biryani masala powder. Keep aside for 4 hrs. While the chicken is marinating, work on the rest of the preparation.
2. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, Marathi mogga, elaichi, oil and salt till it is half cooked. Strain the water and spread the rice on a large wide plate. Allow it to cool.
3.  Heat 1 tbsp oil and 1 tbsp ghee in a vessel add sliced onions and salt for 8-10 minutes till caramelized. Remove and keep aside.
4. Take a wide deep vessel to prepare the biryani. Add 3 tbsp oil and add the marinated chicken and spread out over the vessel. Cook on high for two minutes. Add a tbsp of oil over the chicken pieces and reduce the flame. 
5. When it is half cooked, spread half of the rice over the chicken layer and pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer spread the remaining rice. Again pour half a tbsp of ghee all over and add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice. 
6. Place the lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for two minutes. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20 – 25 minutes. Turn off heat and do not remove the lid for 10 minutes.
7. After 10 minutes remove the lid and combine gently. Serve hot with raita and curry of your choice.

Keywords:- raita, iron tawa, wheat dough, marination, coriander, caramelized, Marathi mogga, elaichi, Dum Biriyani.

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