Friday, October 21, 2011

Chicken Dum Biryani

Raw chicken - 2 pounds
lime juice
basmati rice - 2 cups

ginger garlic paste
whole spices for marination - cloves, bay leaves, shajeera, elaichi, whole pepper corn
Spices for marination - Red chilli powder, salt, pepper powder, cumin powder, garam masala, turmeric powder, jeera powder 
Fresh corriander & mint leaves
Food color

Method of preparation:
1. Marinate chicken with oil, yogurt, lime juice, ginger garlic paste, all the ground and whole spices. Leave this marinade overnight in the refrigerator . Use a lot of yogurt and oil, this is the base for the biryani.
2. Soak basmati rice in water for half an hour. Half-boil rice in about 4 cups of water with a few whole spices, salt and oil. Make sure rice is not too over boiled, each rice grain should be a little hard. Drain out all the water.
3. Fry onions, mint and coriander leaves in a lot of oil. 
4. Take a tray and line it with oil. Arrange chicken in the bottom layer, then a layer of oil/mint leaves, layer rice and again oil/mint leaves.
5. Dissolve food color in a lil milk. pour it randomly over the layers of rice and chicken.
6. Seal the tray with aluminum foil, make sure the tray is air tight. Place in the oven at 450 F for 20 minutes and then turn the heat down to 350 F and let it cook for another hour.

That's it!!

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