Chicken dum briyani

 Servings : 3 people

Cooking Time: 15-20 min

Author :Puja Raghuvir Naik

INGREDIENTS

1. 1 cup basmati rice
2. 1 small bay leaf
3. 3 cardamoms
4. 1/2 tsp shahi jeera

FOR MARINATION OF PRAWNS

1. Chicken cut pieces
2. 1/8 Turmeric Powder
3. Salt
4. 1/2 tsp chili powder
5. 1tsp ginger garlic paste

FOR GRAVY

1. 2 tsp ghee
2. 1 bay leaf
3. 1-inch cinnamon
4. 1/2 tsp cardamom powder
5. 4 cloves
6. 1/2 tsp shahi jeera
7. 2 onion
8. 1 tomato or tomato puree
9. 2 cloves garlic
10. 1 tsp chili powder
11. 1 tsp biryani masala
12. salt to taste
13. 1-star anise
14. 2 tsp yogurt or coconut milk

PREPARATION 

1. Wash the rice  and soak till other preparation done
2. Marinate  chicken with the above ingredients keep aside
3. Boil water in a container or Kadai in boiling water, add 1 tsp oil, bay leaf, salt, cardamom, jeera, 
4. Cook the rice but not mashy, drain, and keep aside.
5. Heat pan with ghee, saute cloves cinnamon, bay leaf, jeera, star anise, garlic pieces.
6. Add onion and fry till it becomes golden brown, add tomatoes
7. Add chili powder, turmeric powder, biryani masala, salt, 
8. Cook until masala separates from oil, add curd or coconut milk.
9. Cook gravy until it becomes thick, add chicken and cook again till chicken is fully cooked.

DUM PROCESS

• In a pressure cooker or pan with a tight lid, first, apply or coat with ghee so that rice won't stick to the pot when cooking.  
• Add 1 layer of cooked rice 2 layers of gravy 3 layers again cooked rice. 
• In the gravy pan after removing gravy from the pan add little cooked rice, this rice will get colored of gravy, Put this rice as the last layer 
• Seal the container or close the pressure cooker with a cooked lid.
• Put the empty pan on gas, add 1 cup water in that put pressure cooker or tight container containing Briyani. 
• Cook the biryani on slow gas for 20 min, slow cooking will add flavor to the rice. 
• After removing from the gas allow biryani to rest for 15 min then serve with raita.