Name: Chicken Dum Biryani recipe by praveena naineni at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Chicken (avoid breast) 1kg; Curd 1/2 cup (bit sour); Juice of 2 lemons (if using sour curd use 1); Ginger garlic paste (freshly grounded) 3 tbsp; A pinch of turmeric powder; Chili powder 2 tsp; Green chilli 10 (if you want to make it less spicy reduce the chilli powder); garam masala powder 1 tbsp; 4-5 cardamoms; Shah jeera 1 tsp; Cinnamon 1 inch; 5 Cloves; 1 Star anise; Little piece of nutmeg; For Rice - Rice 1/2 kg; Bay leaf 3; 4-5 Cardamoms; 4-5 Cloves; 1 tsp Shahjeera; Stone flower 1 piece; Cinnamon 1 small piece; Salt 2 tsp; Water for cooking rice; Ghee 3 tbsp; Oil 3 tbsp; 4 Deep fried chopped onions; A bunch of mint leaves.

Ingredients Serving: 8

Chicken (avoid breast) 1kg
Curd 1/2 cup (bit sour)
Juice of 2 lemons (if using sour curd use 1)
Ginger garlic paste (freshly grounded) 3 tbsp
A pinch of turmeric powder
Chili powder 2 tsp
Green chilli 10 (if you want to make it less spicy reduce the chilli powder)
garam masala powder 1 tbsp
4-5 cardamoms
Shah jeera 1 tsp
Cinnamon 1 inch
5 Cloves
1 Star anise
Little piece of nutmeg
For Rice - Rice 1/2 kg
Bay leaf 3
4-5 Cardamoms
4-5 Cloves
1 tsp Shahjeera
Stone flower 1 piece
Cinnamon 1 small piece
Salt 2 tsp
Water for cooking rice
Ghee 3 tbsp
Oil 3 tbsp
4 Deep fried chopped onions
A bunch of mint leaves.

Instructions

Marinate the chicken with all the spices (roasted and ground).
Mix in curd, ginger, garlic, chili, salt, lemon juice and let it sit for an hour.
Finely cut the onions and fry them well.
Soak the rice for 30 minutes. Now add salt, spices, oil, and cook until al dente (you need to add extra water so that you can drain the rice).
Take a deep heavy bottom pan.
Add oil and ghee to the pan and keep it on the flame, then add the marinated chicken.
Top with some deep fried onions and mint leaves then layer the rice and add some more fried onions and mint leaves.
Keep adding the layer on top. Add deep fried onions and mint leaves, add milk soaked with kesar.
Cover it with a lid and cover the lid with the dough to the edges.
Cook on high flame for 15 minutes then simmer it for 20 minutes.
Take a pan on the flame and place the cooker on the pan and cook for 30 minutes.
The biryani is cooked perfectly when you can smell its aroma.

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