Dum Chicken Biryani

Cooking

Ingredients:

1. 2 lbs Chicken cut into medium
2. 1/4 tsp Turmeric powder
3. ½ tsp Salt
4. 3 tsp Ginger garlic paste
5. 3 tbsp Yogurt
6. 2 Onions julienned
7. 1 tbsp Oil
8. 2 tsp Red chilli powder
9. ½ tsp Red chilli flakes
10. 2 tsp Coriander powder
11. ½ tsp Garam masala powder
12. 8 Green chillies
13. 1 bunch Mint leaves
14. 1 bunch Coriander leaves
15. ½ tsp Saffron (or Red food color)
16. 1 Lemon
17. 3 cups Basmati rice
18. ½ tsp Cardamom
19. 3 Bay leaves
20. 1 Cinnamon stick medium
21. 5 Cloves
22. 3 Boiled eggs
23. 1 cup Flour
24. ½ cup Toasted almonds
25. ½ cup Chives or green onions

Preparation:

Step 1:

1. Wash chicken and add turmeric, salt as needed, ginger garlic paste and yogurt.
2. Leave it to set for 1 hr.

Step 2:

1. Heat oil in a frying pan and fry the onions till they are brown completely (not burnt).
2. Set onions and oil aside to cool.

Step 3:

1. To the marinated chicken add the red chilli powder, coriander powder, garam masala, green chillies, mint leaves, coriander leaves and oil left over from step 2.
2. Leave it to rest at least for 2 to 3hrs (If left longer the taste of the biryani is better)

Step 4:

1. Mix saffron in lemon juice (or you can substitute with yogurt if no lemon).
2. Set aside.

Step 5:

1. Boil 6 cups of water in a pot. Add rice, salt, cardamom, bay leaves, cinnamon stick and cloves.
2. Once the rice is half cooked strain the water and set the rice aside.

Step 6:

1. Sauté the marinated chicken for 5 – 7 minutes.
2. Transfer the chicken to the slow cooker at the bottom.
3. Layer a third of the fried onions on top of the chicken.
4. Add half the rice on top of the onions.
5. Layer the next third of the onions.
6. Add remaining half of the rice.
7. Layer the remaining third of the onions.
8. Alternate the onions with the food colored lemon juice.
9. Seal the cover with flour dough to cook under dum (pressure).
10. Set the timer to 4 hours.
11. Turn the rice intermittently every hour.
12. After 4 hours serve hot with boiled eggs cut vertically in half

Presentation

In each plate

1. Take one serving of the biryani and place in the center of the plate.
2. Top the plate with one or two meat pieces.
3. Sprinkle store brought (or home fried) onions.
4. Sprinkle coriander and green onions or chives.
5. To add special touch, sprinkle toasted almonds on the top.

In serving bowl

1. Transfer the entire biryani onto the bowl.
2. Top the biryani with few meat pieces well placed.
3. Sprinkle store brought (or home fried) onions.
4. Sprinkle coriander and green onions or chives.
5. To add special touch, sprinkle toasted almonds on the top.

Health tips:

1. Instead of frying the onions, place them on a pan, spray oil (optional) and bake till brown at about 375.