Name: MUGHLAI CHICKEN DUM BIRYANI recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: What You Need For Marination:; 1 Godrej Chicken- Curry Cut 1 kg; 2 Mother Dairy Curd 100 grams; 3 Red Chili Powder 1 tsp; 4 Kasuri Methi 1 tsp; 5 Salt 2 and ½ tsp; 6 Biryani Masala(See Recipe Below) 2 tbsp; 7 Everest Tandoori Chicken Masala 1 tsp; 8 Small tomatoes 4 finely chopped; 9 Freshly Ground Ginger 1 inch; 10 Freshly Ground Garlic 10; 11 turmeric powder 1/2 tsp; 12 Tamarind Pulp 1 tsp; 13 Sugar 1 tbsp; 14 Coriander Powder 1 tsp; Ingredients Set 2 :; 15 Oil 2 tsp; 16 bay leaf 1; 17 green cardamom 2; 18 cloves 2; 19 cinnamon 1 broken into half; 20 mace 1; 21 black cardamom 1; 22 Onion Finely Chopped 1; Ingredients for the Rice:; 1 Dawat Biryani Rice 3 glass; 2 Oil 2 tsp; 3 salt 1 tsp; 4 bay leaf 3; 5 green cardamom 2

ABOUT MUGHLAI CHICKEN DUM BIRYANI RECIPE

Biryani is not just a bowl of rice and meat , It is an “Emotion”. It has super powers to turn a sad face to a happy face, a bad day to a good day and can even make you hungry even if you had already had your meal. The image and aroma of fluffy and fragrant long grain Basmati Rice , each grain standing apart , mixed and cooked with soft succulent pieces of Chicken Meat, that has been marinated with special spiced yogurt, freshness of Mint, sweetness of caramelized onions can give you nothing but Nirvana.

Ingredients Serving: 8

What You Need For Marination:
1 Godrej Chicken- Curry Cut 1 kg
2 Mother Dairy Curd 100 grams
3 Red Chili Powder 1 tsp
4 Kasuri Methi 1 tsp
5 Salt 2 and ½ tsp
6 Biryani Masala(See Recipe Below) 2 tbsp
7 Everest Tandoori Chicken Masala 1 tsp
8 Small tomatoes 4 finely chopped
9 Freshly Ground Ginger 1 inch
10 Freshly Ground Garlic 10
11 turmeric powder 1/2 tsp
12 Tamarind Pulp 1 tsp
13 Sugar 1 tbsp
14 Coriander Powder 1 tsp
Ingredients Set 2 :
15 Oil 2 tsp
16 bay leaf 1
17 green cardamom 2
18 cloves 2
19 cinnamon 1 broken into half
20 mace 1
21 black cardamom 1
22 Onion Finely Chopped 1
Ingredients for the Rice:
1 Dawat Biryani Rice 3 glass
2 Oil 2 tsp
3 salt 1 tsp
4 bay leaf 3
5 green cardamom 2
6 cloves 2
7 cinnamon 1 broken into half
8 mace 1
9 black cardamom 1
10 Onion Finely Chopped 1
11 Whole Black Pepper Corn 3 or 4
12 Shah Jeera or normal Jeera 1 tsp
13 Fennel Seeds or Saunf 1 tsp
Other ingredients for layering:
1 Mint Leaves 1 Cup - very finely chopped
2 Coriander Leaves 1/4th Cup- very finely chopped
3 Green Chilies 4 very finely chopped
4 Lemon Juice 1 big
5 4 onions Finely cut into julians
6 Olive Oil 2 tbsp
7 Ghee 1 tsp

Instructions

Steps To Prepare Chicken:
Marinate Chicken in the container in which you want to cook biryani with the above ingredients and massage the chicken gently with hands for about 5 minutes.
Keep in refrigerator for at least 2 hours
Heat oil in a separate pan . Add the whole spices. Add onions and cook till it turns brown. Add this to chicken and again mix with a big spoon.
Cook the chicken mixture for 5 minutes on medium flame till chicken releases its juices.
Switch off the flame at this point .
Chicken should not be cooked. The idea is to release juices which will help rice to cook and get the flavours of chicken.
Steps To Prepare Rice:
Heat enough water, almost close to 2 liters in a big vessel.
Add oil and salt.
Once water starts boiling, add rest of the ingredients.
Cook till rice is half cooked.
To check, strain one or two grains and feel it wth your tongue.
You should still feel some grain.
Switch off the flame and strain the hot water immediately.
Allow it to cool down.
Steps to Layer:
Heat oil in a flat non stick pan.
Cook Onion julians till turn dark brown. Switch off the flame before they turn dark, once it turns light brown, you will have to watch as it might get burnt if you move away from the stove.
Now starts the process of layering.
Chicken being the lowest layer.
Sprinkle 1/3rd of the onion, mint, coriander and green chili and mix the chicken.
Spread 1/3rd of lime juice.
Spread half the rice and sprinkle 1/3rd of the onion, mint, coriander and green chili.
Spread ½ tsp ghee.
Spread the left over rice and remaining onion, mint, coriander and green chili.
Spread ½ tsp ghee again.
Cover with a plate and put a heavy weight on top of it.
Please don’t use dough as you can’t use it later and nobody appreciates wasted food.
Put a non stick or any heavy pan on the lowest flame. Put your biryani vessel on it and cook for 40-45 minutes.
Switch off flame.
You can do a quick check if chicken and rice is well cooked.
Open the lid, take a flat spatula and insert it inside the vessel from one corner and gently slide the rice to one side. If you see juices oozing out, you need to cook for 5 minutes more.
Else, your biryani is ready to be served with Raita.
I sometimes try to make it rich by adding fried Kaju or Cashew Nuts.
I add Raisins also to get that sweet punch.
That is all.

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