Name: Summery Matka Dum Biryani with Chicken N Raw Mango and Loads of freshness of Mint recipe by Soma Pradhan at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Ingredients: For The Marination :Ingredients Set 1 :; Chicken- Curry Cut 1 kg; Curd 150 grams; Freshly Ground Ginger 1 inch; Freshly Ground Garlic 10; Green chilies 3 to 4; Grind ginger garlic and green chili to a coarse paste; 1 packet of Shan Biryani Pulao Masala or any other Biryani Masala; Salt to taste; Few Mint leaves finely chopped; 1 onion finely chopped; Juice 1 lemon; 1 raw mango – Totatpuri variety – ground to a coarse paste; 1 tbsp ghee; Ingredients for the Rice:; Biryani Rice 3 glass; Ghee 2 tsp; Salt 1 tsp; Bay leaf 3; Green cardamom 2; Cloves 2; cinnamon 1 broken into half; Mace 1; Black Cardamom 1; Fennel Seeds or Saunf 1 tsp

ABOUT Summery Matka Dum Biryani with Chicken N Raw Mango and Loads of freshness of Mint RECIPE

I decided to prepare a simple Chicken Biryani and add loads of mint to it for the extra freshness and some fennel seeds for the nice sweet flavor which also aids to digestion. Usually I add tomatoes to the chicken during marination. This time I replaced it with juicy lemons and nice raw and grated raw mangoes. The aroma was heavenly. You all to have to try this biryani once to believe its awesomeness

Ingredients Serving: 6

For The Marination :Ingredients Set 1 :
Chicken- Curry Cut 1 kg
Curd 150 grams
Freshly Ground Ginger 1 inch
Freshly Ground Garlic 10
Green chilies 3 to 4
Grind ginger garlic and green chili to a coarse paste
1 packet of Shan Biryani Pulao Masala or any other Biryani Masala
Salt to taste
Few Mint leaves finely chopped
1 onion finely chopped
Juice 1 lemon
1 raw mango – Totatpuri variety – ground to a coarse paste
1 tbsp ghee
Ingredients for the Rice:
Biryani Rice 3 glass
Ghee 2 tsp
Salt 1 tsp
Bay leaf 3
Green cardamom 2
Cloves 2
cinnamon 1 broken into half
Mace 1
Black Cardamom 1
Fennel Seeds or Saunf 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.
Steps To Prepare Rice:
Heat enough water, almost close to 2 liters in a big vessel.
Add ghee 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.
Switch off the flame and strain the hot water immediately.
Allow it to cool down.
Other ingredients for layering:
Chop some extra mint leaves, green chilies
Cut 4 to 5 Onions into Julians and pan fry in 2 tbsp ghee till onion turns brown.
Now starts the process of layering.
Put chicken in the lowest layer.
Sprinkle 1/3rd of the onion, mint and green chili and mix the chicken.
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 and green chili.
Spread ½ tsp ghee again.
Cover with a plate and put a heavy weight on top of it. Or seal it with atta dough.
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 added some friend cranberry as well which has a nice sweet and sour taste.
Your Summer Matka Dum Biryani is ready

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