Marinate the chicken:
Medium sized chicken pieces, cleaned
2 to tastes
3 tbsps 1 tbsps
Cooking oil + ghee
½ cup ½ cup
Coriander leaves + mint leaves
Onions, thinly sliced
Ghee/oil for frying
Long grained basmati rice
Shajeera (black cumin seeds)
3 tbsps 3 tbsps
Coriander leaves + mint leaves
- To Marinate: Coarsely grind onions, ginger garlic and green chilies and keep aside. Powder the spices and masala powders finely.
- Heat oil and ghee in a pan.
- Fry the coarsely ground onion paste over medium heat till browned.
- Reduce heat to minimum and add ground spice and masala powders. Spices: 1 tsp pepper corns + 5 cardamom pods + 1 star anise + 2 pinches jathipathri (mace) + 1 pinch grated nutmeg + 1 tbsp fennel seeds + 8-10 cloves + ½ tsp shajeera (black cumin seeds)
- Sauté for a minute to remove the raw taste of the powders.
- Mix in coriander and mint leaves and take the pan off heat. Let it cool completely.
- Add curd, salt and chicken pieces and mix well to ensure that the chicken pieces are coated well with the marinade.
- Cover and set aside for atleast two hours or overnight in a refrigerator.
- To Prepare the Garnish: Warm milk and add saffron strands. Set aside
- Heat ghee in a large pan and fry the raisins till they are plump. Remove with a slotted spoon and keep aside.
- Next, fry the cashewnuts till golden and keep aside. In the same ghee, add sliced onions and fry till brown.
- Remove with slotted spoon and keep aside.
- To Prepare The Dum: Select a vessel large enough to hold the biryani once it is done.
- Make thick dough by mixing together wheat flour and water.
- Roll out the dough and press it onto the outer edge on the lid so that when the lid is placed on the vessel, it will seal the vessel properly.
- Lay a moist cloth over the lid to prevent the dough from drying out.
- Transfer the marinated chicken to this vessel.
- For the Rice: Soak the rice in some water at room temperature for 15 minutes. Drain out the water.
- Heat oil in a large pot. Add the spices in the order they are listed and let them crack. Lower heat to minimum and add coriander and mint leaves. Add rice and sauté for 3-4 minutes taking care not to break the rice grains.
- Pour in boiling water, bring it back to boil and cook uncovered for about 5 minutes till the rice is about 1/3rd cooked. Remove from heat and drain out hot water quickly.
- To The Biryani: Once you have poured in boiling water to the rice, add ½ cup of water to the marinated chicken and bring it to boil quickly. Let it cook on low heat till you have drained out the boiling water from the rice.
- Now spoon in half the cooked rice in a layer over the chicken.
- Quickly sprinkle over 1/3rd of the fried onions, cashewnuts, raisins, a tablespoon of ghee and half the saffron milk.
- Spoon in the remaining rice, some more ghee and rest of the garnishes, saving some for serving.
- Press the lid over the vessel so that it is sealed. You can also use some metal paper clips to ensure that the vessel is truly sealed.
- Stick a toothpick into the dough. Place the vessel over a tawa and let it cook over lowest heat for 25 – 30 minutes.
- Remove the toothpick, and if there is no steam escaping, the biryani should be done. Turn off heat and let it rest for another 30 minutes. Then, break the seal and test the rice for doneness.
- To serve, slice through the biryani with a large spoon. (Do not mix the rice and chicken). Garnish with saved fried onions, nuts and raisins and serve with raita, chutneys, pickles and papad.