Double Masala Chicken Dum Biryani
Directions
- 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.
- 2Add 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.
- 3Add 700 gms of chicken pieces to the mixture and coat and massage the chicken with the masalas for 3 minutes.
- 4Add 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.
- 5Soak 2.5 cups of Basmati rice for 1 hour.
- 6Boil 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.
- 7Add the soaked rice to the boiling water, and cook until it's 60% cooked.
- 8Add 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.
- 9Add 100 ml of the rice boiling water to the marinated chicken and combine well.
- 10Add the 60% cooked rice to the chicken in 2 layers.
- 11Add the 70% cooked rice in another layer.
- 12Add 80% cooked rice as the top layer.
- 13Spread 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.
- 14Add 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.
- 15Cook 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 Bay leaf
- 2 inches Cinnamon
- 2 Marathi Moggalu
- 10 Cloves
- 8 Green Cardamom
- 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 Coriander
- 1 small bunch Mint
- 2 Large Onions Fried
- 2 Lemon Juice
- 1.5 tbsp Fresh Ginger garlic paste
- 250 ml Fresh curd
- 0.25 cup Onions Fried Oil
- 0.25 cup Fresh Cream
- 2 tbsp Ghee
- 2.5 cups Basmati Rice
- 2.5 litres Water
- 3 tbsp Coriander & Mint
- 3 tbsp Dry Rose petals or Rosewater
- 4 Green chilli
- 0.5 cup Ghee
- 1 Fried onion
- 1 1/3 cup Rice cooked water
- 0.25 cup Saffron Soaked Milk
- 700 gms Chicken
- 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
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