Slow cooking is the secret of 'Dum Biriyani'
Ingredients:
Chicken- one kg, Basmati rice - 500 gm, Garam masala (whole) - 4 tbsp, Garam masala powder - 4 tsp, Butter - 60 gm, Garlic crushed - 4 tsp, Ginger crushed - 4 tsp, Onion sliced – one-and-a-half cups, Chilli powder - 3 tsp, Coriander powder - 1 tbsp, Turmeric powder - 1 tsp, Oil - 5 tbsp
Curd - 2 cups, Tomatoes chopped - 1 cup, Bay leaves - 3
For the marinade:
Red chilli powder - 2 tsp, Turmeric powder - 1 tsp, Ginger garlic paste - 1 tbsp, Garam masala powder - 1 tsp, Curd - half cup, Salt - to taste.
For garnishing:
Saffron dissolved in half cup milk - half gm, Rose water - 2 tbsp.
Method:
Clean and cut the chicken into medium-sized pieces. Wash and soak rice for 30 minutes. Mix the ingredients of the marinade, add the chicken pieces, and leave for an hour.
Boil water; add two tbsp whole garam masala, bay leaf and the rice. Cook the rice until three-fourths done; drain and keep aside.
Heat oil in a thick-bottomed pan and add the remaining whole garam masala. Allow to crackle, add sliced onions and cook till light golden brown.
Add one tsp of the garam masala powder and the remaining ingredients.
Cook for five minutes, and add the chicken. Cook until chicken is tender. Remove half from this. Place alternate layers of chicken and rice.
Now sprinkle saffron, the remaining garam masala powder and butter in between the layers and on the top.
Finish with the rice layer topped with saffron and rose water. Cover and seal with aluminium foil. Cook further on low flame for 10 to 15 minutes. Serve hot.
