Name: Handi Chicken Dum Biryani recipe by Bethica Das at BetterButter
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 2
Ingredients: 400 gms. chicken on bones, curry cut; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. garam masala powder; 1/2 cup yoghurt; 1/2 cup coriander leaves, chopped (leave aside some for garnishing); 1/2 cup mint leaves, chopped (leave aside some for garnishing); 1 tbsp. ginger-garlic paste; 8-10 whole peppercorns; 2" Cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 2 star anise; 1 mace; 1/2 cup fried onion, (leave aside some for garnishing); pinch of saffron soaked in 1/4 cup milk; 8-10 fried cashewnuts; 3 tbsp. ghee; Rice -; 1 cup Basmati rice, soaked for 30 minutes, washed and drained; 1 tsp.salt; 2 bay leaves; 1" cinnamon stick; 2 green cardamoms; 4 cloves

ABOUT Handi Chicken Dum Biryani RECIPE

Here is a great way to cook chicken in a handi (an earthen ware clay pot). It has its origins in Pakistani and North Indian cuisine. The chicken is marinated and layered in the handi along with semi-cooked rice, herbs, cashews, ghee and saffron milk. It is covered with foil or flour dough and then slow cooked in dum to perfection. Enjoy it with raita and onion rings.

Ingredients Serving: 2

400 gms. chicken on bones, curry cut
salt to taste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. garam masala powder
1/2 cup yoghurt
1/2 cup coriander leaves, chopped (leave aside some for garnishing)
1/2 cup mint leaves, chopped (leave aside some for garnishing)
1 tbsp. ginger-garlic paste
8-10 whole peppercorns
2" Cinnamon stick
3-4 green cardamoms
5-6 cloves
2 star anise
1 mace
1/2 cup fried onion, (leave aside some for garnishing)
pinch of saffron soaked in 1/4 cup milk
8-10 fried cashewnuts
3 tbsp. ghee
Rice -
1 cup Basmati rice, soaked for 30 minutes, washed and drained
1 tsp.salt
2 bay leaves
1" cinnamon stick
2 green cardamoms
4 cloves

Instructions

Marinate the chicken in all the above mentioned ingredients (except ghee, saffron and cashews) for 3-4 hours.
To cook the rice bring sufficient water along with all the spices to a boil. Add the rice and mix well Cook for 3-4 minutes till half done. Drain well and keep aside.
Transfer the marinated chicken to a greased clay pot. Spread a layer of the half cooked rice over it.
Sprinkle remaining coriander leaves, mint leaves, ghee, saffron milk, cashewnuts, fried onions and 1/2 cup water in which the rice was boiled.
Cover with a foil and cook on a high flame for 15 minutes. Then simmer on a low flame for 5 minutes. Let it remain covered for 15 minutes. Serve with raita and onion rings,

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