Double Masala Chicken Dum Biryani

60 mins
Serves 1
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Directions

  1. 1In a bowl, add 1 tbsp Shahi Jeera, 1 bay leaf, 2 inches cinnamon, 2 Marathi mogga, 10 cloves, 8 green cardamoms, 1 star anise, 1.5 tbsp salt, 1 tbsp roasted cumin powder, 1 tsp cardamom powder, 1 tbsp coriander powder, 2 tbsp chilli powder, 0.5 tsp turmeric, 1 tbsp garam masala, 1 small bunch of coriander, 1 small bunch of mint, 2 large fried onions, and juice of 2 lemons.
  2. 2In a bowl, add 1 tbsp Shahi Jeera, 1 bay leaf, 2 inches cinnamon, 2 Marathi mogga, 10 cloves, 8 green cardamoms, 1 star anise, 1.5 tbsp salt, 1 tbsp roasted cumin powder, 1 tsp cardamom powder, 1 tbsp coriander powder, 2 tbsp chilli powder, 0.5 tsp turmeric, 1 tbsp garam masala, 1 small bunch of coriander, 1 small bunch of mint, 2 large fried onions, and juice of 2 lemons.
  3. 3In a bowl, add 1 tbsp Shahi Jeera, 1 bay leaf, 2 inches cinnamon, 2 Marathi mogga, 10 cloves, 8 green cardamoms, 1 star anise, 1.5 tbsp salt, 1 tbsp roasted cumin powder, 1 tsp cardamom powder, 1 tbsp coriander powder, 2 tbsp chilli powder, 0.5 tsp turmeric, 1 tbsp garam masala, 1 small bunch of coriander, 1 small bunch of mint, 2 large fried onions, and juice of 2 lemons.
  4. 4Add 1.5 tbsp fresh ginger garlic paste and 250 ml of fresh curd to the mixture. Squeeze and mash the masalas well for 2 minutes.
  5. 5Add 1.5 tbsp fresh ginger garlic paste and 250 ml of fresh curd to the mixture. Squeeze and mash the masalas well for 2 minutes.
  6. 6Add 1.5 tbsp fresh ginger garlic paste and 250 ml of fresh curd to the mixture. Squeeze and mash the masalas well for 2 minutes.
  7. 7Add 700 gms of chicken pieces to the mixture and coat and massage the chicken with the masalas for 3 minutes.
  8. 8Add 700 gms of chicken pieces to the mixture and coat and massage the chicken with the masalas for 3 minutes.
  9. 9Add 700 gms of chicken pieces to the mixture and coat and massage the chicken with the masalas for 3 minutes.
  10. 10Add 1/4 cup of onion fried oil and 1/4 cup fresh cream, and 2 tbsp of ghee to the mixture and coat the masalas well.
  11. 11Add 1/4 cup of onion fried oil and 1/4 cup fresh cream, and 2 tbsp of ghee to the mixture and coat the masalas well.
  12. 12Add 1/4 cup of onion fried oil and 1/4 cup fresh cream, and 2 tbsp of ghee to the mixture and coat the masalas well.
  13. 13Soak 2.5 cups of Basmati rice for 1 hour.
  14. 14Soak 2.5 cups of Basmati rice for 1 hour.
  15. 15Soak 2.5 cups of Basmati rice for 1 hour.
  16. 16Boil 2.5 liters of water and add 10 cloves, 2 inches of cinnamon, 7-8 cardamoms, 2 star anise, 2 Marathi mogga, 1 Javithri, 1 tsp Shahi Jeera, 1 tbsp ginger garlic paste, and 3 tbsp of salt.
  17. 17Boil 2.5 liters of water and add 10 cloves, 2 inches of cinnamon, 7-8 cardamoms, 2 star anise, 2 Marathi mogga, 1 Javithri, 1 tsp Shahi Jeera, 1 tbsp ginger garlic paste, and 3 tbsp of salt.
  18. 18Boil 2.5 liters of water and add 10 cloves, 2 inches of cinnamon, 7-8 cardamoms, 2 star anise, 2 Marathi mogga, 1 Javithri, 1 tsp Shahi Jeera, 1 tbsp ginger garlic paste, and 3 tbsp of salt.
  19. 19Add the soaked rice to the boiling water, and cook until it's 60% cooked.
  20. 20Add the soaked rice to the boiling water, and cook until it's 60% cooked.
  21. 21Add the soaked rice to the boiling water, and cook until it's 60% cooked.
  22. 22Add 3 tbsp each of coriander and mint, juice of 1 lemon, and 3 tbsp of dry rose petals or 1 tbsp of rose water to the boiling rice. Add 4 green chillies to the mixture and cook until the rice is 70% cooked.
  23. 23Add 3 tbsp each of coriander and mint, juice of 1 lemon, and 3 tbsp of dry rose petals or 1 tbsp of rose water to the boiling rice. Add 4 green chillies to the mixture and cook until the rice is 70% cooked.
  24. 24Add 3 tbsp each of coriander and mint, juice of 1 lemon, and 3 tbsp of dry rose petals or 1 tbsp of rose water to the boiling rice. Add 4 green chillies to the mixture and cook until the rice is 70% cooked.
  25. 25Add 100 ml of the rice boiling water to the marinated chicken and combine well.
  26. 26Add 100 ml of the rice boiling water to the marinated chicken and combine well.
  27. 27Add 100 ml of the rice boiling water to the marinated chicken and combine well.
  28. 28Add the 60% cooked rice to the chicken in 2 layers.
  29. 29Add the 60% cooked rice to the chicken in 2 layers.
  30. 30Add the 60% cooked rice to the chicken in 2 layers.
  31. 31Add the 70% cooked rice in another layer.
  32. 32Add the 70% cooked rice in another layer.
  33. 33Add the 70% cooked rice in another layer.
  34. 34Add 80% cooked rice as the top layer.
  35. 35Add 80% cooked rice as the top layer.
  36. 36Add 80% cooked rice as the top layer.
  37. 37Spread the rice evenly using a spoon, and add 1/2 cup ghee, some fried onions, some coriander, and 1/3 cup rice cooking water to the mixture.
  38. 38Spread the rice evenly using a spoon, and add 1/2 cup ghee, some fried onions, some coriander, and 1/3 cup rice cooking water to the mixture.
  39. 39Spread the rice evenly using a spoon, and add 1/2 cup ghee, some fried onions, some coriander, and 1/3 cup rice cooking water to the mixture.
  40. 40Add 1/4 tsp garam masala and 1/4 cup of saffron soaked milk to the rice. Seal the pot tightly with dough and make a hole in the center of the lid.
  41. 41Add 1/4 tsp garam masala and 1/4 cup of saffron soaked milk to the rice. Seal the pot tightly with dough and make a hole in the center of the lid.
  42. 42Add 1/4 tsp garam masala and 1/4 cup of saffron soaked milk to the rice. Seal the pot tightly with dough and make a hole in the center of the lid.
  43. 43Cook on high flame until steam releases forcefully. Reduce flame and cook for 2 minutes on every side. Turn off the flame and rest for 30 minutes.
  44. 44Cook on high flame until steam releases forcefully. Reduce flame and cook for 2 minutes on every side. Turn off the flame and rest for 30 minutes.
  45. 45Cook on high flame until steam releases forcefully. Reduce flame and cook for 2 minutes on every side. Turn off the flame and rest for 30 minutes.

Ingredients

  • 1 tbsp Shahi Jeera
  • 1 tbsp Shahi Jeera
  • 1 tbsp Shahi Jeera
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 2 inches Cinnamon
  • 2 inches Cinnamon
  • 2 inches Cinnamon
  • 2 Marathi Moggalu
  • 2 Marathi Moggalu
  • 2 Marathi Moggalu
  • 10 Cloves
  • 10 Cloves
  • 10 Cloves
  • 8 Green Cardamom
  • 8 Green Cardamom
  • 8 Green Cardamom
  • 1 Star anise
  • 1 Star anise
  • 1 Star anise
  • 1.5 tbsp Salt
  • 1.5 tbsp Salt
  • 1.5 tbsp Salt
  • 1 tbsp Roasted Cumin powder
  • 1 tbsp Roasted Cumin powder
  • 1 tbsp Roasted Cumin powder
  • 1 tsp Cardamom powder
  • 1 tsp Cardamom powder
  • 1 tsp Cardamom powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Coriander Powder
  • 2 tbsp Chilli powder
  • 2 tbsp Chilli powder
  • 2 tbsp Chilli powder
  • 0.5 tsp Turmeric
  • 0.5 tsp Turmeric
  • 0.5 tsp Turmeric
  • 1 tbsp Garam Masala
  • 1 tbsp Garam Masala
  • 1 tbsp Garam Masala
  • 1 small bunch Coriander
  • 1 small bunch Coriander
  • 1 small bunch Coriander
  • 1 small bunch Mint
  • 1 small bunch Mint
  • 1 small bunch Mint
  • 2 Large Onions Fried
  • 2 Large Onions Fried
  • 2 Large Onions Fried
  • 2 Lemon Juice
  • 2 Lemon Juice
  • 2 Lemon Juice
  • 1.5 tbsp Fresh Ginger garlic paste
  • 1.5 tbsp Fresh Ginger garlic paste
  • 1.5 tbsp Fresh Ginger garlic paste
  • 250 ml Fresh curd
  • 250 ml Fresh curd
  • 250 ml Fresh curd
  • 0.25 cup Onions Fried Oil
  • 0.25 cup Onions Fried Oil
  • 0.25 cup Onions Fried Oil
  • 0.25 cup Fresh Cream
  • 0.25 cup Fresh Cream
  • 0.25 cup Fresh Cream
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2.5 cups Basmati Rice
  • 2.5 cups Basmati Rice
  • 2.5 cups Basmati Rice
  • 2.5 litres Water
  • 2.5 litres Water
  • 2.5 litres Water
  • 3 tbsp Coriander & Mint
  • 3 tbsp Coriander & Mint
  • 3 tbsp Coriander & Mint
  • 3 tbsp Dry Rose petals or Rosewater
  • 3 tbsp Dry Rose petals or Rosewater
  • 3 tbsp Dry Rose petals or Rosewater
  • 4 Green chilli
  • 4 Green chilli
  • 4 Green chilli
  • 0.5 cup Ghee
  • 0.5 cup Ghee
  • 0.5 cup Ghee
  • 1 Fried onion
  • 1 Fried onion
  • 1 Fried onion
  • 1 1/3 cup Rice cooked water
  • 1 1/3 cup Rice cooked water
  • 1 1/3 cup Rice cooked water
  • 0.25 cup Saffron Soaked Milk
  • 0.25 cup Saffron Soaked Milk
  • 0.25 cup Saffron Soaked Milk
  • 700 gms Chicken
  • 700 gms Chicken
  • 700 gms Chicken
  • 0.25 tsp Garam masala
  • 0.25 tsp Garam masala
  • 0.25 tsp Garam masala

Equipment

bowlpanspoonknife

Tips

  • The water should taste like seawater
  • MUST massage the chicken with masalas for 3 minutes
  • MUST combine well
  • Wipe off the masalas, or the masalas will burn
  • Cook on High Flame until the steam releases forcefully
  • Reduce the flame & cook for 2 min on every side of the vessel